This Chunky Italian Vegetable Soup is a cozy, satisfying bowl for cool days. Easy to prepare and full of vegetables, beans and short pasta, it’s seasoned with Italian herbs and finished with freshly grated Parmesan. Serve with crusty bread for a warming, wholesome meal.
This recipe was originally published December 2014 and updated to include new photos October 2020.
Slow down with a bowl of Chunky Italian Vegetable Soup — a simple, comforting dish to enjoy when the weather turns cool.
This is the soup we return to throughout fall and winter. It’s straightforward to make and versatile: packed with vegetables, beans for protein and short pasta for substance. The Italian seasoning and a sprinkle of Parmesan on top bring everything together.
Why You Will Love This Italian Vegetable Soup:
- Loaded with vegetables and flavor. Spinach, carrots, celery and tomatoes combine with beans and pasta for a satisfying, nutrient-rich meal.
- Hearty and filling. The chunky vegetables, beans and pasta make this soup substantial. Top with cheese or serve with a sandwich for a full meal.
- Freezer friendly. Cool and freeze leftovers in individual portions for easy lunches or dinners. Note that pasta texture can change after freezing; you can cook and add fresh pasta at serving if preferred.
- Even better as leftovers. The flavors deepen after a day or two, so leftovers often taste richer than the first serving.
What you need to make this recipe:
- Carrots: Fresh carrots are best—add extra if you like them sweeter and firmer. If using frozen or canned, add them near the end so they don’t turn mushy.
- Celery: Freshly sliced for crunch and flavor.
- Onion: Yellow or red onion both work well.
- Garlic: Fresh minced garlic adds brightness.
- Italian seasoning: Use a store blend or make your own with equal parts oregano, basil, rosemary and thyme. If your blend contains garlic, adjust added garlic accordingly.
- Parsley: Dried works fine; finish with fresh parsley if available.
- Broth: Vegetable broth keeps this vegetarian; low-sodium is recommended so you can adjust seasoning.
- Beans: Canned, drained or undrained based on preference. Kidney beans or cannellini beans both work nicely.
- Diced tomatoes: Canned diced tomatoes add body and acidity to the broth.
- Bay leaf: Adds subtle depth; remove before serving.
- Tomato paste: A small amount thickens and enriches the broth; omit or reduce for a thinner soup.
- Spinach: Fresh baby spinach is ideal but frozen can be used.
- Pasta: Short shapes like rotini, ditalini or macaroni. Add uncooked pasta toward the end of cooking and watch closely to avoid overcooking.
Step-By-Step Instructions:
Chop the carrots, celery and onion. This prep takes the longest; use a frozen vegetable mix as a shortcut when short on time.
Sauté the chopped vegetables in olive oil over medium heat until the onion becomes translucent. The carrots will still be fairly firm at this stage.
Reduce heat to medium and add the diced tomatoes, tomato paste, beans, bay leaf, minced garlic, Italian seasoning, parsley, salt, pepper and the broth. Stir to combine and simmer gently for 25–30 minutes, or until the carrots are tender. Keep the soup at a low boil and adjust the heat if it becomes too vigorous.
When the carrots are soft, add the pasta and spinach about 15 minutes before serving. Maintain a gentle boil and stir occasionally. Test the pasta after 10–12 minutes and cook until al dente. Taste and adjust seasonings. Serve hot with grated Parmesan and crusty bread if desired.
Notes and Pro-Tips:
- Do not add uncooked pasta too far in advance and leave it unattended. Overcooked pasta breaks down and makes the broth starchy. To avoid this, cook pasta separately and add before serving if needed.
- Freeze the soup in airtight containers for up to one month (some sources recommend up to six weeks). For best texture, freeze without pasta or use firm rice pasta if you prefer gluten-free options.
- Rice pasta works well for a gluten-free version; avoid overcooking. Alternatively, cook pasta separately and stir it into each bowl when serving.
- Add zucchini or chopped cabbage to vary the vegetable mix and boost volume without changing the core flavor.
What To Serve With This Italian Vegetable Soup:
- Crusty bread for dipping and soaking up the broth.
- Soft dinner rolls for a crowd-pleasing side.
- A grilled cheese sandwich for a classic, comforting pairing.
- A crisp green salad to balance the warm, hearty soup.
Other Soup Recipes:
- White Bean, Kale and Butternut Squash Soup
- Slow Cooker Creamy Chicken and Wild Rice Soup
- Black Bean and Rice Soup
- Maple Roasted Sweet Potato and Carrot Soup
- Slow Cooker Sweet Potato Chili
- Pumpkin Quinoa Chili
- Tomato Tortellini Soup
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Chunky Italian Vegetable Soup
Ingredients
- 3-4 large carrots
- 3 celery stalks
- 1 onion
- 4 garlic cloves, minced
- ½ T Italian seasoning
- 1 tsp parsley
- 8 cup vegetable broth or stock
- 2 cans kidney beans (approx. 15 oz.)
- 1 can diced tomatoes (approx. 14.5 oz.)
- 1 bay leaf
- ⅓ cup tomato paste
- 3 cups baby spinach
- 1 ⅓ cup short pasta (rotini, macaroni, ditolini, etc.), uncooked
Instructions
-
Chop carrots, celery and onion. Sauté the veggies in a large soup pot with olive oil until the onion is translucent.
-
Add minced garlic, vegetable broth, beans, diced tomatoes, Italian seasoning, parsley, bay leaf and tomato paste. Adjust tomato paste to preference for thicker or thinner broth. Cook on medium for about 30 minutes or until carrots and celery are tender, stirring occasionally. Keep the soup at a gentle boil.
-
Stir in the spinach and uncooked pasta. Continue to simmer for about 15 minutes or until pasta is al dente. Taste and adjust seasonings.
-
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for several weeks. If freezing, consider omitting pasta or thawing and adding fresh pasta at serving.
Notes
- Do not leave uncooked pasta in the pot for a long unattended period; it will break down and make the broth starchy. Cook pasta separately if needed.
- Freeze in freezer-safe containers for best convenience. Thaw and reheat gently.
- Rice pasta is a good gluten-free option; avoid overcooking.
- Try adding zucchini or chopped cabbage for variation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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