This simple, comforting recipe uses a container of Taste of Inspirations® Kale & Feta Pasta Salad as the creative foundation for a one-pot soup. Add in a medley of veggies, rice and chickpeas for a dish that’s as nourishing as it is satisfying.
Ingredients
- 1 (10 - oz.) container Taste of Inspirations® Kale & Feta Pasta Salad
- 4 cups water, plus more if needed
- 1 Tbsp. vegetable bouillon
- ½ (10 - oz.) pkg. frozen chopped spinach
- ½ cup frozen corn
- 1 small zucchini, chopped
- ½ cup cooked rice
- ½ (15.5 - oz.) can chickpeas, drained and rinsed
- Cottage cheese and black pepper, to garnish (optional)
Steps
- To a medium pot, add pasta salad, water and vegetable bouillon. Stir to combine. Stir in spinach, corn, zucchini, rice and chickpeas. Season with salt and pepper.
- Bring to a boil over medium-high, then reduce to a simmer, cover and cook until vegetables are tender and flavors have melded, about 30 minutes.
- Ladle soup into bowls and top with a dollop of cottage cheese and freshly cracked black pepper, if desired.
Tips
Serve with a side salad and crusty bread for a complete and comforting meal.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- kale soup
- weeknight soup
- hearty vegetarian
- Fresh Magazine March April 2026
- guiding star
- pasta salad soup
- quick soup
- Comfort Food
- one pot soup
- chick pea soup