Name: Creamy Pasta Soup with Chicken or Veggies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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); 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

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.

Ingredients

Scale

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