Homemade Italian Vegetable Soup Recipes

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QUICK ITALIAN VEGETABLE SOUP



Quick Italian Vegetable Soup image

A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.

Provided by Peach822

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 (16 ounce) can diced plum tomatoes
2 teaspoons Italian seasoning
2 cubes beef bouillon
6 cups water
2 zucchinis, quartered and sliced
2 cups sliced cabbage
1 teaspoon garlic salt
salt and ground black pepper to taste
½ cup freshly grated Parmesan cheese

Steps:

  • Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
  • Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

Nutrition Facts : Calories 93 calories, Carbohydrate 10 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 1210.2 mg, Sugar 5.1 g

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter - Thousand Oaks, CA

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 14

2 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, halved and sliced
1 tablespoon olive oil
2 cups water
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup Marsala wine or additional reduced-sodium chicken broth
1 teaspoon each dried basil, marjoram, oregano and thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked bow tie pasta
6 cups torn escarole (about 1 small head)

Steps:

  • In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta., Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

HOMEMADE ITALIAN VEGETABLE SOUP



Homemade Italian Vegetable Soup image

"One night when my husband and I needed a quick supper, I threw together this satisfying soup using only what we had on hand," shares Margaret Glassic of Easton, Pennsylvania. "It's a family favorite, and it's good for us, too!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup frozen peas
1 bay leaf
1 teaspoon Italian seasoning
1/8 teaspoon pepper
1/2 cup small shell pasta, cooked and drained
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Add the pasta and tomatoes; heat through. Discard bay leaf.

Nutrition Facts : Calories 108 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 224mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Italian Vegetable Soup, a delicious good for you full of veggies soup recipe, fast, easy,vegan and vegetarian the perfect comfort food soup.

Provided by Rosemary Molloy

Categories     Main Dish

Time 1h

Number Of Ingredients 13

5 cups mixed chopped vegetables (medium to large chopped / I used kale cabbage, carrots, celery, broccoli and zucchini)
3 cups frozen Borlotti beans **
1-2 cloves garlic chopped
2 tablespoons olive oil
1 teaspoon basil
1 teaspoon oregano
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
3/4 cup tomato purée (passata)
7-8 cups water
1 bouillon cube (if desired)
pinch or 2 hot pepper flakes
1-1 1/4 cups small pasta (dried)

Steps:

  • In a large pot add olive oil, garlic, vegetables, beans, spices, tomato purée, water and bouillon cube, stir to combine, bring to a boil and then turn heat down to simmer for approximately 30-45 minutes or until beans are tender (halfway through taste for salt). I would advise making your pasta separately in a pot of boiling salted water and then adding it to the soup (if you are keeping half the soup for later consumption then make half the pasta and only add it to the soup you will be eating or the pasta will get mushy). Enjoy!
  • **Dried soaked bean are fine too, they may take longer to cook.

Nutrition Facts : Calories 181 kcal, ServingSize 1 serving

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Makes a lot and is very, very good.

Provided by Jackie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 17

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

Steps:

  • Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
  • Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
2 leeks (white and pale green parts only), chopped
2 garlic cloves, minced
6 zucchini, thinly sliced crosswise
2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained
Salt and freshly ground black pepper
10 cups vegetable broth
1 tablespoon chopped fresh thyme leaves
4 ounces dried wide egg noodles
Freshly grated Parmesan

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
  • Ladle the soup into bowls. Sprinkle with Parmesan and serve.

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

This recipe is from Everyday Italian with Giada De Laurentiis. It looks like a fantasic way to use zucchini.

Provided by Kree6528

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil (I plan to use less)
2 leeks, chopped (white and pale green parts only)
2 garlic cloves, minced
6 zucchini, thinly sliced crosswise
2 (13 3/4 ounce) cans quartered water-packed artichoke hearts, drained
salt & freshly ground black pepper
10 cups vegetable broth
1 tablespoon chopped fresh thyme leave
4 ounces dried wide egg noodles (I plan to use No Yolks)
freshly grated parmesan cheese or soy cheese

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes.
  • Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes.
  • Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes.
  • Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
  • Ladle the soup into bowls. Sprinkle with Parmesan and serve.

Nutrition Facts : Calories 274.7, Fat 11, SaturatedFat 1.8, Cholesterol 16, Sodium 104, Carbohydrate 39.8, Fiber 14.4, Sugar 7.7, Protein 9.3

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Easy homemade soup after a busy day. The Italian seasoning gives it a wonderful flavor. I like to eat it with croutons in the soup or served with a crusty bread.

Provided by Anissa

Categories     Clear Soup

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 (14 1/2 ounce) cans reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery, chopped
1/2 cup frozen peas
1 bay leaf
1 teaspoon italian seasoning
1/8 teaspoon pepper
1/2 cup small shell pasta, cooked and drained
1 (14 1/2 ounce) can diced tomatoes, undrained

Steps:

  • In a large saucepan, combined the first nine ingredients.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
  • Add the pasta and tomatoes; heat through.
  • Discard bay leaf before serving.

