vegetable italian soup recipe

Written ByJenny Smyth Posted on
vegetable italian soup recipe
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The Best vegetable italian soup recipe

This vegetable Italian soup recipe is a staple in our household, and I’m excited to share it with you. As a busy mom, I’m always on the lookout for healthy and delicious meals that can be prepared in no time.

This soup fits the bill perfectly. The combination of tender vegetables, rich broth, and savory seasonings is a winner in my book.

My kids love it when I serve it with a side of crusty bread or over rice, and I appreciate how easy it is to customize with whatever veggies we have on hand. Plus, it’s packed with nutrients and makes for a great meal prep option.

We’ve enjoyed this soup on countless weeknights, lazy Sundays, and even as a comforting side dish during family gatherings. The best part?

It’s incredibly versatile – feel free to add your favorite herbs and spices to make it your own. Whether you’re in the mood for something light and refreshing or hearty and comforting, this vegetable Italian soup has got you covered.

Vegetable Italian Soup

Vegetable Italian Soup

4.7 from 593 votes

A hearty and flavorful Italian soup packed with seasonal vegetables, beans, and pasta in a rich tomato broth. This comforting one-pot meal is perfect for a cozy dinner and can be easily customized with your favorite vegetables.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

Soup Base

2 tablespoons olive oil
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1 can (28 oz) crushed tomatoes
6 cups vegetable broth
1 can (15 oz) cannellini beans, drained and rinsed
1 cup small pasta (such as ditalini or orzo)
2 cups chopped kale or spinach
Salt and black pepper to taste

For Serving

Grated Parmesan cheese
Fresh basil or parsley, chopped

👨‍🍳Directions

1Heat the olive oil in a large pot or Dutch oven over medium heat.
2Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3Add the minced garlic, dried oregano, dried basil, and red pepper flakes if using.
4Cook for 1 minute, stirring constantly, until the garlic is fragrant.
5Pour in the crushed tomatoes and vegetable broth, then stir to combine.
6Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 10 minutes.
7Add the drained cannellini beans and the small pasta to the pot.
8Stir well, then increase the heat to medium-high and bring the soup back to a gentle boil.
9Cook for 8 to 10 minutes, or until the pasta is tender but still firm to the bite.
10Stir in the chopped kale or spinach and cook for 2 to 3 minutes, until the greens have wilted.
11Season the soup with salt and black pepper to taste.
12Ladle the hot soup into bowls and top each serving with a generous sprinkle of grated Parmesan cheese and fresh basil or parsley.
Serve immediately.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 52g🥦Dietary Fiber: 10g🍬Sugars: 10g🥩Protein: 12g

📝Notes

For a gluten-free version, use gluten-free pasta or substitute with additional beans or rice. The soup thickens as it sits, so add extra broth when reheating if needed.

Watch Video Of How Vegetable Italian Soup Works

This vegetable Italian soup recipe is a staple in our household that never fails to impress. Not only is it packed with nutrients and flavor, but it’s also incredibly easy to customize with whatever veggies we have on hand.

Whether you’re serving it as a main course or as a side dish at family gatherings, this recipe is sure to please even the pickiest eaters. One of my favorite things about this recipe is how well it stores – simply refrigerate or freeze for later use.

When reheating, be sure to add some crusty bread or over rice for an added touch of comfort.

❓ Frequently Asked Questions About Vegetable Italian Soup

Q: What type of vegetables can I use in this recipe?

This soup is incredibly versatile, and you can use a variety of vegetables to suit your taste preferences. Some popular options include onions, carrots, celery, potatoes, zucchini, bell peppers, mushrooms, and spinach.

Q: Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes if fresh ones are not available. Just make sure to choose low-sodium options to avoid adding excess salt to your soup.

Q: How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 3 days. Simply store it in an airtight container and refrigerate at 40°F (4°C) or below.

Q: Can I freeze this soup for later?

Yes, you can freeze this soup for up to 3 months. Be sure to label the container with the date and contents so you can easily identify it later.

Q: What’s the best way to reheat this soup?

To reheat this soup, simply transfer it to a saucepan over low heat. You can also reheat it in the microwave using short intervals of 30 seconds until warmed through.

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