It’s vegetarian (and vegan if you use a vegan parmesan) but can also be made with protein if that’s your thing. A delightfully cozy recipe to make during the colder months of the year!
Add zucchini, tomato paste, dried oregano, poultry seasoning, chili flakes (if using), and black pepper, and continue to sauté until tomato paste has darkened slightly.
Add fire roasted tomatoes and broth and bring to a boil. Reduce to a simmer and cook uncovered on low until zucchini is tender and soup is reduced slightly.