Cozy pasta soup with beef broth, veggies, and alphabet noodles. A kid-approved, feel-good classic that tastes like a warm hug.
Alright, so full disclosure—I did not set out to make pasta soup that day. I didn’t have some Pinterest-perfect plan or a neatly written grocery list. Nope. It was one of those days. You know the ones: everyone’s cranky, the sky’s grey, and you look at your fridge and think, What even is this?
We’d just gotten home from my son’s school open house—he was hangry, I was cold, and my husband had that look like he might suggest ordering pizza. Again. I glanced at the counter, saw a lonely carrot, half a potato, a dusty can of diced tomatoes… and boom. Lightbulb moment.
Alphabet pasta. I’d picked up a bag on a whim weeks earlier at a little local grocery store (one of those spots that still sells penny candy and has foggy fridge doors). I had no idea what I was going to do with it—until that very moment.
So I grabbed a pot. And I started throwing things in. Nothing fancy. But man, something about that bubbling pot of pasta soup—it just hit different. Maybe it was the way my kid lit up spelling “MOM” in noodles. Maybe it was the steam fogging up the windows like we were in a snow globe. But yeah, that soup? It stuck.
Why You’ll Love This Pasta Soup Recipe?
I could pretend it’s all about the flavor—and honestly, it does taste amazing—but that’s only half of it. There’s something about this pasta soup that feels like a pause button. Like, you could be having the most chaotic day and one bowl of this stuff kinda settles you. Temporarily, sure—but it helps.
And look, it’s not a five-star, truffle-shaved, fine dining situation. It’s simple. It’s humble. It’s alphabet noodles, some soft veggies, and a broth that reminds me of Sunday dinners growing up when Mom would make soup and let us eat on the couch while watching The Price Is Right reruns.
Ingredient Notes:
This isn’t a recipe with ingredients you can’t pronounce. It’s not even a recipe that demands perfection. In fact, I’d be a little suspicious if it turned out the exact same way twice.
Here’s what I usually throw in:
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Carrot, celery, onion: The trio that basically is soup. Sautéing them first makes the broth feel like it came from a family recipe—even if you made it up on the fly like I did.
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Garlic: Because otherwise your kitchen smells like nothing.
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Beef broth: You could use veggie broth, sure. But beef broth has that depth. That “been simmering for hours” lie we all love.
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Diced tomatoes & tomato paste: These do the heavy lifting. They add richness, tang, and color. Plus, that tomatoey steam? So cozy.
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Potato: A little chunk of starchy comfort.
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Italian seasoning: A shortcut, yeah—but it works. You could blend your own spice mix, but honestly… why?
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Salt & pepper: You’ll tweak it at the end. You always do.
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Alphabet pasta: Not up for debate. This is non-negotiable for me. It’s whimsical. It’s nostalgic. It’s just right.
How To Make Pasta Soup?
Alright, ready? Here’s how it usually goes down in my kitchen. You don’t need a million dishes or even a super clear game plan. This recipe is all about vibes.
- Start with your base. Heat up a little olive oil in a big pot. Toss in the chopped carrot, celery, onion, and garlic. Don’t rush this. Stir them around, sip your coffee (or wine, no judgment), and wait for that cozy smell to hit. When the onions are soft, you’re good.
- Add the broth, tomatoes, tomato paste, potato, and seasoning. Stir it like you mean it. The pot should already look like soup and it hasn’t even simmered yet. Bring it up to a good simmer—not a boil that splashes at you angrily. Lower the heat and let it do its thing for 15–20 minutes.
- Time for the pasta. Throw in your alphabet noodles. Stir so they don’t get clingy at the bottom. Then just hang out for 8–10 minutes until they’re soft but not mush. You’ll know when they’re done. They puff up like little edible letters of joy.
- And that’s it. Done. You didn’t even have to measure much or clean five pans. Ladle it into bowls, top with cracked pepper or a sprinkle of parmesan if you’re feeling fancy, and do not skip the bread.
Storage Options:
If by some miracle there are leftovers (we rarely get that far), let the soup cool before you stick it in the fridge. I’ve kept it for up to four days—tastes even better after everything hangs out together overnight.
Pro tip: If you’re making it ahead or freezing it, hold off on the pasta. Add that when you reheat so it doesn’t turn into soggy mush. Learned that one the hard way.
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Variations and Substitutions:
This soup’s not precious. It doesn’t mind being messed with. Honestly, it kind of thrives on it.
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No beef broth? Chicken or veggie is fine. The vibe will be slightly different, but still good.
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Add protein: Leftover meatballs? Cooked ground beef? Chickpeas? Toss ’em in.
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Pasta swap: No alphabet pasta? (Tragic, but okay.) Use ditalini, mini shells, or elbow macaroni.
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Spice it up: A dash of chili flakes or a swirl of hot sauce if you want to give it some fire.
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More veggies? Go ahead—zucchini, peas, spinach, corn… this soup is a blank canvas.
What to Serve with Pasta Soup?
Don’t just serve the soup and walk away. Pair it up. Give it some company.
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Grilled cheese: Cliché? Maybe. Delicious? Always.
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Crusty bread: For dipping, for soaking, for shoveling.
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Crackers: Kids love them. Adults pretend they don’t—but we all do.
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Garlic toast: If you’re fancy or just really into flavor.
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Side salad: For balance… or just so you can say you had greens.
Frequently Asked Questions:
Can I use another kind of pasta?
Yep. Whatever’s in your pantry works. Just adjust the cook time and don’t overthink it.
How do I stop the noodles from going mushy?
Honestly? Make the soup without them, then add cooked pasta right before serving. That way they stay springy and happy.
My kid hates veggies—can I blend them?
Been there. Yes, you can totally blend the base before adding pasta. It’s smooth, it’s sneaky, and they’ll never know.
So there you go. My slightly chaotic, fully comforting, always-on-repeat pasta soup. No frills. No pressure. Just warmth in a bowl that kinda feels like a big hug.
What’s your favorite soup when you need a little comfort? Let’s swap stories.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pasta Soup
Ingredients
- 1 medium carrot thinly sliced
- 1 stalk celery sliced
- ½ medium onion finely diced
- 2 cloves garlic minced
- 5 cups beef broth
- 1 cup water
- 14 ounces canned diced tomatoes with juices
- 1 medium potato peeled and diced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup uncooked alphabet pasta
Instructions
Sauté the vegetables:
- In a large soup pot set over medium heat, add a small amount of oil. Once hot, add the sliced carrot, celery, diced onion, and minced garlic. Cook, stirring occasionally, until the onion becomes translucent and fragrant, approximately 5 minutes.
Incorporate the liquids and seasonings:
- Pour in the beef broth and water. Stir in the diced tomatoes (with their juices), tomato paste, diced potato, Italian seasoning, and desired amount of salt and pepper. Combine thoroughly. Bring the mixture to a gentle boil.
Simmer until tender:
- Reduce the heat to low and allow the soup to simmer uncovered for approximately 15–20 minutes, or until the potatoes are fork-tender.
Add the pasta:
- Stir in the uncooked alphabet pasta. Continue cooking for an additional 8–10 minutes, or until the pasta is al dente and fully cooked through. Stir occasionally to prevent sticking.
Serve warm:
- Once the pasta has reached the desired texture, remove the pot from heat. Taste and adjust seasoning if necessary. Ladle the soup into bowls and serve hot, ideally with warm bread or crackers on the side.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
