Roasted Red Pepper, Zucchini, and Tomato Soup with Fusilli

Preparation time: 8 minutes | Cooking time: 20 minutes


4 servings (serving size: 2 cups soup and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 240
Caloriesfromfat 23 %
Fat 6.2 g
Satfat 2.5 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 12.2 g
Carbohydrate 34.9 g
Fiber 2.2 g
Cholesterol 9 mg
Iron 2.6 mg
Sodium 657 mg
Calcium 156 mg


1 1/2 cups uncooked fusilli (short twisted spaghetti)
1 bacon slice, chopped
1/2 cup chopped onion
4 garlic cloves, chopped
2 cups (1/4-inch) sliced zucchini
2 (16-ounce) cans fat-free, less-sodium chicken broth
1/2 teaspoon cracked black pepper
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (7-ounce) bottle roasted red bell peppers, undrained and chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup (1 ounce) grated fresh Parmesan cheese


Cook pasta per package directions, omitting salt and fat.

Cook bacon in a Dutch oven over medium-high heat for 3 minutes. Add onion and garlic; cook 2 minutes. Stir in zucchini; cook for 5 minutes. Add broth, scraping pan to loosen browned bits. Stir in black pepper, tomatoes, and bell peppers; cook 7 minutes. Stir in pasta and parsley. Ladle into bowls; sprinkle with cheese.


November 2000
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