1. Heat oil in a large saucepan or Dutch oven over medium until shimmering. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add peppers and zucchini, season with salt and pepper, and cook, stirring frequently, until softened, about 5 minutes. Transfer to a bowl and set aside.

2. Add onion to saucepan and cook, stirring frequently, until softened, about 5 minutes. Add beef and cook, stirring occasionally, until browned, 6 to 8 minutes, then stir in broth, pasta sauce, tomato paste, and Italian seasoning and bring to a simmer.

3. Return peppers and zucchini to pot and cook, stirring occasionally, until soup is thickened slightly, 15 to 20 minutes. Add pasta and cook, stirring occasionally, until tender, about 10 minutes.

4. Stir in both cheeses and season with salt and pepper to taste. Divide soup among bowls, top with a bit more mozzarella, and sprinkle with parsley before serving.

Source: Hannaford fresh Magazine, October - November 2021