This soup happened on a Sunday when I was looking for something to accompany our simple chicken breast supper. I had a lot of random veggies in the fridge that needed to be used before the work-week started. Why? We all know once Monday rolls around nobody is getting any real cooking done, and veggies left in the crisper are going to their graves. I decided I might as well use everything I had and turn it into a soup that I could have for lunch all week at work.
That Sunday afternoon, this Italian Vegetable Soup was born, and it’s become one of my favorite soups to make since then. I make it often. It’s delicious all by itself (and zero SmartPoints on WW, by the way!) but, if you really want to kick it up a notch, add some parmesan and croutons. Yes, please! When I want it as more of a main dish, I toss in some pre-cooked turkey sausage (sliced links or crumbles either one are perfect). You see why I like this soup… so customizable and flavorful! ~Erin
- 1 large onion, diced
- 1 medium bell pepper, diced
- 1 c. finely diced carrots
- 3 ribs celery, diced
- 1 T. olive oil
- 3-4 cloves garlic, minced
- 4 medium zucchini, cut into bite-sized pieces
- 2 T. Italian seasoning
- 1-2 tsp. crushed red pepper
- 1 tsp. salt
- 2 cans (14.5 oz. each) fire roasted tomatoes
- 6 c. chicken broth
- Optional toppings: parmesan cheese, croutons, precooked sausage (sliced links or crumbled)
Heat olive oil over medium heat in a large stock pot. Sauté onion, bell pepper, carrots, and celery for a few minutes until onions are translucent and veggies are tender.
Add garlic and cook until fragrant, a minute or two.
Add zucchini and seasonings; cook for a few minutes, stirring occasionally.
Add tomatoes and broth and simmer until zucchini is tender to your preference.
WW Info.: This recipe makes approximately 10 cups. Each 1-cup serving is zero SmartPoints on the Freestyle plan. Be sure to add points for any additional toppings.