Italian Vegetable Soup

353 Reviews 11 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Jackie
Recipe by  Jackie

“Makes a lot and is very, very good.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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 (353)

Rate This Recipe
GRAMMA GORGEOUS
250

GRAMMA GORGEOUS

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
243

Kathryn Mazierski

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
224

ejw825

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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 441 cal
  • 22%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 52.5 g
  • 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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