Pasta Primavera Soup

Pasta Primavera is a favorite for me. I wanted to try and recreate my pasta into a soup for a change of pace and after eating several bowls I have decided that this may be even better than the traditional recipe! To make this a quick recipe save some time and buy a rotisserie chicken to cube up and toss into the soup.

Author: Christa Johnston

Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!



In a large stock pot over medium heat melt the butter and saute the onions, celery, carrots, and garlic with salt and pepper to taste for 10 minutes. Reduce heat to low and sprinkle the flour over the veggies and mix in well, then slowly add the cream stirring continuously until there are no lumps from the flour. Next add the chicken broth, butternut squash, peas, corn, pasta and bay leaf and bring to a boil. Then stir in the chicken, cover and reduce to a simmer for 15-20 minutes stirring occasionally.

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Recipe Type

  • Chicken
  • Pasta
  • soup

Course Type

  • Entree
  • Soup

Skill Level