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Roasted Red Pepper, Zucchini & Tomato Fusilli Soup

Categories: Soups
Contributed by: ccowley-cooper (Katie)

I love soup too. It is a staple in our house for fall and winter.


  • 1 1/2 cups uncooked fusilli
  • 1 bacon slice, chopped
  • 1/2 cup onion
  • 4 garlic cloves
  • 2 cups sliced zucchini
  • 2 16 oz cans of chicken broth
  • 1/2 tsp black pepper
  • 14.5 oz can diced tomatoes, undrained
  • 7 oz bottle roasted bell peppers, chopped
  • 1/4 cup parsley (optional)
  • 1/4 cup grated fresh parmesan cheese


Cook pasta per package directions, drain, set aside. Cook bacon in a dutch oven over medium high heat for 3 minutes. Add onion and garlic. Cook two minutes. Stir in zucchini; cook for five minutes. Add broth, scraping pan to loosen browned bits. Stir in black pepper, tomatoes, and bell pepper. Cook 7 minutes. Stir in pasta and parsley. Ladle into bowls; sprinkle with cheese. Yields 4 servings.

I should tell you that I almost never follow any soup directions exactly. I often like my soups filled with more stuff than it calls for. I use a whole onion in the above soup and I often use my own tomatoes and red peppers. So, I am certain I end up putting more in than it calls for. I also don't pay too much attention to the amount of time it says to cook things for. Use your own judgement. I don't think you can go wrong here. It is good no matter what.