Homemade Italian Vegetable Soup Recipe

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Homemade Italian Vegetable Soup Recipe
Homemade Italian Vegetable Soup Recipe photo by Taste of Home
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Homemade Italian Vegetable Soup Recipe

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Publisher Photo
"One night when my husband and I needed a quick supper, I threw together this satisfying soup using only what we had on hand," shares Margaret Glassic of Easton, Pennsylvania. "It's a family favorite, and it's good for us, too!"
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
  • 1 medium potato, peeled and cubed
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1/2 cup frozen peas
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  • 1/2 cup small shell pasta, cooked and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
Add the pasta and tomatoes; heat through. Discard bay leaf. Yield: 6 servings.
Originally published as Italian Vegetable Soup in Quick Cooking September/October 2001, p15

Nutritional Facts

1 cup: 108 calories, 1g fat (1g saturated fat), 3mg cholesterol, 224mg sodium, 19g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

  • 2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
  • 1 medium potato, peeled and cubed
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1/2 cup frozen peas
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  • 1/2 cup small shell pasta, cooked and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
  2. Add the pasta and tomatoes; heat through. Discard bay leaf. Yield: 6 servings.
Originally published as Italian Vegetable Soup in Quick Cooking September/October 2001, p15

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Reviews forHomemade Italian Vegetable Soup

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Kathyjordan User ID: 6897948 225484
Reviewed Apr. 27, 2015

"Great recipe to vary depending what veggies you have on hand or enjoy"

MY REVIEW
deerock User ID: 7499299 214496
Reviewed Dec. 10, 2014

"very good recipe will make again"

MY REVIEW
1275 User ID: 6324211 81154
Reviewed Nov. 5, 2011

"My family loved this soup! I did make a couple of changes though. Instead of using 1 potato, I used 3 medium potatoes. I also left out the peas. I also added 2 cups of cubed cooked chicken. I substituted the diced tomatoes for 1/2 cup of tomato juice. To compensate for the extra meat added, I added enough hot water to make it a soup consistency again. It was delicious- a sprinkling of Parmesan cheese really completed it!"

MY REVIEW
getto140 User ID: 1493976 125943
Reviewed Feb. 17, 2010

"I used alphabets instead of shell pasta because that is all I had. GREAT!"

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