13 Cozy Pasta Soup Recipes

You know that box of pasta in your pantry and the vague craving for something warm and comforting? The kind of meal that wraps around you like a blanket and makes everything feel a little bit better?

I’ve been there more times than I can count. Pasta soup is the best of both worlds—it’s got the heartiness of a bowl of noodles with the warmth and soul of a good broth. Whether you’re fighting off a cold, dealing with a rainy day, or just want something that feels like a hug in a bowl, pasta soup delivers.

The best part? These 17 recipes range from quick weeknight dinners to slow-simmered Sunday suppers. From classic Italian versions to creamy creations, there’s a pasta soup here for every craving.

1. Classic Italian Pastina Soup

This is the Italian version of chicken noodle soup—the one grandmothers make when you’re not feeling well. Tiny star-shaped pasta floats in a simple broth, often with a beaten egg stirred in for extra comfort. It’s simple, healing, and pure nostalgia.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 4

Ingredients:

1. 6 cups chicken broth
2. 1 cup pastina (or other tiny pasta like stelline)
3. 2 large eggs
4. ½ cup grated Parmesan cheese
5. Salt and pepper to taste
6. Fresh parsley for garnish

Recipe Steps:

1. Bring chicken broth to a boil in a large pot.
2. Add pastina and cook according to package directions, about 5-7 minutes.
3. In a small bowl, beat the eggs with a fork. Slowly drizzle in about ½ cup of hot broth while whisking constantly to temper the eggs.
4. Slowly pour the egg mixture back into the pot while stirring gently to create ribbons.
5. Remove from heat immediately. Stir in Parmesan cheese.
6. Season with salt and pepper. Garnish with parsley and serve.

2. Hearty Pasta e Fagioli

This classic Italian soup is hearty enough to be a meal. Beans and pasta simmer together in a rich tomato broth, creating something deeply satisfying. It’s even better the next day.

Recipe Metadata:

• Time to Make: 45 minutes
• Servings: 8

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 4 cloves garlic, minced
6. 1 teaspoon dried oregano
7. 1 teaspoon dried basil
8. ½ teaspoon red pepper flakes
9. 1 (28-ounce) can crushed tomatoes
10. 6 cups chicken or vegetable broth
11. 2 (15-ounce) cans cannellini beans, drained and rinsed
12. 1 cup small pasta (ditalini or shells)
13. Salt and pepper to taste
14. Grated Parmesan for serving

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add garlic, oregano, basil, and red pepper flakes. Cook for 1 minute.
3. Add crushed tomatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Using an immersion blender, partially blend about 1 cup of beans with some broth, then stir back into soup to thicken.
5. Add remaining whole beans and pasta. Cook until pasta is tender, about 10 minutes.
6. Season with salt and pepper. Serve with grated Parmesan.

3. Chicken Noodle Soup with Egg Noodles

The classic for good reason. This version uses wide egg noodles and tender chicken in a rich, golden broth. It’s what you want when you’re under the weather or just need something comforting.

Recipe Metadata:

• Time to Make: 40 minutes
• Servings: 6

Ingredients:

1. 2 tablespoons butter
2. 1 onion, diced
3. 2 carrots, sliced
4. 2 celery stalks, sliced
5. 2 cloves garlic, minced
6. 8 cups chicken broth
7. 2 cups shredded rotisserie chicken
8. 8 ounces wide egg noodles
9. 1 teaspoon dried thyme
10. 1 bay leaf
11. Salt and pepper to taste
12. Fresh parsley for garnish

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute.
3. Pour in chicken broth, add thyme and bay leaf. Bring to a boil.
4. Add egg noodles and cook according to package directions, about 8-10 minutes.
5. Stir in shredded chicken and heat through for 2-3 minutes.
6. Remove bay leaf. Season with salt and pepper. Stir in parsley and serve.

4. Sausage and Tortellini Soup

Italian sausage and cheese tortellini are a match made in heaven. This soup is hearty, flavorful, and comes together in about 30 minutes.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 6

Ingredients:

1. 1 pound Italian sausage
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 8 cups chicken broth
5. 1 (14.5-ounce) can diced tomatoes
6. 1 (9-ounce) package refrigerated cheese tortellini
7. 3 cups fresh spinach
8. ½ cup heavy cream (optional)
9. Salt and pepper to taste
10. Grated Parmesan for serving

Recipe Steps:

1. In a large pot, cook Italian sausage over medium heat, breaking it up, until browned. Remove with slotted spoon and set aside.
2. Add onion to drippings and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
3. Add broth and tomatoes. Bring to a boil.
4. Add tortellini and cook according to package directions, about 5-7 minutes.
5. Return sausage to pot. Add spinach and cook until wilted, about 2 minutes.
6. Stir in cream if using. Season with salt and pepper.
7. Serve with grated Parmesan.

