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Italian Vegetable Soup

Italian Vegetable Soup

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Jackie

Jackie

Makes a lot and is very, very good.

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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

Directions

  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

GRAMMA GORGEOUS
251

GRAMMA GORGEOUS

2/12/2004

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 a wonderful soup/stew. I also simmer my soup longer than the recipe calls for. Since the macaroni tends to get too mushy if you have lots of leftovers,or have to keep it simmering for awhile. I cook and drain the pasta and just add a little to each bowl as I serve it. Then refrigerate the leftover pasta and soup in seperate containers. This is so great and different from stew or chili. I made it when I had out of town guests flying in and wasn't sure when they would arrive. They got to our home and were so happy to be met with the delightful smell and be served this satisfying and hearty soup with french bread and a fresh fruit salad after a long and hungry flight!

Kathryn Mazierski
249

Kathryn Mazierski

3/22/2003

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 three boullion cubes.

ejw825
229

ejw825

1/10/2008

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 family favorite. She made it quite a bit. My grandma passed away 2 years ago. This recipe is a fond reminder to me of being in the kitchen with my grandma. It will be in our family for many years not only as a wonderful soup recipe, but as a great reminder of our wonderful Coral.

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