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 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 homemade biscuits are the best soup dipper. And if you love biscuits as much as we do, you’ll probably also enjoy this biscuit vegetable pot pie recipe.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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!


  • 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*


  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.)


  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.


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

  3. 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.

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

  5. just this soup OMG delicious, thank you

  6. 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!

  7. 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!

  8. 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:)

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

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

    1. Lexi @ Sally's Baking Addiction says:

      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!

  11. 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!

  12. 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+++

  13. Md Salman Tasbir says:

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

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally