Hi Lykkers! Looking for a bowl that feels like a hug but cooks with weeknight ease? This pasta soup delivers gentle heat, bright tomato flavor, and plenty of tender vegetables in a slurpable broth.

It’s pantry-friendly, kid-approved, and ready to customize—perfect with toasted garlic bread or a simple fried egg on the side.

Why This?

This recipe keeps technique simple while maximizing comfort. Garlic blooms in butter or olive oil, tomatoes build a mellow base, and a few dried herbs do the heavy lifting. The pasta is cooked separately, so each elbow stays bouncy in the bowl instead of soaking up all the broth. The seasoning is intentionally mild; a little pepper or paprika turns up the warmth without complicating the method.

Pantry Picks

Serves 4–5. Ready in about 30 minutes.

Pasta: 1 cup elbow macaroni or small shells

Butter or olive oil: 1 tablespoon

Garlic: 1 teaspoon minced

Onion: ⅓ cup finely chopped

Tomatoes: 1 cup pureed or crushed

Vegetables: small-diced carrot, beans, potato, corn, peas, capsicum

Liquid: 2–3 cups water or mild stock

Seasoning: salt, black pepper, oregano

Optional heat: paprika or mild chili

Optional balance: lemon juice or sugar

Serve with toasted garlic bread or a fried or boiled egg.

Step Guide

1. Boil pasta in salted water until al dente, drain, rinse briefly, and set aside.

2. Warm butter or oil in a bowl and sauté garlic briefly.

3. Add onion and cook until translucent.

4. Stir in pureed or crushed tomatoes and cook until slightly thickened.

5. Add salt, black pepper, oregano, and optional paprika and stir to bloom.

6. Add diced vegetables and peas and coat in the tomato base.

7. Pour in two cups of water or stock and stir.

8. Cover slightly ajar and simmer until vegetables are tender.

9. Stir in cooked pasta and simmer briefly so flavors combine.

10. Taste and adjust seasoning; add lemon juice or a pinch of sugar if needed.

11. Adjust thickness by simmering uncovered or adding hot water.

12. Serve warm with garlic bread or eggs.

Pro Tips

Cut vegetables small for even cooking.

Keep pasta al dente so it holds texture in broth.

Add pepper at the end for fresh heat; paprika adds color with gentle warmth.

Cooking pasta separately keeps broth clear.

Lemon brightens a flat broth; a tiny bit of sugar softens overly sharp tomatoes.

Easy Swaps

Use shells, ditalini, or broken spaghetti; gluten-free pasta works with careful timing.

Choose any mix of quick-cooking vegetables.

Swap oregano for basil or parsley; add fresh herbs at the end.

Add chickpeas, white beans, or paneer for protein.

Finish with a spoon of olive oil or a pat of butter for richness.

Serve Smart

Warm bowls beforehand.

Top with pepper, parsley, or a drizzle of olive oil.

Serve with toast or salad.

For lunch boxes, pack pasta and soup separately and combine before eating.

Store Well

Refrigerate up to two days.

Add hot water or stock when reheating because pasta absorbs liquid.

Warm gently to keep vegetables from getting mushy.

Nutrition Note

This soup offers carbs for energy, fiber from vegetables, and easy protein additions like beans or paneer. Olive oil keeps the flavor light and balanced, while simple seasoning makes it family-friendly.

Final Goodbye

Lykkers, this Sunset Veggie Pasta Soup shows that comfort doesn’t need complicated steps: a mellow tomato base, bright herbs, and perfectly tender noodles in a soothing broth. Make it mild or perk it up with paprika, swap veggies to match your crisper, and serve it steaming tonight. What will your signature version be—corn-and-peas sweetness, capsicum crunch, or a protein boost with beans or paneer?