Italian Tomato Soup

Joanne Bellezza-Loughlin


This is a delicious, hardy and healthy soup. Great on a cold winter's night. Serve it with some nice Semolina Italian bread. Yum.


★★★★★ 2 votes

15 Min
30 Min


  • 2 Tbsp
    olive oil
  • 1
    onion chopped
  • 2
    carrots, peeled and chopped
  • 2 clove
    garlic, minced
  • 1 can(s)
    cannellini beans
  • 1 can(s)
    italian crushed tomatoes (i use tutta rosa in the green can)
  • 4 c
    low sodium chicken broth
  • 1
    bag or box of frozen mixed vegetables, thawed
  • 1/2 c
    small pasta - i use ditalini
  • ·
    salt, pepper, parsley flakes and dried basil
  • ·
    red pepper flakes (optional)

How to Make Italian Tomato Soup


  1. Heat the olive oil in a dutch oven and add the onion and carrots. Saute for approximatly 5 minutes on medium heat.
  2. Add the garlic and saute for another minute or so.
  3. Add the beans and crushed tomatoes. Stir well.
  4. Season with salt, pepper, parsley flakes and a couple of dashes of dried basil to taste. I never measure my seasoning...I always eye ball and add as needed. Stir well.
  5. Add the chicken broth and let cook for about 5 minutes.
  6. Add the mixed vegetables.
  7. Bring the soup up to a boil and add the pasta. Cook for another 10 minutes or until the pasta is cooked. Stir frequently so that the pasta does not stick to the bottom of the pot.
  8. Season to taste with salt and pepper and add red pepper flakes (if desired) for a kick.
  9. Sprinkle grated parmesan or romano cheese on top of each bowl.

Printable Recipe Card

About Italian Tomato Soup

Course/Dish: Vegetable Soup

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