Real Recipes From Real Home Cooks ®

chunky italian style vegetable soup

Recipe by
Susan Bickta
Kutztown, PA

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!

yield 8 -10
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For chunky italian style vegetable soup

  • 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
    celery, sliced
  • 1 md
    size yellow squash, sliced
  • 1 md
    zucchini, sliced
  • 1 clove
    garlic, minced
  • 1 sm
    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

  • 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.
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