Ditalini Vegetable Soup Recipe

There’s something deeply comforting about a bowl of hearty vegetable soup, especially when it’s brimming with tender ditalini pasta and colorful, garden-fresh vegetables.

This ditalini vegetable soup is one of my go-to recipes when I’m craving a wholesome, feel-good meal that’s as nourishing as it is delicious. It’s simple to make, incredibly flavorful, and perfect for busy weeknights or cozy weekends.

Whether you’re serving it as a light lunch or pairing it with crusty bread for dinner, this soup brings warmth and satisfaction to the table every time.

How To Make Ditalini Vegetable Soup Recipe?

Recipe Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course: Main Course / Soup

Cuisine: Italian-American

Yield: Serves 6

Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes, with juice
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 can (15 oz) cannellini or kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup water
• ¾ cup ditalini pasta
• 2 cups fresh spinach or kale, chopped
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Sauté The Aromatics

I heat olive oil in a large soup pot over medium heat. I add the onion and sauté for about 3 minutes until it starts to soften, then I stir in the garlic and cook for another minute until fragrant.

2. Add The Vegetables

I toss in the carrots, celery, and zucchini, then stir well. I let them cook for 5–7 minutes, stirring occasionally.

3. Build The Broth

I pour in the diced tomatoes, Italian seasoning, vegetable broth, and water. I season everything with salt and pepper, then bring it all to a gentle boil.

4. Add Beans And Pasta

Once the soup starts to bubble, I stir in the beans and ditalini pasta. I lower the heat slightly and let it simmer for 10–12 minutes, or until the pasta is tender.

5. Finish With Greens

In the last 2 minutes of cooking, I stir in the chopped spinach (or kale) and let it wilt. I taste and adjust the seasoning if needed.

6. Serve And Enjoy

I ladle the soup into bowls and top it with a sprinkle of grated Parmesan cheese, if I’m feeling fancy.

Nutrition Facts Of Ditalini Vegetable Soup Recipe

• Calories: 220
• Protein: 9 g
• Carbohydrates: 38 g
• Fat: 4 g
• Fiber: 8 g
• Sodium: 480 mg

Serving Suggestions Of Ditalini Vegetable Soup Recipe

With Rustic Bread

I love serving this soup with a slice of warm, crusty sourdough or garlic bread to mop up the flavorful broth.

As A Light Meal

When I’m keeping things light, I just enjoy a big bowl on its own—it’s satisfying and full of good-for-you ingredients.

Topped With Cheese

A bit of shredded Parmesan or Pecorino on top adds a salty, umami kick that elevates every spoonful.

Ditalini Vegetable Soup Recipe

Tips And Variations Of Ditalini Vegetable Soup Recipe

Swap The Pasta

Don’t have ditalini? I’ve used elbow macaroni or small shells when I needed to improvise.

Add More Protein

Sometimes I stir in cooked chicken or turkey for a heartier version.

Make It Spicy

A pinch of red pepper flakes goes a long way if I’m craving heat.

Use What’s In Season

I often swap the veggies for what’s in my fridge—green beans, peas, or even sweet potatoes work great.

Note

If you’re planning to store leftovers, keep in mind that the pasta will soak up the broth over time. I usually store the cooked pasta separately from the soup base to keep everything tasting fresh the next day.

Conclusion

This ditalini vegetable soup isn’t just a recipe—it’s a part of my weeknight rhythm. I can whip it up without stress, and it never disappoints.

It’s cozy, nourishing, and endlessly flexible based on what I have in my fridge. Whether you need something quick, comforting, or packed with veggies, this soup always hits the mark.