Creamy Pasta Soup with Chicken or Veggies

There’s something uniquely comforting about a warm, creamy bowl of soup on a cozy evening at home. Creamy Pasta Soup with Chicken or Veggies is the ultimate dish for those moments when you want a meal that’s both hearty and comforting yet surprisingly easy to make. Perfect for a chilly autumn night, a quiet family dinner, or even a festive holiday gathering, this soup brings the flavors of a homemade, slow-cooked meal in a fraction of the time.

The inspiration for this recipe comes from my childhood memories of family dinners, where a creamy, flavorful soup was always a centerpiece. Combining tender pasta, succulent chicken, or fresh vegetables with a rich, savory broth creates a dish that satisfies every craving. Over the years, I’ve perfected this recipe to make it flexible for whatever ingredients you have on hand, making it a timeless comfort food for every kitchen.

Why This Creamy Pasta Soup Is a Must-Try

This recipe hits all the marks for anyone looking for a versatile, satisfying meal:

• Flexible Ingredients: You can make it with chicken, or skip the meat for a fully vegetarian version loaded with fresh veggies.

• Quick and Easy: From prep to table in under 45 minutes, perfect for busy weeknights.

• Comforting Creaminess: The rich, velvety broth hugs each pasta piece and vegetable, creating a heartwarming texture.

• Family-Friendly: Even picky eaters love the mild flavors and creamy consistency.

Unlike traditional heavy soups, this version balances indulgence with freshness. Tender vegetables, soft pasta, and a silky broth make it feel special without being overly rich or complicated.

Ingredients

• 2 tablespoons olive oil or unsalted butter

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 red bell pepper, diced (optional)

• 1 zucchini, diced (optional)

• 2 cups cooked, shredded chicken or 2 cups diced firm tofu for vegetarian option

• 6 cups low-sodium vegetable or chicken broth

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika (optional for extra flavor)

• Salt and freshly ground black pepper, to taste

• 1 cup small pasta shapes (like ditalini, small shells, or elbow macaroni)

• 1 cup heavy cream or full-fat coconut milk for dairy-free option

• 2 tablespoons grated Parmesan cheese or nutritional yeast (optional)

• Fresh parsley or basil for garnish

Directions

1. Prepare the base: Heat olive oil or butter in a large soup pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3–4 minutes.

2. Cook the vegetables: Add carrots, celery, and bell pepper to the pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables start to soften. If using zucchini, add it after 3 minutes to avoid overcooking.

3. Add protein and seasonings: Stir in shredded chicken or diced tofu. Add thyme, oregano, smoked paprika (if using), salt, and pepper. Cook for another 2–3 minutes to let the flavors meld.

4. Pour in the broth: Add the vegetable or chicken broth, bringing the mixture to a gentle boil. Reduce heat to medium-low and simmer for 10 minutes, allowing the vegetables to soften completely and the flavors to combine.

5. Cook the pasta: Add the pasta to the simmering soup. Stir occasionally, cooking according to the package directions until the pasta is tender but not mushy.

6. Add creaminess: Lower the heat to medium-low. Stir in the heavy cream or coconut milk, ensuring the soup becomes creamy and smooth. Heat gently without boiling to avoid curdling.

7. Adjust seasoning: Taste the soup and adjust salt, pepper, or herbs as needed. For extra richness, stir in Parmesan cheese or nutritional yeast.

8. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or basil. Serve immediately with warm crusty bread or garlic toast for a complete, comforting meal.

Tips for the Best Creamy Pasta Soup

• Pasta choice matters: Small pasta shapes like ditalini, orzo, and mini shells absorb the broth beautifully, giving each bite a satisfying texture. Avoid large pasta pieces that may overwhelm the soup.

• Vegetarian swaps: Swap chicken with firm tofu, tempeh, or even cooked chickpeas for a protein-rich vegetarian option.

• Vegetable variety: Feel free to use seasonal vegetables—think spinach, kale, peas, or mushrooms. They add color, flavor, and nutrition.

• Cream alternatives: For a lighter soup, substitute half of the heavy cream with milk or cashew cream for a dairy-free option.

• Make-ahead convenience: Prepare the base and refrigerate for up to 2 days. Add pasta and cream when ready to serve.

Why You’ll Love This Recipe

There’s a reason creamy soups like this have stood the test of time—they’re versatile, comforting, and endlessly satisfying. Creamy Pasta Soup with Chicken or Veggies is more than just a soup; it’s a hug in a bowl. Every spoonful combines tender pasta, hearty vegetables, and savory protein with a luscious, creamy broth.

It’s perfect for family dinners where you want everyone to feel nourished, for lunch prep when you want something filling yet easy, or even for special occasions when you need a dish that’s both elegant and comforting. It’s the kind of recipe that encourages second helpings and warms the soul with every bite.

Variations to Try

1. Spicy Creamy Pasta Soup: Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a gentle kick.

2. Cheesy Comfort: Stir in shredded mozzarella or cheddar for an extra creamy, indulgent texture.

3. Mediterranean Twist: Add olives, sun-dried tomatoes, and a sprinkle of feta for a fresh, tangy flavor profile.

4. Green Goodness: Toss in chopped spinach, kale, or broccoli for added nutrition and a vibrant color.

5. Gluten-Free Option: Use gluten-free pasta shapes to make this soup suitable for all diets.

Serving Suggestions

While this soup can stand alone as a complete meal, pairing it with simple sides elevates the experience:

• Crusty bread or garlic toast: Perfect for dipping into the creamy broth.

• Light salad: A fresh, crisp green salad balances the richness of the soup.

• Roasted vegetables: Oven-roasted seasonal vegetables complement the flavors in the soup.

For presentation, garnish with fresh herbs or a sprinkle of Parmesan cheese. The contrast of color and texture makes the dish even more inviting.

