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
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.