Italian Vegetable Soup Recipe

If you’re looking to brighten up your dinner table with a vibrant, hearty dish, this Italian Vegetable Soup is just what you need. Brimming with a rainbow of vegetables, savory pancetta, and aromatic herbs, each spoonful is pure cozy comfort. Whether you’re feeding a crowd or just want a nourishing meal to savor throughout the week, this timeless Italian Vegetable Soup is about to become a staple in your kitchen. It’s the sort of recipe that’s rich in flavor but also delightfully easy to make—perfect for any day when you crave something both simple and soul-satisfying.

Italian Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

This Italian Vegetable Soup is all about letting good ingredients shine. Each component adds its own special something to the flavor, texture, or appearance of the soup, giving every bowl a rustic, homey charm.

  • Olive oil: A good drizzle at the start gives the base a lovely richness and helps all those veggies shine.
  • Pancetta: Its savory and crispy bits sneak smoky depth into the broth; you can omit for a vegetarian soup if you like.
  • Vidalia (sweet) onion: Adds a subtle sweetness that balances out the tomatoes and herbs beautifully.
  • Carrots: Their sweetness and soft texture are a classic pairing in any hearty soup.
  • Celery: Essential for that gently herby, aromatic flavor in your base.
  • Garlic: Four cloves bring just the right pungent kick and irresistible aroma.
  • Tomato paste: Intensifies the tomato flavor and gives a rich, velvety body to the soup.
  • Dry white wine: This deglazes the pot and layers in a subtle tangy complexity—nothing too fancy needed.
  • Vegetable broth: Acts as the soup’s flavorful backbone, keeping it light but packed with taste.
  • Crushed tomatoes: Their tangy acidity gives the soup its signature Italian zip.
  • Cannellini beans (with liquid): Creamy and full of body, they add protein and soak up all the seasonings.
  • Italian seasoning: A fragrant blend of Mediterranean herbs ties all the flavors together effortlessly.
  • Fresh thyme: One little sprig perks up the broth with a garden-fresh note.
  • Bay leaf: Slowly infuses the soup with earthy undertones as it simmers.
  • Zucchini: Its tender texture soaks up all the wonderful flavors.
  • Yellow squash: Adds sunny color and delicate sweetness.
  • Fresh green beans: They hold a little bite even after simmering, for great texture.
  • Fresh lemon juice: Just a tablespoon at the end brightens the whole pot.
  • Kosher salt and ground pepper: You’ll add to taste for the perfect finishing touch.
  • Fresh basil: The best garnish—tear it right before serving for the freshest flavor!
  • Grated parmesan cheese: Salty, nutty, and meltingly delicious when sprinkled on top.

How to Make Italian Vegetable Soup

Step 1: Sauté the Pancetta and Aromatics

Begin by heating the olive oil and pancetta together in a large Dutch oven or soup pot over medium heat. This duo will get the kitchen smelling divine in no time! Sauté frequently for six to seven minutes, until the pancetta is golden, crisp, and irresistible. This step is where so much savory flavor is built, so don’t rush it.

Step 2: Add the Classic Soup Trio

Crank the heat to medium-high and toss in the onion, carrot, and celery. Stir occasionally, letting the vegetables soften and the onion turn translucent—this takes about five minutes. Next, add the garlic, stirring constantly for just a minute; this prevents burning and keeps that delicious garlicky aroma front and center.

Step 3: Stir in Tomato Paste

Add the tomato paste and really work it into the vegetables. Give it two to three minutes on the heat to mellow out any canned flavor and deepen the color and taste of your soup base.

Step 4: Deglaze with White Wine

Pour in the white wine to deglaze the pot, scraping up all the tasty browned bits stuck to the bottom. Stir rapidly to melt the tomato paste into the wine. This instant aroma is such a reward, and you’ll see the base take on a gorgeous color.

Step 5: Build the Soup and Simmer

Now, it’s time to add the broth, crushed tomatoes, cannellini beans (liquid and all), Italian seasoning, fresh thyme, and bay leaf. Give everything a thorough stir, then bring the pot to a boil over high heat. Once bubbling, lower the heat and simmer, uncovered, for 20 minutes. This gentle cook time brings all the flavors together.

Step 6: Add the Softer Veggies

Toss in the zucchini, yellow squash, and green beans. Stir and let them simmer for about 10 minutes, just until they’re perfectly tender but still hold their shape. You don’t want mushy veggies in this vibrant Italian Vegetable Soup!

Step 7: Brighten and Season

Turn off the heat and stir in the fresh lemon juice, which lifts every flavor in the pot. Taste and season with salt and freshly ground pepper to your liking. Then, ladle the soup into bowls and top with torn basil and a generous sprinkle of parmesan for the ultimate finish.

How to Serve Italian Vegetable Soup

Italian Vegetable Soup Recipe - Recipe Image

Garnishes

Don’t skip the final touches! A handful of freshly sliced basil and a big mound of grated parmesan cheese really make this Italian Vegetable Soup stand out. The basil adds fresh aroma while the parmesan melts to create a rich, savory layer that brings everything together. You can also try a swirl of good olive oil or a crack of black pepper for extra flair.

Side Dishes

For a classic Italian meal, serve your soup with thick slices of toasted focaccia or artisanal sourdough bread—the perfect dipper for that flavorful broth! Need something extra? A simple tomato salad, roasted asparagus, or a handful of marinated olives on the side turn this into a crowd-pleasing feast. Even a small plate of cheese and cured meats would fit right in.

Creative Ways to Present

This Italian Vegetable Soup looks beautiful in wide, rustic bowls garnished tableside. For a dinner party, try serving it in mini mugs or teacups as an appetizer, or ladle it into a hollowed-out bread bowl for a playful, hearty presentation. Adding a colorful drizzle of basil pesto or chili oil just before serving creates a visual wow factor and a pop of extra flavor!

Make Ahead and Storage

Storing Leftovers

One of my favorite things about Italian Vegetable Soup is how well it keeps. Once cooled, transfer leftovers to an airtight container and store in the fridge for up to four days. The flavors meld and deepen overnight, making it even tastier the next day. Just be sure to fish out the bay leaf before storing!

Freezing

This soup freezes beautifully, which makes it perfect for meal prep. Let it cool completely, portion it into freezer-safe containers, and freeze for up to three months. If you’re prepping ahead, consider undercooking the softer veggies just a tad, since they’ll soften further when reheated after freezing.

Reheating

Simply pour your Italian Vegetable Soup into a pot and reheat gently over medium heat, stirring occasionally, until hot. If you’re microwaving individual portions, give it a quick stir halfway through to ensure even warming. You may need to add a splash of water or broth if it’s thickened in the fridge. Always taste and adjust the seasoning after reheating for that just-made flavor.

FAQs

Can I make this Italian Vegetable Soup vegetarian?

Absolutely! Just skip the pancetta or use a vegetarian bacon alternative, and be sure your parmesan is vegetarian-friendly (or omit it altogether). The soup will still have plenty of flavor from the aromatic vegetables, beans, and herbs.

What other vegetables can I add?

This recipe is versatile—kale, spinach, potatoes, cauliflower, or even peas can be added with wonderful results. Add heartier veggies at the same stage as the carrots and celery, while leafy greens are best stirred in right at the end.

Is it necessary to use cannellini beans, or can I substitute?

If you don’t have cannellini beans, great northern or navy beans will work just as well in Italian Vegetable Soup. You could also try chickpeas for a different texture and slightly nuttier taste.

Can this soup be made in a slow cooker?

Yes! Sauté the pancetta, garlic, and aromatics first (just as in the recipe), then transfer everything except the zucchini, squash, and green beans to your slow cooker. Cook on low for about 4 to 6 hours, add the softer vegetables in the last hour, and finish as usual.

What’s the best way to double the recipe for a crowd?

Simply double every ingredient and use your largest soup pot—this Italian Vegetable Soup is perfect for feeding a crowd. Make sure to taste and adjust the seasoning at the end, as a bigger pot may need a little more of everything for perfect balance.

Final Thoughts

This Italian Vegetable Soup is more than just a bowl of vegetables—it’s a cozy, nourishing hug in every spoonful, and the kind of recipe you’ll want to revisit often. If you’re ready for a dish that delivers vibrant flavor, loads of nutrition, and pure comfort, don’t wait another minute to try it. Let your kitchen fill with the irresistible aroma, and share this simple pleasure with your favorite people!

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Italian Vegetable Soup Recipe

Italian Vegetable Soup Recipe


  • Author: Ethan
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A hearty and flavorful Italian Vegetable Soup recipe that is perfect for a comforting meal. This soup is packed with a variety of vegetables, beans, pancetta, and savory seasonings, creating a delicious and satisfying dish.


Ingredients

Scale

For the Soup:

  • 2 tablespoons olive oil
  • 6 oz diced pancetta
  • 1 medium Vidalia (sweet) onion, diced to ½”
  • 2 large carrots, diced to ½”
  • 2 stalks celery, diced to ½”
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ½ cup dry white wine
  • 4 cups vegetable broth
  • 1 28-oz can crushed tomatoes
  • 1 15-oz can cannellini beans, undrained
  • 1 tablespoon Italian seasoning
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 large zucchini, diced to ½”
  • 1 large yellow squash, diced to ½”
  • 6 oz fresh green beans, chopped to 1”
  • 1 tablespoon fresh lemon juice
  • Kosher salt, to taste
  • Ground pepper, to taste

For Serving:

  • Fresh basil
  • Grated Parmesan cheese

Instructions

  1. Prepare Pancetta: Heat olive oil and pancetta in a large pot until pancetta is crispy.
  2. Cook Vegetables: Add onion, carrots, and celery; saute until onions are translucent. Add garlic and cook briefly.
  3. Add Flavors: Mix in tomato paste, cook briefly, then deglaze with white wine.
  4. Add Broth and Beans: Pour in broth, crushed tomatoes, beans, and seasonings. Bring to a boil and simmer.
  5. Incorporate Vegetables: Add zucchini, squash, and green beans. Simmer until vegetables are tender.
  6. Finalize: Stir in lemon juice, adjust seasoning, and serve with basil and Parmesan.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 8g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 9g
  • Protein: 12g
  • Cholesterol: 20mg

Keywords: Italian Vegetable Soup, Vegetable Soup, Italian Soup, Healthy Soup

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