Tomato Primavera Soup
A vibrant, hearty tomato primavera soup packed with fresh vegetables, pasta, and savory Parmesan, perfect for a comforting, nutritious meal suitable for family or casual gatherings.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 1 cup sliced fresh mushrooms ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped red or green pepper ⓘ
- 1/2 cup thinly sliced carrots ⓘ
- 1/2 cup chopped celery ⓘ
- 2 cups chopped zucchini ⓘ
- 4 cups water
- 2 (14 1/2 oz.) cans Italian-style stewed tomatoes, chopped in blender ⓘ
- 1 can beef broth ⓘ
- 1 cup tubetti pasta ⓘ
- grated Parmesan cheese ⓘ
Instructions
- Heat oil in a large saucepan.
- Add mushrooms, onion, pepper, carrots, and celery; cook until the onion is almost tender.
- Add zucchini; cook for 1 minute.
- Stir in water, chopped tomatoes, and beef broth; heat to boiling.
- Stir in uncooked pasta; heat to boiling.
- Cook, stirring occasionally, for 8 to 10 minutes, or until the pasta is tender.
- Add salt and pepper to taste.
- Serve topped with grated Parmesan cheese.
Nutrition & Diet Analysis (per serving)
545
kcal
27% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).