Vegetarian Maccheroncelli Soup

Looking for a quick vegetarian soup? Use up some of your garden’s cherry tomatoes and herbs, in this delicious Vegetarian Maccheroncelli soup! 

During the summer, we have an abundance of cherry tomatoes.  It’s our family’s favorite tomato to grow in the garden and the kids eat them by the handfuls.  But sometimes the plants produce in big bursts and we have too many cherry tomatoes.  So I love to toss them in a big soup, along with some of the fresh herbs like basil, thyme, rosemary and even some of the green onions as a topper. 

This is also an excellent way to use up leftover pasta.  

Happy Cooking!

Vegetarian Maccheroncelli Soup

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Can I make this soup in a CrockPot?

In our home, we love to cook.  But sometimes it is just easier to dump everything in the slow cooker and let it cook away for a few hours.  And the house fills with the amazing smells of dinner ready to eat!

This easy soup recipe is so simple and good, even the kids can make it. We started teaching our kids to cook when they were very young and now that they are all grown up, I love knowing they enjoy being in the kitchen and make great meals for their friends and families. 

I love the fresh light taste that can be customized to include leftovers. 

To convert this to a CrockPot recipe, simply add all of your ingredients except for your cooked pasta and allow to cook for 6 hours.  Add the pasta at the end and bring it to high heat to warm up the pasta.  

Fresh Tomatoes taste better than canned!

Because tomatoes and herbs are the main taste in this recipe, we suggest using fresh ingredients. 

Many recipes call for canned tomatoes. But we always have a ton of fresh or canned tomatoes on hand that we preserved ourselves from our garden. Using fresh tomatoes is easy in your recipes.

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Fun Topping Ideas:

  • Corn chips
  • Jalapenos
  • Crispy Onion Straws
  • Corn Relish
  • Olives
  • Avocado chunks

Non-Vegan Toppings:

  • Sour cream
  • Cheese – Feta is amazing
  • Croutons 

Vegetarian Maccheroncelli Soup

CategorySoups

 1 cup Olive oil
 1 lb Vegetarian ground Beef – We like Impossible Meat
 1 tsp cherry tomatoes
 1 Sprig Fresh Sage
 1 Sprig Fresh Rosemary
 Handful fresh Basil
 1 tsp Salt
 1 tsp Black Pepper
 ½ cup Red Wine
 1 tsp white sugar
 4 cups Vegetarian Beef Broth
 3 cups cooked Maccheroncelli pasta

1

In a large pot over medium heat, pour in your olive oil and begin to heat up. Slowly add in your vegetarian ground beef. We prefer the blocks of what looks like uncooked vegetarian ground beef.. but you can use the frozen crumbles. If you are going to do that, add them in last.

2

Circle your ground “beef” with washed uncut cherry tomatoes. This is one of the ways we use up the abundance of cherry tomatoes we grow every summer. Then top with your fresh herbs.

3

Once your ground “beef” begins to brown on the bottom, carefully begin to chop it up in the pan with a spatula. Turning the meat over and browning the other side. You also want to flip your tomatoes and let them cook on the other side. Cover your pot and cook for 10 minutes.

4

Stir in your wine and sugar then allow this to cook with your tomatoes for 10 minutes. Then add in the rest of your ingredients, cover with a lid, reduce to medium-low heat for 1 hour.

5

Add in your cooked pasta, season to tase with salt and pepper. You can substitute out any other pasta that you have on hand. We love when we can use up leftovers in new ways!

Ingredients

 1 cup Olive oil
 1 lb Vegetarian ground Beef – We like Impossible Meat
 1 tsp cherry tomatoes
 2 tsp Italian Seasoning
 1 Sprig Fresh Sage
 1 Sprig Fresh Rosemary
 Handful fresh Basil
 1 tsp Salt
 1 tsp Black Pepper
 ½ cup Red Wine
 1 tsp white sugar
 4 cups Vegetarian Beef Broth
 3 cups cooked Maccheroncelli pasta

Directions

1

In a large pot over medium heat, pour in your olive oil and begin to heat up. Slowly add in your vegetarian ground beef. We prefer the blocks of what looks like uncooked vegetarian ground beef.. but you can use the frozen crumbles. If you are going to do that, add them in last.

2

Circle your ground “beef” with washed uncut cherry tomatoes. This is one of the ways we use up the abundance of cherry tomatoes we grow every summer. Then top with your fresh herbs.

3

Once your ground “beef” begins to brown on the bottom, carefully begin to chop it up in the pan with a spatula. Turning the meat over and browning the other side. You also want to flip your tomatoes and let them cook on the other side. Cover your pot and cook for 10 minutes.

4

Stir in your wine and sugar then allow this to cook with your tomatoes for 10 minutes. Then add in the rest of your ingredients, cover with a lid, reduce to medium-low heat for 1 hour.

5

Add in your cooked pasta, season to tase with salt and pepper. You can substitute out any other pasta that you have on hand. We love when we can use up leftovers in new ways!

Vegetarian Maccheroncelli Soup

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