Tested till perfect Easy Homemade Pasta and Vegetable Soup

Easy Homemade Pasta and Vegetable Soup

"I don't like sandwiches because they get stuck in my retainer and are hard to eat," says nine-year-old Tyler Grainger, who brings a vacuum flask filled with hot soup or pasta every day. Round out lunch with fruit and milk.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 1 tbsp 1tbspvegetable oil
  • 3 stalks 3stalkscelery, finely chopped
  • 3 3carrotcarrots, finely chopped
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 3 cups 3cupsbeef stock
  • 1/3 cup 1/3cuptomato paste
  • 1 tbsp 1tbsppacked brown sugar
  • 3/4 cup 3/4cupsmall pasta
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In large saucepan, heat oil over medium heat; cook celery, carrots, salt and pepper, stirring occasionally, until carrots are softened, about 5 minutes.

Add tomatoes, beef stock, 1 cup (250 mL) water, tomato paste and sugar; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes.

Add pasta; simmer until pasta is tender but firm, about 8 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.)

Nutritional Information Per 1 cup (250 mL): about

cal 103 pro 4g total fat 2g sat. fat 0
carb 19g fibre 2g chol 0mg sodium 499mg

% RDI:

calcium 4 iron 9 vit A 61 vit C 27
folate 14
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