Homemade Alphabet Vegetable Soup

This alphabet vegetable soup recipe is easy, homemade, and satisfying. It freezes wonderfully and keeps perfectly for lunches all week. Add your favorite spices and use your favorite vegetables. Alphabet pasta is really fun, but any small shaped pasta works!

ladle of homemade alphabet vegetable soup

I know, I know. Vegetable soup? Is this a proper way to start the weekend?

Stick with me. This is an absolutely delicious soup recipe, especially considering that most of your bowl is veggies. Paired with lots of seasonings, plenty of garlic, hearty potato, and super fun pasta, vegetable soup finally receives a glamorous makeover.

This homemade soup is… SO GOOD!

Homemade alphabet vegetable soup in a white bowl

Let’s Make Alphabet Vegetable Soup!

Spelling with our food calls for lots of excitement! I was inspired to make homemade alphabet vegetable soup because (1) it’s adorable and (2) homemade soup always tastes superior to canned. I bought the Amy’s brand organic alphabet soup a few times recently and while it tastes great (for kids and adults!), I knew I could replicate it at home.

This is a very low-key soup with a lot of room for substitutions. Chicken or vegetable broth? Either works. Fresh or frozen veggies? You pick. Green beans, corn, carrots? Use whatever. Just about any combination of ingredients, while somewhat following the recipe, works.

Two additions we love:

  1. Potato: 1 medium potato adds heartiness. Potato gives each spoonful a little more staying power and substance. Sweet potato works too!
  2. Tomato Paste: The tomato paste helps thicken and adds fantastic concentrated flavor.

2 images of frozen vegetables and alphabet pasta

Where Can I Find Alphabet Pasta?

I bought alphabet pasta online (affiliate link), but later realized it’s common in most major grocery stores. If you can’t find alphabet pasta or don’t want to buy it online, use any small shaped pasta. You need about 1 cup dry.

By the way, frozen veggies make the soup even easier. No need to thaw!

alphabet vegetable soup in a red pot with a ladle

What makes me happy: This soup is really easy, loaded with vegetables, pretty healthy, feeds us for a few days, satisfies for hours, and tastes awesome.

What makes me even happier: Noelle, my toddler, loves it!

If you don’t love it too, I promise to come spoon up your leftovers.

bowl of alphabet vegetable soup with parmesan cheese on top

And here’s a friendly reminder that homemade biscuits are the best soup dipper. 🙂

Print
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ladle of homemade alphabet vegetable soup

Homemade Alphabet Vegetable Soup

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: serves 8
  • Category: Dinner

Description

This alphabet vegetable soup recipe is easy, homemade, and satisfying. It freezes wonderfully and keeps perfectly for lunches all week. Add your favorite spices and use your favorite vegetables. Alphabet pasta is really fun, but any small shaped pasta works!


Ingredients

  • 1 Tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 cup chopped yellow onion (1/2 of a large onion)
  • 1 Tablespoon Italian seasoning*
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon fresh ground black pepper
  • 8 cups beef, chicken, or vegetable broth
  • 34 cups frozen, canned, or fresh vegetables*
  • 1 medium potato, peeled & chopped (1 heaping cup)
  • 1 bay leaf
  • 1 (6 ounce) can tomato paste
  • 1 (14 ounce) can diced tomatoes (do not drain)
  • 1 cup dry alphabet pasta*

Instructions

  1. 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 as the onion softens.
  2. 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.
  3. Serve soup warm and top with fresh parmesan cheese, if desired.
  4. Cover and store leftovers in the refrigerator for up to a week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more broth to the leftovers as it cooks if it is too thick. (It thickens in the refrigerator as the potatoes and noodles soak up the liquid.)

Notes

  1. Freezing: Soup freezes wonderfully! Freeze for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.
  2. If you don’t have Italian seasoning, you can use any combination of Italian spices that you like. Dried basil, rosemary, oregano, etc.
  3. I use a 19 ounce bag of mixed vegetables: corn, peas, green beans, and carrots. This medley tasted delicious in the soup! You can use your favorite fresh, frozen, or canned (drained) vegetables. Do not thaw if using frozen.
  4. You can usually find alphabet pasta in the pasta aisle of grocery stores or purchase it online. Or use any small shaped pasta.
  5. Slow cooker directions: Prepare the soup through step 1 on the stovetop. Transfer to a slow cooker, then add everything else except for the pasta. Allow to cook for 2 hours on low, then add the pasta. Cook on low for 1 more hour.

91 Comments

  1. I made this soup for dinner tonight! My family loved it!!! Thanks for the delicious recipe Sally!

  2. Sally.

    Made this today and shared with my very sick friend. Big hit. Super delicious and easy

    Thanks. Sue

  3. This soup is delicious. We had it for dinner the other night and I can’t wait to have the leftovers. It’s so easy to make too!

