Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A tomato and chicken broth based vegetable soup with Italian seasonsings. Delicious! Makes 10 1.5 Cup servings.

Ingredients Nutrition


  1. Sautee onions, celery, and carrots in oil. Stir in salt to make a sweat. Cook over medium-low heat for 10 minutes until onions are translucent and carrots and celery are softened but not mushy.
  2. Add remaining ingredients except peas and pasta. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
  3. Add pasta and peas. Cook until heated through.
  4. (optional) You can add one or two chicken bouillon cubes if desired during cooking. If you desire a thinner soup, you may also add water (okay) or additional chicken broth (preferred).
  5. Remove bay leaf before serving. Bon appetit!


Most Helpful

VERY GOOD SOUP ~ made quite a large pot too! I added a bit too much ditalini to it, so it puffed up full of pasta :( but that was my fault. Very good flavors, lots of vegetables ~ our kind of soup. Thanks AB_Fan ~ made for MY 3 CHEFS, November 2009!

FloridaNative November 06, 2009

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