Vegetable Soup Casserole
Transform classic vegetable soup into a hearty, comforting Vegetable Soup Casserole that’s perfect for family dinners or meal prepping. Packed with a vibrant medley of fresh vegetables like zucchini, carrots, and potatoes, plus tender pasta simmered in a flavorful broth, this casserole brings the soul-warming essence of soup to your table in baked form. Topped with gooey, golden mozzarella and nutty Parmesan, each bite delivers a cheesy, satisfying finish that's elevated with a sprinkle of fresh parsley. Simple to prepare and brimming with wholesome ingredients, this baked casserole is a delicious way to enjoy the cozy flavors of vegetable soup with an irresistible cheesy twist. Perfect for busy weeknights or freezing leftovers!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 2 medium potatoes, peeled and diced
- 1 cup frozen green beans
- 4 cups vegetable broth
- 1 15-oz can diced tomatoes (canned)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup uncooked small pasta (such as elbow or shell)
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a little olive oil or non-stick spray and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion, and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the carrots, celery, zucchini, and potatoes to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the vegetable broth and the canned diced tomatoes (with their juice). Stir well to combine.
Add the dried thyme, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, partially covered.
Stir in the frozen green beans and uncooked pasta. Simmer for another 8-10 minutes until the pasta is al dente.
Remove the pot from the heat and carefully transfer the mixture into the prepared casserole dish, spreading it out evenly.
Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Allow the casserole to cool slightly for 5 minutes. Sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 160 mg | 54% | |
| Sodium | 7156 mg | 311% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 52.0 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2144 mg | 165% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5700 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
