Alphabet Soup
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Serves: 8
I think most everyone can say they’ve had Alphabet Soup. Even if it was from that red and white can, ABC Soup is nostalgic. We’ve all tried to spell our names or write out messages on our spoons just for fun. As you can see, I never grew up.
If you cannot find ABC pasta with the other pastas in your grocery store, look in the Mexican/International aisle or in a Mexican grocery store. I discovered while researching soup bases that Mexican ABC Soup toasts their pasta in oil before adding liquids. It imparts a toasty flavor, which sounds intriguing to me. If you choose to toast first, please, let me know how it turns out!
This is basically a vegetable soup with adorable letters (and maybe numbers), so you can adjust the vegetables and herbs if you would like. I have some suggestions listed in the Notes below the recipe, but I will also list them here for you…
Some yummy additions would be the addition of corn kernels (frozen kernels would taste better than canned), green beans (1 to 1 ½” pieces), small-diced potato, and/or cannellini beans (drained and rinsed well). You could also add a protein such as ground beef, shredded chicken, or even miniature meatballs! As far as herbs, I used only Italian parsley, but you could add fresh or dried thyme, basil, or rosemary. Adding a sprinkling of dried Italian seasoning blend would be nice, too. If you go with Herbs de Provence, check the label and make sure lavender is NOT listed in the ingredients. I don’t think the floral flavor would be very good.
This is important: You will need plenty of liquid in your soup for your pasta to absorb and “bulk up.” I have listed 1 to 2 quarts of stock in the ingredients. Judge as you go; you may need more than a quart. I personally used about 1 ½ quarts of chicken stock. And speaking of stock, make sure it is a good-tasting stock since it is the base to this yummy soup.
Taste for seasoning before you add the pasta. You want your broth to taste really good so your pasta absorbs flavor. You’ll probably have to season again before serving, but it is important to have really tasty broth before your pasta is added.
Okay, now I’m going to brag… the garlic-herb bread photographed is out. of. this. world. I sliced a loaf of French bread, smeared it with my Compound Butter, and popped it under the broiler just until the edges were lightly browned and the butter incredibly aromatic. You will not regret making this butter! You can also use it for sauteing shrimp or place a “pat” of it on a hot steak off the grill (or stovetop!). The butter keeps well in the refrigerator for about a month (ha, it may not last that long), or you can freeze it for up to 3 months. Be sure it stays well wrapped in the refrigerator so it does not pick up any funky smells. I keep mine wrapped in plastic wrap, then dropped into a sandwich baggie. If freezing, just wrap it a couple of times in plastic wrap and place in a freezer bag with the name and date!
Love soups? Check out these links for a few other soups to enjoy on those wintry nights. Tuscan Soup (full of fresh veggies and herbs), Hearty Vegetable Soup (great to fight off colds), Pizza Soup (tastes like pizza without the carbs!), and there are more soups available on my website!
Alphabet Soup
Fun ABC pasta in a tomato-based soup is hearty and delicious!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 carrots, sliced
- 1/2 cup onion, diced
- 2 celery ribs, sliced
- 1 cup leeks, sliced, rinsed of grit
- 2 teaspoons garlic, finely minced
- 4 ounces tomato paste
- 1 14-ounce can petite-diced tomatoes, undrained
- 1-2 quarts chicken or vegetable stock, low sodium
- 1 7-ounce package ABC pasta
- 1-2 teaspoons kosher salt, to taste
- 1/2 teaspoon freshly-cracked black pepper, to taste
- 1/4 cup Italian parsley, chopped
Instructions
- Heat the oil over medium-high in a Dutch oven or an 6-quart stock pot.
- Add the carrots, onion, celery, and leeks. Season with about ½ teaspoon of the kosher salt and ¼ teaspoon of the black pepper. Stir often until the vegetables are softened, approximately 7 to 10 minutes. Turn the heat down if vegetables are browning.
- Add the garlic and stir constantly for 30 seconds.
- Add the tomato paste and stir gently.
- Add the diced tomatoes and one quart of stock. You can add more stock if you want it more “brothy.” Stir and bring it up to a simmer. You can place a lid on the pot to speed this up a little.
- Stir and taste. Add more salt and pepper if needed. It should be well-seasoned so the pasta absorbs the flavorful broth.
- Add the ABC pasta and stir, stir, stir. If you don’t keep stirring at first and scraping the bottom of your pot, the pasta will sink and stick. Maintain a gentle boil and cook according to package directions, generally 9 to 11 minutes, depending on the size of your pasta.
- You can add more stock, salt and pepper here, if desired.
- Add the parsley, stir, taste and adjust any seasonings. Serve warm. This soup is delicious with a side of bread. Check out my Compound Butter to slather on your bread to toast. It is SO good!
Notes
Other veggies you can add are cut green beans, small-diced potato, corn kernels, chopped spinach or kale.
To bulk up, you can also add 1 pound cooked ground beef or ground chicken, or miniature meatballs.
You can add other herbs, too, if you'd like! In addition to the Italian parsley, dried Italian seasoning blend could be added when the tomatoes and stock are added.
Ground white pepper would be good in this soup, too!
Could also add 1 15-ounce can cannellini beans, drained and rinsed.
Don’t forget to rinse those leeks! Slice them, then place them in cold water, separating them with your fingers. The dirt and grit will fall to the bottom of the bowl. Lift them out with a spider strainer or a slotted spoon, and they’re ready to add to your soup!
Need to freeze? You can freeze this soup, but pasta generally loses its texture through freezing and thawing. It will most likely become “mushy.”
Nutrition Facts
Alphabet Soup
Amount per Serving
Calories
161
% Daily Value*
Fat
2
g
3
%
Monounsaturated Fat
1
g
Sodium
519
mg
23
%
Potassium
317
mg
9
%
Carbohydrates
29
g
10
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
6
g
12
%
Vitamin C
9
mg
11
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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