Spring Onion, Pepper & Spaghetti Soup Recipe

Hearty soup with bell peppers, spaghetti pasta and spring onions

Spring Onion, Pepper & Spaghetti Soup Recipe
814 ratings.

The Spring Onion, Pepper & Spaghetti Soup Recipe is a wholesome dish that can be served as a quick dinner along with some freshly baked bread.   The spring onions in the soup makes it refreshing along with bell peppers and milk. Its quick and easy to prepare and a great dish that your whole family will love.

Serve Spring Onion, Pepper & Spaghetti Soup Recipe with Whole Wheat Rosemary Focaccia Bread Recipe for a wholesome dinner.

If you like this recipe, you can also see more soup recipes like

  1. Thai Coconut Curry Soup Recipe
  2. Light And Healthy Spinach Soup Recipe
  3. French Onion Soup Recipe
  4. Roasted Fennel and Tomato Soup Recipe

Cuisine: Italian Recipes
Course: Appetizer
Diet: Vegetarian
Equipments Used: KitchenAid Diamond Blender
Prep in

15 M

Cooks in

30 M

Total in

45 M


4 Servings


  • 100 grams Durum Wheat Spaghetti Pasta , boiled and cooked until al-dente
  • 2 teaspoons Extra Virgin Olive Oil
  • 1 Green Bell Pepper (Capsicum) , chopped fine
  • 4 Spring Onion (Bulb & Greens) , roots chopped
  • 4 Spring Onion Greens , chopped
  • 1 tablespoon Corn flour
  • 3/4 cup Milk
  • 1/2 cup Vegetable stock , or water
  • Salt , to taste
  • 1 teaspoon Whole Black Peppercorns

How to make Spring Onion, Pepper & Spaghetti Soup Recipe

  1. To begin making the Spring Onion and Spaghetti Soup Recipe, we will first cook the spaghetti and cook until al-dente (soft, yet firm). Break the spaghetti into half while cooking, as we want small strips of it in the soup. Keep this aside.

  2. Dissolved the corn starch or flour in 1/4 cup of water and keep aside.

  3. Heat the oil in a heavy bottomed pan and add the white portion of spring onion along with the bell pepper Saute for a couple of minutes until the green capsicum is soft and tender and lightly roasted.

  4. Next add in the green leaves of the spring onion. Add in the start water, and another 1/2 cup water and allow the stock to thicken. Once it thickens, turn off the heat. 

  5. Finally add the sauteed onions along with stock, milk, salt and whole black pepper corns into the blender. Blend until smooth. 

  6. Transfer the blended soup into the sauce pan, check the salt and spice levels and adjust to suit your taste. Adjust the consistency of the soup by adding more or less milk or water/stock.

  7. Stir in the cooked spaghetti and simmer for a couple of minutes. Turn off the heat and the soup is now ready to be served.

  8. Serve the Spring Onion and Spaghetti Soup for the warm winter night or even a healthy weeknight dinner with Whole Wheat Rosemary Focaccia Bread Recipe.