Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (15 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups low-sodium vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 2 medium zucchinis, spiralized into noodles
- 2 cups chopped spinach or kale
- 1 (15 oz) container small-curd cottage cheese or ricotta
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, ~5 minutes.
- Add garlic, oregano, basil, and red pepper flakes; cook 1 minute more.
- Stir in crushed tomatoes, diced tomatoes with juice, and vegetable broth. Bring to a simmer and cook 10 minutes.
- Add zucchini noodles and spinach/kale; cook 5–7 minutes until greens wilt and zucchini tenderizes.
- Ladle soup into bowls. Top with dollops of cottage cheese or ricotta, shredded mozzarella, and fresh basil.
- Season with salt and pepper to taste. Serve warm.
Notes
- For extra protein, stir in 1 cup cooked white beans or lentils with the tomatoes.
- To make it vegan, omit cheese or use dairy-free mozzarella and ricotta alternative.
- Do not overcook zucchini to avoid mushiness—add last and simmer just until tender-crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 240 Kcal
- Sugar: 9g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg
