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 carrots, thinly sliced (2 cups); 3 stalks celery, thinly sliced (2 cups); 1/4 head green cabbage, roughly chopped (2 cups); 1 cup frozen corn, thawed (may substitute canned, drained); 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 (optional); 1/4 cup chopped fresh Italian parsley for serving (optional)

There’s just something soul-warming about a big pot of homemade soup bubbling on the stove, and this Hearty Italian Vegetable Soup Recipe totally hits that cozy spot. It’s full of robust flavors, nourishing veggies, and a comforting Italian twist that makes it feel like a hug in a bowl.

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 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

I’ve made this soup countless times, especially when I want something satisfying but not too fussy. It’s the kind of dish that fills your kitchen with amazing smells and your belly with warmth that sticks around long after the last spoonful.

Wholesome Ingredients: Packed with fresh vegetables and lean ground beef, it’s both nutritious and hearty.
Quick to Prepare: You can have this on the table in about 30 minutes, perfect for busy weeknights.
Comfort in Every Bowl: The Italian herbs blend perfectly with the tomato base to create a rich and inviting flavor.
Flexible and Freezer-Friendly: It’s great for meal prep and tastes even better the next day!

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

This Hearty Italian Vegetable Soup Recipe is a balanced blend of savory beef, fresh veggies, and tangy tomatoes. Each ingredient plays a role in layering flavor while keeping it wholesome and satisfying. Here’s what you’ll need and why these ingredients shine together:

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 rich protein while keeping the soup hearty without being greasy.
Yellow onion: Provides a subtly sweet base flavor when sautéed with the beef.
Carrots: Add natural sweetness and vibrant color, plus a nice bite when sliced thin.
Celery: Brings an aromatic depth and a little crunch that balances the soft vegetables.
Water and low sodium beef broth: The perfect liquid base to meld the flavors without overwhelming sodium.
Diced tomatoes with juices and tomato sauce: Give that classic Italian tomato richness and slight acidity.
Kidney beans: A fantastic source of fiber and protein plus texture contrast.
Beef base (bouillon): Concentrates the savory, meaty notes without needing extra meat.
Dried Italian herbs (basil, parsley, oregano): Infuse the soup with classic herbal warmth and aroma.
Garlic powder and pepper: Add essential savory and mild spice layers without overpowering.
Frozen corn: Brings a subtle sweetness and pop that brightens each spoonful.
Green cabbage: Softens beautifully as it simmers, adding bulk and nutrients.
Shredded Parmesan cheese & fresh Italian parsley (optional): Perfect finishing touches that add a salty tang and 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.

Make It Your Way

I love making this recipe my own by swapping veggies based on what’s fresh or what I have on hand. It’s forgiving and flexible, so feel free to experiment.

Vegetarian Option: Skip the ground beef and beef broth; use vegetable broth and add extra beans or lentils for protein. I’ve done this plenty of times and no one even misses the meat.
Spicy Twist: Add a pinch of red pepper flakes or a splash of hot sauce if you like a little heat—my husband prefers it with a kick!
Seasonal Swaps: In fall, try adding chopped zucchini or green beans for a different veggie vibe.

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

Step 1: Brown the Beef and Sauté Onion

I start by crumbling the lean ground beef into a large pot over medium-high heat. Adding the diced yellow onion early helps both cook evenly and develop that sweet, savory aroma that forms the soup’s flavor base. Cook for about 5 to 7 minutes until the beef is nicely browned and the onions are soft—don’t rush this step, as it really builds depth.

Step 2: Add the Veggies and Liquids

While the beef cooks, prep your carrots and celery by slicing them thinly—that way, they’ll cook just right in the short simmer. Once your beef and onions are ready, toss the carrots, celery, water, and beef broth into the pot. Turn the heat up to high to bring everything to a boil as you add the diced tomatoes with their juices, tomato sauce, kidney beans (drained), beef base, and your dried herbs and spices.

Step 3: Simmer and Develop Flavor

Cover the pot and let it come to a full boil. Then, lower the heat a little to prevent splattering, leave it uncovered, and let the soup simmer for 15-20 minutes. The goal here is tender carrots and mingling flavors—if you have time, I sometimes let mine simmer even longer because it really feels like everything gets cozy together.

Step 4: Finish with Corn and Cabbage

Near the end, stir in the thawed frozen corn and chopped green cabbage. Cover the pot and simmer for just a few more minutes until the corn is warm and the cabbage has wilted soft but not mushy. At this point, give your soup a taste and tweak with salt, pepper, or even red pepper flakes if you want a little extra zing.

Step 5: Serve with a Sprinkle of Love

Ladle your soup into bowls and, if you’re a Parmesan fan like me, sprinkle some shredded cheese on top along with a handful of chopped fresh Italian parsley. It’s those final touches that elevate this humble soup into something truly special.

Top Tip

From my many batches of this soup, I’ve picked up a few tips that really help you get the most flavor and texture every time.

Browning Matters: Don’t rush browning the beef and onions—it’s the flavor foundation that makes the soup sing.
Slice Veggies Thin: Thin carrot and celery slices cook evenly and meld better into the broth.
Simmer Gently: Lowering heat after boiling avoids a messy simmer and helps flavors blend smoothly.
Make It Ahead: This soup tastes even better the next day, so I recommend making it in advance or freezing leftovers for a quick meal later.

How to Serve Hearty Italian Vegetable Soup Recipe

Italian vegetable soup - Serving Suggestion

Garnishes

I’m a big fan of keeping it simple yet fresh here—shredded Parmesan cheese melted just a bit on hot soup brings out the richness, while a sprinkle of chopped fresh Italian parsley adds that bright, garden-fresh note that balances everything.

Side Dishes

Crusty Italian bread is my go-to side because it’s perfect for scooping and soaking up that delicious tomato broth. Sometimes I also serve it alongside a light green salad for extra crunch and freshness.

Creative Ways to Present

For special dinners, try serving the soup in hollowed-out mini sourdough bowls or rustic terra-cotta mugs with a sprinkle of Parmesan and a sprig of parsley on top. It instantly feels elevated and cozy for guests.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge. It keeps well for about 3-4 days and tastes delicious reheated. I always give it a good stir when warming to bring back that fresh-from-the-stove vibe.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers or bags, label them, and freeze for up to 3 months. When thawed, the veggies keep a great texture, and the flavors have only grown richer.

Reheating

When reheating, I prefer warming it gently on the stovetop over medium-low heat, stirring occasionally. This prevents the soup from scorching and helps maintain the best texture of the veggies and beef.

Frequently Asked Questions:

Can I make this soup vegetarian or vegan?

Absolutely! Simply skip the ground beef and use vegetable broth instead of beef broth. You can boost the protein with extra beans or lentils. I’ve made this meatless version often and love how hearty it still feels.

How long can I store leftovers?

Leftovers will keep well in the refrigerator for 3 to 4 days. Store the soup in airtight containers and reheat gently on the stove or microwave for best flavor and texture.

Can I freeze this soup?

Yes! This soup freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.

What can I serve with this Hearty Italian Vegetable Soup Recipe?

Crusty bread or garlic bread are my favorites to serve alongside this soup. A simple green salad also pairs wonderfully for a complete meal.

Final Thoughts

This Hearty Italian Vegetable Soup Recipe holds a special place in my kitchen rotation because it’s both comforting and easy to make. It’s become my go-to when I want something filling, flavorful, and healthy that everyone enjoys. I hope you’ll give it a try—you might find yourself craving it on chilly days as much as I do!