Loaded Alphabet Soup

published Sep 15, 2022
Alphabet Soup Recipe

Packed with a medley of vegetables and tender pasta, all swimming in a tomato and herb-kissed broth, this soup is comforting, nourishing, and oh-so-fun to eat.

Serves6

Makesabout 9 cups

Prep10 minutes to 15 minutes

Cook26 minutes to 28 minutes

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Credit: Kelli Foster

Many bowls later, it is still up for debate on who in my house loves this totally nostalgic soup more: my 3-year-old or me. Of all of our favorite soup recipes, this is the one we make again and again. Packed with pasta letters and a medley of vibrant vegetables that swim in an herb-kissed tomato broth, it’s comforting, nourishing, and oh-so fun to eat. Plus, it’s super easy to get on the table. So pull out your Dutch oven and let’s get cooking.

What Is Alphabet Soup Made Of?

Alphabet soup comes together with a few basic vegetables, dried alphabet pasta, and some readily available pantry ingredients. Here’s everything you’ll need.

  • Carrots
  • Onion
  • Celery
  • Garlic
  • Fresh parsley
  • Olive oil
  • Tomato paste
  • Dried alphabet pasta
  • Low-sodium chicken or vegetable broth
  • Canned diced tomatoes
  • Dried Italian seasoning
  • Kosher salt and freshly ground black pepper
Credit: Kelli Foster

How Do You Make Alphabet Soup?

The beauty of this weeknight-friendly soup is that it requires just about 10 minutes of hands-on prep and less than 30 minutes of time to simmer on the stovetop. After adding the pasta, you’ll just want to be sure to stir the soup and scrape the bottom of the pot to avoid the pasta sticking.

Here’s how to make alphabet soup in four simple steps.

  1. Prep vegetables. Start by chopping all the vegetables.
  2. Sauté vegetables. Heat a couple glugs of olive oil in a Dutch oven and cook the vegetables until softened. Stir in tomato paste and cook for a minute more.
  3. Bring to a boil. Add the broth and diced tomatoes with the juices, and bring the soup to a boil. It might seem like a lot of liquid at first, but remember that the pasta will absorb some of the broth during and after cooking.
  4. Add pasta and simmer. Add the dried alphabet pasta, reduce heat to maintain a simmer, and cook until the pasta is tender. Be sure to stir the soup regularly, scraping the bottom of the pot to ensure that the pasta doesn’t stick.

Alphabet Soup Recipe

Packed with a medley of vegetables and tender pasta, all swimming in a tomato and herb-kissed broth, this soup is comforting, nourishing, and oh-so-fun to eat.

Prep time 10 minutes to 15 minutes

Cook time 26 minutes to 28 minutes

Makes about 9 cups

Serves 6

Nutritional Info

Ingredients

  • 2

    medium carrots (about 6 ounces total)

  • 1

    medium yellow onion

  • 2 medium stalks

    celery

  • 2 cloves

    garlic

  • 2 tablespoons

    olive oil

  • 2 tablespoons

    tomato paste

  • 1 1/4 teaspoons

    kosher salt

  • 1 teaspoon

    dried Italian seasoning

  • 1/4 teaspoon

    freshly ground black pepper

  • 6 cups

    low-sodium chicken or vegetable broth

  • 1 (14-ounce) can

    diced tomatoes

  • 4 ounces

    dried alphabet pasta (about 2/3 cup)

  • 8 to 10 sprigs

    fresh parsley

Instructions

  1. Prepare the following, adding each to the same medium bowl as you complete it: Peel and dice 2 medium carrots (about 1 cup). Dice 1 medium yellow onion (about 1 1/2 cups) and 2 medium celery stalks (about 1/2 cup). Finely chop 2 garlic cloves.

  2. Heat 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add the carrot mixture and cook, stirring occasionally until just softened, about 8 minutes. Add 2 tablespoons tomato paste, 1 1/4 teaspoons kosher salt, 1 teaspoon dried Italian seasoning, and 1/4 teaspoon black pepper. Stir to coat the vegetables and cook until the tomato paste is darkened in color, about 1 minute.

  3. Pour in 6 cups low-sodium chicken or vegetable broth and 1 (14-ounce) can diced tomatoes and their juices. Stir to combine and bring to a boil over medium-high heat. Add 4 ounces dried alphabet pasta (about 2/3 cup) and stir to combine. Reduce the heat to maintain a simmer and cook, stirring occasionally and scraping the bottom to prevent the pasta from sticking, until the pasta is tender, 10 to 12 minutes. Meanwhile, pick the leaves from 8 to 10 fresh parsley sprigs until you have 2 tablespoons and finely chop.

  4. Ladle the soup into bowls and garnish with the parsley.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.