Go Back
Cozy Hygge Kitchen Sink Soup Recipe

Cozy Hygge Kitchen Sink Soup

A hearty, flexible vegetable soup made with potatoes, beans, pasta, tomatoes, and greens. It serves six and is an ideal cold-weather dinner for using up vegetables and pantry staples.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive oil
  • 1 medium Medium yellow onion, diced
  • 3 medium Medium carrots, sliced
  • 3 stalks Celery stalks, sliced
  • 4 cloves Garlic cloves, minced
  • 2 tablespoons Tomato paste
Seasonings
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Dried thyme
  • 1/4 teaspoon Red-pepper flakes
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Broth and Hearty Additions
  • 1 28-ounce can Diced tomatoes with juices
  • 6 cups Vegetable or chicken stock
  • 2 medium Yukon Gold potatoes, peeled or unpeeled and cut into 1/2-inch cubes
  • 1 15-ounce can Cannellini beans or kidney beans, drained and rinsed
  • 1 cup Small pasta such as ditalini or small shells
  • 2 cups Chopped kale, spinach, cabbage, or other sturdy greens
Finishing Ingredients
  • 1 tablespoon Lemon juice or red-wine vinegar
  • For serving Grated Parmesan

Method
 

Step-by-Step
  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, then cook for 7 to 9 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the garlic, tomato paste, Italian seasoning, dried thyme, red-pepper flakes if using, kosher salt, and black pepper. Cook for 1 to 2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
  3. Pour in the diced tomatoes and their juices, followed by the stock. Add the cubed potatoes, bring the soup to a boil, then reduce it to a steady simmer.
  4. Partially cover the pot and simmer for 12 to 15 minutes, or until the potatoes are nearly tender when pierced with a fork. Keep the heat steady so the broth gently bubbles rather than boils aggressively.
  5. Stir in the drained beans and small pasta. Simmer according to the pasta package directions, usually 8 to 10 minutes, until the pasta is just tender.
  6. Add the chopped greens during the final 2 to 4 minutes of cooking. Stir until the kale, spinach, cabbage, or other sturdy greens are wilted and incorporated.
  7. Taste the soup and adjust the salt and pepper as needed. Stir in the lemon juice or red-wine vinegar, then serve hot with grated Parmesan and crusty bread.

Notes

For the best leftovers, cook the pasta separately and add it to each bowl because pasta continues absorbing broth in the refrigerator. Refrigerate cooled soup in a covered container and reheat gently on the stovetop, adding a splash of stock or water if needed.