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)

Fresh lemon

Red chili flakes, to taste

Nothing But the Bagel seasoning, to taste (find this at Trader Joe’s)


  1. 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.


  1. Add canned tomatoes, frozen peas, veggie broth and hot water. Stir in herbs de provence, pesto, additional garlic powder. Bring to a boil.


  1. Add pasta, cover and reduce heat to simmer until pasta is al dente, about 8-10 minutes.


  1. 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.