Happy November folks! Halloween was such a blast but I’m really sad it’s over. I loved taking creepy photos and creating posts with all of my Halloween props. I suppose now I will have to move onto my Thanksgiving props, and then Christmas. Where has this year gone? Seriously, wasn’t it just summer? Wasn’t I just talking about how awesome the strawberries were? Sigh. I digress.
The weather is finally cooling down here and (gasp!) we finally had rain! These cooler temps have me craving cozy bowls of warmth in the form of chilies and soups! A few weeks ago, I made this Roasted Butternut Squash Soup with Crispy Zaatar Chickpeas and for our Halloween party I made giant vats of this Turkey Quinoa Pumpkin Chili (and a veggie one for me and a few others). I tend to stray away from making soups, only because my husband and my son are crazy big eaters and need something more substantial like tacos, rice, and of course pasta (all the carbs). So that’s kinda how this recipe came to be, I want soup, they want pasta. Why not combine the two? Boom! We LOVE this recipe so much. I love it because I can throw everything in the oven, blend and serve. They love it because it’s super filling and of course there’s pasta! This would work well with any veggies you have on hand too and is great for those sad looking veggies you have in the fridge that need using up.
This soup tastes just like a (healthy) bowl of lasagna without the guilt! It’s rich in tomato flavor, with a little creaminess from the ricotta, sweetness from the roasted veggies, and the touch of pesto brings a nice herby freshness to the whole dish! I hope you love it as much as we do!
Hearty and filled with tons of veggies, this soup is sure to impress even your pickiest eaters!
1/2 onion sliced thin
1 bell pepper (I used red) roughly chopped
1 zucchini chopped into thick moon shapes
2 carrots roughly chopped
3 garlic cloves (keep skin on)
1/2 T pizza seasoning (or any Italian seasoning)
2 T olive oil
1/4 cup pesto (store bought is fine)
1 28 oz. can fire roasted tomatoes
3 cups vegetable stock
2 T ricotta cheese (I used Kite Hill plant based cheese)
2 T tomato paste
1 T flaxseed
2 cups dried pasta (shape of your choice) I’ve used both whole wheat lasagna sheets torn into little pieces and a corkscrew shaped chickpea based pasta and both worked great
2 T grated parmesan or mozzarella for serving
Preheat oven to 400F. Toss the first 7 ingredients together and roast veggies for 25 minutes or until tender.
While veggies roast, cook the pasta according to package directions but adjust time to 2 minutes less than recommended. The pasta should be al dente (or still have a bite to it).
When the veggies are done place them in a blender or food processor with the tomatoes, pesto, vegetable stock, flax seed, tomato paste and ricotta. Blend until ingredients are well incorporated. I still like mine to have a little chunkiness to it (so I pulsed the mixture) but if you like a smoother soup, feel free to blend more.
Pour soup into a large pot and add the pasta in. Heat in pan for 10 minutes and serve with some basil, crusty bread, and a sprinkle of parmesan.
Will keep in an airtight container or ziploc baggie in freezer for up to a month.