5. Minestrone Soup

This vegetable-packed Italian soup is a meal in a bowl. Loaded with beans, vegetables, and pasta, it’s hearty, healthy, and endlessly customizable.

Recipe Metadata:

• Time to Make: 50 minutes
• Servings: 8

Ingredients:

1. 3 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 1 zucchini, diced
7. 1 yellow squash, diced
8. 1 (28-ounce) can crushed tomatoes
9. 8 cups vegetable broth
10. 1 Parmesan rind (optional)
11. 2 (15-ounce) cans beans (kidney and cannellini), drained and rinsed
12. 1 cup small pasta (ditalini or shells)
13. 2 cups fresh spinach or kale
14. 2 teaspoons dried oregano
15. Salt and pepper to taste
16. Fresh parsley and Parmesan for serving

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add garlic and cook for 1 minute. Add zucchini and squash, cook for 3-4 minutes.
3. Stir in crushed tomatoes, broth, oregano, and Parmesan rind if using. Bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Add beans and pasta. Cook until pasta is tender, about 10 minutes.
6. Stir in spinach and cook until wilted, about 2 minutes.
7. Remove Parmesan rind. Season with salt and pepper.
8. Serve with parsley and grated Parmesan.

6. Creamy Tomato Tortellini Soup

This soup tastes like comfort in a bowl. Creamy tomato broth, cheese tortellini, and a hint of basil come together for something that feels indulgent but comes together quickly.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 6

Ingredients:

1. 2 tablespoons butter
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 2 (28-ounce) cans crushed tomatoes
5. 4 cups vegetable or chicken broth
6. 1 teaspoon dried basil
7. ½ cup heavy cream
8. 1 (9-ounce) package refrigerated cheese tortellini
9. Salt and pepper to taste
10. Fresh basil for garnish

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Add crushed tomatoes, broth, and dried basil. Bring to a simmer and cook for 10 minutes.
3. Using an immersion blender, blend until smooth.
4. Stir in heavy cream and tortellini. Cook according to tortellini package directions, about 5-7 minutes.
5. Season with salt and pepper. Garnish with fresh basil and serve.

7. Italian Wedding Soup

Tiny meatballs, spinach, and acini di pepe pasta in a flavorful broth. Despite the name, this soup is perfect for any occasion, not just weddings.

Recipe Metadata:

• Time to Make: 1 hour
• Servings: 8

Ingredients:

1. For meatballs: ½ pound ground beef, ½ pound ground pork, ½ cup breadcrumbs, ¼ cup grated Parmesan, 1 egg, 2 cloves garlic minced, 2 tablespoons parsley, ½ teaspoon salt, ¼ teaspoon pepper
2. For soup: 2 tablespoons olive oil, 1 onion diced, 2 carrots diced, 2 celery stalks diced, 8 cups chicken broth, ½ cup acini di pepe or other small pasta, 4 cups fresh spinach, Salt and pepper to taste, Grated Parmesan for serving

Recipe Steps:

1. Make meatballs: In a bowl, combine all meatball ingredients and mix gently. Form into small ½-inch meatballs.
2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
3. Pour in chicken broth and bring to a simmer. Carefully drop meatballs into the simmering broth.
4. Reduce heat and simmer for 10 minutes until meatballs are cooked through.
5. Add pasta and cook according to package directions, about 8-10 minutes.
6. Stir in spinach and cook until wilted, about 2 minutes.
7. Season with salt and pepper. Serve with grated Parmesan.

8. Lemon Chicken Orzo Soup

This bright, fresh soup is like chicken noodle soup’s more sophisticated cousin. The lemon adds brightness while the orzo makes it satisfying.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 8 cups chicken broth
7. 1 cup orzo pasta
8. 2 cups shredded rotisserie chicken
9. Juice of 2 lemons (about ¼ cup)
10. Zest of 1 lemon
11. ¼ cup fresh dill, chopped
12. Salt and pepper to taste

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute.
3. Pour in chicken broth and bring to a boil. Add orzo and cook according to package directions, about 8-10 minutes.
4. Stir in shredded chicken, lemon juice, lemon zest, and dill. Heat through for 2-3 minutes.
5. Season with salt and pepper. Serve warm.

9. Beef and Orzo Soup

This hearty beef soup is like a bowl of comfort. Tender chunks of beef, orzo pasta, and vegetables in a rich broth.

