Description
A quick and comforting Italian soup that is perfect for healing and revitalizing the body.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or orzo)
- 2 cups fresh spinach
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic, diced carrots, and celery; cook for about 5 minutes.
- Add diced tomatoes, broth, oregano, basil, salt, and pepper; bring to a boil.
- Stir in the pasta and cook according to package instructions until al dente.
- In the last minute of cooking, add fresh spinach and stir until wilted.
- Serve hot, topped with grated Parmesan cheese.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables or beans for extra nutrition.
- For a vegan version, omit the cheese and use vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg