Roasted Red Pepper, Zucchini, and Tomato Soup with Fusilli

Preparation time: 8 minutes | Cooking time: 20 minutes

Yield: 4 servings (serving size: 2 cups soup and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 23%
  • Fat: 6.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 12.2g
  • Carbohydrate: 34.9g
  • Fiber: 2.2g
  • Cholesterol: 9mg
  • Iron: 2.6mg
  • Sodium: 657mg
  • Calcium: 156mg


  • 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


  1. Cook pasta per package directions, omitting salt and fat.
  2. 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.
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