Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 can (15 oz) diced tomatoes, with juices
- 6 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup small pasta (like ditalini or orzo)
- 1 cup fresh spinach or kale, chopped
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Wash and chop all vegetables: dice onion, mince garlic, slice carrots and celery.
- Heat olive oil in a large pot over medium heat; sauté onion until translucent.
- Add garlic, carrots, and celery; cook for another 5 minutes.
- Incorporate zucchini and diced tomatoes; stir for 2-3 minutes.
- Add broth, oregano, and red pepper flakes; bring to a gentle boil.
- Stir in pasta; reduce heat and simmer for 8-10 minutes until al dente.
- When pasta is almost ready, add greens and cook until wilted.
- Season with salt and pepper to taste.
- Ladle into bowls, garnish with fresh basil, and serve warm.
Notes
- Feel free to customize with your favorite vegetables.
- This soup can be made ahead and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Italian soup, healthy soup, vegetable soup, pasta soup