Quick Italian Vegetable Soup87 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.” - by Peach822
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 93 cal
- 4.5 g
- 10 g
Based on a 2,000 calorie diet
Reviews (87)Rate This Recipe
"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, 3 clov..." See morees of fresh sliced garlic, and a cup of leftover spaghetti sauce to give a nice tomato base. For a nice variation, I also added frozen italian greenbeans and other veggies. This soup would also be good with beans, rice, meat or pasta added as well. Good on a cold day! "
"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, but ..." See moreit's wonderful!!!!"
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