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
pancetta
carrots
olive oil
leeks
thyme
Grilled Italian Chicken and Vegetable Soup
Grilled Italian Chicken and Vegetable Soup
boneless
fresh parsley
olive oil
lemon pepper
carrots
Slow Cooker Italian Vegetable Beef Soup
Slow Cooker Italian Vegetable Beef Soup
stew meat
salt
bay leaves
green zucchini
black pepper
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 2025 Tecstra Systems, All Rights Reserved, RecipeTips.com