Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can diced tomatoes (14 oz)
- 6 cups chicken or vegetable broth
- 1 cup cooked chicken or vegetarian protein
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 baguette, sliced
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in garlic, carrots, and celery; cook for 5 minutes until softened.
- Add diced tomatoes, broth, cooked protein, oregano, basil, salt, and pepper. Bring to a boil, then simmer for 20 minutes.
- Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Toast until golden.
- Ladle hot soup into bowls, top with shredded mozzarella and toasted baguette slices. Garnish with chopped parsley.
Notes
- For added flavor, include a splash of red wine or a pinch of red pepper flakes.
- Use fresh herbs when available for a more vibrant taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free option available with gluten-free bread
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg