ITALIAN VEGETABLE SOUP

This easy Italian Vegetable Soup will be a soup you cannot get enough of! Warm up your week with this good-for-you vegetable soup that is easy to freeze ahead. Full of yummy vegetables and just the right amount of pasta. A delicious family dinner recipe. It only takes about 30 minutes and you are ready to eat.

How to make Italian Vegetable Soup?

As I said before, this Italian Vegetable Soup is super easy to make. Start with browning some ground beef, and then add fresh onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water, and bouillon. Let the tasty soup boil for 20 minutes.

If you are not a fan of ground beef, you can substitute Italian sausage, turkey sausage, or ground turkey. The other way, you can leave it out altogether if you want a vegetarian dish. If you want to prepare a tasty soup, feel free to cook this soup in the slow heat.

Let’s go on our recipe again; add the remaining ingredients- cabbage, corn, green beans, and pasta…Let the soup simmer for an additional 50 minutes and eat!

ITALIAN VEGETABLE SOUP

ITALIAN VEGETABLE SOUP

Yield: 8
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Italian Vegetable Soup, a delicious good for you full of veggies soup recipe, fast, and easy. If you do not use Ground Beef in yor recipe, It will be so tasty for vegan and vegetarian the perfect food soup.

Ingredients

  • 1 pound ground beef
  • 1 cup macaroni
  • 2 cloves minced garlic
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 (14.5-oz) can peeled and diced tomatoes
  • 1 (15-oz) can tomato sauce
  • 2 (19-oz) cans kidney beans, drained and rinsed
  • 2 cups water
  • 5 Tsp beef bouillon granules
  • 1 Tbsp dried parsley
  • ½ Tsp dried oregano
  • ½ Tsp dried basil
  • 2 cups chopped cabbage
  • 1 (15.25-oz) can whole kernel corn
  • 1 (15-oz) can green beans

Instructions

  1. Place ground beef in a large soup bowl. Cook over medium heat until evenly browned. Drain excess fat.
  2. Stir in onion, carrots, celery, chopped tomatoes, garlic, tomato sauce, beans, bouillon and water. Season with oregano, basil and parsley. Simmer for 20 minutes.
  3. Stir in cabbage, green beans, corn kernels and pasta. Bring to a boil, then reduce heat.
  4. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Nutrition Information:
Serving Size: 8
Amount Per Serving: Calories: 441Total Fat: 16.6gCholesterol: 48.4mgSodium: 1295mgCarbohydrates: 52.5g
Skip to Recipe