A vibrant vegetarian soup showcases late-summer tomatoes along with fall produce, cabbage, butternut squash, and sweet potatoes. Small, ring-shaped pasta like anelli makes this dish hearty but still light enough for those warm, early autumn days.

Martha Stewart Living, September 2019


Credit: Marcus Nilsson

Recipe Summary

40 mins
1 hr 35 mins
Serves 6 to 8


Ingredient Checklist


Instructions Checklist
  • Bring a small pot of water to a boil. Meanwhile, score a small X in the bottom of each tomato and prepare an ice-water bath. Add tomatoes to pot; boil just until skins begin to peel back from flesh where scored, about 30 seconds. Drain; plunge into ice-water bath until cool. Drain and peel tomatoes, then halve, seed, and chop.

  • Heat oil in a large pot over medium. Add both onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in carrots, celery, squash, and sweet potato; season with salt and pepper and cook, stirring occasionally, until beginning to soften, 8 to 10 minutes. Add tomato paste; cook, stirring, 1 minute.

  • Stir in chopped tomatoes, Parmesan rind, cabbage, 2 teaspoons salt, and 8 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, until vegetables are tender and flavors have melded and mellowed, 35 to 40 minutes.

  • Meanwhile, cook pasta in a pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain. To serve, spoon a small amount of pasta into serving bowls, ladle hot soup over, and top with herbs and a drizzle of oil.

Cook's Notes

Anelli are available at amazon.com and some grocery stores, but other small shapes like ditalini also work here.