A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.

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  • Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

Nutrition Facts

93 calories; protein 4.9g 10% DV; carbohydrates 10g 3% DV; fat 4.5g 7% DV; cholesterol 5.9mg 2% DV; sodium 1210.2mg 48% DV. Full Nutrition
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Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/15/2008
This recipe was great! I made a few changes to suit my taste. Instead of beef bouillon, I used vegetable or chicken stock in the can/box. I also added a full Tablespoon of Italian seasoning, 3 cloves of fresh sliced garlic, and a cup of leftover spaghetti sauce to give a nice tomato base. For a nice variation, I also added frozen italian greenbeans and other veggies. This soup would also be good with beans, rice, meat or pasta added as well. Good on a cold day! Read More
(57)

Most helpful critical review

Rating: 3 stars
12/29/2010
I had high hopes but the Italian Seasoning is too overwhelming. It's like oregano soup. Maybe I'll try again with half the spices. Read More
(2)
133 Ratings
  • 5 star values: 89
  • 4 star values: 30
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/15/2008
This recipe was great! I made a few changes to suit my taste. Instead of beef bouillon, I used vegetable or chicken stock in the can/box. I also added a full Tablespoon of Italian seasoning, 3 cloves of fresh sliced garlic, and a cup of leftover spaghetti sauce to give a nice tomato base. For a nice variation, I also added frozen italian greenbeans and other veggies. This soup would also be good with beans, rice, meat or pasta added as well. Good on a cold day! Read More
(57)
Rating: 4 stars
10/27/2004
Very quick and easy soup to throw together. I used 2 cans beef broth rather than the boullion. Also added a couple of cups of cooked shell macaroni and a can of kidney beans to make it a little heartier. My hubby loved it. Read More
(35)
Rating: 5 stars
12/31/2005
This soup is great!!! It was the second time making it and I loved it even more. I do add a little extra boullion vegetable juice a bit more garlic salt and chickpeas to make it more hearty but it's wonderful!!!! Read More
(34)
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Rating: 5 stars
11/15/2004
Very Good. I squeesed some lemon into each serving bowl and it added a wonderful zest. Will make again. My grandmother used to make this a similar way. Basically the same recipe but she'd use crumbled cooked ground beef. It was very good. Read More
(16)
Rating: 5 stars
02/27/2005
This soup went over well with my family not big vegetable fans. The italian seasoning and sprinkle of parmesan make it italian restaurant quality! I'm making it again tonight! Read More
(13)
Rating: 5 stars
10/16/2007
I love veggie soup and this recipe proved to be so easy quick and delicious. My husband a chef loved this recipe too! The only changes I made were I used halved grape tomatoes added a bit of V-8 and didn't add any salt to the soup. My son doesn't like celery so he turned his nose up to the soup so for lunch the next day my husband pureed the soup in the blender put it back in the pot added a little milk and chopped sausage. Our son LOVED it he thought it was a Mexican bean soup:) This method works for homemade mushroom soup too! Read More
(10)
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Rating: 5 stars
12/29/2006
Great soup. I doubled up the yeild and added a diced red pepper and a bunch of spring onions. Personal taste. I also used vegetable stock cubes instead of the beef boullion as a few members of my family are vegetarian. Delicious! Read More
(6)
Rating: 4 stars
12/20/2007
This is a good base recipe but I had to increase the seasonings double the garlic and put extra broth and tomatoes. Read More
(5)
Rating: 5 stars
06/14/2011
This is really good. I omitted the cabbage & celery and just used what I had in the fridge (onions green peppers cauliflower and a frozen mix of carrots broccoli etc). I 'sauteed' the veg in a bit of water so there is no fat in the recipe and this is perfect for my WW points! I used Club House Spaghetti Seasoning. This will be yummy pureed too for a nice smooth texture soup too. Read More
(5)
Rating: 3 stars
12/29/2010
I had high hopes but the Italian Seasoning is too overwhelming. It's like oregano soup. Maybe I'll try again with half the spices. Read More
(2)
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