Italian Tomato Pastina Soup

0 Heat a large Dutch oven over medium heat and add a splash of water or cooking oil to coat.
1 Add in the onion and sauté for 3-4 minutes until tender and fragrant. Add the garlic and sauté for another 60 seconds, then add the red peppers and sauté for 3-4 minutes, until tender.
2 Pour in the tomatoes and simmer until they release their juices. Add in the tomato paste, Italian seasoning, and red pepper flakes, and stir to combine.
3 Pour in the pasta and water, add the bouillon cubes, and bring to a boil. Reduce the temperature to low so the soup is gently simmering, and cook for about 5-10 minutes until your pasta is tender - this will vary depending on the specific variety and brand you are using, so adjust accordingly and check doneness before continuing to the next step.
4 Once pasta is al dente, add in the lemon, balsamic, nutritional yeast, and parsley. Stir to combine and season to taste with salt and pepper.
5 Serve hot, topped with extra parsley and a little sprinkle of dairy-free parmesan if desired! Also delicious to sop up with a piece of toasty bread.