Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 bell pepper (any color), diced
- 2 medium carrots, sliced
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 cups rotini or shell pasta
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- In a large pot over medium heat, heat olive oil. Add diced onion and minced garlic; sauté until translucent (about 2-3 minutes).
- Stir in zucchini, bell pepper, and carrots; cook until slightly softened (5-7 minutes).
- Add canned tomatoes and vegetable broth; stir in oregano and basil. Bring to a gentle boil.
- Add pasta; simmer uncovered until pasta is al dente (about 10-12 minutes), stirring occasionally.
- Serve hot, sprinkling shredded mozzarella on top of each bowl to melt slightly.
Notes
- Feel free to customize with seasonal vegetables or add red pepper flakes for extra heat.
- For creaminess, incorporate a dollop of ricotta cheese when serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg