Veggie Pizza Soup
All the wonderfully appetizing flavors of a veggie pizza, but in a cozy soup! Loaded with summer vegetables, chickpeas, and bow tie pasta with a savory tomato broth, this veggie pizza soup recipe is a must try. Top it with some fresh grated parmesan and mozzarella for the perfect compliment.
Ingredients
- 1 onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 medium carrots diced
- 4 cloves garlic minced
- 1 tbsp Italian seasoning
- 1/2 tsp crushed red pepper flakes optional
- 6 oz. tomato paste
- 8 cups vegetable broth
- 4 oz. cremini mushrooms (about 4 mushrooms) diced
- 2 tbsp nutritional yeast
- 1 15 oz. can chickpeas drained and rinsed
- 1 28 oz. can crushed tomatoes
- 1 28 oz. can tomato sauce
- 2 tsp salt
- 1/2 tsp pepper
- 3 cups baby spinach chopped
- 2 tbsp fresh basil chopped
- 8 oz. dry bow tie pasta
Toppings
- grated parmesan cheese
- shredded mozzarella cheese
Instructions
- Add a drizzle of olive oil to a large pot over medium heat OR an Instant Pot set to SAUTE for 8 minutes and start by sautéing the onion, carrots, peppers, and garlic, along with the Italian seasoning and crushed red pepper flakes for 5-6 minutes. Then, add the tomato paste and sauté for another 3-4 minutes.
- Once the tomato paste starts browning to the bottom, add a splash of vegetable broth to deglaze the pot and make sure to scrape all those bits of flavor stuck to the bottom. Then, add the remaining vegetable broth, as well as the mushrooms, chickpeas, crushed tomatoes, tomato sauce, nutritional yeast, salt and pepper.
- If you're cooking this on the stove, bring the soup to a boil, then reduce heat and simmer 30 minutes, or until veggies are tender. If you're using an Instant Pot, cook on HIGH for 10 minutes.
- Finally, add the spinach, basil, and dry pasta. For stovetop, turn the heat up and cook for another 15 minutes, or until pasta is tender. For Instant Pot, set SAUTE to 8 minutes. Stir occasionally.
- Top with parmesan and mozzarella.