Best Italian Veggie Soup Recipe

Food Preparation Tips

This classic Italian favorite may be easy to make at home, but that’s not to say you cannot benefit from some extra tips. Before jumping into this recipe, consider taking a few of these pointers straight from Coletta’s kitchen. 

Make your Own Stock

Is it easy to pick up a box or can of premade vegetable stock from the store? Absolutely. However, consider taking the extra step of making this veggie staple at home for a truly spectacular, waste-free option!

By making your own vegetable stock, you can maintain complete control over the flavor profile. Vegans who prefer the heartier, earthy flavor of mushrooms can add as much as they like. Those who like a lighter taste can opt instead for more celery and onions. Best of all, by making this stock at home, you can avoid the trap of using pre-made stocks that rely on heavy amounts of sodium for all their flavor. 

Throughout the week, throw all your leftover vegetables into an airtight container in your freezer. There’s no rush in this process; as you cook, your stock supply will naturally fill up on its own with all the leftover scraps that otherwise would have rotted in a dumpster. When the container is full, simply saute these vegetables in the bottom of a pot, add water, season as desired, and wait on low heat.

Within the hour, you’ll have a delicious, nutritious stock that can be frozen and used as necessary!

Save the Pasta for Last

While this may go without saying, you might be surprised to see how many home cooks accidentally end up filling their soup with mushy, overcooked pasta. 

The smaller the noodle, the more quickly it will cook. Be sure to add your pasta only after the rest of your dish has nearly finished cooking. Test your pasta frequently to ensure you have the perfect al dente consistency!