Rustic Italian Vegetable Soup Recipe

Name: Rustic Italian Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons tsps olive oil; 1/2 teaspoon olive oil; 1 1/2 celery ribs, chopped; 1 medium carrot, chopped; 1/2 large onion, chopped; 1 1/2 garlic cloves, minced; 1/2 bay leaf; salt & fresh ground pepper; 1/2 large squash, cubed; 4 cups chicken stock; 0.5 (8 ounce) box frozen spinach, thawed and drained; 4 ounces cheese tortellini; 8 ounces chicken, cubed; 0.5 (8 ounce) can tomato sauce; 0.5 (15 ounce) can red beans, rinsed; 0.5 (15 ounce) can flat green beans, rinsed; Garnish; 2 loaves pita bread; 1/4 cup parmesan cheese

Servings: persons

1 1/2 teaspoons tsps olive oil
1/2 teaspoon olive oil
1 1/2 celery ribs, chopped
1 medium carrot, chopped
1/2 large onion, chopped
1 1/2 garlic cloves, minced
1/2 bay leaf
salt & fresh ground pepper
1/2 large squash, cubed
4 cups chicken stock
0.5 (8 ounce) box frozen spinach, thawed and drained
4 ounces cheese tortellini
8 ounces chicken, cubed
0.5 (8 ounce) can tomato sauce
0.5 (15 ounce) can red beans, rinsed
0.5 (15 ounce) can flat green beans, rinsed
Garnish
2 loaves pita bread
1/4 cup parmesan cheese

1
Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onion, garlic and bay leaf. Season it with salt and pepper. Cook for about 2-3 minutes and add chicken stock.
2
Add squash and cook until tender. Add spinach and simmer.
3
In saute pan, heat oil and cook chicken at medium-high heat until cooked through. Add to soup.
4
In pasta pot, cook tortellini according to package directions. Drain and add to soup.
5
Add tomato sauce and both cans of beans to cook through. About 4-5 minutes.
6
Cut pita into wedges. Sprinkle Parmesan over evenly. Broil until golden brown.
7
Ladle a portion of soup in a bowl and garnish with some Parmesan pita chips.

753

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 1/2 teaspoons tsps olive oil, 1/2 teaspoon olive oil, 1 1/2 celery ribs, chopped, 1 medium carrot, chopped, and more.

Yes, Rustic 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.

That's it — enjoy your meal!

Rustic Italian Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions