Let this veggie soup be your first taste of spring.
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- Yields:
- 4 - 6
- Prep Time:
- 15 mins
- Total Time:
- 35 mins
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 medium carrots, chopped
- 1 medium zucchini, chopped
- kosher salt
- Freshly ground black pepper
- 1 24-oz. jar RAGÚ Old World Style Traditional Sauce
- 1 qt. low-sodium vegetable broth
- 2 c. water
- 1 lb. asparagus, ends trimmed and cut into 1” pieces
- 3/4 c. ditalini or other small pasta
- 1/2 c. frozen peas
- Juice from 1/2 lemon
- Freshly grated Parmesan, for garnish
- Freshly chopped parsley, for garnish
Directions
- Step 1In a large pot over medium heat, heat oil. Add onion and carrots and cook until slightly softened, 5 to 7 minutes.
- Step 2Add zucchini and cook 2 to 3 minutes more. Season with salt and pepper, then add RAGÚ Old World Style Traditional Sauce, broth, and water. Bring to a boil on high, then reduce heat to medium-low and simmer.
- Step 3Stir in asparagus and pasta and cook until liquid is slightly reduced and pasta is al dente, about 12 minutes.
- Step 4In the last few minutes of cooking, add peas. Remove from heat and stir in lemon juice. Garnish bowls with Parmesan and parsley.
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