For about as long as I can remember, my family’s favorite soup has been Italian Vegetable Soup. That was actually the very first recipe I posted, and at my sister’s request, I snapped a picture of it.
I had no idea that posting my recipes online would be so much more fun than just keeping track of my favorites!
I’ve made different variations of this soup in the past and it is always delicious. There is something awesome about tender vegetables simmering in an Italian flavored broth that never fails to make me happy.
This time, I added chicken and some marinara sauce that was in the refrigerator already. With what was the last of my haul from the farmers market, I added cabbage and a leek as well. I have no doubt I’ll be making this again very soon.
Italian Chicken and Vegetable Soup
- 2 cups chicken* diced into small bite-size pieces
- 1-2 tablespoons olive oil
- 1 large leek sliced in half and then slivered
- 4-5 cloves of garlic minced
- 2 cups carrots sliced
- 1 cup celery thinly sliced
- 8 oz marinara sauce I used some leftover 5 Minute Italian Marinara Sauce
- 28 oz petite diced tomatoes
- 1 1/2 cups cooked great northern beans or 1 can
- 1 tablespoon chicken bouillon I used Better Than Bouillon
- 1 teaspoon kosher salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon freshly ground black pepper
- 1 cup frozen corn
- 2 cups cabbage diced into 1" pieces
- In the bottom of a large stockpot, heat the oil. Add the garlic and onions and saute until tender. Add the chicken and cook until no longer pink. Add all remaining ingredients except for the corn and the cabbage. Reduce heat and simmer for 30 minutes.
- Add the cabbage and corn and adjust seasonings to taste. Bring back to a boil, then reduce heat and simmer until the cabbage is tender crisp, about 15 minutes. Enjoy!
- * This can also be made with leftover chicken. Simply dice the already cooked chicken and add at the very end with the corn and cabbage.