Warm up with a bowl of Chunky Italian Vegetable Soup! This hearty soup is packed with fresh vegetables, Italian herbs, and robust flavors, making it a perfect healthy and comforting meal. Whether you’re looking for a cozy dinner or a delicious way to use up your favorite vegetables, this Italian-inspired soup will satisfy every craving.

Every time the weather turns cool, my family eagerly requests this Chunky Italian Vegetable Soup. It’s become our go-to comfort dish. One chilly evening, I decided to experiment with all the leftover vegetables in my fridge, and this soup was born! My husband, a huge fan of Italian flavors, loved the medley of fresh veggies and the rich, herby broth. Now, it’s a staple in our home—filling, nutritious, and packed with flavor! Even my little ones, who usually shy away from vegetables, can’t get enough of this vibrant and hearty soup.

Why You’ll Love Chunky Italian Vegetable Soup

• Packed with Flavor: The combination of garlic, tomatoes, and Italian herbs makes this soup rich and flavorful.
• Hearty and Healthy: Loaded with vegetables, this soup is both filling and nutritious.
• Easy to Make: A one-pot recipe that’s simple to prepare and perfect for busy weeknights.
• Versatile: Use any vegetables you have on hand, making it a great dish for cleaning out the fridge.
• Great for Meal Prep: This soup keeps well, making it ideal for batch cooking and reheating throughout the week.

Ingredients Notes for Chunky Italian Vegetable Soup

• Vegetables: Zucchini, carrots, celery, spinach, and tomatoes give this soup its rich texture and vibrant colors.
• Garlic: Adds a robust Italian flavor to the soup.
• Vegetable Broth: Forms the base of the soup, keeping it light but flavorful.
• Tomatoes: Use canned diced tomatoes for convenience or fresh tomatoes for an even more robust flavor.
• Italian Seasoning: A blend of herbs like oregano, basil, and thyme for that signature Italian taste.
• Pasta (Optional): Small pasta like orzo or ditalini can be added for extra heartiness.
• Parmesan Cheese: A sprinkle of Parmesan at the end adds a savory finish to the soup.

Recipe Steps for Chunky Italian Vegetable Soup

Step 1: Sauté the Vegetables

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add 1 diced onion, 3 minced garlic cloves, 2 diced carrots, and 2 chopped celery stalks. Sauté for 5-7 minutes until the vegetables begin to soften.

Step 2: Add the Broth and Tomatoes

1. Stir in 1 can (14.5 oz) of diced tomatoes, 4 cups of vegetable broth, and 1 tablespoon of Italian seasoning.
2. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

Step 3: Add the Remaining Vegetables

1. Add 1 chopped zucchini and 2 cups of spinach (or kale) to the soup. Simmer for another 10-15 minutes, until the vegetables are tender.
2. Season with salt and pepper to taste.

Step 4: (Optional) Add Pasta

1. If using pasta, stir in 1 cup of orzo or ditalini pasta. Cook for an additional 8-10 minutes until the pasta is al dente.

Step 5: Serve and Garnish

1. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped basil.

Storage Options

• Refrigerator: Store leftover Chunky Italian Vegetable Soup in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
• Freezer: This soup freezes well. Store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Variations & Substitutions

• Protein Option: Add cooked Italian sausage, ground turkey, or chickpeas for extra protein.
• Gluten-Free: Use gluten-free pasta or skip the pasta altogether and add quinoa or rice for a gluten-free version.
• Different Vegetables: Feel free to add bell peppers, potatoes, or green beans to make it even heartier.
• Creamy Version: Stir in a splash of heavy cream or coconut milk for a creamy, luxurious texture.

CHUNKY ITALIAN VEGETABLE SOUP

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Print Recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Serving Size 6

Ingredients

• 2 tablespoons olive oil
• 1 onion diced
• 2 carrots chopped
• 2 celery stalks chopped
• 3 cloves garlic minced
• 1 zucchini diced
• 1 bell pepper diced (red or yellow)
• 1 can 14.5 oz diced tomatoes (with juices)
• 4 cups vegetable broth
• 1 can 15 oz cannellini beans, rinsed and drained
• 1 cup green beans chopped (fresh or frozen)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes optional, for heat
• Salt and black pepper to taste
• 2 cups fresh spinach or kale
• Grated Parmesan cheese for serving, optional
• Fresh parsley chopped (for garnish)

Instructions

• Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
• Add Garlic and Other Vegetables: Stir in the minced garlic, zucchini, and bell pepper. Cook for another 3-4 minutes, stirring frequently.
• Add Tomatoes and Broth: Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
• Add Beans and Seasonings: Stir in the cannellini beans, green beans, dried basil, dried oregano, red pepper flakes (if using), and season with salt and black pepper.
• Simmer: Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld and the vegetables to cook through.
• Add Greens: In the last few minutes of cooking, add the fresh spinach or kale and stir until wilted.
• Serve: Ladle the soup into bowls and top with grated Parmesan cheese and chopped fresh parsley if desired.

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