Name: Italian Vegetable Soup Recipe
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb. lean ground beef; 1/2 yellow onion, diced; 4 medium size carrots, thinly sliced (2 cups); 3 stalks celery, thinly sliced (2 cups); 1 cup frozen corn, thawed (may sub canned, drained); 1/4 head green cabbage, roughly chopped (2 cups); 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; 1 15.5 oz. can kidney beans, drained and rinsed; 1 1/2 tablespoons beef base or beef bouillon; 1 teaspoon salt; 1 teaspoon dried basil; 1 teaspoon dried parsley; 1/2 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; Shredded Parmesan cheese for serving (optional); 1/4 cup chopped fresh Italian parsley for serving (optional)

If you’re craving a hearty, comforting soup that’s packed with flavor and wholesome veggies, you’re in for a treat with this Italian Vegetable Soup Recipe. I absolutely love how this soup turns out—full of fresh ingredients, a little bit of savory beef, and those classic Italian herbs that warm your soul. When I first tried this recipe, it became an instant family favorite, and I know you’ll find that it’s just as easy to make as it is delicious. So pull up a chair, and let’s dive into this bowl of cozy goodness together!

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Why You’ll Love This Recipe

Wholesome and Flavorful: Loaded with fresh vegetables and aromatic herbs that deliver authentic Italian taste.
Easy One-Pot Meal: Everything comes together in one pot with minimal prep, making weeknight dinners a breeze.
Flexible and Customizable: You can swap veggies or tweak spices to suit your taste or what’s in your pantry.
Family Friendly: My kids gobble this up even when veggies aren’t their favorite, so you’ll have everyone asking for seconds!

A large white pot filled with a thick stew showing many layers: a red tomato broth base, scattered orange round carrot slices, light green celery pieces, dark red kidney beans, yellow corn kernels, small brown minced meat bits, and some shredded light brown cabbage mixed throughout. The stew is garnished with small green chopped herbs, with a small bunch of fresh bright green basil leaves floating near the center. A metal ladle is scooping some stew, showing a close-up of the same mix of ingredients. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Italian Vegetable Soup, hearty vegetable soup, easy Italian soup, healthy vegetable soup, Italian-inspired stew

Ingredients You’ll Need

This Italian Vegetable Soup Recipe is all about fresh, garden-style veggies combined with some hearty beef and pantry staples that make the flavors pop. Shopping for sturdy veggies like carrots and celery means your soup will have great texture after simmering. Grab good-quality canned tomatoes and beans too—they really make a difference in taste.

Flat lay of a mound of fresh raw lean ground beef, half a yellow onion diced, four medium fresh orange carrots thinly sliced, three fresh celery stalks thinly sliced, two cups roughly chopped green cabbage, a small white bowl of bright red diced tomatoes with juices, a small white bowl of smooth red tomato sauce, a small white bowl of rinsed kidney beans, a small white bowl of thawed yellow corn kernels, a small white bowl of water, a small white bowl of coarse salt, a small white bowl of dried basil leaves, a small white bowl of dried parsley flakes, a small white bowl of dried oregano, a small white bowl of pale garlic powder, a small white bowl of black pepper, one whole uncracked light brown egg, small fresh sprigs of Italian parsley, a small white bowl with a few shreds of fresh pale yellow Parmesan cheese, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Italian Vegetable Soup, hearty vegetable soup, easy Italian soup, healthy vegetable soup, Italian-inspired stew

