Chunky Italian Style Vegetable Soup
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Family Tested & Approved
leeks, outside leaves removed, white and light green parts only, thinly sliced and soaked
carrots, peeled and sliced
size yellow squash, sliced
head cabbage, chopped
tomatoes, canned italian style with juice (14.5 ounces)
carton chicken broth (28 ounces)
spaghetti sauce (28 ounces)
piece parmesan cheese end, if available
grated parmesan cheese (for garnish)
Put oil in a 5 quart Dutch oven. Add the leeks and cook for 5-6 minutes or until wilted,
Add the carrots, celery, yellow squash, zucchini, garlic and cabbage. Mix well and cook 3-4 minutes or until cabbage is wilted.
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.
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.
Remove cheese end. Serve topped with grated Parmesan if desired.
Last Updated: Thu, Feb 19, 2015