how to make soup in school

Alexandra

Making soup in school is simple and quick! Whether it's a satisfying lunch or a cozy snack, this recipe will fuel your day with warmth and flavor.

Prep Time 10

Cook Time 20

Total Time 30

Course Lunch, Main Course

Cuisine American, Comfort Food

Servings 4 servings

Calories 250 kcal

1 tablespoon olive oil
1 medium onion chopped
2 cloves garlic minced
2 cups vegetable broth or chicken broth for extra flavor
1 can 14.5 oz diced tomatoes
1 cup frozen mixed vegetables or fresh vegetables of your choice, like carrots, peas, or corn
1/2 cup pasta small shapes like elbow macaroni or shells work best
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/2 cup cooked chicken or beans for extra protein
Fresh herbs like basil or parsley for garnish

Use what you have: Feel free to customize this recipe based on the veggies or ingredients you have on hand. You can swap out the mixed vegetables for spinach zucchini, or any other veggies you prefer.
Broth options: While vegetable broth is a great vegetarian choice you can use chicken broth if you prefer a richer flavor. If you need a low-sodium option, make sure to check the label.
Pasta choice: Small pasta shapes work best because they cook quickly and fit perfectly in a soup. But if you prefer another kind of pasta feel free to use it—just adjust the cooking time accordingly.
Add protein: To make this soup even heartier consider adding cooked chicken, beans, or lentils. These ingredients can make it a more filling meal, perfect for those longer school days.

Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes soft and translucent. This step helps build the foundation of flavor. Add the minced garlic and cook for another 30 seconds, just until fragrant.
Add the Broth and Tomatoes
Pour in the vegetable broth (or chicken broth for extra flavor) and add the diced tomatoes along with their juices. Stir everything together, then bring it to a gentle simmer. Let it cook for 5-7 minutes so all the flavors begin to meld together.
Add the Veggies and Pasta
Stir in the frozen mixed vegetables (or any other veggies you like) and the pasta. Let the soup simmer for about 10-12 minutes, or until the pasta is tender and the vegetables are heated through. If you’re adding any protein like chicken or beans, now’s the time to stir it in as well.
Season to Taste
Once everything is cooked, it’s time to season. Add the dried oregano, salt, and black pepper. Taste and adjust the seasoning as needed. If you like your soup with a little extra zing, feel free to add a dash of red pepper flakes or a squeeze of lemon.
Serve and Garnish
Ladle the soup into bowls and garnish with some fresh herbs like basil or parsley. If you want an extra touch, sprinkle on some grated cheese or serve with a slice of warm bread on the side.

Stir occasionally: Make sure to stir the soup every few minutes while it’s simmering to keep the pasta from sticking to the bottom of the pot.
Check the pasta: Since pasta can cook at different rates, keep an eye on it. You may need to adjust the cooking time based on the type of pasta you use.
Make it creamy: For a creamier version of this soup, you can add a splash of milk or cream just before serving.

Nutrition Information (per serving):