Garden Vege Soup (a little bit Italian)

Sally Davison


We had an abundance of green peppers from our garden so I used more than what the recipe calls for and it tasted absolutely delicious!

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3 large or 4-5 medium servings.


10 Min


30 Min


Stove Top


1/2 lb
bulk italian sausage, pulled into small pieces
1 medium
onion, chopped
1 medium
green pepper, chopped
1 medium
zucchini, chopped
3 c
beef broth
1 can(s)
stewed tomatoes,14.5 oz, or diced tomatoes can be used
1 Tbsp
basil, dried
1 Tbsp
parsley flakes
1/2 c
orzo pasta

Directions Step-By-Step

Cook on high/medium heat all together the Italian sausage, chopping it well, onion, green pepper and zucchini in a large skillet. Cook until very well done, stirring occasionally, about 10 minutes or a little more.
Then add 3 cups beef broth, the stewed tomatoes, basil, parsley. Add 1/2 cup orzo pasta. Stir until well mixed.
Cook uncovered on high until boiling then medium until orzo is well done, a minimum of 20 minutes or as desired. Stir occasionally.
Once I had to delay serving for one hour and it still turned out great. I double this recipe when serving more than 3 hearty eaters! It is a meal in itself.
It will be pretty thick for soup.

About this Recipe

Course/Dish: Vegetables, Pasta Sides, Pork
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Gluten-Free, Dairy Free
Other Tag: Quick & Easy