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 substitute 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 tsp salt; 1 tsp dried basil; 1 tsp dried parsley; 1/2 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp pepper; Shredded Parmesan cheese for serving; 1/4 cup chopped fresh Italian parsley for serving

There's something incredibly comforting about a warm bowl of soup brimming with fresh veggies and rich flavors. This Italian Vegetable Soup Recipe blends wholesome ingredients with a savory tomato and beef broth that feels like a big, cozy hug on a chilly day. Trust me, it’s a kitchen staple you’ll want to keep coming back to.

A large white pot filled with thick red soup that has visible pieces of ground meat, kidney beans, corn, sliced orange carrots, and celery. The soup is topped with green herbs and a sprig of fresh basil in the center. A silver ladle is inside the pot, scooping some soup with similar layers of ingredients. In the top right corner, a white plate holds two small pieces of cut bread with a light crust. The pot rests on a cloth with a checkered pattern on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Vegetable Soup Recipe
Top Tip
How to Serve Italian Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Vegetable Soup Recipe

Why You'll Love This Recipe

I honestly can't get enough of this Italian Vegetable Soup Recipe. It's one of those dishes that’s both simple to pull together and packed with flavor and nutrition, perfect for any night of the week when you want comfort food without a ton of fuss.

Hearty and Nourishing: Ground beef adds protein, while a colorful mix of vegetables keeps it wholesome and filling.
Quick and Easy: Ready in about 30 minutes, it’s a fantastic weeknight meal that doesn’t sacrifice flavor.
Flexible Ingredients: You can swap veggies and seasonings to suit what you have on hand, which is exactly what I do often.
Make-Ahead Friendly: It tastes even better the next day and freezes beautifully, making meal prep a breeze.

Two white bowls filled with thick chili soup sit on a white marbled surface, each bowl showing a rich reddish-brown broth loaded with visible layers of orange carrot slices, yellow corn kernels, dark red kidney beans, green celery pieces, and bits of browned ground meat. The soup is garnished with finely chopped green herbs and a sprinkle of white cheese on top. Each bowl has a gold spoon resting inside it. Above the bowls, a white plate holds a soft, light brown bread roll with two pieces torn from it. Nearby is a small white dish with a blue cross pattern, filled with more chopped green herbs, scattered on the surface. To the lower right, several spoons with wooden and silver handles lay on a gray and white checkered cloth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Italian Vegetable Soup Recipe plays a role in building a perfect harmony of texture and taste. From the savory beef base to the tender veggies, here’s why these choices come together so well.

Flat lay of lean ground beef in a small mound, half a yellow onion diced, four medium fresh carrots thinly sliced, three stalks of celery thinly sliced, small white ceramic bowl filled with clear water, small white bowl holding rich low sodium beef broth, small white bowl with bright red diced tomatoes with juices, small white bowl containing smooth tomato sauce, small white bowl with shiny rinsed kidney beans, small white bowl with coarse beef bouillon powder, small white bowl with mixed dried herbs including basil, parsley, oregano, garlic powder, and black pepper, small white bowl filled with thawed yellow corn kernels, roughly chopped fresh green cabbage leaves, small heap of shredded pale Parmesan cheese, small pile of chopped fresh Italian parsley leaves, all ingredients arranged symmetrically 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

Lean Ground Beef: Provides rich flavor and protein without excess fat, keeping the soup hearty but balanced.
Yellow Onion: Adds natural sweetness and depth when sautéed with the beef.
Carrots: Their thin slices cook quickly and add subtle sweetness and bite.
Celery: Offers a fresh, slightly peppery crunch that brightens the broth.
Water & Low Sodium Beef Broth: Create the flavorful base without being too salty.
Diced Tomatoes with Juices: Bring acidity and that unmistakable Italian soup flavor.
Tomato Sauce: Thickens the soup and deepens tomato richness.
Kidney Beans: Add fiber, texture, and make the soup extra filling.
Beef Base or Bouillon: Boosts umami and ties the flavors together.
Herbs & Spices (basil, parsley, oregano, garlic powder, pepper, salt): Essential Italian aromatics that take the soup from bland to brilliant.
Frozen Corn: Adds a subtle sweetness and pop of color.
Green Cabbage: Wilts nicely into the soup, giving it body and a touch of earthiness.
Shredded Parmesan Cheese (optional): Turns up the richness and offers a lovely finishing touch.
Fresh Italian Parsley (optional): Adds brightness just before serving.

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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.

Make It Your Way

I love that this Italian Vegetable Soup Recipe is so flexible — I often swap out veggies depending on what’s in season or what needs to be used up in my fridge. Feel free to tweak it so it’s just right for you.

Vegetable Variations: I sometimes switch cabbage for spinach or kale, or add zucchini for a lighter feel—each change adds a new twist without complicating the process.
Spice Level: If you like heat, a pinch of red pepper flakes goes a long way. If not, just stick to the herbs for a milder profile.
Vegetarian Option: Skip the beef and use vegetable broth with extra beans or lentils to keep it hearty and flavorful.
Make it Chunkier or Smoother: I sometimes blend a cup or two for a thicker texture without losing all those tasty veggies.

Step-by-Step: How I Make Italian Vegetable Soup Recipe

Step 1: Brown the Beef and Sauté Onions

Start by crumbling the lean ground beef into a large pot over medium-high heat. As it cooks, add the diced yellow onion. Stir frequently and cook together for about 5 to 7 minutes, until the beef is nicely browned and the onions have softened. This step builds the flavor base, so don’t rush it! While that’s going, prep your carrots and celery so everything’s ready to add.

Step 2: Add Veggies, Liquids, and Tomato Goodness

Once the beef and onions are ready, toss in the sliced carrots, celery, water, and low sodium beef broth. Crank the heat up to high and bring it to a boil. Then stir in the diced tomatoes with juices, tomato sauce, drained kidney beans, beef base, and all your herbs and seasonings. Cover with a lid and let it come to a boil again. This layering of flavors really makes the soup sing.

Step 3: Simmer Until the Veggies are Tender

Once boiling, give it a good stir and reduce the heat slightly—just enough to keep it simmering gently without splattering everywhere. Let it simmer uncovered for 15 to 20 minutes, or longer if time allows. The carrots should be tender and the flavors well married. I find that the longer it simmers, the deeper it tastes, so patience is your friend here.

Step 4: Finish with Corn and Cabbage

Add the thawed frozen corn and chopped green cabbage. Cover the pot and let it simmer just a few more minutes, until the corn is warmed through and cabbage has wilted nicely. This keeps them fresh-tasting and not overcooked. Taste and season with extra salt, pepper, or even red pepper flakes if you want more zip.

Step 5: Serve and Enjoy!

Ladle into bowls and, if you’re feeling fancy (or just hungry like me), sprinkle with shredded Parmesan cheese and chopped fresh Italian parsley. These garnishes add that lovely finishing touch — a little salty, herbaceous boost that really elevates the soup experience.

Top Tip

From making this Italian Vegetable Soup Recipe over and over, here are some tricks that’ve made all the difference in my kitchen — I hope they help you nail it on your first try.

Brown the Beef Thoroughly: Don’t rush the browning step; those caramelized bits add intense flavor that sets this soup apart.
Chop Veggies Uniformly: Cutting carrots and celery into similar thin slices ensures even cooking and a nice texture.
Simmer Slowly: Giving it time to simmer uncovered lets the flavors meld and veggies soften just right.
Adjust Seasoning at the End: Taste before serving and tweak salt, pepper, or herbs—soup flavors can mellow during cooking.

How to Serve Italian Vegetable Soup Recipe

Italian Vegetable Soup - Serving Suggestion

Garnishes

I always top my soup with freshly shredded Parmesan — it melts just a touch and adds a savory, nutty flavor. A sprinkle of chopped fresh Italian parsley brightens things up and gives a lovely herbaceous note. Sometimes I throw on a drizzle of good olive oil or even a dollop of pesto if I’m feeling indulgent.

Side Dishes

This soup pairs beautifully with warm crusty bread — I’m a sucker for a garlic-rubbed baguette or some cheesy focaccia on the side. A simple green salad with a lemony vinaigrette cuts through the richness wonderfully. For something heartier, a grilled panini or even roasted potatoes make a great accompaniment.

Creative Ways to Present

For dinner parties, I love serving this soup in mini bread bowls—loaves hollowed out with a hearty texture perfect to soak up every drop. Garnishing with a sprig of fresh rosemary or thyme adds a rustic charm. You can also layer the soup in clear mugs and top with a swirl of cream for an elegant touch that always impresses.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Italian Vegetable Soup in airtight containers in the fridge — it keeps well for up to 4 days. The flavors develop even more overnight, so leftovers can be better than fresh. Just give it a good stir before reheating.

Freezing

This soup freezes beautifully. I portion it out into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you’re ready, thaw in the fridge overnight and reheat gently on the stovetop, stirring occasionally.

Reheating

I reheat leftovers over medium heat on the stove, adding a splash of water or broth if it’s thickened too much in the fridge. Stir often to heat evenly without scorching on the bottom. It’s just as good warmed up, and the veggies stay tender but not mushy.

Frequently Asked Questions:

Can I make this Italian Vegetable Soup Recipe vegetarian?

Absolutely! Just skip the ground beef and use vegetable broth instead of beef broth. You can add extra beans or lentils for protein and heartiness. The herbs and tomato base remain the same and are just as delicious.

Can I use fresh tomatoes instead of canned?

You can, but canned diced tomatoes and tomato sauce add consistent acidity and flavor. If using fresh, you may need to cook them longer to break down, and consider adding a splash of vinegar or lemon juice to balance the acidity.

How do I keep the vegetables from getting mushy?

Cut veggies uniformly and add heartier ones like carrots and celery early in the cooking. Add delicate veggies like cabbages and corn near the end of cooking to retain some texture. Simmer gently and avoid overcooking for the best results.

Can I prepare this soup in a slow cooker?

Yes! Brown the beef and sauté onions first, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add delicate veggies like corn and cabbage during the last 30 minutes to preserve texture.

Final Thoughts

Making this Italian Vegetable Soup Recipe has become a bit of a ritual for me—especially on crisp evenings when I want something nourishing yet satisfying. It’s easy enough for a weeknight but comforting enough to feel like a warm hug from the inside out. I’m excited for you to try it and make it your own because once you do, I think it’ll become one of your go-to recipes too. Happy cooking!