Italian Vegetable Soup

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We loved this recipe Giada! Mom made it recently but omitted the noodles and puree'd the vegetables. It was out of this world delicious! We love your recipes and your shows!

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This super simple recipe with such a small number of ingredients is just so scrumptious, flavorful, healthy, and ultra-filling! I made this tonight as a healthy, pre-Thanksgiving meal and got rave reviews. I made it exactly as is, omitting nothing and adding nothing additional. I used organic vegetable stock because it has such a robust, deep flavor that works much better in soups than plain old vegetable broth. I will definitely hold on to this recipe and make it again. Giada, you never disappoint with your recipes!! :o

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I don't make this soup for myself, I make it for my mom. For her I put in some stew meat and beef broth instead of vegerable broth (I even made it with chicken one time, she loves this soup so much and I love when she eats it. It is so much better for her than canned soup.

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I loved this soup. I did make a few changes. Instead of using egg noodles, I used 4 oz. of fettuccini noodles. I then broke each noodle into 4 pieces. I did this because I have Giada?s Everyday Pasta cookbook and this recipe is in there. That version calls for fresh fettuccini noodles cut into 3-4 inch pieces. Also, I didn?t have fresh thyme, so I used ? tbsp. of dried thyme. When the soup was finished I stirred in about 1/4 - 1/3 cup of Parmesan cheese. I agree that the soup was much more flavorful after it sat overnight. I love this and will definitely be making it again.

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This is such an easy soup to make. It's full of healthy vegetables and yet very hearty. My husband does not like leeks, artichokes, or zuccini and yet he loves this soup.

The flavors meld wonderfully. When I'm in a hurry this soup requires little preparation except some quick chopping. The ingredients are available year around.

We love this soup!

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I noticed several of the comments said this soup was bland. That was not my experience at all and I left out the salt. It had awesome flavor and texture, and I am normally not impressed with broth based soups, I like heartier stews normally. This was amazing, it is my new favorite soup recipe!!!!

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This was a recipe made for me earlier, but I as an amateur was easily able to replicate it. I used chicken bouillon with water instead of vegetable broth and its still delicious. I will probably use less oil next time, but it is a dish that can easily be made and everyone will love it!

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I made this soup for the first time tonight. I used 3 leeks and 4 garlic cloves, but otherwise followed the recipe. It was excellent and my husband, not known for liking zucchini or artichokes, ate seconds.

Will DEFINITELY make this again! I love to watch Giada and I love her recipes.

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Lots of reviews said this was a bland soup but they must not have a love affair with artichokes like I do. I loved every minute of this soup and it is a staple in my house now. Also very WW friendly. :-

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I love Giada and she is right on the money typically. I make a LOT of her recipes and this one is just not up to par IMHO. I even used some of Tyler Florence's to die for home made chicken stock (1/2 to be exact and the other half organic boxed vegetable as instructed. I love everything in this soup so went ahead with it even with the average reviews. It is very bland and unexciting even with quite a bit of kosher salt added to help with the flavors. I added a little garlic pepper I had and a couple of Reggiano rinds while simmering which helped for sure. I am going to have it throughout the week as many reviewers have stated it is better as it sits. I will give it a try tomorrow and hope for that. As it sits now, I will eat this batch, but would not make it again therefore worthy of a 3 in my book because it is still edible...just not the most enjoyable experience.