Sheila's Soupe a L'italienne

Total Time
15 mins
20 mins

This recipe comes from a Canadian week-end magazine, but it was a long time least 20 years! It has been a favourite in our house ever since, especially as the cooler fall weather approaches. I am submitting it almost exactly as it was printed, which is the way I make it, except that I halve the recipe, and use fresh herbs when I have them on hand. I also give the tomatoes a little 'zap' in the food processor before adding them.

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  1. Heat oil in a large heavy pot.
  2. Add onion, garlic and green pepper, and saute until soft---about 10 minute.
  3. Add vegetables, stock, undrained tomatoes, then seasonings and macaroni.
  4. Bring to a boil, reduce heat and partially cover.
  5. Simmer until macaroni and veggies are cooked to your preference.
  6. Taste for seasoning.
  7. Serve hot in big bowls with cheese for sprinkling.
Most Helpful

5 5

Great veggie soup! Healthy, too. It reminds me of a minestrone without beans. I used a 28 oz can of diced tomatoes (it really doesn't indicate what type to use). I will be making this again. Thanx!

5 5

We are in the middle of a Nor-Eastern what could be better than a HOT bowl of soup tonight? This soup was EXCELLENT and so EASY to make. I didn't change a thing to your recipe, although when I scaled it down to a six serving size, I didn't change the macaroni amount by accident. I use ditalini and it really didn't matter a bit. My husband and I both loved the soup and it is a keeper for us. Thanks for a wonderful recipe to add to my growing library of tasty dishes I have tried from this site.