Chunky Italian Soup | Classic Recipe

According to Ella, this Chunky Italian Soup is a simple, comforting bowl of goodness. Serve with a good chunk of bread on a day you need some warming up.

Head straight on to the Recipe For Chunky Italian Soup

After my charm bracelet was taken off my arm in France, Dave decided not to replace it. I was OK with the decision as this was already a replacement one. And I could not go through the heart break a third time. My jeweller took one of the charms as inspiration for a pendant. And I wear this when we go out. But the other day my wrist felt a little bit bare. And so I decided to buy myself a bracelet. I knew that I did not want to spend a lot of money. But it also had to be pretty enough to wear when going out. And comfortable enough to wear every day. To say the very least, I am not really a bling person. My jewellery is understated and the designs are very plain. I do however have some paste earrings which are very bling.

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These were bought to wear to my Aunt’s 80th birthday party which has been postponed by a year. I wear the earrings when we go out and thought that a bracelet to match would be nice. And so I went to the shop where I bought the earrings and browsed around. It took me three visits to find exactly what I was looking for. The first time I went, I received an international call that needed my immediate attention. On the second attempt I was pushed out of the way by some rude woman looking for something in the exact spot I was standing. And so on my third visit I was determined to not leave until I had made my choice. I settled on a cubic zirconia tennis bracelet. It is really stunning and I love wearing it. Do you wear bling?

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5 from 1 vote

Chunky Italian Soup

This simple recipe is packed full of flavour
Recipe Category: Soup
Servings: 4 people
All Rights Reserved: Adapted From Quick & Easy page 141


  • 15 mls olive oil
  • 1 onion, peeled and finely diced
  • 2 cloves garlic, crushed
  • 2 large carrots, peeled and finely diced
  • 2 ribs celery, finely diced
  • salt and freshly ground black pepper to season
  • 15 mls dried mixed herbs
  • 15 mls dried oregano
  • 2 courgettes. thickly sliced
  • 4 tomatoes, cut into chunks
  • 30 mls tomato paste
  • 15 mls balsamic vinegar
  • 15 mls apple cider vinegar
  • 5 mls fructose
  • 25 g vegetable liquid stock concentrate
  • 1 x 400 g tin while peeled tomatoes
  • 250 mls boiling water
  • 10 g basil, roughly chopped


  • Place the olive oil into a thick bottomed sauce pan and heat over a medium temperature
  • Add the onion and sauté until soft
  • Add the garlic, carrots and celery, season generously and cook until soft
  • Add the herbs, stir to combine and cook for two minutes
  • Add the courgettes, tomatoes, tomato paste, vinegars and fructose and stir to combine
  • Cook for 2 minutes then add the stock, tinned tomatoes and water
  • Stir to combine and bring to a boil
  • Reduce the temperature, cover and simmer for 10 minutes
  • Adjust the seasoning, add the basil and serve
Inspiration published on Lavender and Lime July 12:

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