Lean ground beef: Gives the soup a savory, rich base; I prefer 90% lean for flavor without too much grease.
Yellow onion: Adds sweetness and depth—dicing it finely helps it cook evenly.
Carrots: Thinly sliced for tenderness and a natural sweetness that balances the tomato acidity.
Celery: For that classic aromatic crunch and a subtle peppery note.
Water and low sodium beef broth: Together they build the soup’s flavorful liquid foundation—low sodium broth lets you control salt better.
Diced tomatoes with juices: Provides acidity and body; canned works perfectly when fresh isn’t in season.
Tomato sauce: Deepens the tomato flavor and gives the soup a luscious texture.
Kidney beans: Protein-packed and filling, plus a nice creamy texture after simmering.
Beef base or bouillon: Boosts the umami intensity—use a good quality one if possible.
Dried basil, parsley, oregano, garlic powder, salt, and pepper: Classic Italian herbs and spices that create that signature flavor profile.
Frozen corn: Adds a pop of sweetness and color; thaw before adding so it heats quickly.
Green cabbage: Gives the soup some gentle bitterness and lovely texture contrast.
Shredded Parmesan cheese and fresh Italian parsley (optional): Perfect finishing touches for garnish and added freshness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to mix things up with this Italian Vegetable Soup Recipe depending on the season and what my family’s craving. It’s so flexible that you can make it your own without losing that classic, comforting vibe.

Vegetarian version: I’ve swapped the ground beef for sautéed mushrooms or lentils before, and honestly, it still feels hearty and satisfying.
Adding pasta: Toss in some small pasta shapes like ditalini or elbow macaroni near the end of cooking for a heartier meal.
Spicy kick: Once, I added a pinch of red pepper flakes and a splash of hot sauce, which my family absolutely loved for a little heat.
Seasonal greens: Kale or spinach work beautifully instead of cabbage, adding vibrant color and nutrients.

How to Make Italian Vegetable Soup Recipe

Step 1: Brown the Beef and Sauté the Onion

Start by crumbling the lean ground beef into a large pot over medium-high heat. Add the diced yellow onion right away. You’ll want to cook this together for about 5 to 7 minutes, stirring occasionally, until the beef is nicely browned and the onions have softened. This step builds the soup’s meaty flavor base, so don’t rush it. I like to use a wooden spoon and break the beef up into small pieces as it cooks. Meanwhile, prep your carrots and celery to have everything ready for the next step.

Step 2: Add Vegetables, Liquids, and Seasonings

Once the beef and onions look perfect, stir in the sliced carrots and celery. Pour in the water and low sodium beef broth, then crank the heat to high so the liquid starts to come to a boil. As it heats, add the diced tomatoes (with their juices), tomato sauce, drained kidney beans, beef base or bouillon, and all the herbs and spices—salt, basil, parsley, oregano, garlic powder, and pepper. This flavorful medley is what brings the classic Italian taste to this vegetable soup recipe.

Step 3: Simmer Until Everything Is Tender

Cover the pot with a lid and let it come fully to a boil. Once boiling, give it a good stir, then reduce the heat just a notch to avoid splattering but keep it simmering. Let it simmer uncovered for 15 to 20 minutes. The longer, the better if you have time—this lets the carrots soften and the flavors deepen beautifully. I usually check the texture around 15 minutes and let it cook a bit more if I’m not in a rush.

Step 4: Add Corn and Cabbage, Then Finish Simmering

After the main simmer, stir in the thawed frozen corn and the roughly chopped green cabbage. Cover again and simmer for just a few minutes—about 3 to 5 minutes—until the corn is warmed through and the cabbage has wilted. This last step adds that sweet crunch and a slight bite from the cabbage that I adore. Before you serve, taste the soup and adjust salt, pepper, or even add a little red pepper flakes if you want a touch of spice.

Step 5: Serve and Garnish

Ladle the soup into bowls and if you’re like me, sprinkle some shredded Parmesan cheese and fresh chopped Italian parsley on top. It really takes the flavors to the next level and adds a fresh, cheesy finish that my whole family goes crazy for.

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Pro Tips for Making Italian Vegetable Soup Recipe

Use Fresh Herbs When Possible: While dried herbs work great, tossing in fresh parsley or basil near the end keeps the flavors bright and fresh.
Don’t Overcook the Cabbage: Adding cabbage too early can make it mushy; adding it last keeps its texture perfect.
Brown the Meat Thoroughly: Getting a good sear on the ground beef adds depth—you’ll notice a richer taste compared to just boiling it.
Adjust Liquids as You Go: Depending on how thick you like your soup, adding a splash more broth or water while simmering can help control consistency.

