Quick Italian Vegetable Soup

Quick Italian Vegetable Soup

95
Peach822 8

"A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional."

Ingredients

45 m {{adjustedServings}} servings 93 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1210 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

95
  1. 120 Ratings

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This recipe was great! I made a few changes to suit my taste. Instead of beef bouillon, I used vegetable or chicken stock in the can/box. I also added a full Tablespoon of Italian seasoning, ...

This soup is great!!! It was the second time making it and I loved it even more. I do add a little extra boullion, vegetable juice, a bit more garlic salt, and chickpeas to make it more hearty...

Very quick and easy soup to throw together. I used 2 cans beef broth rather than the boullion. Also added a couple of cups of cooked shell macaroni and a can of kidney beans to make it a littl...