  4. Made this soup and is delicious.

  5. Used half veggie stock and the other half beef broth and a mixture of fresh and frozen veggies since that is what I had on hand and small shell pasta. Very easy to make and good!

  6. Gwyneth Mooney says:

    This soup is scrumptious! It reminds me of a glorified Spaghettio’s but healthier and more satisfying! Sally – a next cool book idea would be Toddler Approved Meals for the Proud Mama (our daughters are very close in age, and as I’m sure you understand, pleasing her palate is a chore!)

    For those making this for the first time – follow the pasta recommendation. I put in two cups, and it was too much.

  7. Very tasty, full of flavour and so easy! Is definitely a new staple in our menu!

  8. Made this for dinner and the whole family loved it! I used half chicken and half beef stock and used ditalini pasta since it was easier to find for me. We will definitely make this again! Keep the savory recipes coming! 🙂

  9. Jennifer Vaow says:

    Very easy and delicious. My store didn’t have little alphabets, but teeny little bow ties worked beautifully. We’re trying to eat meat free a few nights a week and this certainly fit the bill!

    1. So glad you and you all enjoyed this soup recipe. Thanks so much for sharing!

  10. This was so good, and so easy and quick to prepare. It was a perfect dinner to have after coming in from shoveling snow. I’m trying to eat better, so I left the super fun alphabets out, and added a half of a small green cabbage…this was really good!! Thank you for such a delicious, easy to prepare recipe!!

    1. Hi Kelly! I need to try it with cabbage now, what a great substitution. Thank you for sharing!

  11. Hello! Personally, I’d be fine with an all vegetable soup, but my husband is a hard sell on meat free. ☺ Might it be possible to add rotisserie chicken, Italian sausage, or some other meat? Thanks!

    1. Hi Susan! Yes, definitely. I recommend cooking 1/2 lb of ground meat or sausage when you cook the onions and proceed with the recipe as written. Or stir in rotisserie chicken when you add the broth.

      1. Thanks to your quick reply ☺ my husband made this for dinner tonight. He added frozen meatballs at the beginning and they turned out just right. I loved the smell of thyme while it was cooking. We will definitely be making this again!

  12. Have you considered instant pot directions?

    1. Hi Kate! I actually don’t own an Instant Pot, sorry! This is a basic soup recipe so instructions for most soups should be fine with this.

    2. I just made this in my instant pot. Set the pot to saute and did everything the same except when it was time to add the noodles, I turned off the pot, stirred in the noodles, placed the lid and set to pressure cook for 4 and NPR for 10. It turned out great!

      1. I did it in my instant pot too! Delicious like anything I have made of yours, Sally!!! Yummm!

  13. Made this soup for our annual fundraiser Bermuda National Trust Auction and Jumble sale, Its a bit cold in Bermuda at the moment so a hot soup goes down well.

  14. Loved this soup! So easy and tasty! I left out the alphabet noodles because I like a bit of broth, but still so good. Will definitely be making this again!!

  15. Made this soup last week and followed recipe, except pasta shape I used was Ditalini no 36. It was delish! I would cut out the pasta next time and add more of the veggies for lower carb meal.

  16. I made this for my mom who had dislocated her jaw that morning and was only capable of eating soup. My whole family loved it and were begging for seconds. Thanks for yet another amazing recipe Sally!

  17. This is the BEST vegetable soup I ever made…and I’ve tried many. The tomato was nice a tangy, just the way I like it!

  18. Love this soup! It was so easy to make and came out amazing! I’ve tried other recipes of yours and have been so happy with each of them! So happy I discovered you! :))

  19. Fresh and frozen veggies. very easy to make and good.

  20. Louise Breves says:

    I just fixed this recipe today! Wow is it good. It’s now my new favorite Vegtable soup. I couldn’t find alphabet pasta so I used ditalini and it worked wonderful. I did add 1 lb of lean ground turkey to the recipe as my husband likes a little meat in his soup. The spices are wonderful. The flavor is so good! Thank you for sharing your recipe with us.

  21. This soup was excellent. I used fresh vegetables and added spinach, beans and string beans as well. It was wonderful.

  22. just this soup OMG delicious, thank you

  23. Carolyn Clark says:

    Excellent recipe; so delicious. The 5 minute prep time was a joke though. Just cutting the onion, peeling & pressing the garlic, and boiling the water for the veggie broth took 5 minutes. Then I needed to sauteed everything and complete the rest of the recipe. My biggest complaint with following on-line recipes is the unrealistic notes prep times, and this from someone who cooks very often. But, I was very happy with the final result so I plan on trying your other plant-based recipes. Thanks!

  24. Really great recipe! I used my instant pot and followed directions using sauté function. Then I added the rest of the ingredients and set pressure cook to 6 minutes with quick release. It turned out great! Thanks Sally for more simple deliciousness!

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