"Makes a lot and is very, very good." — Jackie
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1 (14.5 ounce) can
peeled and diced tomatoes
1 (15 ounce) can
2 (19 ounce) cans
kidney beans, drained and rinsed
beef bouillon granules
1 (15.25 ounce) can
whole kernel corn
1 (15 ounce) can
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.
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!
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.
Excellent flavor...I used fresh spinach instead of cabbage, ground turkey instead of beef. As suggested by another reviewer, I added some V-8 juice (two cans) and additional water. If you can make this ahead of time, it really improves its flavor after simmering for a few hours. Healthy!
This was pretty good with some doctoring. I had to add about 4 cups of water and a can of beef broth to make it more like a soup. Then I added more of the listed seasonings and several tablespoons of garlic salt. Maybe it would have come together on its own without the garlic, but it just seemed verd bland initially.
Excellent!!!! After reading the reviews I added an additional 4 cups of water and a can of beef bouillon, instead of macaroni I cut up 2 red potatoes, and added a sweet sausage with the chop meat. Next time I will do a link of hot sausage for a little more zing. Made this last nite, since we have been in single digit temps, and it hit the spot with a loaf of warm baguette bread. Thanks Jackie for a great soup.
I was never to fond of vegetable soups because they never seemed to have enough substance...just watery and veggies...UNTIL NOW!! This is the Best Vegetable Soup I have ever had!! I didn't use the kidney or green beans and I had to add a lot of water throughout the cooking process but the result was great!! Thank you Jackie, for providing me a recipe that changed my mind about vegetable soups!!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Vegetable Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 150
See how to make Italian vegetable soup with ground beef and beans.
This traditional, hearty soup is a meal all by itself.
A hearty winter soup with sausage, white beans, zucchini, and spinach.