Description
A hearty and flavorful Italian soup with a rich broth and wholesome ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup pasta (small shape)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until onion is translucent.
- Add carrots and celery; cook for 5 minutes.
- Add zucchini, diced tomatoes, vegetable broth, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cook until tender, about 10 minutes.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For added protein, include beans or lentils.
- Use gluten-free pasta for a gluten-free option.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Italian Penicillin Soup, Italian soup, vegetable soup, hearty soup