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!

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

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.

Frozen vegetables and alphabet pasta

Where Can I Find Alphabet Pasta?

I bought alphabet pasta online, 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!

Homemade alphabet vegetable soup

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.

Homemade alphabet vegetable soup

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

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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 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 4 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.

81 Comments

  1. Already tried this soup the minute it was in my email. The flavour is great! I used some little circle noodles. Thanks Sally!

  2. A good hearty vegetable soup is a family staple. So versatile and satisfying…especially WITH biscuits! I add a can of good old fashioned baked beans to mine (think pork & beans or beans on toast ). It thickens the soup as well as makes it a perfect vegetarian meal. My adult kids have loved it since they were toddlers too.

  3. This looks so yummy! I like tomato paste and such but I am not crazy about chunks of tomatoes… can i skip that by chance? Or does it really make the flavor great?

  4. This looks delicious Sally! Question: do you think adding ground turkey would work in this recipe? Would love to add some extra protein to the soup but didn’t know if I would need more liquid, etc? Thank you!

    1. Hi Danielle! You can definitely add ground turkey. I recommend cooking it when you cook the onions, but make sure it’s all cooked through before adding the rest of the ingredients. You’ll likely need 1-2 extra cups broth. Let me know how you like it!

  5. Am trying this soup this weekend for sure! I’ve done your creamy chicken noodle and your chicken chili and they were delicious, so I know this will be too!!!

  6. Sally I love the fact that since your kid eats proper food you’re trying new recipes which are healthy and that they actually like. I am a mom of two kids and I need those sorts! Thank you

  7. What amount is a serving? 1.5 cups? Being on WW makes me very aware of portion size. Our serving size has greatly inflated over the years.

  8. Sally, I’ve been making this same basic soup since my kids were toddlers, and I still make it, now that my kids have toddlers of their own! I also like the addition of the potato in the soup, but I was surprised that you suggested freezing the soup with potato in it. I learned a long time ago that freezing Irish potatoes doesn’t work well, because the texture gets very mealy once defrosted. To counteract that, I always use sweet potato when I plan to freeze the soup. When I’m making just enough for a few meals, and plan to just refrigerate the leftovers, I use the Irish potato for sure. And I ALWAYS use the alphabet pasta, even when it’s only adults eating it! Like you said, so fun!

  9. Made this today and it’s delicious! I used two carrots, one yellow squash, two potatoes, and a heaping cup of canned green beans. I swapped the diced tomatoes for tomato sauce because I just don’t care for the canned variety. I skipped the pasta too.

  10. I have made this a bunch of times. I like that it freezes well. My husband travels and I always put up small batches for me so I have good homemade food when he’s gone. I have added a pound of ground beef and sometimes ground turkey, just to make it go further. We love this with jalapeno corn bread.

  11. I made this for supper tonight and we all loved it! It has so much flavor and so easy to make. For the spices I ended up using Italian style tomato paste and then just added a little more basil along with the salt and pepper. I made it in the crockpot and found that the 3 hrs total was not near enough time. The potatoes and other veggies were not done. I had to put it on the stovetop to boil for a while. Next time I will just put it in the crockpot longer. Thanks for such a yummy, healthy recipe! I know I will be making this again!

  12. Made this tonight using ingredients I had on hand. Spicy V8 juice and organic veggie broth for the base. Used a mix of frozen squash, broccoli, cauliflower, carrots and corn. This is a nice hearty soup perfect for cold nights. And it makes plenty for leftovers!

  13. Hi Sally,
    Can’t wait to try this recipe, but noticed it calls for an 8ounce can of tomato paste. Is that the correct amount? I have only been able to find the 6 ounce can of tomato paste, so just wanted to check and make sure that is the correct amount since I would need to buy 2 cans of the 6 ounce paste. Thank you.

  14. Thanks for this recipe, Sally! I made it this weekend for family and took a container to friends. Besides being fun to make, it was exceptionally tasty. I additionally added a package of our garden, cut-up, frozen tomatoes and also used several small tender potatoes Delicious!
    Blessings upon you and family,
    maureen

  15. Hi Sally- It was nostalgic to see vegetable soup again! I used those dry alphabet macaronis to teach my girls spelling (they are grown now).
    I just might make this for our usual Sunday nite scrabble game.
    It looks delicious.

  16. Delicious! Used corn, carrots and green beans so all 4 Kids would eat it and not pick things out. Used 15oz of puréed garden tomatoes in place of canned. Such a warm yummy meal on a cold snow day. Homemade bread on the side.
    Any idea on calories per 1 cup?

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