How many of you enjoy a good homemade pasta soup? I know I do! When it comes to soups, I definitely prefer soups that have pasta in them along with a few veggies to give them added flavor. I’ve always found that soups & casseroles that contain pasta, quickly become comfort food for me.
Today’s guest post recipe is courtesy of Pasta Fits and it utilizes ditalini, peas, asparagus and various other veggies and spices. Doesn’t it look delicious? I’m printing out the recipe and adding it to my “must try” list for sure. I think it will be perfect for the upcoming winter season!
Roasted Garlic Pasta Soup Recipe
2 heads garlic (about 4 oz.)
2 Tbsp. extra virgin olive oil
½ cup/2 oz. finely chopped onions
½ cup/2 oz. finely chopped carrots
¼ cup/1 oz. finely chopped celery
½ tsp. thyme leaves
1 qt./32 oz. no sodium added chicken stock
½ cup/2 oz. ditalini
1 cup/4 oz. peas
1 cup/4 oz. asparagus, cut into ½” pieces
2 Tbsp. finely chopped parsley
Preheat oven to 350ºF. Slice the garlic heads in half along their equator. Place together in a large piece of foil. Wrap tightly and roast until softened and golden brown (about 30 minutes). While the garlic is cooking, start the soup. Heat a soup pot over medium heat. Add the oil and sauté the onions, carrots, celery, and thyme until softened and just starting to brown (about 5 minutes). Add the stock. Taste and adjust seasoning with salt and pepper.
When garlic is cool enough to handle, squeeze out the garlic and discard the skins. Stir the garlic into the soup. Add the ditalini and cook until al dente (about 10 minutes). Add the peas and asparagus and cook another 2 minutes or until crisp tender. Divide between 4 bowls and sprinkle with parsley.
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OMG this soup looks so good. I am a major roasted garlic fan, at least once a week if not more. Looks like I have just about ever thing listed so I may just makes this today. We are going to be a high of 35 so something to warm my insides.
This looks good love to try this
i need to eat more veggies
This soup sounds delicious. I like roasted garlic because it becomes very sweet and mellow after being roasted. This soup also has a lot of good vegetables in it.
I have never heard of this recipe before but you had me at garlic. I love veggies, pasta and garlic so I have to make this soup especially with this chilly weather we have been having here. Thanks for sharing this one and have a nice day.
I don’t eat enough asparagus and this is a great way to include it in my diet. I’d have to double the onions in this soup though since I love them. I have onion soup all the time, but this is more hearty and looks pretty too.
A big bowl of this soup would be good today. It’s sort of gray & dreary outside, so I need some comfort food.
I love fall because it is soup weather! This soup looks really yummy and I’ll have to try it soon!
This looks really flavorful! I love this time of year and trying out new soup recipes. This looks delicious!
I love roasted garlic and make it often. I agree with Margot that some zucchini would be good in this, perhaps instead of the asparagus during the winter.
yummy. this looks delicious. and not to forget the health benefits of garlic, i bet this soup would make a great cold buster!! i will try this as soon as it cools down around here.
I should make this! I just made a bunch of roasted garlic today, and other vegetables too. I’m going to follow your recipe but add roasted zucchini to it!