Best 13 Tasty Italian Vegetable Soup Recipes

HOMEMADE ITALIAN VEGETABLE SOUP

Steps:

• 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.

ITALIAN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta., Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

TASTY-ITALIAN VEGETABLE SOUP

Steps:

• In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the water, beans, tomatoes, broth, zucchini and basil. , Bring to a boil. Reduce heat and simmer until the zucchini is tender, about 5 minutes. Garnish with cheese.

ITALIAN VEGETABLE SOUP

Steps:

• Mix all ingredients in 4- to 5-quart Crock-Pot slow cooker.
• Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.

QUICK ITALIAN VEGETABLE SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
• Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

ITALIAN VEGETABLE SOUP

Steps:

• Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
• Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

EASY ITALIAN VEGETABLE SOUP

Steps:

• In 4-quart Dutch oven, mix uncooked pasta and sauce mix (from Hamburger Helper box) and water. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until pasta is tender.
• Stir in broccoli, spinach, beans and tomatoes. Cook 5 minutes longer, stirring occasionally, until vegetables are thoroughly heated. To serve, sprinkle each serving with 1 tablespoon cheese.

ITALIAN VEGETABLE SOUP

Steps:

• Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
• Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

SIMPLE ITALIAN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, water, zucchini, basil, salt, oregano, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the kidney beans, spinach, macaroni and parsley. Cover and cook 15 minutes longer or until macaroni is tender. Garnish with cheese.

ITALIAN VEGETABLE SOUP

Steps:

• In a 3-quart saucepan, brown sausage and onion and drain.
• Stir in beans, tomatoes, broth, water, zucchini, and basil. Bring to a boil.
• Reduce heat and simmer for 5 minutes or until zucchini is tender.
• Sprinkle each serving with cheese.

ITALIAN VEGETABLE SOUP

Steps:

• In a large pot, over medium heat, cook bacon until crisp. Remove; set aside. In 2 tablespoons drippings, cook onion until tender. Stir in reserved bacon and remaining ingredients except vegetables, alphabets and Parmesan. Bring to a boil; reduce heat and simmer 20 minutes. Add mixed vegetables and alphabets. Bring to a boil; reduce heat and simmer 10 minutes or until alphabets are tender. Serve with Parmesan cheese.

ITALIAN VEGETABLE SOUP

Steps:

• Sautee onions, celery, and carrots in oil. Stir in salt to make a sweat. Cook over medium-low heat for 10 minutes until onions are translucent and carrots and celery are softened but not mushy.
• Add remaining ingredients except peas and pasta. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
• Add pasta and peas. Cook until heated through.
• (optional) You can add one or two chicken bouillon cubes if desired during cooking. If you desire a thinner soup, you may also add water (okay) or additional chicken broth (preferred).
• Remove bay leaf before serving. Bon appetit!

DELICIOUS VEGETABLE AND ITALIAN SAUSAGE SOUP

Steps:

• Brown Italian sausage until no longer pink.
• Drain excess fat.
• Add onions and garlic and cook until tender.
• Add carrots, zucchini, bell pepper, chicken broth, red wine, tomato sauce and seasonings, except for the parmesan cheese.
• Bring to a boil.
• Simmer for 20 minutes, occasionally stir.
• Serve in large bowl (you will want more!) and add pamesan cheese if desired.
• Enjoy!