Soups With Pasta for Busy Nights: Quick Broths, Short Simmer, Big Flavor

Some nights you want comfort food, but you also want it to happen fast. Enter: soups with pasta. They’re cozy, filling, and the kind of dinner that looks like you planned ahead (even if you absolutely did not).

This recipe is a quick brothy pasta soup that tastes like it simmered all day, but it’s built for weeknights: short simmer, big flavor, and a flexible ingredient list that plays nice with whatever you’ve got.

Why You’ll Love This

It’s a one-pot, under-30-minute situation with a savory tomato-garlic broth, tender pasta, and a bright finish (hello lemon + herbs). It’s also easy to scale, customize, and make vegetarian without sacrificing flavor.

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika (optional but recommended)
• 6 cups low-sodium chicken or vegetable broth
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 Parmesan rind (optional) or 2 tablespoons grated Parmesan
• 1 cup small pasta (ditalini, orzo, small shells, or mini farfalle)
• 1 (15 oz) can cannellini beans, drained and rinsed
• 2 cups baby spinach (or chopped kale)
• 1 tablespoon lemon juice (plus more to taste)
• Salt and black pepper, to taste
• Optional toppings: grated Parmesan, chopped parsley or basil, red pepper flakes

How to Make It

1. Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
2. Add the garlic and cook for 30 seconds, just until fragrant. (Don’t let it brown—garlic goes from cute to bitter fast.)
3. Stir in tomato paste, Italian seasoning, and smoked paprika. Cook for 1 minute to toast everything and deepen the flavor.
4. Pour in the broth and diced tomatoes. If using a Parmesan rind, add it now. Bring to a simmer.
5. Add the pasta and simmer until just shy of al dente, about 7–9 minutes depending on the shape. Stir a few times so it doesn’t stick.
6. Add the beans and spinach. Simmer 2–3 minutes until the spinach wilts and the beans are warmed through.
7. Remove the Parmesan rind (if used). Stir in lemon juice, then taste and season with salt and black pepper.
8. Ladle into bowls and finish with Parmesan, herbs, and red pepper flakes if you’re feeling it.

Tips for the Best Results

• Use small pasta: Ditalini, orzo, tiny shells, and similar shapes cook quickly and feel extra “soup-y.”
• Keep the simmer gentle: A rolling boil can make pasta break down and turn the broth cloudy.
• Parmesan rind = secret weapon: If you have one, it adds instant depth. No rind? A sprinkle of Parmesan at the end still brings the vibe.
• Salt at the end: Broth, tomatoes, and Parmesan all vary in saltiness. Season once everything’s in.
• Brighten with lemon: One tablespoon makes the whole pot taste more “alive.” Add more if you want it extra fresh.
• Watch the pasta timing: Pull it when it’s just tender; it will keep cooking a bit in the hot soup.

Variations

• Chicken noodle-ish: Add 2 cups shredded rotisserie chicken with the beans.
• Sausage upgrade: Brown 8 oz Italian sausage (removed from casings) before the veggies, then proceed as written.
• More veg, less effort: Stir in frozen peas, zucchini, or chopped green beans in the last 3–5 minutes.
• Creamy-ish without cream: Mash 1/2 cup of the beans with a fork and stir back in for a thicker broth.
• Spicy comfort: Add 1/4 to 1/2 teaspoon red pepper flakes with the seasonings.
• Gluten-free: Use a small gluten-free pasta and cook it separately, then add to bowls (helps it stay intact).

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Pasta keeps absorbing broth as it sits, so add a splash of broth or water when reheating on the stove (best) or in the microwave. For meal prep, consider cooking the pasta separately and adding it to each bowl so it stays perfectly tender.

FAQ

What’s the best pasta shape for quick soups?

Small shapes win for busy nights: ditalini, orzo, acini di pepe, small shells, and mini farfalle cook fast and are easy to spoon. Bigger pasta takes longer and can hog all the broth.

How do I keep the pasta from getting mushy in leftovers?

Option A: cook the pasta in the soup but slightly undercook it, then reheat gently. Option B (best for meal prep): cook pasta separately, store it apart, and add to each serving right before eating.

Can I make this soup vegetarian and still get big flavor?

Yes. Use vegetable broth and keep the tomato paste + spices. If you eat dairy, a Parmesan rind (or a good sprinkle of Parmesan at the end) adds that savory depth. No dairy? Add a teaspoon of miso or a splash of soy sauce at the end for umami.

Can I use frozen spinach or kale?

Totally. For frozen spinach, add it near the end and simmer until hot, then taste and adjust seasoning (frozen greens can mute salt and acidity). For kale, give it a few extra minutes so it turns tender.

What if my broth tastes flat?

Flat broth usually needs one of three things: salt, acid, or umami. Add a pinch of salt, an extra squeeze of lemon, or more Parmesan. You can also stir in a little extra tomato paste (cooked for a minute in a small pan or microwaved briefly) for deeper flavor.