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Homemade Italian Vegetable Soup

 Homemade Italian Vegetable Soup
"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!"
6 ServingsPrep/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.
Nutritional Facts: One serving (1 cup) equals 108 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 224 mg sodium,

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Homemade Italian Vegetable Soup (continued)

Nutritional Facts: 19 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.