This homemade alphabet vegetable soup recipe is easy, satisfying, hearty, and flavorful. Not only is this soup made in one pot, it keeps perfectly for lunches all week. Use your favorite vegetables and small shaped pasta, like alphabet pasta.

I know, I KNOW.

I made this vegetable soup a couple weeks ago and loved it more than anticipated. I mean, it's vegetable soup. It's straight forward, nothing complicated. It's healthier, warm, wholesome and full of savory flavors that keeps you full for hours. I've made it 3 times since then, especially when the cold weather rolled in.

I was inspired to make this homemade alphabet vegetable soup because (1) it reminded me of my childhood, (2) homemade soup is always superior to canned, and (3) it's fun!

This Alphabet Vegetable Soup Is:

Customizable based on the vegetables you love
Quick— takes just 35 minutes
Not complicated
Made in just one pot
Wholesome, hearty and savory
Perfect with grilled cheese

Vegetable Soup Ingredients

Olive Oil: This starts the base of the soup.
Garlic: Using fresh, rather than powdered garlic gives the soup extra flavor.
Chicken Broth: You can use any type of broth— vegetable, chicken or beef, it's up to you. I recommend using low-sodium (you can also add salt, but you can't remove it.)
Vegetables: You need a total of about 4 cups of vegetables— I prefer to use a combination of fresh and frozen, or all frozen if I'm in a pinch.
Potato: Adding potato to the soup gives it a bit more heartiness.
Tomato Paste: Adding tomato paste gives the broth more depth and a deeper tomato flavor.
Diced Tomatoes: For this recipe we're using a large 28 ounce can of diced tomatoes to ensure that there's tomatoes throughout the soup.
Pasta: If you can't find the alphabet pasta, no big deal! Any type of small shaped pasta will work.
Spices: We're using a combination of dried parsley, dried oregano and dried basil— all are classic spices for vegetable soup. If you don't have these on hand, you can substitute 1 Tablespoon of Italian seasoning.

How To Make Vegetable Soup

Overall this soup is pretty forgiving— play around with the vegetables that you use based on what you like and what you have on hand.

Heat the olive oil over medium heat in a 5 quart or larger pot of dutch oven, like this one. Add the onion, garlic, salt, pepper, parsley, basil, and oregano. Stir and cook for 5-7 minutes to allow the onion to soften. Add the tomato paste and stir together. Let it cook for 1 minute.
Add the broth, potatoes, vegetables, diced tomatoes, and bay leaf. Bring to a boil, then add the dry pasta. Cover and let the soup simmer for 30 minutes. Remove the by leaf.
Serve the soup warm, top with fresh parmesan, if desired. Leftovers stay fresh in the refrigerator for up to 1 week.

Where Can I Find Alphabet Pasta?

I bought alphabet pasta online since my local grocery stores didn't carry it. There are a few brands that make fun shapes, Goya is the brand that I often use. If you can't find alphabet pasta or don't want to buy it online, you can use any small shaped pasta. No matter the type, you need 1 cup dry pasta.

FAQ: Do I Need To Use Pasta In Vegetable Soup?

No, you don't! There are often times where I omit the pasta completely, usually when it's just me eating the soup. You can also substitute the pasta with your favorite rice or even quinoa! Both are delicious.

More Soup Recipes To Try

Homemade Alphabet Vegetable Soup

Prep Time: 10

Cook Time: 35

Total Time: 45

Yield: 8 servings

Print Pin

Rate the Recipe:

Description

This homemade alphabet vegetable soup recipe is easy, satisfying, hearty, and flavorful. Not only is this soup made in one pot, it keeps perfectly for lunches all week. Use your favorite vegetables and small shaped pasta, like alphabet pasta.

Ingredients

2 Tablespoons olive oil
3 garlic cloves
1 cup sweet onion, diced
1 cup carrots, sliced
1 cup celery, sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
3 Tablespoons tomato paste
1 medium potato, peeled & chopped (about 1 heaping cup)
6 cups low sodium chicken broth
1 cup string beans, chopped
1/2 cup corn
1/2 cup peas
1 (28 ounce) can diced tomatoes
1 bay leaf
1 cup dry alphabet pasta*

Instructions

Heat the olive oil over medium heat in a 5 quart or larger pot of dutch oven, like this one. Add the onion, garlic, salt, pepper, parsley, basil, and oregano. Stir and cook for 5-7 minutes to allow the onion to soften. Add the tomato paste and stir together. Let it cook for 1 minute.
Add the broth, potatoes, vegetables, diced tomatoes, and bay leaf. Bring to a boil, then add the dry pasta. Cover and let the soup simmer for 30 minutes. Remove the bay leaf.
Serve the soup warm, top with fresh parmesan, if desired. Leftovers stay fresh in the refrigerator for up to 1 week.

Notes

Make Ahead & Freezing Instructions: This soup can be made up to 1 week in advance. To reheat, pour into a pot over medium heat and cook until warm. You may need to add extra broth to leftovers as the pasta and potato will absorb the liquid. Soup can also be frozen for up to 3 months. Allow the soup to cool prior to freezing.
Vegetables: You need around 4 cups of frozen or fresh vegetables.
Spices: If you don't have basil, parsley or oregano, then you can substitute it with 1 Tablespoon of Italian seasoning.