CHUNKY ITALIAN VEGETABLE SOUP
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.
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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
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- 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
- Stir in 1 can (14.5 oz) of diced tomatoes, 4 cups of vegetable broth, and 1 tablespoon of Italian seasoning.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Step 3: Add the Remaining Vegetables
- 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.
- Season with salt and pepper to taste.
Step 4: (Optional) Add Pasta
- 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
- 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
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.