Recipe Metadata:

• Time to Make: 1 hour 45 minutes
• Servings: 8

Ingredients:

1. 1½ pounds beef stew meat
2. 2 tablespoons oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 8 cups beef broth
8. 1 (14.5-ounce) can diced tomatoes
9. 1 cup orzo pasta
10. 1 teaspoon dried thyme
11. 2 bay leaves
12. Salt and pepper to taste
13. Fresh parsley for garnish

Recipe Steps:

1. Season beef with salt and pepper. Heat oil in a large pot over medium-high heat. Brown beef in batches, about 3-4 minutes per batch. Remove and set aside.
2. Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook 1 minute.
3. Return beef to pot. Add broth, tomatoes, thyme, and bay leaves. Bring to a boil.
4. Reduce heat, cover, and simmer for 1 hour until beef is tender.
5. Bring soup back to a boil. Add orzo and cook according to package directions, about 8-10 minutes.
6. Remove bay leaves. Season with salt and pepper. Garnish with parsley.

10. Vegetable Pasta Soup

This simple vegetable soup is light but satisfying. Loaded with vegetables and small pasta, it’s perfect for lunch or a light dinner.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 2 cloves garlic, minced
6. 1 zucchini, diced
7. 8 cups vegetable broth
8. 1 (14.5-ounce) can diced tomatoes
9. 1 cup small pasta (ditalini or shells)
10. 1 teaspoon dried oregano
11. Salt and pepper to taste
12. Fresh parsley for garnish

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add garlic and zucchini. Cook for 3-4 minutes.
3. Add broth, tomatoes, and oregano. Bring to a boil.
4. Add pasta and cook according to package directions, about 8-10 minutes.
5. Season with salt and pepper. Garnish with parsley and serve.

11. Creamy Chicken and Gnocchi Soup

This rich, creamy soup is pure comfort. Tender chicken, soft gnocchi, and spinach in a creamy broth.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 6

Ingredients:

1. 2 tablespoons butter
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. ¼ cup all-purpose flour
7. 4 cups chicken broth
8. 2 cups cooked chicken, shredded
9. 1 (16-ounce) package potato gnocchi
10. 2 cups fresh spinach
11. 1 cup heavy cream
12. 1 teaspoon thyme
13. Salt and pepper to taste

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute. Sprinkle flour over vegetables and stir, cooking for 2 minutes.
3. Slowly whisk in chicken broth. Add thyme and bring to a simmer. Cook for 10 minutes until slightly thickened.
4. Add gnocchi and cook according to package directions, about 3-4 minutes (they’ll float when done).
5. Stir in chicken, spinach, and heavy cream. Cook for 3-4 minutes until spinach is wilted and chicken is heated through.
6. Season with salt and pepper. Serve hot.

12. Sausage and Spinach Pasta Soup

Italian sausage, small pasta, and spinach in a savory broth. This simple soup comes together quickly and is packed with flavor.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4

Ingredients:

1. 1 pound Italian sausage
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 8 cups chicken broth
5. 1 cup small pasta (ditalini or shells)
6. 4 cups fresh spinach
7. ½ teaspoon red pepper flakes
8. Salt and pepper to taste
9. Grated Parmesan for serving

Recipe Steps:

1. In a large pot, cook Italian sausage over medium heat, breaking it up, until browned. Remove with slotted spoon and set aside.
2. Add onion to drippings and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
3. Add broth and bring to a boil. Add pasta and cook according to package directions, about 8-10 minutes.
4. Return sausage to pot. Add spinach and red pepper flakes. Cook until spinach is wilted, about 2 minutes.
5. Season with salt and pepper. Serve with grated Parmesan.

13. White Bean and Pasta Soup

This simple Italian soup is made from pantry staples but tastes like so much more. Beans, pasta, garlic, and rosemary come together in a comforting broth.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4

Ingredients:

1. 3 tablespoons olive oil
2. 4 cloves garlic, thinly sliced
3. 1 tablespoon fresh rosemary, chopped
4. 2 (15-ounce) cans cannellini beans, undrained
5. 4 cups vegetable or chicken broth
6. 1 cup small pasta (ditalini or shells)
7. Salt and pepper to taste
8. Grated Parmesan for serving

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant but not browned, about 1 minute.
2. Add rosemary and cook for 30 seconds.
3. Add beans with their liquid and broth. Bring to a boil.
4. Add pasta and cook according to package directions, about 8-10 minutes.
5. Using a potato masher, mash some of the beans right in the pot to thicken the soup.
6. Season with salt and pepper. Serve with grated Parmesan.