The recipe and text for this Marinara Soup were originally posted in September, 2014. The photos were updated in November, 2017.
A comforting bowl of Marinara Soup comes together in about 20 minutes for a delicious, simple, and healthy vegetarian dinner!
With the arrival of fall, I get more and more excited to return to some of the cozy meals that I have avoided in the dreaded summer heat.
While cold salads and sandwiches tasted great last season, I’m now looking forward to warm bowls of soup and bubbling hot casseroles. Beware — you’ll see a lot of these things on the blog in the next few months!
Just because it’s comfort food; however, does not mean it has to be unhealthy. I love that this soup is quick and easy to prepare (even faster than ordering pizza!), but it also includes so many nutritious ingredients.
The recipe comes from my dear friend Mary, who gave it to me a few years ago after a visit to our house.
While Mary was visiting us for the day, I served her a gourmet lunch (hah!) of grilled cheese sandwiches and tomato basil soup. She loved my tomato basil soup and asked for the recipe…and then she gave me this recipe for Marinara Soup in return. A pretty fair deal, I’d say.
I have since learned that the original Marinara Soup recipe came from celebrity chef Giada de Laurentiis. No wonder it’s so good!
Mary got it from her friend, then Mary passed it on to me, and who knows where Mary’s friend first found it! Obviously the recipe is a keeper that gets shared among loved ones!
The Marinara Soup is the perfect twist on a classic Italian vegetable or Minestrone soup. The beans and pasta give it some staying power, while keeping it vegetarian (like Mary!).
The soup makes a nice good-for-you lunch, but I usually serve ours for dinner. In fact, I recently paired it with my Tuna Melt Sliders for a supper that all of my boys gobbled up (baby Spence included!), leaving their tummies very happy.
Give this one a try this season — I promise that you will not be disappointed!
Yield 8 cups
- 3 tablespoons olive oil
- 2 carrots, peeled and chopped
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 (24 ounce) jar marinara sauce
- 4 cups chicken broth or vegetable broth
- 1 (15 ounce) can cannellini beans, drained and rinsed
- ½ cup uncooked small pasta (I used mini wagon wheels, but something like elbow macaroni would also work well)
- ½ teaspoon salt
- 1/4 teaspoon black pepper
- Crushed red pepper flakes, to taste (optional)
- Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and sauté until soft (about 2-3 minutes).
- Add the jar of marinara sauce, chicken broth, beans, uncooked pasta, salt, pepper, and red pepper flakes.
- Simmer, uncovered, for 10 minutes. Ladle into bowls and serve.
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 6 g
Saturated Fat 0.8 g
Sodium 736.8 mg
Total Carbohydrates 21.5 g
Dietary Fiber 4.1 g
Sugars 4.3 g
Protein 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe adapted from Giada de Laurentiis.
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