Chunky Italian Style Vegetable Soup

Susan Bickta


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!


☆☆☆☆☆ 0 votes

15 Min
40 Min
Stove Top


  • 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)

How to Make Chunky Italian Style Vegetable Soup


  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.

Printable Recipe Card

About Chunky Italian Style Vegetable Soup

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

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