Sheila's Soupe a L'italienne

READY IN: 35mins
Recipe by mabers

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.

Top Review by *Parsley*

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!

Ingredients Nutrition


  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.

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