Go Back
Purple Pasta Soup

Purple Pasta Soup (Italian Vegetable Soup)

A savory, comforting soup packed with fresh vegetables. Featuring purple carrots, celery, onion, potatoes, tomatoes, garlic, Calabrian chilis, and pasta. Plant-based, vegan, and versatile with a surprise ending for the kids!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 8 cloves garlic, peeled and chopped
  • 1 yellow onion, diced
  • 4 stalks celery, diced
  • 4 purple carrots, diced (the purple hue of the carrots will bleed into the broth, turning the pasta purple).
  • 2 potatoes, diced (either Yukon gold, baby red, or Murasaki sweet potatoes work well)
  • 5 Roma tomatoes, chopped (or substitute 28 oz. canned tomatoes)
  • 1-2 tbsp Calabrian chilies in oil (optional for heat but really good)
  • 2 tbsp oregano
  • 1 tbsp thyme
  • 2 tsp Aleppo pepper (optional for additional spice, or sub a pinch of red pepper flakes)
  • 1/3 cup nutritional yeast
  • 6-7 cups vegetable broth
  • 150 grams dried fregola pasta (or substitute small dried pasta of choice approximately 6 oz dried)
  • 1 lemon juiced
  • salt and pepper to taste

Method
 

  1. Heat 1-2 tbsp of broth or olive oil in the bottom of a large dutch oven pot over medium heat. Add Calabrian chilis, garlic, onion, celery, carrots, potatoes, oregano, thyme, and Aleppo pepper. Cook 8 minutes.
  2. Add chopped tomatoes and cook another 5 minutes.
  3. Add broth, nutritional yeast, and bring to a simmer.
  4. Simmer for 20 minutes then add dried pasta. Cook another 10 minutes.
  5. Taste and adjust seasonings. Squeeze in lemon juice.
  6. Serve with crackers, toasted bread, and a salad!