veggie pasta soup
Who loves a good soup? We do! Hearty, tasty, and oh so easy, this soup is sure to make your favorites list. Enjoy!
1 large sweet potato, cubed
3 medium carrots, chopped
1 medium zucchini, chopped
½ cup mushrooms, chopped
½ cup frozen peas
1 tbsp pesto
3 tbsp olive oil
½ teaspoon Herbs deProvence
½ teaspoon onion salt
1 ½ – 2 teaspoons garlic powder
Salt + Pepper, to taste
1 can (14 oz) diced unseasoned tomatoes
2 cups dried pasta of your choice
2 cups hot water
32 oz. vegetable broth
Ricotta Cheese (optional)
Red chili flakes, to taste
Nothing But the Bagel seasoning, to taste (find this at Trader Joe’s)
- In a large saucepan, sauté the sweet potato, carrots and onions in olive oil on medium heat for 8-10 minutes, until golden. Stir in onion salt, 1 tbsp garlic powder, salt and pepper to taste. Add chopped zucchini and mushrooms and stir for one more minute.
- Add canned tomatoes, frozen peas, veggie broth and hot water. Stir in herbs de provence, pesto, additional garlic powder. Bring to a boil.
- Add pasta, cover and reduce heat to simmer until pasta is al dente, about 8-10 minutes.
- Ladle a hearty serving into soup bowls, top with a dollop of ricotta cheese, squeeze of lemon, dash of chili flakes and a sprinkle of bagel seasoning.