I’m excited to share my version of Alphabet Vegetable Soup—a colorful, nourishing one-pot soup loaded with veggies, potato, alphabet-shaped pasta (or any small pasta), and savory broth. It’s cozy, fun, and surprisingly satisfying.

Alphabet Vegetable Soup

Why I’ll Love This Recipe

I enjoy how this soup turns a basic vegetable broth into something playful and hearty. The little pasta letters bring a smile to my bowl, and the combination of textures—tender potato, soft veggies, and al dente pasta—makes it both comforting and nutritious. It freezes well, so I can batch-make it and enjoy lunches all week

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Garlic cloves, minced
Yellow onion, chopped
Italian seasoning
Dried thyme
Salt and freshly ground black pepper
Broth (chicken, beef, or vegetable)
Mixed vegetables (fresh, frozen, or canned blend such as corn, peas, green beans, carrots)
Potato, peeled and chopped
Bay leaf
Tomato paste
Diced tomatoes (with juice)
Alphabet pasta (or any small-shaped pasta)

Directions

I warm olive oil in a 5‑quart (or larger) pot or Dutch oven over medium heat. I add garlic, chopped onion, Italian seasoning, thyme, salt, and pepper, and cook until the onion softens—about 5 minutes
I stir in tomato paste and cook for about a minute to deepen the flavor.
I add the broth, chopped potato, mixed vegetables, bay leaf, and diced tomatoes (with juice). I bring it to a boil.
Once boiling, I stir in the uncooked pasta, then cover and reduce heat to simmer for about 30 minutes, stirring occasionally if needed. After simmering, I discard the bay leaf
I serve the soup warm, and sometimes I add a sprinkle of grated Parmesan cheese on top for extra flavor

Servings and Timing

Prep time: about 10 minutes
Cook time: about 35 minutes
Total time: around 40 minutes
Serves: 8 people

Variations

I sometimes switch up vegetables: using fresh or frozen vegetables like corn, peas, green beans, or carrots depending on what I have on hand.
If I don’t have alphabet pasta, I replace it with small pasta shapes such as ditalini, orzo, or stars—about one cup dry.
I experiment with using vegetable broth for vegetarian versions, or beef broth when I want a richer taste.
I occasionally blend part of the soup with an immersion blender to thicken it slightly while keeping some hearty texture.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 1 week.
To reheat, I warm the soup gently on the stove over medium heat and add a splash of broth or water if it’s become too thick
For freezing, I let it cool completely and freeze in airtight containers or bags for up to 3 months. I thaw it in the fridge overnight, then heat on the stove until warm

FAQs

What can I use if I don’t have alphabet pasta?

I happily substitute any small pasta shape like orzo, ditalini, or mini shells—about one cup of dry pasta works well.

Can this soup be made vegetarian or vegan?

Yes—I simply use vegetable broth instead of chicken or beef broth, and leave out cheese if following vegan guidelines.

Will the pasta absorb too much liquid over time?

Yes, pasta and potato soak up broth as the soup sits. I usually add more broth or water before reheating to restore the right consistency.

Can I blend part of the soup for a creamier texture?

Absolutely. Blending a portion with an immersion blender adds body and creaminess, while leaving the rest of the veggies and pasta whole gives texture.

What’s the best way to prevent pasta from sticking to the pot?

I stir the soup occasionally during the simmer to prevent sticking, especially toward the end of cooking or when reheating leftovers.

Conclusion

I love making this Alphabet Vegetable Soup because it’s wholesome, playful, and downright delicious. It’s a recipe I return to again and again—whether I want a comforting lunch, a fun dinner, or a freezer-friendly option. I hope you enjoy making it as much as I do!