Mexican Vegetable and Pasta Soup. This is by far the BEST vegetable soup! Serve it with diced avocado and a loaf of warm crusty bread on the side.

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Mexican Vegetable and Pasta Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This is by far the BEST Vegetable soup – a classic, hearty Mexican soup with tomatoes, swiss chard, zucchini, carrots, leeks and pasta.
Course: Soup
Cuisine: Mexican
Servings: 6 people
Ingredients
  • 32 oz container chicken broth or vegetable broth for vegetarians
  • 2 tsp olive oil
  • 1 large carrot diced
  • 1 large zucchini diced
  • 2 leeks sliced
  • 1 bunch Swiss Chard stems removed and leaves torn into 2-in pieces
  • 1 16 oz jar Molli Veracruz cooking sauce – tomatoes, morita chiles, and green olives
  • 1/2 tsp kosher salt and fresh black pepper
  • 2 cups cooked small pasta such as macaroni al dente (or GF pasta)
  • 1 avocado diced for garnish
Instructions
Slow Cooker Directions:
  1. Place broth, carrot, leeks, swiss chard, and Molli Veracruz sauce in slow cooker. Cover and cook on low for 4 to 6 hours.
  2. Forty minutes before the soup is done cooking, add zucchini and cooked pasta. Cover and cook 30 more minutes. Season to taste with salt and black pepper.
  3. Ladle bowls and top with diced avocado if desired.
Stove Top Directions:
  1. Place broth, carrot, leeks, swiss chard, and Molli Veracruz sauce in a large pot. Cover and cook over medium-high heat for 20 minutes.
  2. Add zucchini and cooked pasta. Cover and simmer until zucchini is tender, about 8 minutes. Season to taste with salt and black pepper.
  3. Ladle bowls and top with diced avocado if desired.
Instant Pot Directions:
  1. Place broth, carrot, leeks, swiss chard, and Molli Veracruz sauce in an Instant Pot. Cover and cook high pressure for 20 minutes.
  2. Quick release, add zucchini. Cover and cook high pressure for 4 minutes.
  3. Quick release, add cooked pasta. Season to taste with salt and black pepper.
  4. Ladle bowls and top with diced avocado if desired.