Fall Veggie Soup With Stelline Pasta

This is one of my favorite fall dinners. It’s easy to make and a great way to get in lots of vegetables.

I love soups because they are easy to make and they can be an incredible way to get in lots of vitamins and nutrients. I love that you can add a bunch if chopped veggies and herbs to broth and have a delicious and nourishing soup in a short amount of time.

Plus, soups are freezer friendly making them great for meal prep. I love storing half in the freezer for a future busy week ahead. Tap here to get some of my top meal prep tips to help save you time and help you eat healthier with more ease.

What you need (serves 4-6):

1 tbsp olive oil

1/2 an onion diced

2 cloves of garlic minced

2 cups butternut squash diced

3 celery stalks diced

A few pinches of salt

A pinch of fresh ground black pepper

1/4 cup fresh basil minced

1/4 cup fresh parsley minced

1 tsp dried thyme

1 32 oz box of vegetable broth

1 cup crushed tomatoes

1 cup Stelline pasta (I used this gluten free one here)

1 cup frozen peas

Directions: Heat a large pot over low medium heat. Heat the oil in the pan. Add the onion and garlic and cook till fragrant. Add the celery and butternut squash and cook for 2 minutes. Then add the salt, pepper, basil, parsley, vegetable broth and crushed tomatoes. Lower heat and cover. Cook for 30 minutes or until butternut squash is soft. Then add the pasta and peas and cook for another 15 minutes or until pasta is cooked through.  Serve and enjoy!