Ingredients
1 Tablespoon olive oil
3 garlic cloves, minced
1 cup chopped yellow onion (about half a large onion)
1 Tablespoon Italian seasoning*
¾ teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
8 cups beef, chicken, or vegetable broth
3–4 cups mixed vegetables (fresh, frozen, or canned; e.g. peas, carrots, corn, green beans)
1 medium potato, peeled and chopped (about 1 heaping cup)
1 bay leaf
1 (6‑oz) can tomato paste
1 (14‑oz) can diced tomatoes (undrained)
1 cup dry alphabet pasta*
Instructions
In a large 5‑quart pot or Dutch oven, heat olive oil over medium heat. Add the garlic, onion, Italian seasoning, salt, thyme, and black pepper. Cook, stirring, for about 5 minutes until the onion softens.
Stir in the broth, vegetables, chopped potato, bay leaf, tomato paste, and diced tomatoes. Bring to a gentle boil.
Add the alphabet pasta, then reduce heat and simmer, covered, for about 30 minutes—or until pasta, vegetables, and potato are tender. Remove the bay leaf before serving.
Serve the soup warm, optionally topped with freshly grated Parmesan cheese.
Store leftovers in an airtight container in the refrigerator for up to a week; the pasta may absorb liquid, so add more broth when reheating if needed. Freeze without pasta for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
