Gluten Free Hidden Vegetable Pasta Soup (Soupa Me Asteraki)
Updated: 6 days ago
This Gluten Free Hidden Vegetable Pasta Soup (Soupa Me Asteraki) combines tender little pasta shapes with a beautifully smooth, naturally creamy broth made from blended vegetables. Inspired by Greek home cooking, it's a comforting, nourishing one-pot meal that's perfect for family dinners, cosy lunches and even the fussiest eaters.
About Gluten Free Hidden Vegetable Pasta Soup (Soupa Me Asteraki)
There's something particularly comforting about a bowl of homemade Greek soup, and this Hidden Vegetable Pasta Soup is one my family absolutely loves. Inspired by Soupa Me Asteraki, which means soup with little star-shaped pasta, it's a simple, wholesome dish made with everyday vegetables and pantry ingredients. My children regularly ask me to make it, which always makes me smile, especially knowing just how many vegetables are tucked into every spoonful.
What makes this soup special is the way the vegetables are cooked until tender and then blended into a smooth, silky broth. Onion, carrot, celery, capsicum and garlic create a lovely savoury base, while tomato paste adds colour and richness. There's no cream needed, as the blended vegetables give the soup its naturally creamy consistency.
The addition of small gluten-free pasta makes this soup satisfying enough for lunch or dinner. Traditionally, tiny star-shaped pasta called asteraki is used in Greek soups, but gluten-free stelline, orzo or small elbows work beautifully here. It's an easy, budget-friendly family recipe that's particularly lovely served with a drizzle of extra virgin olive oil, freshly cracked pepper and a little grated Parmesan.
Watch How to Make Gluten Free Hidden Vegetable Pasta Soup
Helpful Tips
Blend until completely smooth.
Use an immersion blender to create a silky, creamy broth without adding cream. If using a food processor or jug blender, allow the hot mixture to cool sufficiently for your appliance and blend in batches before returning it to the pot.
Choose small gluten-free pasta.
Gluten-free stelline, orzo or small elbows are ideal for this soup. Different pasta brands absorb liquid differently and may have slightly different cooking times, so check the packet instructions.
Stir the pasta regularly.
Gluten-free pasta can stick together or settle on the bottom of the saucepan. Stir regularly during the first few minutes after adding it to the soup.
Adjust the consistency.
If the soup becomes too thick, stir in a little extra boiling water until you reach your preferred consistency. If it's a little thin, allowing it to stand for 10 minutes will help the pasta absorb more of the broth.
Make it dairy-free or vegan.
The soup itself contains no dairy or animal-derived ingredients. Simply omit the Parmesan when serving or use your favourite dairy-free hard cheese alternative.
Perfect for meal prep.
Allow the soup to cool, then divide it into individual airtight, microwave-safe containers. Refrigerate for up to 2 days and reheat until steaming hot, stirring in a little extra boiling water if the soup has thickened.
Freeze extra portions.
Freeze the soup in suitable airtight containers for up to 3 months. Gluten-free pasta may become softer after freezing and reheating, but the soup will still be delicious. If preparing a separate batch specifically for freezing, the pasta can be cooked slightly less before freezing.
Finish with your favourite toppings.
Freshly grated Parmesan, chopped parsley, extra virgin olive oil and cracked black pepper are lovely additions. Serve them separately so everyone can finish their bowl to taste.
More Gluten Free Soup Recipes to Try
If you love comforting homemade soups made with simple ingredients, here are more delicious gluten-free recipes to explore
Gluten Free Hidden Vegetable Pasta Soup (Soupa Me Asteraki)
Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Recipe Category: Soup / Main Course
Recipe Cuisine: Greek
INGREDIENTS
Hidden Vegetable Pasta Soup
250 g gluten-free small pasta (stelline, orzo or small elbows)
8 cups water, plus extra boiling water if needed
¼ cup extra virgin olive oil
2 tablespoons tomato paste
1 large brown onion, roughly chopped
1 large carrot, roughly chopped
2 celery stalks, strings removed and roughly chopped
1 red capsicum, roughly chopped
4 garlic cloves
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
To Serve
Finely grated Parmesan cheese (or dairy-free alternative)
Extra virgin olive oil
Freshly cracked black pepper
Fresh parsley, finely chopped (optional)
INSTRUCTIONS
1. Cook the Vegetables
Bring the 8 cups of water to the boil in a large saucepan.
Add the extra virgin olive oil, tomato paste, onion, carrot, celery, capsicum, garlic and sea salt. Stir well and bring back to a gentle boil.
Reduce the heat, cover and simmer for 20–30 minutes, or until the vegetables are very soft.
2. Blend the Soup
Using an immersion blender, blend the cooked vegetables and broth until completely smooth and creamy.
Season with the freshly ground black pepper.
3. Cook the Gluten Free Pasta
Bring the blended soup back to a gentle boil.
Add the gluten-free pasta and cook for 8–12 minutes, stirring regularly during the first few minutes, until the pasta is tender.
If the soup becomes too thick, stir through a little extra boiling water until you reach your preferred consistency.
4. Garnish and Serve
Ladle the soup into serving bowls.
Finish with finely chopped parsley, a drizzle of extra virgin olive oil, freshly cracked black pepper and plenty of finely grated Parmesan cheese, or a dairy-free alternative.
Serve immediately and enjoy!
Have you tried this recipe?
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Recipe and Photography Margaret Pahos for @CreateCookShare
My children loved this! Couldn't find the star gluten free pasta so I made it using elbow pasta and turned out great.