Italian Spring Soup

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Hospitality Queen
Sep 2, 2004
Southern California
Italian Spring Soup

2 T butter
2 T oil
1 sm. onion, chopped
2 cloves garlic, minced
2 T parsley, chopped
4 ripe tomatoes, seeded & chopped
1-1/2 t. salt
1/4 t. pepper
1/4 t. dried oregano
2 Qts. beef or chicken broth
2 stalks celery, sliced
2 med. zucchini, sliced
2 carrots, sliced
2 potatoes, peeled & diced
1 pkg (10 oz) frozen artichoke hearts, thawed, cut into chunks
1 lb. frozen peas, thawed
1 lb. orzo, cooked & rinsed in cold water
1/2 c. grated Romano cheese

Melt butter in oil in heavy skillet over med. heat.
Add onion, garlic & parsley. Cook, stirring till onion is transparent.
Add tomatoes, salt, pepper & oregano. Lower heat & simmer 15 min.

Heat broth to boiling in a large pot. Add remaining vegetables & tomato
mixture from the skillet. Cover & cook slowly for 20 min. or till vegetables
are tender.

Add pasta & stir in the cheese until thoroughly mixed.
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