Homemade Alphabet Soup
This Homemade Alphabet Soup is packed with tender alphabet pasta, peas, carrots, and a flavorful tomato broth. A family-friendly soup that's perfect for lunch or dinner.
Servings: 8
Calories: 197kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ white onion diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt or to taste
- 1 teaspoon coarse black pepper or to taste
- 1 bay leaf
- 3 tablespoons tomato paste
- 15 ounce can diced tomatoes including juices
- 6 cups chicken broth
- 16 ounce bag frozen peas and carrots
- 1½ cups dry alphabet pasta
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and sauté for about 4–5 minutes, until soft and translucent.
- Add the minced garlic and cook for another minute, stirring frequently. Stir in the Italian seasoning.
- Add the bay leaf, tomato paste, diced tomatoes with their juices, chicken broth, and frozen peas and carrots. Stir until well combined. Bring the soup to a simmer. Reduce the heat, cover, and cook for 10–15 minutes to allow the flavors to develop.
- Stir in the dry alphabet pasta. Increase the heat as needed to maintain a gentle boil. Cook until the pasta is tender, following the package cooking time and stirring occasionally.
- Remove the bay leaf. Season with salt and black pepper to taste.
- Ladle the soup into bowls and serve warm with buttered toast or dinner rolls.
Notes
- The alphabet pasta will continue absorbing broth as the soup sits.
- For a thinner consistency, stir in up to 2 additional cups of chicken broth.
- Other vegetables, such as corn or green beans, can be added.
- Refrigerate leftovers for up to 3–4 days or freeze for 2–3 months for best quality.
Nutrition
Calories: 197kcal | Carbohydrates: 34g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 514mg | Potassium: 505mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5545IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 2mg