Vegetable and Stars Soup Recipe

Vegetable and Stars Soup Recipe

Rebecca Clyde, MS, RDN, CD

Frozen vegetables and tiny pasta stars cooked in a flavorful tomato-based broth is inexpensive, delicious and healthier than canned soup.


1½ cups tomato juice
2 cups low-sodium broth (vegetable or chicken)
½ teaspoon dried Italian seasoning
1 large garlic cloves, finely minced
2 cups frozen vegetable blend (carrots, peas, green beans)
6 ounces stellini star-shaped pasta
3 tablespoons grated Parmesan cheese


Before you begin: Wash your hands.

  1. Bring tomato juice, broth, Italian seasonings and garlic clove to a boil.
  2. Add in the frozen vegetables and stellini pasta. Reduce heat to medium and simmer for 15 minutes until pasta is cooked and soup has thickened slightly.
  3. Stir in the Parmesan cheese and serve.

Nutrition Information

Serving size: 1¼ cup
Serves 4

Calories: 250; Total fat: 2g; Saturated fat: 1g; Cholesterol: 3mg; Sodium: 736mg; Carbohydrate: 44g; Fiber: 7g; Sugars: 4g; Protein: 12g; Potassium: N/A; Phosphorus: N/A