Easy One Pot Soup – 35-Minute Cozy Comfort

One pot soup recipes are all about cutting corners without cutting flavor.

You start with a single pot and build everything into it. No need to wash extra dishes.

This method works for almost any soup you can imagine—just layer the ingredients right.

About the Ingredients

1 can (400g) diced tomatoes

These can be swapped with fresh tomatoes if you have them. Just add extra oil to prevent sticking.

1 onion, finely chopped

Pick a yellow or red onion. Either works well. Use a sweet onion if you want less sharp flavor.

2 carrots, sliced

Carrots give a nice sweetness. Use baby carrots if you want to save time.

2 celery stalks, chopped

Celery adds a fresh crunch. If you don’t have it, substitute with more carrots or zucchini.

3 cloves garlic, minced

Garlic is essential for depth. Use a garlic press to save time, or sub with garlic powder.

4 cups (1 liter) vegetable broth

Use low-sodium broth if you’re watching salt. Any brand works, but make sure it’s unsalted.

1 cup (150g) cooked pasta, broken into pieces

Any pasta shape works here. Use leftover pasta if you have it, or skip it if you want a lighter soup.

1/2 cup (100g) grated Parmesan cheese

Parmesan adds a salty depth. If you’re dairy-free, try nutritional yeast or a vegan cheese alternative.

Step-by-Step Instructions

1. Sauté the base

Heat oil in a pot over medium heat. Add onion and garlic. Cook for 3 minutes until soft and fragrant.

2. Add vegetables

Toss in carrots and celery. Cook for 5 minutes. This softens them and builds the soup’s base.

3. Pour in broth

Add vegetable broth, diced tomatoes, and any herbs you like. Bring to a boil then reduce the heat.

4. Simmer the soup

Let the soup simmer for 20 minutes. This allows the flavors to blend and the vegetables to cook through.

5. Add pasta

Stir in broken pasta. Cook for 5 more minutes. Make sure it’s fully submerged and soft.

6. Finish with cheese

Remove from the heat. Stir in Parmesan until it melts. Taste and adjust for seasoning.

7. Serve the soup

Ladle the soup into bowls. It’s best served warm. Top with fresh herbs or a splash of olive oil if you like.

Tips & Tricks

• Start by sautéing the onion and garlic first. This prevents the soup from tasting raw or undercooked.
• Add the vegetables in order of how long they take to cook. Celery and carrots take longer than pasta or tomatoes.
• Stir frequently in the first 5 minutes. This helps thicken the soup and prevents burning.
• Add the pasta only after the other ingredients are soft. It absorbs the broth better and doesn’t get mushy.

Delicious Variations

• For a meaty version, add shredded cooked chicken or ground turkey. It will take the soup from vegetarian to hearty.
• Replace the tomatoes with butternut squash for a creamy, autumnal twist. Blend the soup for a smoother texture.
• Use leftover roasted veggies for a shortcut. Add them in step 3 to make the soup faster and more flavorful.

How to Store One Pot Soup Recipes

Frequently Asked Questions

Now that you've got the steps and the tips, try this soup tonight. It's perfect for a quick meal and uses ingredients you probably have on hand.

One Pot Soup Recipes

Make a hearty one pot soup in 35 minutes with simple ingredients and no need for multiple pots. Perfect for busy days and cold weather.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 can (400g) diced tomatoes
• 1 onion, finely chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups (1 liter) vegetable broth
• 1 cup (150g) cooked pasta, broken into pieces
• 1/2 cup (100g) grated Parmesan cheese

📋 Instructions

1. 1Sauté the base — Heat oil in a pot over medium heat. Add onion and garlic. Cook for 3 minutes until soft and fragrant.
2. 2Add vegetables — Toss in carrots and celery. Cook for 5 minutes. This softens them and builds the soup’s base.
3. 3Pour in broth — Add vegetable broth, diced tomatoes, and any herbs you like. Bring to a boil then reduce the heat.
4. 4Simmer the soup — Let the soup simmer for 20 minutes. This allows the flavors to blend and the vegetables to cook through.
5. 5Add pasta — Stir in broken pasta. Cook for 5 more minutes. Make sure it’s fully submerged and soft.
6. 6Finish with cheese — Remove from the heat. Stir in Parmesan until it melts. Taste and adjust for seasoning.
7. 7Serve the soup — Ladle the soup into bowls. It’s best served warm. Top with fresh herbs or a splash of olive oil if you like.

👨🍳 Chef's Note: If you want a thicker soup, stir in a bit of flour or cornstarch before adding the pasta.

Servings: 6

Cuisine: American

Course: Main Course

Simple Cooker Recipes50 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat