Pasta Soup with Sweet Potato and Peas

This Pasta Soup with Sweet Potato and Peas is a great recipe for fall. This filling soup is full of fiber, low in fat, and is a quick-and-easy go-to meal!


So, talking about the cold weather, why not to make a delicious soup recipe? Is there a better food for the chilly days? I guess not. Nothing beats a warm and delicious bowl of homemade hot soup when the temperatures are below zero. It is so easy to make and healthier than canned soup. Those cans should be forgotten forever, right? Making soup is so easy. There’s really no excuse for buying canned soups.

This filling Pasta Soup with Sweet Potato and Peas is full of fiber, low in fat, and a quick-and-easy go-to meal. This time I decided to add brown rice pasta to make this soup even more of a comfort food. For soup, we should use a small pasta. A good rule is the thinner the soup, the smaller the pasta. For broths and light soups, select from a large assortment of tiny shapes.


  •  2 tablespoons extra virgin oil
  •  ¾ cup yellow onion — diced
  •  3 cloves garlic — minced
  •  1/2 cup red bell pepper — diced
  •  1 cup sweet potato — diced
  •  6  cups vegetable broth
  •  1 cup brown rice pasta
  •  ½ cup peas
  •  Pinch cayenne pepper
  •  Salt and ground black pepper
  •  2 tablespoons chopped fresh Italian parsley


  1. In a large pot over high heat, add olive oil.
  2. When the pan and the oil are hot, turn the heat down to medium and add the onions and garlic.
  3. Sauté until onions are translucent. Add red pepper and sweet potato. Cook for about 5 minutes.
  4. Add broth and bring it to a boil. Add brown rice pasta. Cover and cook according to the package instructions.
  5. Add peas, cayenne pepper, salt, and pepper and cook for 4 minutes more.
  6. Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley.