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This kid-friendly alphabet soup is a fun, nostalgic, homemade classic—loaded with colorful vegetables and tender ABC pasta in a cozy, satisfying tomato broth! Plus, it’s ready in just 25 minutes!
Why You’ll Love This Recipe
If you grew up eating alphabet soup, you probably remember the challenge of finding all the letters to spell your name! This homemade alphabet soup recipe keeps all the fun (adult and child-approved!) but tastes much better than canned soup with no unwanted additives/artificial ingredients but lots of added veggies for a flavorful, hearty meal.
It’s a quick and cozy, budget-friendly, 30-minute meal, perfect for weeknights when you want something warm and satisfying. Plus, it’s super forgiving—change up the pasta, toss in whatever veggies you have (fresh or frozen for ease), and adjust the broth/seasonings to your taste. Whether feeding picky eaters or just craving a comforting, nostalgic vegetable pasta soup, this meal is A+!
You might also enjoy my vegan chickpea noodle soup, lemon orzo soup, or vegan lasagna soup.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Recipe Variations
- Tomato puree/paste: Just 1-2 tbsp deepens the rich tomato flavor.
- Soy sauce: (or tamari/coconut aminos if gluten-free) Adds salty umami flavor.
- Spice: Add red pepper flakes, cayenne pepper, or hot sauce.
- Nutritional yeast: Adds a savory, slightly ‘cheesy’ depth to the soup. Learn how to use nutritional yeast here.
- Potato: Russet, red, or sweet potatoes. Butternut squash/pumpkin also works.
- Pulses: Canned white beans, chickpeas, kidney beans, pinto beans, etc., boost the vegetable alphabet soup’s protein content.
- Lemon juice: (or vinegar) to brighten the flavors.
- To garnish: I.e., fresh parsley, chives, or green onions, vegan parmesan cheese or shredded vegan cheddar cheese, lemon wedges, croutons, a drizzle of oil/hot sauce, etc.
How to Make Alphabet Soup
Step 1: First, dice the onion while heating the oil in a large, heavy-based pot over medium-high heat. Once hot, sauté the onion until fragrant and lightly browned.
Step 2: Stir in the garlic powder and Italian seasoning for 5 seconds. Add the diced tomatoes. Add the water, bouillon cubes, and mixed vegetables, and bring to a boil. Lower the heat to a simmer and cook for 10 minutes.
Step 3: Stir in the pasta, salt, and pepper, and cook for 5 minutes. Then, turn off the heat, cover it, and let it sit for 5 minutes. Uncover, stir, taste, and adjust seasonings. If the pasta isn’t soft enough, return the lid for another few minutes. Serve immediately, and enjoy!
Enjoy vegan alphabet soup alone, with a slice or two or no knead bread (or sweet potato cornbread/ an easy vegan dinner roll), quick and easy vegan biscuits, a vegan sandwich/grilled cheese, or a simple leafy green side salad.
FAQs
For gluten-free alphabet soup, use gluten-free pasta (just note it tends to be mushier) or substitute it with quinoa or millet.
Though not as nostalgic, regular short-shaped pasta like pastina, ditalini, conchigliette, fideo, giant couscous, or orzo will work.
Add it in the last 5 minutes. Also, pasta will continue to soak up broth while it sits. For the best texture, cook and store the pasta separately, adding it when serving.
Sure! Simply cook the in-season tomatoes (chopped down to bite-sized pieces) until they burst and are very tender.
Pro Recipe Tips
- For more flavor: Pan-fry the pasta until golden and fragrant.
- Don’t overcook the pasta: Add it in the last 5 minutes to avoid it becoming prematurely mushy.
- Experiment with veggies: Use fresh or frozen veggies and sub them based on seasonality and what’s in your fridge. It’s hard to mess up.
- To adjust the consistency: Adjust how much broth you use and/or puree a portion of soup (veg + broth).
Storage Information
Fridge: Store the pasta separately to prevent it from soaking up the broth and becoming mushy. Store it in airtight containers for 4-5 days.
Freeze: (minus the pasta) In Ziplock/Stasher bags, souper cubes, or a silicone muffin tray for 3-4 months. Thaw in the refrigerator overnight, and add fresh pasta when reheating.
Reheat: Warm alphabet soup in a microwave (30-second increments, stirring between) or on the stove (medium-low heat until piping hot). Add broth if needed.
Alphabet Soup Recipe
Ingredients
- 1 tablespoon of olive oil
- 1 yellow onion diced
- 1 tablespoon of garlic powder
- 2 teaspoons of Italian seasoning
- 1 (15-ounce) can of diced tomatoes in their juices
- 7 cups water
- 2 low-sodium vegetable bouillon cubes
- 1 pound of frozen mixed vegetables
- 2 cups alphabet pasta
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
Instructions
- In a large pot with a lid, heat the oil over medium-high heat.
- Add in the onions and cook until fragrant.
- Add in the garlic powder, Italian seasoning, mix well for 5 seconds, and quickly add the diced tomatoes.
- Add the water, bouillon cubes, and mixed vegetables. Bring to a boil, lower the heat to a simmer, and cook for 10 minutes.
- Add the pasta, salt, and pepper. Mix well and cook for 5 minutes. Turn off the heat, cover with the lid, and allow it to sit undisturbed for 5 minutes.
- Uncover, mix, taste, and check to see if the pasta is done. If it is still slightly raw, cover the pot with the lid and allow it to sit for a few more minutes.
- Serve immediately.
Notes
- For more flavor: Pan-fry the pasta until golden and fragrant.
- Don’t overcook the pasta: Add it in the last 5 minutes to avoid it becoming prematurely mushy.
- Experiment with veggies: Use fresh or frozen veggies and sub them based on seasonality and what’s in your fridge. It’s hard to mess up.
- To adjust the consistency: Adjust how much broth you use and/or puree a portion of soup (veg + broth).v
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