If you’re craving something comforting, packed with flavor, and downright satisfying, you’re going to want to try this Hearty Italian Vegetable Soup Recipe. I absolutely love how this soup brings together fresh veggies, tender beef, and rich tomatoes for a bowl that tastes like a warm hug on a chilly day. Keep reading—I’ll share all my tips and tricks so you can make it just like I do, with plenty of room to customize!
Why You’ll Love This Recipe
- Loaded with wholesome veggies: This soup is a great way to sneak a variety of veggies into your meal without sacrificing flavor.
- Perfect weeknight meal: It comes together quickly and cooks low and slow to maximum comfort food goodness.
- Family favorite: My family goes crazy for this soup—so much so that it’s a regular on our dinner rotation.
- Flexible and forgiving: Easily adaptable to what you have in your pantry or dietary preferences.
Ingredients You’ll Need
The beauty of this Hearty Italian Vegetable Soup Recipe lies in its simple yet robust ingredients. Each one adds a layer of flavor or texture, creating a soup that feels rich and satisfying. When shopping, look for fresh veggies and good-quality canned tomatoes to really make a difference.
- Lean ground beef: I use lean to keep it hearty without too much fat, but you can go regular if you prefer richer flavor.
- Yellow onion: Provides a sweet and savory base—dice it fine so it melts nicely into the soup.
- Carrots: Thinly sliced so they cook quickly and add a natural sweetness.
- Celery: Adds crunch and that classic Italian soup aroma.
- Water: For balance and to keep it light; combined with beef broth for depth.
- Low sodium beef broth: I recommend low sodium so you can control the salt better.
- Diced tomatoes with juices: Choose a good-quality brand—this is key for that vibrant tomato flavor.
- Tomato sauce: Thickens the soup and enhances the tomato base.
- Kidney beans: Rinsed and drained for added protein and texture.
- Beef base or beef bouillon: These little flavor boosters make the broth rich and savory.
- Salt, dried basil, dried parsley: Essential herbs that bring Italian character to your soup.
- Dried oregano, garlic powder, pepper: For that classic seasoning trio; garlic powder blends better than fresh garlic here.
- Frozen corn: Thawed before adding for a sweet pop of color and flavor.
- Green cabbage: Roughly chopped; adds bulk and subtle earthiness when wilted.
- Shredded Parmesan cheese (optional): For sprinkling on top—trust me, it’s magic.
- Fresh Italian parsley (optional): Adds a bright, fresh finish when chopped and sprinkled over your bowl.
Variations
I love making this Hearty Italian Vegetable Soup Recipe my own depending on the season or what’s in my pantry. Feel free to swap out veggies, adjust seasonings, or even make it vegetarian if that suits your mood.
- Vegetarian version: Skip the ground beef and use vegetable broth plus a scoop of cooked lentils or quinoa for protein—I tried this and it still felt hearty and comforting.
- Spicy kick: Add some red pepper flakes or a diced jalapeño when sautéeing the onions for a bit of heat—my family enjoys this twist on cooler nights.
- Seasonal swaps: Toss in diced zucchini or green beans in summer for a fresh twist; in winter, try adding kale instead of cabbage for sturdier greens.
- Make it gluten-free: Just ensure your broth and bouillon are gluten-free certified; this recipe naturally contains no gluten otherwise.
How to Make Hearty Italian Vegetable Soup Recipe
Step 1: Brown the Beef and Sauté Onion
Start by crumbling the ground beef into a large pot over medium-high heat. Then, add your diced yellow onion. Cook for about 5 to 7 minutes, stirring often, until the beef is nicely browned and the onions are translucent. This step is crucial because the beef browns up and develops that rich flavor base for the whole soup. While the beef cooks, prep your carrots and celery—having everything ready keeps things moving smoothly.
Step 2: Combine Veggies and Liquids, Bring to a Boil
Add the carrots, celery, water, and beef broth directly into the pot. Turn the heat up to high and bring this to a boil. As it heats, stir in your diced tomatoes with juices, tomato sauce, kidney beans, the beef base or bouillon, and all your dried herbs and spices. I like to add them here so the flavors meld together well as the soup cooks.
Step 3: Simmer for Tender, Flavorful Vegetables
Cover the pot with a lid and bring the soup to a boil. Once boiling, stir and reduce the heat slightly to keep it at a gentle simmer—this avoids splattering while allowing flavors to develop. Let it simmer uncovered for 15 to 20 minutes, or longer if you have time. The carrots should become tender, softening enough to soak up all the savory broth.
Step 4: Add Corn and Cabbage to Finish
Now, stir in the thawed corn followed by the roughly chopped green cabbage. Cover the pot again and simmer just a few more minutes until the corn is warmed through and the cabbage has softened nicely but still holds a bit of texture. This last step adds a beautiful color and fresh dimension to your soup. Give the soup a final taste and adjust salt, pepper, or red pepper flakes as you like.
Step 5: Serve with Cheese and Parsley
Scoop a generous ladle of soup into your bowl and, if you’re like me, sprinkle on some shredded Parmesan and a handful of chopped fresh Italian parsley right before serving. The cheese melts slightly into the warming broth, and that fresh parsley adds a bright, herby note. Honestly, it’s the finishing touch that turns this soup into something truly special.
Pro Tips for Making Hearty Italian Vegetable Soup Recipe
- Don’t rush the browning: Taking your time here adds layers of flavor you just can’t fake with shortcuts.
- Prep ingredients ahead: Since cooking moves quickly after, chopping carrots and celery in advance saves stress.
- Simmer longer when possible: I find the flavors deepen and the veggies soften beautifully with extra simmering time.
- Adjust seasoning gradually: It’s easier to add salt or spices than to fix a too-salty soup—taste as you go!
How to Serve Hearty Italian Vegetable Soup Recipe
Garnishes
I almost always add a sprinkle of shredded Parmesan cheese and a handful of chopped fresh Italian parsley on top. Parmesan melts slightly, adding a salty creaminess that pairs perfectly with the tomato broth, while parsley brightens it all up. Sometimes, I like a dash of freshly ground black pepper or even a little drizzle of good olive oil right before serving.
Side Dishes
Crusty Italian bread or garlic knots are hands down my go-to sides here. They’re perfect for dipping into the soup’s rich broth. A simple green salad with a tangy vinaigrette balances the warmth of the soup beautifully for a light but satisfying meal.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls—that fun presentation always wows guests and makes dinner feel festive. Adding a sprig of fresh basil or a few torn basil leaves on top adds a lovely pop of aroma and color too.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge. The soup tastes even better the next day because the flavors have a chance to marry. Just reheat on the stove over medium heat, stirring occasionally to warm evenly.
Freezing
This Hearty Italian Vegetable Soup Recipe freezes wonderfully. I portion it out into freezer-safe containers or bags, leaving a little space for expansion. When I thaw it, the texture and taste hold up really well, making it a perfect make-ahead meal for busy weeks.
Reheating
Reheat gently in a pot over medium-low heat, stirring frequently. This prevents the veggies from getting mushy and keeps the beef tender. If the soup seems thick after reheating, just add a splash of water or broth to loosen it up.
FAQs
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Can I make this Hearty Italian Vegetable Soup Recipe without beef?
Absolutely! You can skip the beef and substitute with extra beans or lentils for protein, and use vegetable broth instead of beef broth. The flavors remain delicious and the soup is still very satisfying.
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How long can I store leftover soup in the fridge?
Leftover soup will keep well in the refrigerator for up to 4 days. Make sure to store it in airtight containers to preserve freshness and prevent odors from mingling with other foods.
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Can I use fresh tomatoes instead of canned?
You can, but keep in mind that canned tomatoes provide consistent flavor and texture year-round. If using fresh, peel and chop ripe tomatoes and consider cooking them down to avoid excess wateriness.
