Homemade Alphabet Soup Recipe

A fun and nostalgic homemade Alphabet Soup with fresh vegetables, tomatoes, peas, and alphabet pasta in Italian seasoned beef broth.   So much healthier and tastier than the canned version.


  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 ribs celery chopped
  • 3 carrots peeled and diced
  • 1 large Yukon potato peeled and diced
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 ½ cups fresh frozen or canned corn (drained)
  • 1 15 ounce can fire roasted diced tomatoes
  • 6 cups low sodium beef broth
  • 2/3 cup alphabet pasta
  • 1 cup frozen peas
  • Kosher salt and fresh ground black pepper
  • 2-3 tablespoons fresh Italian Parsley chopped


  • Heat the olive oil over medium heat in a large pot or Dutch Oven. Add the onion, celery, carrots, and potatoes. Cook until the onions and celery are soft.
  • Reduce the heat to low and add the garlic and Italian seasoning cooking for 1 minute while stirring.
  • Add the corn, fire-roasted tomatoes, and low-sodium beef broth and bring it to a low boil. Reduce the heat to a simmer and cook until the carrots and potatoes are almost tender, or about 15 minutes. Add the alphabet pasta and frozen peas. Cook for 10-12 minutes or until the alphabet pasta is tender. Season with salt and fresh ground black pepper to taste. Garnish with chopped fresh Italian parsley.


  • Alphabet pasta can be difficult to find at the grocery store, so plan ahead and order online from Amazon or Walmart.
  • Do not overcook the pasta. If anything, slightly undercook it as the pasta will continue to cook in the warm soup.
  • Other vegetables to consider adding are green beans, lima beans, spinach, kale, or zucchini.
  • For more protein, add browned ground beef, browned ground Italian, cooked chicken, or smoked sausage like Kielbasa. Rotisserie chicken is always a great choice because it is always tasty and available at almost any grocery store.
  • Store leftovers in an airtight container in the fridge for up to 5 days. See notes below about leftover soup.
  • This soup can be frozen for up to 3 months in a heavy-duty freezer zipper bag or sturdy freezer container. See notes below about freezing this soup.


Calories: 195kcal | Carbohydrates: 29g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 483mg | Potassium: 956mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5528IU | Vitamin C: 23mg | Calcium: 41mg | Iron: 1mg


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