Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 cup cooked pasta (penne or similar)
- 1/2 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, chopped
- Fresh basil, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic; sauté until translucent, about 5 minutes.
- Add sliced carrots and celery; cook for another 5 minutes.
- Stir in chopped zucchini and cook for 3 minutes.
- Add diced tomatoes, vegetable broth, dried herbs, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes to allow flavors to meld.
- Stir in cooked pasta and heavy cream. Cook for an additional 5 minutes.
- Top with fresh parsley and basil before serving.
Notes
- You can substitute chicken broth for a different flavor profile.
- Use gluten-free pasta to make this soup gluten-free.
- Garnish with additional fresh herbs or a drizzle of olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg