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 chili/ pasta dish after it cooks.  I loved it this way, but if you want it to be more soup-like, just add more broth and/ or water when you make it.


  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped zucchini
  • 1 cup chopped red pepper
  • 3 TBS olive or avocado oil
  • 3 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 a can of cannellini beans for a more hearty soup.

In a large pot or dutch oven, heat olive oil over medium heat. Cook the onion, celery, carrots, zucchini, peppers, and garlic for about 10 minutes, stirring often.
 Add the broth, diced tomatoes, tomato puree, Italian seasoning, basil, salt & pepper.  Mix well and bring to a boil. Turn heat down and simmer for about an hour until veggies are cooked.
Turn heat back up to medium-high. Add the pasta (and beans if using) and cook for 10-12 minutes or until pasta is al dente, and has absorbed most of the liquid.

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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