Alphabet Soup

Photo from Little Sunny Kitchen

There’s something about alphabet soup that just hits differently. Maybe it’s the nostalgia, maybe it’s the comfort—but for me, it always takes me right back to being a kid, curled up on the couch, not feeling my best, with my Grandpa Spaid handing me a warm bowl of Campbell’s Alphabet Vegetable Soup. I can still remember the simple joy of it—slowly spooning through the broth, searching for words made out of those tiny pasta letters like it was a game.

As I got older, alphabet soup stayed in my rotation—especially on those under-the-weather days when you just want something easy and cozy. But let’s be honest… canned soup? It’s convenient, sure, but it’s also packed with sodium and never quite as good as homemade.

So when I stumbled across a homemade version, I knew I had to try it.

First of all, this recipe is ridiculously easy. Even better? I already had most of the ingredients sitting in my pantry, which is always a win in my book. The only challenge was tracking down the ABC pasta. Not exactly a staple at every grocery store! Luckily, the original recipe suggested checking out a local Mexican market or Amazon. Since I already love popping into my neighborhood Mexican store for fresh sweet breads, I made a quick stop—and sure enough, there it was.

Mission accomplished.

The soup itself came together quickly and made a big batch, which I love. There’s nothing better than knowing you’ve got leftovers ready to go. I set aside some for lunch the next day and tucked a portion into the freezer for future me (who will be very grateful, I’m sure). And, of course, a leftover portion for the Pantry Goat.

Homemade, nostalgic, budget-friendly, and just plain delicious—this alphabet soup checks all the boxes. Trust me on this one… go make it. You won’t regret it.

Alphabet Soup

Recipe from Little Sunny Kitchen

Serves 8

• 1 tablespoon olive oil
• 1 small yellow onion diced
• 1 rib celery diced (about ½ cup)
• 3 cloves garlic minced
• 1 x 15 ounce can diced tomatoes do not drain
• 1 tablespoon tomato paste
• 2 teaspoon Italian seasoning
• 6 cups vegetable stock
• 4 cups mixed frozen vegetables [ JW Note: I used a can of VegAll because that's what I had on hand and I'm not a huge fan of frozen veggies]
• 1 large potato diced into ¾ inch pieces (about 1-1.5 cups), optional
• 2 bay leaves
• 1 cup alphabet pasta dry
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• JW Note: I added a splash of Worcestershire sauce too.

In a Dutch oven, over medium high heat heat olive oil and sauté the onion and celery until the onion is soft and translucent. About 3 minutes.

Add garlic and cook for 30 seconds. Add a can of diced tomatoes, tomato paste, Italian seasoning, and vegetable stock. Give everything a stir.

Add the frozen vegetables, diced potato if using, bay leaves and simmer for 5 minutes.

Add the pasta, and cook according to the package instructions (small pasta usually takes 7-8 minutes but larger shapes take longer so be sure to check the package). Season with salt and pepper. Taste the soup and adjust the seasonings to your preference.

Discard the bay leaves, and serve with grated parmesan (or grated hard cheese if vegetarian, or vegan parmesan), and crusty bread.