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 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)

There’s something deeply comforting about a warm bowl of homemade soup, especially one bursting with garden-fresh flavors. This Italian Vegetable Soup Recipe is that perfect bowl—hearty, bright, and packed with wholesome ingredients you’ll feel good about serving any day of the week.

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

This Italian Vegetable Soup Recipe is truly one of my kitchen staples. It’s balanced, flavorful, and so easy to throw together on a busy night. Plus, it’s fantastic for feeding a crowd or meal-prepping—you get a satisfying blend of veggies and protein in every comforting spoonful.

Hearty and Healthy: Ground beef adds protein without weighing the soup down, while loads of vegetables keep it vibrant and nutritious.
Simple Ingredients: You probably have most of these in your pantry already, making it quick to prep anytime.
Flexible and Customizable: Whether you want to swap veggies or spice levels, this recipe is your blank canvas to make it yours.
Great for Leftovers and Freezing: It tastes even better the next day and freezes beautifully for busy weeks.

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 key role in creating a rich and balanced flavor profile. The combination of fresh and canned ingredients, plus careful seasoning, ensures every spoonful is hearty and satisfying.

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: Adds savory richness without excess fat, making this soup filling but not greasy.
Yellow onion: Provides a gentle sweetness and depth once sautéed with the beef.
Carrots: Give a slight sweetness, crunch, and beautiful color to the soup.
Celery: Brings a subtle, fresh bitterness that balances the tomato base nicely.
Water and low sodium beef broth: Form the flavorful liquid base, giving it body without overwhelming saltiness.
Diced tomatoes with juices and tomato sauce: Deliver the classic Italian tomato flavor and a bit of acidity to brighten the dish.
Kidney beans: Add fiber, protein, and a creamy texture contrast to the tender veggies.
Beef base or bouillon: Boosts the meaty depth, making the broth richly savory.
Dried basil, parsley, oregano, garlic powder, salt, and pepper: These classic Italian herbs and spices layer in that familiar comforting aroma.
Frozen corn: Adds a pop of sweetness and a touch of color, which fresh or canned works fine too.
Green cabbage: Softens beautifully in the broth, lending body and mild earthiness.
Shredded Parmesan cheese and fresh Italian parsley (optional): Perfect finishing touches to elevate each bowl with cheesy, herbal brightness.

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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

One of my favorite things about this Italian Vegetable Soup Recipe is how easily you can adjust it to suit your taste or whatever you have on hand. That’s real kitchen freedom, don’t you think?

Vegetarian variation: I’ve swapped out the beef for lentils or extra beans before, and it turns out just as hearty and comforting.
Spice it up: Adding a pinch of crushed red pepper flakes or a drizzle of hot honey at serving can bring an exciting twist.
Seasonal swaps: Feel free to switch the cabbage for spinach or kale depending on what’s freshest—or even throw in some zucchini in summer.
Simplify for weeknights: Use pre-chopped frozen veggies or canned beans to shave time and still get all the flavor.

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

Step 1: Brown the beef and sauté the onion

I start by crumbling the lean ground beef into a large soup pot over medium-high heat, then tossing in the diced onion. Cooking it for about 5 to 7 minutes until the beef is nicely browned and the onions have softened is key—that’s where the flavor foundation builds. Stir a couple of times to keep the beef breaking up evenly and to avoid any burning on the bottom.

Step 2: Prep and add carrots and celery while beef cooks

While the beef and onions are doing their thing, I slice the carrots and celery thinly. It doesn’t have to be perfect—just even enough that everything cooks uniformly. When the beef is browned, I add these veggies along with water and low sodium beef broth.

Step 3: Add tomatoes, beans, bouillon, and spices

This is where it starts to smell like Sunday dinner in Italy—add your diced tomatoes with their juices, tomato sauce, kidney beans, beef bouillon, and all the dried herbs and seasonings. Once everything’s in, I turn the heat up to bring it all to a good, rolling boil.

Step 4: Simmer until the carrots are tender

Once it’s boiling, I reduce the heat slightly to keep it at a gentle simmer without splattering everywhere. Leaving it uncovered for 15-20 minutes lets the carrots soften perfectly, but if you have time, a longer simmer only deepens the flavor. This patience always pays off—trust me on this!

Step 5: Add corn and cabbage, finish simmering

Next, I stir in the thawed corn and chopped cabbage, covering the pot for just a few minutes until everything is heated through and the cabbage wilts. At this point, I always taste and adjust seasoning—sometimes a pinch more salt or pepper is just the ticket.

Step 6: Serve with optional garnishes

I love to ladle the soup into warm bowls and sprinkle freshly chopped Italian parsley and a little shredded Parmesan cheese on top. It adds that finishing touch that makes it feel a little more special, even on a simple weeknight.

Top Tip

From my experience, a few small tweaks can make a huge difference with this Italian Vegetable Soup Recipe. These tips ensure your soup is rich, balanced, and bursting with flavor every time you make it.

Don’t rush browning the beef: Taking your time to get a good sear adds layers of flavor you can taste in every bite.
Adjust liquid for desired thickness: If you want a soupier texture, add a bit more broth or water; for a stew-like feel, stick to the amounts.
Use fresh herbs when possible: Fresh parsley and basil brighten up the soup wonderfully, especially as garnishes.
Don’t overcook the cabbage: Adding it late keeps its texture and vibrant color—a small step that instantly improves presentation and taste.

How to Serve Italian Vegetable Soup Recipe

Italian Vegetable Soup - Serving Suggestion

Garnishes

Whenever I serve this soup, I love to sprinkle it with freshly grated Parmesan cheese and a handful of chopped fresh Italian parsley. The cheese melts into the warm broth, adding a nice salty tang, while the parsley brings a fresh herbal kick that brightens the entire bowl.

Side Dishes

This soup pairs wonderfully with crisp garlic bread or a warm ciabatta loaf. Sometimes I serve it alongside a light arugula salad dressed with lemon and olive oil for a bright contrast. The mix of textures and flavors complements the smoky, hearty soup perfectly.

Creative Ways to Present

For casual dinners, I like serving the soup in rustic bowls with a drizzle of good olive oil and a sprinkle of crushed red pepper flakes for a pop of color. On special occasions, I’ve even hollowed out small round loaves of bread to serve the soup “in a bowl” — so fun and inviting!

Make Ahead and Storage

Storing Leftovers

I store leftover Italian Vegetable Soup in airtight containers in the fridge, and it usually lasts about 4 to 5 days. I find the flavors actually deepen overnight, making reheated soup taste even better—which means it’s perfect for meal prep lunches or quick dinners all week.

Freezing

This recipe freezes really well. I pour cooled soup into freezer-safe containers or heavy-duty bags, labeling with the date. It keeps best for up to 3 months. When I’m ready, I thaw it overnight in the fridge, which makes reheating a breeze.

Reheating

I reheat leftovers gently on the stove over medium heat, stirring occasionally to prevent sticking. If the soup thickened, I add a splash of water or broth to reach the perfect consistency. Avoid boiling vigorously to keep those tender veggies intact and the flavors balanced.

Frequently Asked Questions:

Can I make this Italian Vegetable Soup Recipe vegetarian?

Absolutely! Swap the ground beef for cooked lentils, extra beans, or even diced mushrooms to keep it hearty without the meat. Use vegetable broth instead of beef broth for a fully vegetarian version.

How long does it take to make this Italian Vegetable Soup Recipe?

From start to finish, you’re looking at about 30 minutes—around 8 minutes for prep and roughly 22 minutes cooking time. It’s quick enough for a weeknight meal but still incredibly flavorful.

Can I freeze leftovers of this soup?

Yes! This soup freezes wonderfully. Just cool it completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months and thaws nicely in the refrigerator overnight.

What is the best way to reheat this soup?

The best way to reheat is on the stovetop over medium heat. Stir occasionally and add a splash of water or broth if the soup has thickened. Avoid boiling to keep the vegetables tender and the flavors bright.

Final Thoughts

Honestly, this Italian Vegetable Soup Recipe has been a game-changer in my kitchen. It’s one of those recipes that feels both nourishing and indulgent without being complicated. Whether you’re serving it on a chilly evening or making ahead for a busy week, it delivers warmth and comfort with every bowl. I can’t recommend giving it a try enough—you’ll find it quickly becomes a favorite in your home, just like it did in mine.