Italian Vegetable Soup

This hearty, comforting, healthy Vegetable Soup  Soup is guaranteed to become a new family favorite packed with ground beef and veggies in an Italian spiced tomato broth that can be on your table in under 30 minutes and makes an ideal make ahead or freezer meal!

30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!

Vegetable Soup

It’s no secret at Carlsbad Cravings that soups are one of my favorite foods, especially Italian soups from my One Pot Lasagna Soup to my White Chicken Lasagna Soup to my Zuppa Toscana,  Parmesan Tomato Basil Soup, Italian Sausage Tortellini and Minestrone,  but oh my goodness friends, I’m about to add a showstopper to the list!

Today, I am so excited and honored to bring you this crazy delicious Italian Vegetable Soup from the cookbook Weeknight Dinner Cookbook by Mary Younkin, creator of BarefeetInTheKitchen.com.  I still remember the first time I met Mary over lunch over two years ago.  I was a pretty newbie blogger and in awe not only at her success and the the chance to chat with her, but her warmth, kindness and wisdom.  Mary continues to be a dear friend with the most generous, heart and the best recipes!

30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!

I have always loved Mary’s site, and so I couldn’t wait to get my hands on her Weeknight Dinner Cookbook.  Its packed with fresh, innovative yet quick and easy recipes that will make last minute weekly dinners stress free and fun every night of the week!  The book is divided into Sections based on the amount of time you have: 15-25 Minute Meals, 30-45 Minute Meals, 5-10 Minute Prep (meals that cook on their own in slow cooker, oven, etc.), as well as Simple Side Dishes, Condiments and Spices and Stress-Free Desserts and all the recipes sound AMAZING!  If you need a proof of its deliciousness, just make this Vegetable  Soup!

This Italian Vegetable Soup recipe has been a family favorite of Mary’s for over 15 years and was actually the first recipe she posted on her blog and continues to be a favorite today and a new family favorite in my family – thank you Mary!  My husband loved this soup and repeatedly raved about how good it was.

the-weeknight-dinner-cookbook-by-mary-younkin

What do you put in a vegetable soup?

This Vegetable Soup is wonderfully customizable as far as veggies go, but I would stick to the same tomato broth and seasonings.  For this Vegetable Soup, we are going use:

  • 1 lb. lean ground beef
  • 1/2 yellow onion, diced
  • 4 medium size carrots, thinly sliced 
  • 3 stalks celery, thinly sliced
  • 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 cup frozen corn, thawed
  • 1/4 head green cabbage, roughly chopped (2 cups)
  • 1 1/2 tablespoons beef base or beef bouillon
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • salt and pepper

Some people have asked if they can substitute the water for beef broth and omit the beef base/bouillon.  1 teaspoon bouillon is typically dissolved in 1 cup of water so you could theoretically omit the bouillon and use 4 additional cups beef broth and 1 cup of water in place of 5 cups of water and 1 ½ tablespoons beef bouillon

How do you make Homemade Make Vegetable Soup?

This Italian Vegetable Soup is super easy to make, all in one pot!

  1.  Brown beef and onions then stir in the carrots, celery, tomatoes, tomato sauce, kidney beans, water and beef broth and all of your Italian spices.  The seasonings are what really set this vegetable soup apart.
30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!
30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!

2.  Bring the soup to a boil, then reduce to a simmer for 15-20 minutes or if you have time the longer the better.

3.  Stir in the corn and optional cabbage – and although the cabbage is “optional”- I really think it makes the soup!

4.  EAT! How easy was that?!!!

30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!

Can I double this Vegetable Soup Recipe?

Yes!   This Italian Vegetable Soup is easy to double or triple for a crowd.  When doubling recipes, I do 1 1/2x the salt instead of 2x and then add salt to taste if needed.  You can leave all of the other measurements the same.

Can I freeze this Vegetable Soup?

Yes! This Vegetable Soup freezes extremely well so you can always have some tucked away for easy lunches or dinners – and you will want some tucked away.

30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!

Can I use Fresh Vegetables in Vegetable Soup?

Absolutely!  In the summer months, you can pack the soup full of fresh vegetables instead of their canned and frozen counterparts.

Do I have to add beef to Vegetable Soup?

I love the addition of beef, but you can omit it completely or substitute with ground turkey or chicken if you prefer.

LOOKING FOR MORE ONE POT SOUP RECIPES?

30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!

You might also like these soup recipes:

Want to try this Italian Vegetable Soup?

Pin it to your Soup, Dinner, or Meat Board to SAVE for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

©Carlsbad Cravings by CarlsbadCravings.com

30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!

Italian Vegetable Soup

This hearty, comforting, healthy Vegetable Soup  Soup is guaranteed to become a new family favorite packed with ground beef and veggies in an Italian spiced tomato broth that can be on your table in under 30 minutes and makes an ideal make ahead or freezer meal!
Servings: 8 -10 servings
Prep Time: 8 minutes
Cook Time: 22 minutes

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)
  • 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 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup frozen corn, thawed
  • 1/4 head green cabbage, roughly chopped (2 cups)
  • Shredded Parmesan cheese for serving (optional)
  • 1/4 cup chopped fresh Italian parsley for serving (optional)

Instructions

  • Crumble the beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.
  • Add the carrots, celery, water and beef broth to the pot with the meat and onions. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
  • Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce the heat slightly to avoid splattering; simmer uncovered for 15-20 minutes, until the carrots are tender (or longer the better, time permitting).
  • Add the corn to the soup, taste the broth and add salt if desired. Stir in the cabbage, if desired. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wilted. Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

©Recipe slightly adapted from Weeknight Dinner Cookbook

Reader Interactions

leave a review

Your email address will not be published. Required fields are marked *

85 Comments

  1. Rachel says

    I had bookmarked this awhile back and finally got around to making it. Yet again a great soup from Carlsbad Cravings. I love how soup can be a gigantic bowl of vegetables and this is certainly no exception. I added an orange bell pepper and some red pepper flakes (since I like some heat), which worked out nicely. Loved how the corn added a touch of sweetness against the salty, savory flavors. It makes a ton so great for a crowd or freezer meals.

    • Jen says

      Hi Rachel, I’m so glad you finally got around to making this and it did not disappoint! I love how hearty this one is as well and the best way to eat all those veggies! Thanks for taking the time to comment!

  2. Angelica says

    I just found this on Pinterest today and had to make it. I’m absolutely in love with this dish. I did add more cabbage then what the the recipe called for and it was still very good!

    • Jen says

      Hi Angelica, I’m so happy you stumbled upon this recipe on pinterest and it was a hit! More cabbage is a always a good thing in my book! I hope you find more recipes to love here!

    • Ornia says

      I love this soup. I make a double batch all the time.

      • Jen says

        I love hearing that Ornia, thank you so much!

  3. Ken Ralph says

    I a not a big fan of using water in soup. Can I replace the water in the Italian soup with all beef stock?

    • Jen says

      Hi Ken, if you replace the water with beef stock then you will want to decrease the amount of beef bouillon or it will be too salt and even too beefy. The beef bouillon + water equals the perfect amount of concentrated beef flavor.

  4. Kathy C says

    New Year and a new post on this awesomeness Soup recipe. LOVE THIS IALIAN VEGETABLE SOUP! I discovred it about a month ago and have made it nearly every week with minimal variations…. I add stewed tomatoes for diced and a half can of paste to really thicken the broth. As many times as I’ve made it, I’ve shared it, including a vegeterian version for family members embracing that lifestyle, and everyone has loved it. It is a staple for me now that it’s time to get cozy and comfortable in this winter weather. Thanks for sharing!

    • Jen says

      Thanks Kathy I’m so glad you loved this recipe so much that you made your versions as well as shared it with so much of your family! Thanks for taking the time to comment 🙂

    • Ornia says

      I am eating plant based and would like to make a vegan version myself. Thinking cauliflower instead of beef and veggie brioth.

  5. Gloria says

    I made this for dinner tonight and let me tell you, it was DELICIOUS!!! Even my 18-month-old loved it. Thank you for sharing this recipe. I will definitely be making this again!!!

    • Jen says

      Awesome Gloria, I’m so happy you all loved it and that it’s a new regular. Thank you!

  6. Katie says

    This is probably the best soup I have ever had! I have made it probably 10 times total, and every time I am so impressed with how great it is. The only change I made is instead of ground beef, I used Italian sausage. Thank you for sharing!!

    • Jen says

      You are so welcome Katie! I love hearing how much you love this soup – 10X is definitely a compliment :)! and it sounds delicious with Italian sausage too!

  7. Kianna says

    I made this tonight for my sick boyfriend and he and I both loved it! I took out the cabbage and put one zucchini sliced and cut in fourths. I also used a can of sweet corn rinsed and drained instead of frozen corn. I also dethawed a cup of frozen green beans. And added extra carrots and celery and red pepper flakes to add more spice. It turned out really well!!! Probably one of the best soups I’ve had. Thank you for this recipe! I will be making this a lot!

    • Jen says

      That is awesome this is one of the best soups you’ve ever had – thank you! And you are so sweet to make this for your sick boyfriend! I love all the additional veggies you added and red pepper flakes – sounds perfect!

  8. Amber says

    Any nutrition facts available?

  9. Doreen says

    I Jen, this recipe looks like a hit. Would chicken and chicken bouillon taste equally as good if one prefers chicken over meat?

    • Jen says

      Hi Doreen, I think chicken would be fabulous if that is your preference! You could even use ground chicken or turkey. Enjoy!

  10. Liz says

    This soup is amazing, as are all your recipes. Thanks!

    • Jen says

      Ah, thank you so much Liz!!!

  11. Gail says

    Can I omit the ground beef and make it just vegetables?

  12. Mary Poppleton says

    Was very good and even better the next day. Would like to try Italian sausage next time.

    • Jen says

      Thanks Mary, I’m so happy you enjoyed it – even the leftovers – that’s always a bonus!

  13. Beverly Wilson says

    Can this soup be canned? I am always looking for hearty recipes to can.

    • Jen says

      Hi Beverly, I am not an expert in canning, so I don’t know what makes a good canning candidate- sorry!

  14. Leslie says

    Hi!
    I notice that you don’t mention draining the beef. Do you suggest keeping the fat for flavor?

    • Jen says

      Hi Leslie! You can drain some of the grease, but I would leave about 2 tablespoons to cook the vegetables in. Enjoy!

  15. Laura says

    Made this tonight. Added a couple of cups of leftover mac and cheese and roasted eggplant. Husband won’t stop eating it, and humming (he does that when he’s happy). Great recipe. Thanks!

    • Jen says

      I love the visual of your husband humming while he slurps his soup! I’m so happy its a winner, thanks so much Laura!

  16. Kristina says

    I made this tonight with a twist, I added ground Italian sausage to the beef and substituted the cabbage for spinich and I must say it was delicious! Thank you for this delicious recipe!!

    • Jen says

      I’m so happy you loved it Kristina and your substitutions sound delish!

  17. Jaime D says

    If I wanted to put this soup together to freeze and cook later in the slow cooker, would I just cook the beef ahead and everything else goes in raw? How long would I cook in slow cooker?

    • Jen says

      Yes, you are exactly right, except hold the cabbage until the end. I would cook on on high for 3-4 hours or on low 6-7 hours.

  18. Kim Christensen says

    This turned out great, which was a relief because I actually don’t really like cooking, and every so often I’ll try to make a recipe I find online and it’s a big hassle and it turns out just okay. But we loved this. I’m excited to see how the leftovers taste tomorrow…think it’s gonna be even better!

    • Jen says

      YAY! I’m so pleased this soup was worth the effort! Thanks for taking the time to comment Kim!

  19. DONNA says

    I was thinking of using ground pork and ground beef for this soup. Thoughts on this?

See More Comments

5 Secrets to
30 Minute Meals

Tips, tricks & recipes to get dinner on the table fast!

FREE EMAIL BONUS