Description
Simple, healthy, and nutritious.
Ingredients
Scale
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup chopped yellow onion
- 1 tbsp Italian seasoning
- 3/4 tsp salt
- 3/4 tsp dried thyme
- 1/4 tsp fresh ground black pepper
- 8 cups beef, chicken, or vegetable broth
- 3–4 cups fresh or frozen veggies of choice
- 1 medium potato, peeled & chopped
- 1 bay leaf
- 1 (6 oz) can tomato paste
- 1 (14 oz) can diced tomatoes (do not drain)
- 1 cup dry alphabet pasta
Instructions
- Heat the olive oil over medium heat in a 5 quart (or larger) pot or Dutch oven. Add the garlic, onion, Italian seasoning, salt, thyme, and pepper. Stir and cook for 5 minutes until the onion softens.
- Add broth, vegetables, potato, bay leaf, tomato paste, and diced tomatoes. Bring to a boil, then add uncooked pasta. Cover and simmer for 30 minutes. Remove bay leaf.
- Serve soup warm and top with fresh Parmesan cheese, if desired.
- Cover and store leftovers in the refrigerator for up to a week, or freeze for up to 3 months. When reheating, use medium heat. Feel free to add more broth if needed.