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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 where I usually share recipes like chocolate cake and peanut butter pie?

Stick with me. This is an absolutely delicious soup recipe, especially considering that most of your bowl is vegetables. 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: My kids eat 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

Here’s a friendly reminder that brown butter sage dinner rolls and homemade biscuits both make the best soup dippers. And if you love biscuits as much as we do, you’ll probably also enjoy this biscuit vegetable pot pie recipe.

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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
  • Method: Cooking
  • Cuisine: American

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

Scale
  • 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.

Keywords: Homemade Alphabet Vegetable Soup

Reader Questions and Reviews

  1. 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! :))

  2. 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.

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

  4. 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!

  5. 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!

  6. This was simply perfect!!! Planned an alphabet soup day for my preschooler during quarantine and had to make a soup to fit the fun! She loved it and chose the veggies to fill it out with herself! ( Peas & Green beans!) Thank you for this great recipe:)

  7. Thank you for the recipe! This soup was amazing, This look so good….

  8. Delicious exactly how it is listed. Any chance you know what the calorie count is per cup?

    1. Hi Ann! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp Glad to hear you enjoyed this recipe!

  9. Amazing recipe!! Will definitely make it again. I used rice ramen noodles and cut them up after they cooked. What a delicious way to eat a bunch of vegetables! I love your desserts but enjoy trying your non dessert recipes too!

  10. Big hit with my 2yo who doesn’t love soup, and my husband, too. Husband is sick today, so this will be our easy healthy weekday dinner. A+++

  11. This was so good, and so easy and quick to prepare. It was a perfect dinner to have after coming in from shoveling snow.

  12. I was looking for an alphabet soup recipe and this was exactly what I was looking for! I did 3 small potatoes instead and added pinto beans for protein. I put everything in my instant pot except for the pasta. I did manual pressure cook for 2 mins and after I did a quick release I put in my pasta and left it covered for a few mins. I’m definitely going to do this again! Thank you!

  13. Delicious! i love alphabets but had only used them in chicken soup before. Sounds like a lot of tomato paste, but it really works here. Thanks again for another great recipe.

  14. I love the idea of a vegetable alphabet soup, but something in the recipe turned my soup bitter. Any idea what it could have been? I countered it with a bit of sugar, but didn’t really want to do that. And the frozen veggies took way longer to cook along with the pasta. I will know next time. Next time I might precook the vegetables and pasta and then add them to the pot.

    1. Hi Jane, could the bitter taste be the acidity from the tomatoes? A bit of sugar will always help with that. Thank you for giving this recipe a try!

  15. Hi Sally, I want to make this fin a slow cooker for a larger crowd, say 24 people. How would I multiply the ingredients and cook time?

    1. Hi Naomi, see recipe notes for slow cooker instructions. This recipe feeds about 8 people, so you’ll need 3x this recipe. Depending on the size of your slow cooker, you will likely need to do this in a few batches. Hope it’s a hit!

  16. The best vegetable soup recipe I have found! Great balance of flavours. Thank you!

  17. This was simply marvelous to have on the first snowy day here in Washington state! I used half beef bouillon cubes and half Better Than Bouillon vegetable base. Also used two potatoes instead of one. The flavor of all of the spices together was wonderful, I’m looking forward to the leftovers for the rest of the week.

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