Italian Vegetable Soup

Italian Vegetable Soup

362

"Makes a lot and is very, very good."

Ingredients

1 h 10 m {{adjustedServings}} servings 441 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1295 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

362
  1. 469 Ratings

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Absolutely delicious and turns out great everytime! I made without the corn because I didn't have any, but don't make any substitutions or leave out anything else, the flavors just blend to make...

This soup is very good. If you want this soup to taste like the Italian soup served at the Olive Garden, try these changes - Supplement the water for two 12 oz. boxes of beef stock, and add thr...

My dear grandma, a few years ago, made her way onto the internet for the first time looking for a new recipe to make our family a nice dinner. She found this recipe and it quickly became a fami...