Quick Italian Vegetable Soup

87 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

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
93 cal
5%

Fat
4.5 g
7%

Carbs
10 g
3%

Based on a 2,000 calorie diet

Reviews (87)

Rate This Recipe

SYMCAT

Jan. 15, 2008

"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! "

OSBO45

Dec. 31, 2005

"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!!!!"

SweetBasil

Oct. 27, 2004

"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 little hear..." See moretier. My hubby loved it."

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