How to Serve Italian Vegetable Soup Recipe

Two white bowls filled with thick chili soup sit on a white marbled surface. Each bowl shows three main layers: a reddish-brown soup base full of ground meat and beans at the bottom, a middle layer with bright orange carrot slices and yellow corn kernels, and a top sprinkled with chopped green herbs. Both bowls have gold spoons resting inside. Nearby, a small white bowl with blue patterns holds more chopped green herbs. Above, a white plate holds three pieces of bread with golden crusts. A gray checkered cloth under the bowls holds several spoons with gold and silver handles. photo taken with an iphone --ar 2:3 --v 7 - Italian Vegetable Soup, hearty vegetable soup, easy Italian soup, healthy vegetable soup, Italian-inspired stew

Garnishes

I always reach for shredded Parmesan cheese and freshly chopped Italian parsley—it’s such a simple touch that brings a pop of umami and freshness that just makes everything better. Sometimes, I also sprinkle a little crushed red pepper if we want some heat, or a drizzle of good-quality extra virgin olive oil for richness.

Side Dishes

This soup pairs beautifully with crusty Italian bread or warm garlic bread for dipping. On busy nights, a fresh green salad with a light vinaigrette rounds out the meal perfectly without too much fuss.

Creative Ways to Present

If I’m serving this for a special occasion or guests, I like to ladle the soup into rustic bowls and top each with a Parmesan crisp—super easy to make by toasting shredded cheese on a baking sheet. It adds an elegant crunch that gets compliments every time!

Make Ahead and Storage

Storing Leftovers

Leftover Italian Vegetable Soup Recipe stores beautifully in airtight containers in the fridge for up to 4 days. I usually divide it into individual portions for quick lunches or easy dinners throughout the week. Just make sure it’s fully cooled before refrigerating to keep it fresh.

Freezing

I’ve happily frozen this soup multiple times with great results. Let it cool completely, then spoon it into freezer-safe bags or containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove to keep the veggies from getting mushy.

Reheating

Reheating on the stovetop over medium-low heat works best—stir occasionally and add a splash of broth or water if it seems too thick. This helps maintain the soup’s original texture and flavor, so it tastes almost like freshly made.

FAQs

Can I make this Italian Vegetable Soup Recipe vegetarian?

Absolutely! Simply skip the ground beef and beef broth. Substitute with vegetable broth and consider adding extra beans or mushrooms for protein and texture. The herbs and veggies still deliver plenty of hearty flavor.
What vegetables work well as substitutes?

If you don’t have celery or cabbage on hand, kale, spinach, or zucchini make great alternatives. Just add them towards the end of cooking to avoid overcooking and to keep their freshness.
How can I thicken this soup if it’s too thin?

If you prefer a thicker consistency, simmer the soup uncovered a bit longer to reduce the liquid, or stir in a small handful of cooked pasta or crushed beans to absorb extra broth.
Can I prepare this soup in a slow cooker?

Yes, you can brown the beef and onions first, then transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add delicate veggies like cabbage and corn towards the last hour to keep their texture.
Is this soup freezer friendly?

Definitely! This Italian Vegetable Soup Recipe freezes well for up to 3 months. Just make sure to cool it fully before freezing and reheat gently to maintain the best flavor and texture.

Final Thoughts

This Italian Vegetable Soup Recipe holds a special place in my kitchen because it’s like a warm hug on a chilly day—simple, satisfying, and full of love in every spoonful. Whether you’re new to cooking soups or a seasoned pro, I promise this recipe is easy to follow and hard to beat. Give it a try this week, and I’m sure you’ll find yourself coming back to it again and again, just like I do. Happy cooking, my friend!