Italian Vegetable Soup Recipe

Name: Italian Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; ½ cup onion, chopped; ½ cup celery, chopped; 2 garlic cloves, minced; 1 teaspoon dried basil; ¼ teaspoon pepper; 1 cup water; 1 (10 3/4 ounce) can condensed chicken broth; 1 (14 1/2 ounce) can stewed tomatoes; 1 cup frozen corn; 2 ounces uncooked spaghetti; 2 tablespoons parmesan cheese

Servings: persons

2 teaspoons vegetable oil
½ cup onion, chopped
½ cup celery, chopped
2 garlic cloves, minced
1 teaspoon dried basil
¼ teaspoon pepper
1 cup water
1 (10 3/4 ounce) can condensed chicken broth
1 (14 1/2 ounce) can stewed tomatoes
1 cup frozen corn
2 ounces uncooked spaghetti
2 tablespoons parmesan cheese

1
Heat oil in large skillet or saucepan over medium high heat.
2
Stir-fry onion, celery, and garlic until vegetables are tender-crisp.
3
Add basil, pepper, water, broth and tomatoes.
4
Bring to a boil, reduce heat.
5
Cover and simmer for 5 minutes.
6
Add corn and pasta.
7
Cover and simmer an additional 10 minutes until pasta is tender.
8
Pour soup into serving bowls.
9
Garnish each bowl with parmesan cheese.
10
You can add cooked chicken if desired.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons vegetable oil, ½ cup onion, chopped, ½ cup celery, chopped, 2 garlic cloves, minced, and more.

Yes, Italian Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Vegetable Soup

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