Description
Italian Vegetable Soup is a vibrant and hearty dish that captures the essence of Italian cuisine. This quick and easy recipe is perfect for busy weeknights or cozy family gatherings, allowing you to enjoy a bowlful of comfort in just 30 minutes. Packed with fresh vegetables, beans, and pasta, this soup is not only delicious but also bursting with nutrition. The rich tomato base infused with aromatic herbs makes every spoonful a delightful experience. It’s versatile enough to serve as a main course or side dish, and it freezes well for future meals. Treat your family to this wholesome soup today!
Ingredients
Scale
- ½ medium onion (chopped)
- 8 oz sliced fresh mushrooms
- 1 tsp minced garlic
- 2 (14.5 oz) cans diced Italian tomatoes, undrained
- 1 (10.5 oz) can tomato soup, undiluted
- 1 (16 oz) can kidney beans, drained
- 1 (16 oz) can Italian green beans, drained
- 1 carrot (peeled and chopped)
- 1 zucchini (chopped)
- 5 cups water or vegetable broth
- 2½ tsp dried basil
- 2 tsp dried oregano
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- 2 tsp chili powder
- 8 oz rotini pasta noodles (uncooked)
Instructions
- In a Dutch oven or large stockpot over medium heat, sauté the onion and mushrooms until softened.
- Stir in the minced garlic and cook briefly until fragrant.
- Add the diced tomatoes, tomato soup, water or broth, dried basil, oregano, salt, pepper, and chili powder; bring to a boil.
- Reduce heat to low and let simmer for about 15 minutes.
- Add kidney beans, green beans, carrot, zucchini, and uncooked rotini pasta; continue to simmer for another 15 minutes until everything is tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg