Italian Vegetable Soup
Warm up with a bowl of hearty and flavorful Italian Vegetable Soup, a comforting one-pot meal brimming with wholesome goodness. Packed with vibrant veggies like zucchini, yellow squash, and carrots, this soup gets an extra boost of protein from tender cannellini beans and a nourishing touch of baby spinach. A savory tomato-based broth, seasoned with aromatic dried oregano and basil, ties everything together beautifully. Optional small pasta shells add a heartier texture, making it a satisfying dish for any occasion. Ready in just 60 minutes, this versatile recipe can easily be customized to fit dietary preferences, and it’s perfect for meal prepping or feeding a crowd. Garnish with freshly grated parmesan and chopped parsley, and serve with crusty bread for a true Italian-inspired experience. Perfect as a comforting weeknight dinner or a make-ahead lunch, this Italian Vegetable Soup will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 4 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 cup small pasta shells (optional)
- 15 ounces canned cannellini beans, rinsed and drained
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onions, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the zucchini, yellow squash, and minced garlic. Cook for another 2-3 minutes.
Add the canned diced tomatoes (with their juice) and vegetable broth to the pot. Bring to a boil.
Reduce the heat to a simmer and stir in the oregano, basil, salt, and black pepper.
If using, add the small pasta shells to the pot and cook for 8-10 minutes, or until the pasta is tender.
Stir in the cannellini beans and baby spinach. Cook for an additional 2-3 minutes, just until the spinach is wilted and beans are warmed through.
Taste the soup and adjust the seasoning if needed.
Ladle the soup into bowls and top with grated parmesan cheese and fresh parsley, if desired.
Serve warm with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 7998 mg | 348% | |
| Total Carbohydrate | 387.7 g | 141% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 66.7 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1530 mg | 118% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 7438 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
