Danielle's Harvest Hearty Italian Vegetable Soup

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“This is a thick and creamy vegetable soup that I created one day just messing about in the kitchen and was surprised at how good it came out to be. The recipe makes a lot--perfect to make in bulk and freeze for a rainy day. Hope others can enjoy it as much as we have!”

Ingredients Nutrition


  1. Start with a large cooking pot and or soup pot and empty the 12 cups of crushed tomatoes into it.
  2. Then add your water milk and cream.
  3. Tturn the heat to a low medium setting to slowly heat.
  4. Defrost the creamed spinach and mix it in the pot.
  5. In another pot bring water to a boil and when boiling, add your fresh tomatoes and boil them a few minutes until you see the skin separating, then quickly drain and run under cool water to shock the skin off the tomatoes.
  6. Cut tomatoes into cubes.
  7. Peel and chop the onion.
  8. Add onion and fresh tomatoes back into pot with olive oil a few sprinkles of garlic powder and parsley and 2 tablespoons sugar ( sugar helps the tomatoes to not taste too acidic).
  9. Saute for a few minutes until tender and add back in large pot and stir.
  10. Add seasonings slow for even flavor and stir.
  11. Take your frozen zucchini summer squash and thaw just till warm, then chop into medium chunks and add into soup.
  12. Take frozen mixed vegetables and corn and thaw as well until just warm and add into soup, if canned just strain and add.
  13. Add in your pasta of your choice, macaroni, penne -- etc and stir.
  14. Turn heat to a high medium and cover.
  15. Gently boil about 15 minutes until pasta and vegetables are tender.
  16. Allow to cool and serve!

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