Italian Garden Soup With Cream

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READY IN: 55mins
Recipe by cookCol

From the August/September Easy Home Cooking magazine...I've made this twice in the last two weeks. I used less than the amount of cream called for and it was delicious, and so easy.

Ingredients Nutrition


  1. Heat Dutch oven over medium-high heat until hot. Add oil and onion. Cook and stir 4 minutes or until translucent. Add mushrooms, pepper, zucchini and garlic. Cook and stir 3 minutes.
  2. Add broth, spaghetti sauce and red pepper flakes. Increase heat to high. Bring to a boil. Reduce heat. Cover. Simmer 30 minutes.
  3. Add beans, basil and salt. Stir in half-and-half until desired creaminess is reached. Cover. Reduce heat to medium-low. Cook 5 minutes or until heated through.
  4. Before serving sprinkle with cheese, if desired.

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