A comforting and flavorful Italian-inspired vegetable soup, perfect for any occasion.
Combine the chicken broth, canned tomatoes, diced onion, chopped celery, parsley, oregano, pepper, and minced garlic in a large Dutch oven.
Use fresh herbs for a more vibrant flavor.
Bring the mixture to a simmer over medium heat, stirring occasionally, and let it cook for 20 minutes.
Cover the pot partially to retain moisture while allowing some steam to escape.
Add the chickpeas, diced zucchini, peas, sliced carrots, and shredded cabbage to the pot.
Cut the vegetables into uniform sizes for even cooking.
Continue to cook the soup until the vegetables are tender, about 15 minutes.
Taste the soup and adjust seasoning if necessary.
Add the pasta to the pot and cook for an additional 10 minutes or until the pasta is al dente.
Stir occasionally to prevent the pasta from sticking to the bottom.
Serve the soup hot, garnished with grated Parmesan cheese if desired.
Pair with crusty bread for a complete meal.
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