Winter Vegetable Potage With Pasta

Winter Vegetable Potage With Pasta
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Kyle Dreier.
This cool-weather soup is the perfect, heart-healthy way to stay warm. The fiber from the veggies helps balance the pasta, to create a rich broth that's the perfect side dish, lunch, or even a heart main dish for dinner.
  • Prep time
    20 min
  • Cook time
    1 hr
  • Servings
    8 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 95

  • Total Fat 2g
    • Saturated Fat 0.3g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 475mg
  • Total Carbohydrate 16g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 4g
  • Potassium 415mg
  • Phosphorus 85mg

Choices/Exchanges: 2 Nonstarchy vegetable



  • onion(s) (diced)
  • carrot(s) (peeled and diced)
  • fennel bulb (diced)
  • salt
    1/2 tsp
  • black pepper
    1/4 tsp
  • garlic (minced)
    2 clove
  • low sodium chicken broth
    5 cup
  • cabbage (shredded)
    1 cup
  • olive oil
    1 tbsp
  • rutabaga (peeled and diced)
    1/2 cup
  • elbow macaroni
    2/3 cup
  • fresh chives (minced)
    2 tbsp


  1. In a large saucepan, heat the olive oil over medium-high heat. Add the onions and sauté for 4 minutes. Add the carrots and fennel and season with the salt and black pepper. Sauté for 3 minutes. Add the garlic and sauté for 1 minute.

  2. Add the broth, cabbage, and rutabaga to the pan. Bring to boiling. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Add the pasta, raise the heat to medium, and cook for 7 minutes, or until the pasta is tender. Ladle the soup into bowls and garnish each bowl with the chives.