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:

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)

Directions Step-By-Step

1
Put oil in a 5 quart Dutch oven. Add the leeks and cook for 5-6 minutes or until wilted,
2
Add the carrots, celery, yellow squash, zucchini, garlic and cabbage. Mix well and cook 3-4 minutes or until cabbage is wilted.
3
Add 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.
4
Cover 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.
5
Remove 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