Storage and Reheating

• Refrigeration: Store in an airtight container for up to 3 days. The pasta may absorb some broth, so add extra broth or water when reheating.

• Freezing: This soup freezes well before adding pasta and cream. Freeze in portions and add the pasta and cream fresh when reheating.

• Reheating: Warm gently on the stove over medium heat. Avoid boiling after adding cream to prevent separation.

Frequently Asked Questions

Can I make this recipe vegetarian?
Absolutely! This creamy pasta soup is very flexible and works beautifully as a vegetarian meal. To make it meat-free, simply replace the chicken with firm tofu, tempeh, or even cooked chickpeas for added protein. Firm tofu is great because it holds its shape while simmering and absorbs the rich flavors of the broth. Tempeh adds a slightly nutty taste, which pairs wonderfully with the herbs in this soup. Be sure to use vegetable broth instead of chicken broth to keep the recipe completely vegetarian. For an extra depth of flavor, you can also sauté the tofu or tempeh with a touch of garlic and olive oil before adding it to the soup, giving it a richer, more satisfying texture.

Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep and make-ahead cooking. You can prepare the base—including vegetables, seasonings, and broth—up to two days in advance. Store it in an airtight container in the refrigerator. When ready to serve, simply reheat the base, then add the pasta and cream. This step is important because pasta can absorb too much liquid if cooked ahead of time, which can change the soup’s consistency. Adding the cream at the last minute ensures the soup remains velvety and smooth. You can also freeze the soup base (without pasta or cream) for up to two months; when ready, thaw, cook the pasta, stir in the cream, and your soup will taste freshly made.

What pasta works best in creamy soups?
The type of pasta you choose makes a big difference in texture. Small pasta shapes like ditalini, orzo, elbow macaroni, or mini shells work best in creamy soups. These pasta varieties cook evenly and soak up the flavorful broth without overpowering the dish. Avoid larger pasta shapes, as they can become too bulky and take longer to cook. If using gluten-free pasta, make sure to follow package instructions carefully, as cooking times may vary and the pasta may absorb liquid differently. Cooking the pasta just until al dente ensures it stays firm when mixed with the creamy broth.

Can I use frozen vegetables?
Definitely! Frozen vegetables are a convenient option and maintain their nutrients well. Peas, carrots, spinach, corn, or green beans all work perfectly. Just note that frozen vegetables may cook faster than fresh ones, so add them a few minutes earlier than you would fresh vegetables to avoid overcooking. Using frozen vegetables makes this soup an easy weeknight dinner option since you can skip chopping and still get a nutritious, colorful bowl of soup. Combining both fresh and frozen vegetables can also enhance flavor and texture.

Final Thoughts

Creamy Pasta Soup with Chicken or Veggies is a versatile, nourishing, and irresistibly comforting dish. It’s the kind of recipe that brings warmth to cold nights, joy to family dinners, and ease to busy weeknights. With endless customization options, it can be adapted to suit any season, taste, or dietary preference.

Whether you’re a fan of classic comfort food or seeking a new family favorite, this creamy soup promises satisfaction in every spoonful. Its creamy texture, tender pasta, and wholesome vegetables or protein create a harmony of flavors that make you feel right at home.

Warm up your kitchen and your heart with this easy, flavorful soup—it’s sure to become a go-to recipe for years to come.

Creamy Pasta Soup with Chicken or Veggies

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• Author: Michelle Davis
• Total Time: 40 minutes
• Yield: 4–6 servings 1x

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Description

A warm, comforting bowl of creamy pasta soup is perfect for cozy evenings, family dinners, or when you need a simple yet hearty meal. This version can be made with tender chicken or a mix of fresh vegetables, making it versatile for everyone at the table. The rich, creamy broth combined with pasta and vegetables creates a satisfying dish that feels like a hug in a bowl.

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Ingredients

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• 2 tablespoons olive oil or unsalted butter

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 red bell pepper, diced (optional)

• 1 zucchini, diced (optional)

• 2 cups cooked, shredded chicken or 2 cups diced firm tofu for vegetarian option

• 6 cups low-sodium vegetable or chicken broth

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika (optional)

• Salt and freshly ground black pepper, to taste

• 1 cup small pasta shapes (ditalini, orzo, or small shells)

• 1 cup heavy cream or full-fat coconut milk for dairy-free option

• 2 tablespoons grated Parmesan cheese or nutritional yeast (optional)

• Fresh parsley or basil for garnish

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Instructions

• Heat olive oil or butter in a large pot over medium heat. Add onion and garlic, sautéing until fragrant and translucent, about 3–4 minutes.

• Add carrots, celery, and bell pepper, cooking for 5–6 minutes until slightly softened. Add zucchini after 3 minutes if using.

• Stir in chicken or tofu, thyme, oregano, smoked paprika, salt, and pepper. Cook for another 2–3 minutes.

• Pour in the broth and bring to a gentle boil. Reduce heat to medium-low and simmer for 10 minutes.

• Add pasta and cook according to package instructions until al dente, stirring occasionally.

• Lower heat and stir in cream or coconut milk. Heat gently without boiling.

• Adjust seasoning with salt and pepper, and stir in Parmesan cheese or nutritional yeast if desired.

• Serve in bowls, garnished with parsley or basil, and enjoy with crusty bread or toast.

Notes

• Small pasta shapes work best to absorb the flavors without overpowering the soup.

• You can swap chicken for tofu or chickpeas for a vegetarian version.

• Frozen vegetables can be used; add them slightly earlier than fresh ones to cook evenly.

• To make ahead, prepare the base up to two days in advance; add pasta and cream before serving.

• For a lighter version, replace half of the cream with milk or cashew cream.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Michelle Davis