Chunky Italian Style Vegetable Soup

Susan Bickta

By
@souxie

This is such a hearty and satisfying soup. Perfect on a cold winter day with a piece of crusty bread. Make it vegetarian by using vegetable broth instead of chicken broth. Either way ....... it's delicious!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8-10
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

1/4 c
olive oil
3
leeks, outside leaves removed, white and light green parts only, thinly sliced and soaked
4
carrots, peeled and sliced
3 stalk(s)
celery, sliced
1 medium
size yellow squash, sliced
1 medium
zucchini, sliced
1 clove
garlic, minced
1 small
head cabbage, chopped
1 can(s)
tomatoes, canned italian style with juice (14.5 ounces)
1
carton chicken broth (28 ounces)
1 jar(s)
spaghetti sauce (28 ounces)
1
piece parmesan cheese end, if available
salt and pepper to taste
grated parmesan cheese (for garnish)

Step-By-Step

1Put oil in a 5 quart Dutch oven. Add the leeks and cook for 5-6 minutes or until wilted,
2Add the carrots, celery, yellow squash, zucchini, garlic and cabbage. Mix well and cook 3-4 minutes or until cabbage is wilted.
3Add the diced tomatoes, chicken broth and spaghetti sauce, salt and pepper and Italian seasoning and Parmesan cheese end (if desired). Mix well and bring to a simmer.
4Cover and cook for an additional 20-25 minutes, stirring often, or until all vegetables are cooked thru but still crisp/tender and soup is heated through.
5Remove cheese end. Serve topped with grated Parmesan if desired.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Low Carb
Other Tag: Healthy
Hashtag: #Vegatables