italian veggie soup recipe

Written ByJenny Smyth Posted on
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The Best italian veggie soup recipe

I’ve always been a fan of hearty, comforting soups that warm the soul and fill the belly. One of my favorite Italian-inspired recipes is this delicious veggie soup, which has become a staple in our household. I love how easy it is to make and customize with whatever vegetables we have on hand.

The best part? It’s incredibly healthy and packed with nutrients from all the colorful veggies. My kids adore helping me prep the ingredients and can’t get enough of the flavors they bring to the table.

It’s perfect for a weeknight dinner or a weekend family gathering. Plus, it’s an excellent way to get everyone eating their greens! The smell of sautéed onions and garlic wafting through the kitchen is just the best.

It’s like a big hug in a bowl. As an added bonus, this recipe is incredibly versatile – you can make it ahead of time and store it for later, or serve it chilled as a refreshing summer soup. I could go on and on about how much I adore this recipe…

but let’s get cooking!

Italian Veggie Soup

4.6 from 1307 votes

A hearty and comforting Italian veggie soup packed with fresh vegetables and flavorful herbs. Perfect for a cozy meal on a cold day.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 6Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Vegetables

2 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
1 leek, cleaned and thinly sliced
1 red bell pepper, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 bunch spinach, roughly chopped

Seasonings

1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional)
1 bay leaf

Liquids

4 cups vegetable broth
1 can (15 oz) cannellini beans, drained and rinsed

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add onion, carrots, and celery.
3Cook, stirring occasionally, until vegetables begin to soften and onions become translucent, about 5-7 minutes.
4Add leek and bell pepper to the pot.
5Cook, stirring frequently, until leeks soften and bell peppers begin to change color, about 3-5 minutes.
6Stir in garlic and cook until fragrant, about 1 minute.
7Add diced tomatoes, zucchini, green beans, oregano, basil, salt, black pepper, red pepper flakes (if using), and bay leaf.
8Stir well to combine.
9Pour in vegetable broth and bring the soup to a boil.
10Reduce heat to medium-low, cover, and let it simmer for 20-25 minutes, or until vegetables are tender.
11Stir in cannellini beans and spinach.
12Cook until spinach wilts and beans are heated through, about 3-5 minutes.
13Taste and adjust seasoning if needed.
14Remove bay leaf before serving.
15Ladle soup into bowls and serve hot with crusty bread if desired.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 10g🍬Sugars: 8g🥩Protein: 12g

📝Notes

Tips: To make this soup even heartier, you can add cooked pasta or grains like farro or barley. For a spicier soup, increase the amount of red pepper flakes or add a pinch of cayenne pepper.

This Italian veggie soup recipe is truly a crowd-pleaser, whether you’re serving it as a main dish or a comforting side.

My family loves how easy it is to customize with their favorite vegetables, and I appreciate how nutritious and wholesome it is.

Whether you’re looking for a quick weeknight dinner solution or want something hearty for a family gathering, this recipe is always a good idea.

❓ Frequently Asked Questions About Italian Veggie Soup

1

What are some good substitutes for vegetables in this recipe?

This recipe is incredibly adaptable, so feel free to swap out any veggies you don’t like or have on hand. For example, if you’re not a fan of zucchini, you can substitute it with sliced carrots or diced bell peppers.

2

Can I use canned tomatoes instead of fresh?

Sure thing! Canned tomatoes are a great alternative to fresh, especially during the off-season when fresh tomatoes aren’t available. Just be sure to rinse them well before adding them to the pot.

3

How do I store leftover soup?

To keep your soup fresh for longer, be sure to store it in an airtight container in the fridge within two hours of cooking. You can also freeze it for up to three months – simply thaw overnight in the fridge or reheat from frozen.

4

Is this recipe vegetarian-friendly?

Absolutely! This recipe is completely plant-based and perfect for vegetarians.

5

Can I add protein sources like beans or tofu?

You bet! Adding some protein-rich ingredients like beans or tofu will make this soup even more satisfying and filling.

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