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5 from 1 vote

Marinara Soup

A comforting bowl of marinara soup comes together in only 20 minutes for a quick and easy vegetarian dinner.
Course Dinner
Cuisine Italian
Keyword tomato pasta soup, tomato soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 cups
Calories 153kcal
Author The Seasoned Mom


  • 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
  • ¼ 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: 1cup | Calories: 153kcal | Carbohydrates: 21.5g | Protein: 6g | Fat: 6g | Saturated Fat: 0.8g | Sodium: 736.8mg | Fiber: 4.1g | Sugar: 4.3g