Italian Vegetable Soup

Italian Vegetable Soup

362

"Makes a lot and is very, very good."
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Ingredients

1 h 10 m servings 441 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1295 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
  2. Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Reviews

362
  1. 470 Ratings

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Most helpful positive review

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...

Most helpful critical review

too bland

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...

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 thr...

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 fami...

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 ma...

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 m...

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 tablesp...

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 t...

Thank you for posting this recipe! It is a cold night here in Pennsylvania and I was looking for a hearty soup recipe to warm me up. Your soup was it. This soup was sooo good! My family enjoyed...

I substituted refrigerated cheese tortellini for the macaroni. It was excellent