Roasted Garlic and Vegetable Soup with Pasta
A hearty vegetable soup featuring sweet roasted garlic, tender vegetables, and small pasta shells in a savory chicken broth base. The garlic is roasted until soft and mashed into the broth for deep flavor throughout. Perfect for cold weather comfort food, this nutritious soup combines escarole or leafy greens with carrots, bell peppers, and broccoli. The pasta makes it filling enough for a complete meal, while the roasted garlic adds a mellow, caramelized depth that sets this version apart from typical vegetable soups.
Ingredients
- 1 head garlic, separated and peeled
- 1 tablespoon olive oil
- 1 onion
- 1 red bell pepper
- 4 cups chicken broth, sodium reduced
- 2 cups water
- 2 carrots
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- ¼ teaspoon pepper
- 4 cups escarole, shreddedkale or spinach1:1none
as noted in recipe
- 1 ½ cups broccoli, chopped
- 1 cup small shell pastaany small pasta1:1none
macaroni, ditalini, or orzo work well
- salt(optional)
- grated parmesan cheese
Instructions
- 1
Preheat oven to 400 degrees
- 2
Allow garlic to sit for 15 minutes after separating and peeling
- 3
Wrap garlic in foil and place in a small casserole
- 4
Bake for 45 to 50 minutes or until soft when squeezed
- 5
Warm oil in a soup pot over medium heat
- 6
Add onions and peppers and saute for 5 minutes
- 7
Add broth, water, carrots, tomato paste, basil and pepper
- 8
Bring to a boil, reduce heat and cover, simmer for 10 minutes
- 9
Remove 1 cup of liquid from pot
- 10
Mash roasted garlic into the removed liquid
- 11
Stir garlic mixture back into the pot
- 12
Add escarole and simmer for 7 minutes
- 13
Add broccoli, cover and turn off heat
- 14
Cook pasta according to package directions
- 15
Drain pasta and stir into the soup
- 16
Adjust seasonings with salt if desired
- 17
Pour into bowls and serve with grated parmesan cheese
Tips
Let garlic rest after peeling to develop flavor before roasting for maximum sweetness
Substitute kale or spinach for escarole if preferred - add spinach at the very end to prevent overcooking
Cook pasta separately to prevent it from getting mushy if storing leftovers
Good to Know
Refrigerate up to 4 days. Store pasta separately if possible to prevent mushiness.
Roast garlic and prep vegetables up to 2 days ahead. Add pasta just before serving.
Serve hot with crusty bread and additional parmesan cheese on the side.
Common Mistakes
Don't skip the garlic resting time to ensure proper roasting and flavor development
Cook pasta separately to avoid overcooking when reheating leftovers
Substitutions
as noted in recipe
macaroni, ditalini, or orzo work well
FAQ
Can I make this soup vegetarian?
Yes, simply substitute vegetable broth for the chicken broth. All other ingredients are already plant-based except the optional parmesan cheese.
What if I don't have escarole?
Kale, spinach, or Swiss chard work well as substitutes. Add spinach at the very end to prevent wilting too much.
How long will this soup keep in the refrigerator?
The soup will keep for up to 4 days refrigerated. Store pasta separately if possible to maintain texture when reheating.