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Italian Vegetable Soup

When you aren’t feeling well, soup is one of the number one things you want and homemade is always the best. I didn’t have any beef, vegetable or chicken stock on hand so asked friends for help on what all to use.  This is one of my first recipes I’ve created that I’m posting so hope you like it! If you repost it, please give me credit. Thanks!


Italian Vegetable Soup


  • 2 tablespoons of olive oil
  • 1 medium sliced onion
  • 3 cloves of garlic
  • 3 chopped carrots
  • 6 gold petite potatoes, chopped
  • 4 sliced mushrooms
  • 1 chopped zucchini
  • 2 tablespoons red cooking wine
  • 1/2 teaspoon of pepper
  • 1/2 teaspoon of celery salt
  • 2 bay leaves
  • 1 teaspoon of parsley, minced
  • 1 teaspoon of fresh rosemary, minced


1.  Heat up stock pot over medium heat.  Heat up olive oil for 30 seconds to one minute then saute chopped onion, garlic and carrots.

2.  Once onions are clear, add remaining vegetables.  Add enough water to cover vegetables and return to heat to get to a rolling boil.

3.  Turn down to a simmer.  Add 2 tablespoons of red cooking wine, pepper, celery salt, bay leaves, parsley, and rosemary.

4.  Cook for 30 minutes to one hour.

5.  Enjoy!!

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