You will want to make this super easy vegan Italian Pasta soup anytime you are pressed for time and still want to put a delicious, nutritious, homemade soup on the table. Made with small shaped pasta, canned tomatoes, vegetables, and beans, along with vegetable broth, and prepared pasta sauce for a simple nourishing tasty soup the whole family will love!
Saute the pasta in the olive oil on high for about 4-5 minutes until the pasta is lightly browned. Watch carefully so that it only browns, not burn. After two minutes of sauteing, add in the minced garlic and continue sauteing.
Add the vegetable broth, dehydrated onion flakes, pasta sauce, fire-roasted tomatoes, drain cannellini beans, and mixed vegetables.
Bring to a boil. This will take 12-15 minutes. Reduce heat to low and cover. Continue cooking for about 10 minutes or until pasta is fully cooked. Remove from heat.
Stir in the baby spinach and vegan mayonnaise. Serve with an extra dollop of mayo if desired, sliced green onions, or my personal favorite, Frenches fried onions.
The serving size is a little less than one-and-a-quarter cups each. Adjust the nutritional information if your serving size is different. We are a vegan family and so use vegan mayonnaise. If you are not, then use any mayo that makes you happy. This is not an oil-free recipe and shouldn't be adapted for oil oil-free. If you are looking for a delicious oil-free soup, try my super delicious Oil-Free Veggie Lentil Soup or Minestrone (which can easily be adapted).