Loading
Advanced Search

Italian Vegetable Soup 5 Recipe

Ingredients
  • 2 cans each) chicken broth (14 1/2 ounce cans)
  • 1 potato, peeled and cubed (medium)
  • 1 onion, chopped (medium)
  • 1 carrot, chopped (medium)
  • 1 stalk celery, chopped
  • 1/2 cup frozen peas
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  • 1/2 cup small shell pasta, cooked and drained
  • 1 can diced tomatoes, undrained (14 1/2 ounce can)
Directions
In a large saucepan, combine everything but the pasta and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. Add the pasta and tomatoes; heat through. Discard bay leaf before serving.
Similar Recipes
Ribollita Bean Soup - Tuscan Vegetable and Bread Soup
Ribollita Bean Soup - Tuscan Vegetable and Bread Soup
Rosemary
thyme
water
Swiss chard
pancetta
Grilled Italian Chicken and Vegetable Soup
Grilled Italian Chicken and Vegetable Soup
olive oil
fresh parsley
roma tomatoes
fresh basil leaves
small
Slow Cooker Italian Vegetable Beef Soup
Slow Cooker Italian Vegetable Beef Soup
green zucchini
black pepper
vegetable oil
celery
beef broth
More Similar Recipes
Loading
Advanced Search

Italian Vegetable Soup 5 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2026 Tecstra Systems, All Rights Reserved, RecipeTips.com