🍽️Soup

Italian-Style Spaghetti Soup with Vegetables

Name: Italian-Style Spaghetti Soup with Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 300 g spaghetti, broken into smaller pieces; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 large carrot, diced; 1 celery stalk, diced; 400 g canned tomatoes, crushed; 1 liter chicken or vegetable broth; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper, to taste; Fresh parsley, chopped (for garnish); Parmesan cheese, grated (for serving)

"Experience the ultimate Italian comfort with this vibrant, one-pot vegetable soup that turns simple pantry staples into a soul-warming Mediterranean masterpiece."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

300 g spaghetti, broken into smaller pieces
1 medium onion, finely chopped
2 garlic cloves, minced
1 large carrot, diced
1 celery stalk, diced
400 g canned tomatoes, crushed
1 liter chicken or vegetable broth
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Parmesan cheese, grated (for serving)

🌱 Vegetarian🌱 High-Fiber🌱 Mediterranean🌱 Low-Fat⚡ Medium

❤️Health82%

😋Taste85%

🥳Joy88%

👨‍🍳Difficulty20/100

📜 The Story

Rooted in the Italian tradition of 'cucina povera,' this dish evolved from the necessity of using simple pantry staples and garden vegetables to create a filling, nutritious meal. It is a modern, lighter variation of the classic Minestrone, utilizing broken pasta to stretch ingredients into a hearty peasant-style soup.

🧬 Flavor DNA

🍋Sour

4/10

🧂Salty

5/10

🌶️Spicy

1/10

🍯Sweet

3/10

🍄umami

7/10

☕Bitter

1/10

✨ Sensory Profile

"Aromatic clouds of sautéed garlic and oregano invite you into a bowl where the bright acidity of crushed tomatoes balances the earthy sweetness of the mirepoix. The silky, tender spaghetti strands offer a comforting bite against the light, herb-infused broth and the savory melt of Parmesan cheese."

Chef's Mastery

💡

The Secret

For a deeper flavor profile, rind-in your Parmesan: drop a clean Parmesan cheese rind into the broth while the soup simmers to add an incredible layer of salty umami.

⚠️

Avoid This

Adding the pasta too early or overcooking it; the spaghetti continues to absorb liquid and soften even after you remove the pot from the heat.

❄️

Storage

Store in an airtight container for up to 3 days; because the pasta will absorb the liquid over time, add a splash of broth when reheating to restore the soup's consistency.

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté for about 5 minutes until the vegetables soften and release their aroma.

Stir in the crushed canned tomatoes with their juices, allowing them to warm and blend with the sautéed vegetables.

Pour in the broth and add the dried oregano. Season with salt and pepper, stir well, and bring the soup to a gentle boil.

Add the broken spaghetti pieces, reduce the heat to medium-low, and simmer uncovered for 12–15 minutes, stirring occasionally, until the pasta is tender and the soup slightly thickened.

Taste and adjust seasoning if needed. Ladle the soup into bowls, garnish with fresh parsley, and serve hot with grated Parmesan cheese on top.