Description
All the comfort of lasagna in a weeknight-friendly bowl. Roasted peppers, onion, and garlic get blended into a rich, velvety sauce that makes this soup taste like it simmered all day. Naturally balanced with protein and fiber.
Ingredients
- 2 bell peppers
- 1 medium onion, halved
- 5 cloves garlic, not peeled
- 2 Tablespoons olive oil (divided)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 3 Tablespoons tomato paste
- 1 cup broth (chicken, beef, or vegetable)
- 1 Tablespoon olive oil
- 2 pounds Italian sausage or ground beef (or half and half)
- 1 medium zucchini, diced
- 2 cups broth (chicken, beef, or vegetable)
For Serving: fresh basil, grated parmesan, ricotta cheese, cooked pasta of choice
Instructions
- Preheat oven to 400°F.
- Roast the vegetables. Toss bell peppers, onion, and garlic with 1 tablespoon olive oil. Spread on a sheet pan and roast for 20 minutes, flipping halfway. Remove garlic at 10 minutes to prevent burning. Once the garlic cools, remove the skins. They're easier to peel after they're cooked.
- Blend the sauce. Transfer roasted vegetables to a blender. Add Italian seasoning, salt, tomato paste, and 1 cup of the broth. Blend until smooth.
- Brown the meat. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and/or beef, breaking into pieces, and cook until browned. Drain excess fat if needed.
- Build the soup. Add diced zucchini to the pot and cook 2 minutes until just tender. Pour in the blended sauce and remaining 2 cups broth. Stir and simmer 10-15 minutes uncovered so the sauce thickens a bit.
- Serve. Ladle into bowls. Top with ricotta, parmesan, and fresh basil. Serve pasta on the side if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 263
- Sugar: 4.9 g
- Sodium: 770.3 mg
- Fat: 9.5 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 34.4 g
- Cholesterol: 90.4 mg
