Lunch & Dinner · Meatless · Pasta · Soups

Italian Veggie “Brothless” Soup

Inspired by a friend’s innovative idea, I made this soup virtually “brothless”… so it’ more of a pasta dish after it cooks.  I loved it this way, but if you want it to be more soup-like, just add another 15 oz can of broth when you make it.


  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped zucchini
  • Optional: 1 cup chopped red pepper
  • 3 TBS olive oil
  • 2 cloves minced garlic
  • 32 oz carton low sodium vegetable broth (or chicken broth)
  • 14.5 can petitie diced tomatoes, italian style, undrained
  • 15 oz can tomato puree
  • 2 tsp Italian seasoning
  • 2 tsp dried or fresh chopped basil
  • 1 1/2 cups uncooked small pasta – I used ditalini
  • salt & pepper to taste
  • shredded or grated parmesan cheese to serve

Optional:  Add cannellini beans for a more hearty soup.

 In a large pot or dutch oven, cook the onion, celery, carrots, zucchini, and garlic in the olive oil over medium heat.  Cook for about 10 minutes, stirring often.
 Add the broth, diced tomatoes, tomato puree, Italian seasoning, basil and a dash of salt & pepper.  Mix well and bring to a boil.
Add the pasta and cook for 10-12 minutes or until pasta is al dente.

Turn heat down to a simmer and allow to cook at least 10 more minutes.  Season with more salt & pepper as needed.  Serve with a sprinkle of parmesan cheese.

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