Description
A delicious and hearty vegetable pasta soup that is perfect for a warm meal.
Ingredients
Scale
- 1 red onion
- 4 cloves garlic
- 1 green bell pepper
- 1 red bell pepper
- 2 medium portobello mushroom caps
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon dried oregano
- 1 teaspoon fennel seeds
- 1 pinch red pepper flakes (optional)
- 15 ounce jar pizza sauce (or Easy Pizza Sauce)
- 28-ounce can fire-roasted crushed tomatoes
- 1 quart (4 cups) vegetable broth
- 1/2 cup Parmesan cheese, plus more for the garnish
- Fresh basil, for the garnish (optional)
- 1/2 recipe Homemade Croutons, crusty bread, garlic bread or garlic toast, for serving (optional)
Instructions
- Dice the onion. Mince the garlic. Dice the bell peppers. Destem and chop the mushroom caps into bite-sized pieces.
- In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion, mushrooms, and peppers and sauté for 4 minutes, until translucent. Add 1/2 teaspoon kosher salt, the garlic, oregano, fennel, and red pepper flakes and cook 2 to 3 minutes until fragrant and the veggies have softened.
- Add the pizza sauce, canned tomatoes and their liquid, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the cheese and simmer for 5 more minutes until it is melted. Taste and add additional kosher salt if necessary.
- Serve warm topped with homemade croutons, additional Parmesan cheese, and fresh basil leaves (or simply serve with crusty bread or a gluten free bread substitute).
Notes
- This soup is versatile; feel free to add your favorite vegetables or pasta.
- The red pepper flakes can be omitted if you prefer a milder soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg