Italian Vegetable Soup Recipe

Name: Italian Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 ½ teaspoons salt (kosher is best); 1 medium onion, finely diced; 2 medium carrots, finely diced; 2 stalks celery, finely diced; 2 garlic cloves, finely diced; 2 small potatoes, chopped (or 1 medium potato); 5 cups tomato juice; 5 cups chicken broth; 1 tablespoon italian seasoning; 1 (14 1/2 ounce) can diced tomatoes; 1 cup green beans (frozen or fresh); 1 bay leaf; 1 cup frozen peas; 1 ½ cups small shell pasta (cooked and drained); 2 chicken bouillon cubes (optional)

Servings: persons

2 tablespoons olive oil
1 ½ teaspoons salt (kosher is best)
1 medium onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
2 garlic cloves, finely diced
2 small potatoes, chopped (or 1 medium potato)
5 cups tomato juice
5 cups chicken broth
1 tablespoon italian seasoning
1 (14 1/2 ounce) can diced tomatoes
1 cup green beans (frozen or fresh)
1 bay leaf
1 cup frozen peas
1 ½ cups small shell pasta (cooked and drained)
2 chicken bouillon cubes (optional)

1
Sautee onions, celery, and carrots in oil.
2
Stir in salt to make a sweat.
3
Cook over medium-low heat for 10 minutes until onions are translucent and carrots and celery are softened but not mushy.
4
Add remaining ingredients except peas and pasta.
5
Bring to a boil, then reduce heat to low and simmer for 45 minutes.
6
Add pasta and peas.
7
Cook until heated through.
8
(optional) You can add one or two chicken bouillon cubes if desired during cooking.
9
If you desire a thinner soup, you may also add water (okay) or additional chicken broth (preferred).
10
Remove bay leaf before serving.
11
Bon appetit!

1233

kcal

Calories

Fat

121

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 ½ teaspoons salt (kosher is best), 1 medium onion, finely diced, 2 medium carrots, finely diced, and more.

Yes, Italian Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions