Name: Hearty 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; 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 black pepper; Shredded Parmesan cheese; 1/4 cup chopped fresh Italian parsley

There’s something so comforting about a warm bowl of soup that feels like a hug in a meal. This Hearty Italian Vegetable Soup Recipe is just that—it’s bursting with fresh veggies, savory beef, and rich Italian flavors that come together in a cozy, filling broth. I love how it’s quick to make yet feels like you’ve been slow-cooking it all day.

A large white pot filled with thick tomato-based soup, showing visible layers of chopped carrots, corn, kidney beans, and celery suspended in a rich red broth with ground meat pieces. A silver ladle rests inside the pot, scooping a mix of the chunky ingredients, while bright green herb leaves garnish the top center of the soup. To the side, part of a white plate holding torn pieces of bread sits on a white marbled surface, with some sprinkled herbs visible in the background. The colors stand out with deep reds, oranges, yellows, and greens creating a hearty look. 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 Hearty Italian Vegetable Soup Recipe
Top Tip
How to Serve Hearty Italian Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Italian Vegetable Soup Recipe

Why You'll Love This Recipe

This Hearty Italian Vegetable Soup Recipe is one of my go-to dishes when I want something nourishing, satisfying, and downright delicious without spending hours in the kitchen. It’s the perfect balance of fresh veggies and meaty goodness with a tomato-based broth that feels both bright and comforting.

Speed meets comfort: Ready to enjoy in about 30 minutes, it’s perfect for busy weeknights.
Loaded with veggies: Carrots, celery, cabbage, and corn create a mix of textures and nutrients.
Italian herb goodness: Basil, parsley, oregano, and garlic powder bring warm Italian flavors without fuss.
Make ahead magic: Freezes well and tastes even better the next day—great for batch cooking!

Two white bowls are filled with thick chili that has visible layers of red kidney beans, bright yellow corn, orange carrot slices, light green celery, brown minced meat, and a rich red tomato sauce. The chili is topped with finely chopped green herbs and a sprinkling of grated cheese, adding a touch of white on top. Each bowl has a long gold spoon placed inside, and they sit on a white marbled surface with a black and white checkered cloth partly under them. Nearby are a small white plate with chopped green herbs and another white plate holding two pieces of bread, one partly torn. A cluster of different metal spoons lies on the cloth near the bottom right corner. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Hearty Italian Vegetable Soup Recipe plays its part to create a flavorful and balanced bowl. From fresh vegetables offering crunch and vitamins to the savory ground beef and herbs that build depth, ingredients come together like a little Italian celebration in your pot.

Flat lay of a small mound of fresh lean ground beef, half a yellow onion diced, four medium whole carrots with a few thin slices beside them, three celery stalks with several thin slices arranged neatly, a few large diced fresh tomatoes with juices, a small white bowl of rich tomato sauce, a small white bowl of drained kidney beans, a small white bowl of thawed yellow corn kernels, roughly chopped green cabbage leaves, a small white bowl with a dark brown beef broth, a small white bowl with a reddish-brown beef base paste, small piles of dried salt, basil, parsley, oregano, garlic powder, and pepper, and a small pile of fresh Italian parsley leaves, all placed 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 hearty protein and a rich meaty base that doesn’t overpower the veggies.
Yellow onion: Provides a gentle sweetness and aromatic foundation when sautéed.
Carrots: Thin slices soften beautifully and add natural sweetness and color.
Celery: Brings that classic soup crunch and a subtle savory note.
Water & low sodium beef broth: Create the flavorful, savory liquid base while keeping sodium in check.
Diced tomatoes with juices: Add acidity and freshness that brightens the broth.
Tomato sauce: Deepens the tomato flavor and adds body to the soup.
Kidney beans: Boost fiber, protein, and make the soup even heartier.
Beef base or bouillon: Amplifies the beefy richness, making the broth robust.
Italian herbs and spices: Salt, basil, parsley, oregano, garlic powder, and pepper create layers of flavor and that unmistakable Italian vibe.
Frozen corn: Adds a pop of sweetness and color at the end, balancing the savory notes.
Green cabbage: Wilts tenderly while adding volume and a slight crunch that I just love.
Parmesan cheese & fresh Italian parsley (optional): Perfect finishing touches that bring creaminess and freshness to each bowl.

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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 like to make this Hearty Italian Vegetable Soup Recipe truly my own by switching up certain ingredients or adding a little extra flair to suit whatever mood I’m in—or what’s leftover in my fridge! The beauty is it’s so flexible, you can easily tailor it to your taste or dietary needs.

Vegetarian Variation: I’ve swapped ground beef for lentils or plant-based crumbles, and it still feels just as hearty and satisfying.
Spicy Kick: Adding red pepper flakes or a dash of hot sauce gives it a warming heat I personally love on chilly evenings.
Seasonal Veggies: Depending on the season, I toss in zucchini, green beans, or even spinach for a fresh twist.
Thicker Soup: If I want it more stew-like, I add a bit of cooked pasta or rice right before serving—great comfort food hack!

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

Step 1: Brown the Beef & Sauté Onion

Start by crumbling the lean ground beef into a large pot over medium-high heat. Toss in the diced yellow onion and let everything cook together for about 5 to 7 minutes. You want the beef nicely browned—this adds rich flavor to the soup. As it cooks, I like to break the meat down with my spoon so there are no big chunks. This also helps it cook evenly and prevents any chewy bits.

Step 2: Prep Your Veggies While It Cooks

While the beef is doing its thing, thinly slice the carrots and celery. I find slicing thinly is key so they soften properly during simmering without needing a long cook time. This way, you keep just the right bit of bite and color in the soup.

Step 3: Build the Soup Base

Add the carrots, celery, water, and low sodium beef broth to the pot. Turn the heat to high and bring everything to a boil. Then, add the diced tomatoes with their juices, tomato sauce, kidney beans (drained and rinsed), beef base or bouillon, and all the herbs and spices. This is when the Italian magic happens!

Step 4: Simmer Until Veggies Are Tender

Cover the pot and let the soup come to a boil. Once it’s bubbling, give it a stir and reduce the heat slightly so it simmers gently without splattering. Let it cook uncovered for about 15-20 minutes, or until those carrots are tender. I’ve learned the longer you let it simmer, the better the flavors marry—sometimes I set a timer for 25-30 minutes if I have time.

Step 5: Finish with Corn & Cabbage

Last step—stir in the thawed frozen corn and chopped green cabbage. Cover again and simmer just a few minutes until the corn is warmed through and the cabbage has wilted but still holds a bit of texture. Taste and adjust with salt, pepper, or red pepper flakes if you want a little heat.

Step 6: Serve & Enjoy

Scoop the soup into bowls and if you’re feeling indulgent, sprinkle with shredded Parmesan and fresh chopped Italian parsley. It’s that little finishing touch I never skip—it adds a brightness and creamy bite that rounds out all the savory depth in the soup.

Top Tip

Over the years, I’ve found a few little tricks make this Hearty Italian Vegetable Soup Recipe truly shine every time. They’re simple but can make a huge difference, especially if you’re new to soup-making or want consistent results quickly.

Don’t rush browning: Take your time browning the beef and onions—it builds a deeper flavor foundation that's key to a rich broth.
Prep veggies early: Chopping all your vegetables before starting prevents scrambling at the stove and keeps you organized.
Simmer, don’t boil hard: After it reaches a boil, reduce the heat to a gentle simmer. This avoids a cloudy broth and keeps your veggies intact.
Adjust seasoning last: Herbs and salt can concentrate as soup cooks, so taste at the end to avoid over-seasoning.

How to Serve Hearty Italian Vegetable Soup Recipe

Hearty Italian Vegetable Soup - Serving Suggestion

Garnishes

I love topping this soup with freshly shredded Parmesan cheese—it melts just enough and adds a nutty richness. A sprinkle of fresh Italian parsley not only brightens the look but adds a fresh herbal note that lifts every spoonful. If I’m feeling fancy, a drizzle of good olive oil or a pinch of crushed red pepper flakes gives it a nice personal twist.

Side Dishes

This soup pairs wonderfully with crunchy garlic bread or a crusty Italian loaf—it’s great for soaking up all that delicious broth. Sometimes I just keep it simple with a light arugula salad dressed with lemon to balance the meal, especially when serving as a healthier lunch option.

Creative Ways to Present

For special occasions, I like to serve this soup in rustic bread bowls—that cozy bread-to-soup combo is always a crowd-pleaser. Another fun idea is to offer a garnish bar with Parmesan, fresh herbs, chili flakes, and a squeeze of lemon, letting guests customize their bowls.

Make Ahead and Storage

Storing Leftovers

After enjoying a big pot, I usually store any leftovers in airtight containers in the fridge. It keeps fresh for about 3-4 days, and the flavors deepen beautifully overnight. Just give it a good stir before reheating because the veggies settle at the bottom.

Freezing

This Hearty Italian Vegetable Soup freezes like a dream. I portion it into freezer-safe containers or bags and label them with the date. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. It’s a lifesaver on days you want a wholesome meal without the effort.

Reheating

Reheating on the stove over low to medium heat works best to keep the veggies tender and prevent the soup from drying out. Stir occasionally, and if it has thickened too much, I add a splash of water or broth to loosen it up. Microwave works too, but watch the veggies—they can get a bit mushy if reheated too aggressively.

Frequently Asked Questions:

Can I make this soup vegetarian?

Yes! You can simply skip the ground beef and use vegetable broth instead of beef broth. Adding lentils or chickpeas is a great way to boost protein, and the herbs will keep it flavorful and warming.

How long does this soup last in the fridge?

Stored properly in an airtight container, this soup will keep well for 3 to 4 days in the refrigerator. Make sure to cool it completely before refrigerating to maintain quality.

Can I use fresh tomatoes instead of canned?

Absolutely! Fresh diced tomatoes can work well. You might need to cook the soup a bit longer to allow the fresh tomatoes to break down and fully develop that rich tomato flavor.

What’s the best way to thicken this soup if it’s too thin?

If you want a thicker soup, try simmering it uncovered a bit longer to reduce excess liquid. Alternatively, stirring in some cooked pasta, rice, or even a spoonful of tomato paste can add body to the broth.

Final Thoughts

This Hearty Italian Vegetable Soup Recipe holds a special place in my kitchen because it’s reliable comfort food that never disappoints. It’s the kind of soup you come back to again and again, perfect for chilly nights, family dinners, or whenever you want a meal that feels like a warm embrace. I can’t wait for you to make it and discover how easy it is to fill your home with the scent of cozy Italian flavors and nourishing veggies.