Italian Vegetable Soup

Italian Vegetable Soup in a cup

Italian Vegetable Soup

It doesn’t have to be winter to enjoy a hot bowl of soup. This low protein recipe is an example of a creative and delicious way to prepare vegetables. This one is soon to be a family favorite.

Featured in our Italian Recipe Book

Category Soup
Makes4 servings


  • 2 cloves fresh garlic, diced
  • ½ cup (45 g) leeks, bulb and light green portion of stalk only, thinly sliced
  • 1 Tbsp olive oil
  • 1 medium (61 g) carrot, thinly sliced
  • 1 large stalk (64 g) celery, thinly sliced
  • 2 Tbsp tomato puree
  • 4 cups (32 fl oz) vegetable broth*
  • cup (56 g) low protein spaghetti, broken into small pieces
  • 1 Tbsp fresh chopped parsley
  • Salt and freshly ground pepper, to taste


  • In a stock pot, or other heavy-bottomed pot, sauté the garlic and leeks in the oil over medium heat for 2 minutes.
  • Add the carrot, celery, tomato puree and vegetable broth. Bring to a boil, reduce the heat, cover and simmer for 15-20 minutes.
  • Add the broken up low protein spaghetti and stir well. Cook the soup at a low simmer for another 10 minutes, stirring occasionally.
  • Stir in the chopped parsley, salt and pepper. Serve immediately.

Nutrition Per Serving

Serving size: ¼ of recipe
Calories: 117
Protein: 1.2 g
Phenylalanine: 36 mg
Leucine: 46 mg
Tyrosine: 17 mg

Nutrition Per Recipe

Makes: 4 servings
Calories: 467
Protein: 4.6 g
Phenylalanine: 144 mg
Leucine: 182 mg
Tyrosine: 66 mg

*Swanson® vegetable broth was used in the calculation of the nutritional information. Phenylalanine and protein content were obtained through; leucine and tyrosine content not available. Swanson® and CSC Brand LP are not affiliated with Nutricia North America and have not endorsed the proposed use of their products in this recipe. Specific brand names are referenced to ensure consistent nutritional composition necessary to maintain a metabolic low-protein diet.

*Calories and protein may vary by product. Be sure to check the nutrition label.

For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).

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