Nutrition Facts : Calories 111.7, Fat 1.2, SaturatedFat 0.3, Sodium 72.3, Carbohydrate 20.7, Fiber 3.1, Sugar 4.4, Protein 6

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

This soup is a meal in itself, filled with winter vegetables and a secret ingredient that adds texture and flavor to the soup: a rind from a piece of Parmigiano-Reggiano cheese (just remember to remove it before serving). Serve this hearty soup accompanied by crusty bread, like ciabatta.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

2 tablespoons olive oil
3 yellow onions, chopped
3 cloves garlic, finely chopped
1 stalk celery, chopped
5 cups tomato juice
1 1/2 pounds small white potatoes, halved
1 cup dry white wine
4 sprigs thyme
1 small celeriac, peeled and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
1 small bulb fennel, cored and chopped
16 ounces canned whole tomatoes, peeled, seeded, and coarsely chopped, juice reserved
1 (4-ounce) Parmigiano-Reggiano rind
1 small head escarole, very thinly sliced
1/4 cup roughly chopped flat-leaf parsley
Salt and freshly ground black pepper

Steps:

  • Heat olive oil in a large heavy stockpot over medium heat. Add onion, garlic, and celery. Cook until light brown, stirring occasionally, about 10 minutes.
  • Add tomato juice, 5 cups water, potatoes, and wine. Bring to a boil. Reduce heat to simmer, and cook 5 minutes. Add thyme, celeriac, carrots, fennel, chopped tomatoes, reserved juice, and Parmigiano-Reggiano rind; stir well to combine. Cook until vegetables are fork-tender, 15 to 20 minutes.
  • Stir in escarole and parsley. Cook until escarole wilts. Season to taste with salt and pepper.

EASY ITALIAN VEGETABLE SOUP



Easy Italian Vegetable Soup image

You're six ingredients and 30 minutes away from delicious homemade soup.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 6

Number Of Ingredients 7

1 box Hamburger Helper™ three cheese
4 cups water
2 cups frozen broccoli florets, thawed
1 box (9 oz) frozen chopped spinach, thawed, well drained
1 can (15 or 15.5 oz) great northern beans, drained
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
6 tablespoons grated Parmesan cheese

Steps:

  • In 4-quart Dutch oven, mix uncooked pasta and sauce mix (from Hamburger Helper box) and water. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until pasta is tender.
  • Stir in broccoli, spinach, beans and tomatoes. Cook 5 minutes longer, stirring occasionally, until vegetables are thoroughly heated. To serve, sprinkle each serving with 1 tablespoon cheese.

Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 5 mg, Fiber 7 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 6 g, TransFat 0 g

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Serve this delicious Italian slow-cooked soup made with veggies - perfect accompaniment for your dinner.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 8h15m

Yield 12

Number Of Ingredients 12

4 cups chicken broth
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced (1 cup)
2 medium stalks celery, chopped (1 cup)
1 small zucchini, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (28 ounces) diced tomatoes, undrained

Steps:

  • Mix all ingredients in 4- to 5-quart Crock-Pot slow cooker.
  • Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.

Nutrition Facts : Calories 50, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 940 mg

ITALIAN VEGETABLE SOUP



Italian vegetable soup image

Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead

Provided by Good Food team

Categories     Dinner, Soup

Time 1h10m

Number Of Ingredients 15

2 each of onions and carrots, chopped
4 sticks celery, chopped
1 tbsp olive oil
2 tbsp sugar
4 garlic cloves, crushed
2 tbsp tomato purée
2 bay leaves
few sprigs thyme
3 courgettes, chopped
400g can butter beans, drained
400g can chopped tomatoes
1.2l vegetable stock
100g parmesan or vegetarian equivalent, grated
140g small pasta shapes
small bunch basil, shredded

Steps:

  • Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
  • Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium

HEARTY ITALIAN VEGETABLE SOUP



Hearty Italian Vegetable Soup image

Stir up some Hearty Italian Vegetable Soup to warm up anyone's week! This easy-to-make Healthy Living Italian vegetable soup recipe yields 12 servings.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield Makes 12 servings, 1 cup each.

Number Of Ingredients 9

3 Tbsp. oil
1-1/2 cups chopped onions
1-1/2 cups chopped carrots
1-1/2 cups chopped celery
2 cups cubed unpeeled potatoes
5 cans (14-1/2 oz. each) low sodium beef broth (about 2 quarts)
1-1/2 cups CLASSICO Traditional Sweet Basil Pasta Sauce
dash of dried thyme leaves
dash of ground black pepper

Steps:

  • Heat oil in large stock pot. Add onions, carrots and celery; cook 5 minutes or until crisp-tender, stirring occasionally.
  • Add remaining ingredients; stir. Simmer 30 to 40 minutes or until potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

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From greatitalianchefs.com


ITALIAN VEGETABLE SOUP - BAD TO THE BOWL
2018-04-01 Directions. In medium sized skillet, crumble plant based sausage with diced onion and garlic, sauté until onion is tender. Transfer ingredients of skillet to large stock pot on stove. Add all remaining ingredients! If mixture appears to be ‘thick’ add 1/2 cup of water at a time to get desired level of ‘soup’.
From badtothebowl.com


ITALIAN VEGETABLE SOUP RECIPE - CHEF BILLY PARISI
2015-10-28 Instructions. For the Crostini’s: Preheat the oven to 350°. Place the baguette slices on a sheet pan lined with parchment paper and brush the melted butter evenly on all of them. Next, sprinkle all of the ingredients over the bread and bake in the oven on 350° for 20 to 25 minutes or until lightly brown and crispy.
From billyparisi.com


CROCKPOT MINESTRONE SOUP RECIPE - THERESCIPES.INFO
A cup of broth- or tomato-based soup only has around 75 to 125 calories (depending on the recipe and type of soup... and taco seasoning mix in a slow cooker. Mix to blend, and cook on low ... Mix to blend, and cook on low ...
From therecipes.info


BEEFY ITALIAN VEGETABLE SOUP RECIPE | EATINGWELL
Step 2. Add mushrooms, onion, and garlic to the pot. Cook and stir 6 minutes or until tender and the mushrooms are browned. Add vinegar and stir to remove the browned bits on the bottom of the pan. Step 3. Add broth, undrained tomatoes, wine (if desired), Italian seasoning, fennel seed, and ground pepper.
From eatingwell.com


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