Step 1

Preheat a large pot over medium-high heat.

Step 2

Once the pot is hot, add oil and swirl to coat. Add the veggie ground and spices; cook, breaking it apart with a spoon, until browned and crumbly, 4-5 minutes. Transfer veggie ground to a plate and set aside. (Reserve pot for later use.)

Step 3

Meanwhile, wash and dry the fresh produce.

Step 4

Trim, seed, and small dice bell peppers. Place in a medium bowl.

Step 5

Peel, trim, and small dice carrots. Add to the bowl with the bell pepper.

Step 6

Trim and small dice celery. Add to the bowl.

Step 7

Peel, halve, and medium dice onion. Peel and mince garlic. Add both to the bowl.

Step 8

Return the pot to medium-high heat.

Step 9

Once the pot is hot, add more oil and swirl to coat the bottom. Add the veggies and cook, stirring occasionally, until starting to soften, 3-4 minutes.

Step 10

Return veggie ground to the pot along with broth, tomatoes, pasta, and vinegar. Stir to combine the soup, cover, and bring to a boil. Once boiling, reduce heat to medium and simmer until pasta is cooked through, about 8 minutes.

Step 11

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

Step 12

Once the pasta is done, add half of the parsley to the soup and stir to combine. Remove from heat. (Reserve remaining parsley for serving.)

Step 13

To serve, divide soup between bowls and sprinkle with reserved parsley. Enjoy!