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Is there a way to make this soup spicier?
Yes! Adding crushed red pepper flakes during cooking or a splash of hot sauce at the end are easy ways to level up the heat without overpowering the flavors.
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What can I serve with this soup to make a complete meal?
Pair it with a fresh green salad, garlic bread, or a simple pasta dish to round out the meal. The variety of textures and flavors complement the hearty soup perfectly.
Final Thoughts
This Hearty Italian Vegetable Soup Recipe has truly become one of my go-to dishes for its ease, flavor, and versatility. I love how each spoonful fills you up with warmth and wholesome ingredients. Whether you’re feeding a crowd or just yourself, this soup adapts beautifully and feels like a real kitchen classic. Give it a try—I’m confident it’ll become a favorite in your own recipe collection, just like it did in mine!
Print
Hearty Italian Vegetable Soup Recipe
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Italian Vegetable Soup is a hearty and flavorful medley of lean ground beef, fresh vegetables, beans, and classic Italian seasonings all simmered together to create a comforting and nutritious soup. Perfect for a weeknight meal, it offers a balanced combination of protein and vegetables with the optional addition of Parmesan cheese and fresh parsley for garnish.
Ingredients
Meat and Aromatics
- 1 lb. lean ground beef
- 1/2 yellow onion, diced
Vegetables
- 4 medium size carrots, thinly sliced (2 cups)
- 3 stalks celery, thinly sliced (2 cups)
- 1 cup frozen corn, thawed (may substitute canned, drained)
- 1/4 head green cabbage, roughly chopped (2 cups)
Liquids and Broth
- 5 cups water
- 1 10.5 oz. can low sodium beef broth
- 1 14.5 oz. can diced tomatoes with juices
- 1 15 oz. can tomato sauce
Beans and Seasonings
- 1 15.5 oz. can kidney beans, drained and rinsed
- 1 1/2 tablespoons beef base or beef bouillon
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp pepper
Optional Garnish
- Shredded Parmesan cheese for serving
- 1/4 cup chopped fresh Italian parsley for serving
Instructions
- Brown the Beef and Sauté Onion: Crumble the ground beef into a large pot over medium-high heat. Add the diced onion and cook together for 5 to 7 minutes until the beef is fully browned. While the beef cooks, prepare the carrots and celery by slicing them thinly.
- Add Vegetables, Broth, and Tomatoes: Stir in the thinly sliced carrots and celery along with 5 cups of water and the low sodium beef broth. Increase the heat to high to bring the mixture to a boil. As it heats, add the diced tomatoes with juices, tomato sauce, kidney beans, beef base or bouillon, and all the dried herbs and spices (salt, dried basil, dried parsley, oregano, garlic powder, and pepper).
- Simmer the Soup: Cover the pot with a lid and bring the soup to a boil. Once boiling, stir then reduce the heat slightly to prevent splatter. Leave the pot uncovered and simmer the soup gently for 15-20 minutes or until the carrots are tender. Longer simmering is acceptable if time allows, as it deepens the flavor.
- Add Corn and Cabbage: Incorporate the thawed corn and the roughly chopped green cabbage into the soup. Cover again and simmer for a few minutes just until the corn warms through and the cabbage wilts. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve with Garnishes: Ladle the hot soup into bowls. Sprinkle with shredded Parmesan cheese and fresh chopped Italian parsley if using, right before serving for added flavor and freshness.
Notes
- Use lean ground beef to keep the soup healthier without too much fat.
- For a vegetarian version, substitute the beef and broth with vegetable broth and omit the meat.
- Simmering longer improves the soup’s flavor and softens vegetables for a comforting texture.
- Kidney beans are great for added protein and fiber but can be replaced with cannellini or black beans if preferred.
- Frozen or canned corn can be used; just drain canned corn well before adding.
- Adjust the seasoning gradually, as the beef base can be salty.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 40 mg
