Quick Italian Vegetable Soup Recipe - Allrecipes.com
Quick Italian Vegetable Soup Recipe
  • READY IN 45 mins

Quick Italian Vegetable Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
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 cloves 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!

 
Most Helpful Critical Review
Dec 29, 2010

I had high hopes but the Italian Seasoning is too overwhelming. It's like oregano soup. Maybe I'll try again with half the spices.

 
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 it's wonderful!!!!

 
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 heartier. My hubby loved it.

 
Nov 15, 2004

Very Good. I squeesed some lemon into each serving bowl and it added a wonderful zest. Will make again. My grandmother used to make this a similar way. Basically the same recipe, but she'd use crumbled cooked ground beef. It was very good.

 
Feb 27, 2005

This soup went over well with my family, not big vegetable fans. The italian seasoning and sprinkle of parmesan make it italian restaurant quality! I'm making it again tonight!

 
Oct 16, 2007

I love veggie soup, and this recipe proved to be so easy, quick and delicious. My husband, a chef, loved this recipe too! The only changes I made were I used halved grape tomatoes, added a bit of V-8, and didn't add any salt to the soup. My son doesn't like celery so he turned his nose up to the soup so for lunch the next day my husband pureed the soup in the blender, put it back in the pot, added a little milk and chopped sausage. Our son LOVED it, he thought it was a Mexican bean soup :) This method works for homemade mushroom soup too!

 
Dec 29, 2006

Great soup. I doubled up the yeild and added a diced red pepper and a bunch of spring onions. Personal taste. I also used vegetable stock cubes instead of the beef boullion as a few members of my family are vegetarian. Delicious!

 

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Nutrition

  • Calories
  • 93 kcal
  • 5%
  • Carbohydrates
  • 10 g
  • 3%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 1210 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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