Easy Italian Tomato Vegetable Soup
Get yourself a fairly large stockpot at least 6 or 8 quarts. You’re going to want to put lots of veggies in this soup.
1 medium onion chopped
2 stalks celery chopped
2 carrots chopped
1 bell pepper chopped (I like using sweet ones but green will work)
Pinch of salt & pepper
1 teaspoon of garlic powder (or better yet 1 finely chopped garlic toe)
Sauté in two tablespoons of olive oil
Add
1 16 oz. can diced tomatoes
1 32 oz. jar of commercial spaghetti sauce
1 box of chicken stock (I always have a little extra in case soup gets to thick with veggies and pasta)
Bring to a boil and then simmer.
At this point add at least 4 cups of your favorite fresh, canned or frozen vegetables. (corn, beans, peas, broccoli, spinach, mushrooms or cauliflower) Summer time I love adding fresh herbs especially basil.
Repeat a pinch of salt & pepper
Bring back to a boil and then simmer for about 20 minutes
Add 1 cup pasta of your choice. (elbow, spirals, or tortellini )
Add ½ cup chopped green onions and one tablespoons fresh parsley (optional)
Continue to cook until pasta is tender about 7 minutes.
Serve with grated cheese and a good loaf of crusty bread.
This is a meatless recipe but I have added meat an easy way is to use the leftovers from a store bought rotisserie chicken or browned beef or chicken.
I hope you enjoy this recipe it is a downsized version of one we used in Elite Treats for many years.
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Sounds yummy and perfect for winter, I’d just substitute veggie broth. Now, what are those yummy looking bars in the picture and will that recipe be coming soon.
Never mind the veggy soup what are those yummy looking squares in the front!! ;o)
I should make more soup, this recipe sounds delicious.
Yes, the yummy bars are a tease recipe coming soon. : )
Louise, Great minds think alike!
Paula, I’ll stay tuned for the yummy bar recipe you tease!
We could definitely use some of that soup about now! Sounds so yummy! I’ll wait for the bar recipe, too — nice tease!