Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup cooked pasta or rice
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cook until translucent.
- Add carrots, celery, and zucchini, cook for about 5 minutes.
- Stir in diced tomatoes, vegetable broth, oregano, thyme, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 20 minutes to allow flavors to meld.
- Add cooked pasta or rice, stir to combine, and cook for another 5 minutes.
- Remove bay leaf, ladle soup into bowls, top with shredded mozzarella and fresh basil.
Notes
- You can add cooked chicken or beans for extra protein.
- Adjust herbs to taste for a more Italian flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop simmer
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg