chunky italian style vegetable soup

Name: Chunky Italian Style Vegetable Soup
Prep time: 15 min
Cook time: 40 min
Yield: 8
Cuisine: Italian
Ingredients: 1/4 cup(s) 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(s) 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)

31 Pinches 1 Photo

Susan Bickta

Kutztown, PA

Updated on Feb 18, 2015

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!

Rate

prep time 15 Min

cook time 40 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

1/4 cup olive oil
3 - leeks, outside leaves removed, white and light green parts only, thinly sliced and soaked
4 - carrots, peeled and sliced
3 stalks celery, sliced
1 medium size yellow squash, sliced
1 medium zucchini, sliced
1 clove garlic, minced
1 small head cabbage, chopped
1 can tomatoes, canned italian style with juice (14.5 ounces)
1 - carton chicken broth (28 ounces)
1 jar 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

Step 1

Put oil in a 5 quart Dutch oven. Add the leeks and cook for 5-6 minutes or until wilted,

Step 2

Add the carrots, celery, yellow squash, zucchini, garlic and cabbage. Mix well and cook 3-4 minutes or until cabbage is wilted.
Step 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.
Step 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.
Step 5

Remove cheese end. Serve topped with grated Parmesan if desired.
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