4.85 from 13 votes
Spring Vegetable Soup with Chickapea Penne
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Spring Vegetable Soup is a combination of some of my favorite spring vegetables like asparagus, carrots and spring peas to name a few to make a delicious soup. I finished it off by garnishing with a little parsley and freshly grated Parmesan. Such a fabulous way to celebrate spring that leaves you feeling full and satisfied!

Course: Soup
Cuisine: American
Servings: 4
Calories: 351 kcal
Author: Teri Turner
  • 2 tbsp clarified butter
  • 1/4 cup shallots, chopped
  • 1 tbsp garlic, chopped
  • 1 1/2 cups carrots, chopped
  • 2 tsp kosher salt
  • 1/4 cup yellow pepper, chopped
  • 1 tbsp tomato paste
  • 8 cups chicken broth, warmed and divided
  • 1 cup asparagus, cut into three pieces
  • 1 cup sugar snap peas, trimmed
  • 12 ounce crushed canned tomatoes
  • 8 ounces Chickapea Pasta penne
  • Parmesan cheese, garnish
  • Parsley, garnish
  1. In a large soup pot, over medium high heat, melt the clarified butter. Then add the shallots and garlic to the melted butter, stirring and cooking for 2 1/2 minutes.

  2. Add the carrots to the pot and 1 teaspoon of salt, stirring to combine well and cook for 2 more minutes.

  3. Add the yellow peppers, stirring and cooking for 1 minute.

  4. Then add 7 cups of the warmed chicken broth and stir to combine. Using a medium bowl, dissolve the tomato paste in the remaining 1 cup of warmed chicken broth. Add the mixture to the pot along with the tomatoes, stirring to combine. Then add the Chickapea pasta to the pot and cook for 4 minutes
  5. Add the sugar snap peas and the asparagus and cook for 2 minutes. When done, add 1 teaspoon of salt, to taste.

    Serve with parmesan and parsley.