Italian Vegetable Soup (with Cooking Video)

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This Italian Vegetable Soup is slam packed with goodness and flavor.

This Italian Vegetable Soup is slam packed with goodness and flavor.  Get the recipe from Cosmopolitan Cornbread.

This soup is one I have been making since I was a newlywed. It has been a staple recipe over the years, and makes an appearance every year.

This soup uses cannellini beans, which are basically a white kidney bean. If you don’t have them, or can’t find them, you can simply substitute regular red kidney beans.

This Italian Vegetable Soup is slam packed with goodness and flavor. Get the recipe from Cosmopolitan Cornbread.

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To Make Italian Vegetable Soup, You Will Need:

  • ground beef
  • onion
  • garlic
  • carrots
  • celery
  • tomato sauce
  • fire roasted, diced tomatoes
  • beef broth
  • parsley
  • oregano
  • basil
  • salt
  • black pepper
  • cannellini beans
  • frozen green beans
  • small pasta (ditalini, macaroni, mini-farfalle, or other bit-sized pasta)
  • Parmesan cheese
  • Dutch oven
This Italian Vegetable Soup is slam packed with goodness and flavor.  Get the recipe from Cosmopolitan Cornbread.

Watch Me Make This Recipe:

Click Here to see the “Soups to Warm the Soul” Playlist, mentioned on the video above.

I love to serve my Easy Garlic Biscuits with this soup.

Easy Garlic Biscuits - Simple drop biscuits with tasty garlic flavor, great for with soups or pasta. Recipe from Cosmopolitan Cornbread

Looking for more delicious soup recipes? Click Here for All My Soup & Stew Recipes

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts! 

This Italian Vegetable Soup is slam packed with goodness and flavor.  Get the recipe from Cosmopolitan Cornbread.
Yield: 8 servings

Italian Vegetable Soup

Italian Vegetable Soup

This hearty soup is packed with flavor, and will fill you up on a chilly day.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 lb ground beef
  • 1 onion
  • 3 cloves garlic, minced
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 1 can (15 oz.) tomato sauce
  • 1 can (15 oz.) fire roasted, diced tomatoes
  • 2 cups beef broth (you may need more, see instructions)
  • 1 Tb parsley
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 can cannellini beans, rinsed and drained
  • 1 1/2 c frozen green beans
  • 3/4 - 1 c small pasta (ditalini, macaroni, mini-farfalle, or other bit-sized pasta)
  • Parmesan cheese, for serving

Instructions

  1. To begin, cook the ground beef and onion together in a Dutch oven, until the meat is browned and the onion is tender. Drain off any excess grease from the beef, if you need to.
  2. Add the minced garlic in, and cook for another minute or two.
  3. Add in the tomato sauce, diced tomatoes, beef broth, carrots, celery, parsley, basil, oregano, salt and pepper. Stir to combine.
  4. Bring the soup to a boil, then reduce the heat to low-medium and cook for 15-20 minute, or until the carrots and celery are almost cooked.
  5. Add in the remaining ingredients, except the parmesan cheese.
  6. Cook until the pasta is cooked through. The pasta sometimes likes to fall to the bottom and try to stick, so be sure to stir this often as the soup finishes cooking.
  7. NOTE: If your pasta absorbs too much liquid, you may need additional beef broth to thin this out,
  8. Serve, topped with a sprinkling of parmesan cheese.
  9. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 275Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 731mgCarbohydrates: 22gFiber: 5gSugar: 4gProtein: 22g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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This recipe was originally written several years ago, but updated in November 2020.

36 thoughts on “Italian Vegetable Soup (with Cooking Video)”

  1. I was given a great food magazine subscription for my birthday 2 years ago, and while I appreciated it they just don’t really get used as I use the web for my recipe research. So this Christmas during a big winter clean of our house my hubby helped me go through all the magazines and just save what I wanted to try and recycled the rest. So much less clutter now. My goal is to actually make every recipe that I pulled out of the magazines this year so we will see if I can accomplish that.

    Reply
  2. I am glad I am not the only one with this issue. I used to have about 120 cookbooks, and have been collecting magazines over the years. I once moved 18 book boxes of ONLY magazines with me on a cross state move. I had to purge cookbooks and magazines when I made the move across country, which leads me to being here today seeking recipes for soup, as all my cookbooks are in storage. I kept cookbooks over the years with just one special recipe I went to and didn’t think to write those recipes down before donating the cookbooks to charity. Sadly those books are now out of print and I so badly miss my wonderful recipes; and I can’t seem to find those recipes or anything close to them online. I have gotten to the point where I am now entering the recipes into word documents; but have decided I am going to have to print those recipes out and put them in a binder, with sheet covers; as I am not the neatest cook and it’s not the best thing for me to bring electronics into the kitchen when I cook. I love a couple of your recipes, would it be okay if I added those to my binder?

    Reply
    • Barbara, absolutely! Every one of my recipes should have a printable version for that very reason. (I may have missed one here or there, but I *think* they all have them now.) I keep all of my own recipes in a special binder, in page protectors myself! Then I have a few more binders full of additional saved recipes for future use – such as the many, many magazine recipes that I have torn out to save :)

      Reply
      • Thank you so very much. I want you to know also that if a friend ever asks for the recipe I am sure to give full credit to where I originally got the recipe and will definitely have them come to your Web Site to look further. I have been browsing your site and have to admit that you have some awfully yummy looking dishes. Also, thank you for the basics; I am really trying to cook everything from scratch these days; and am actually trying to plan the major portion of my 2014 menu now, so when I plant my garden I can plan ahead for what I may need to freeze and can during and after the growing season, in order to be able to supplement the goods I usually get from the local farmers market. I know I will be way off on estimates but it’s a starting place. Again, thank you so very much.

        Reply
  3. I need to take your lead and cook more form my cookbooks! Thanks for hosting this great event, and for sharing your yummy soup! Happy New Year, Conni!

    Reply
  4. I went through a magazine purge a few years back. I only have on subscription now, and I’m not sure why I haven’t cancelled it….Something to think about for 2014! Your soup looks fantastic! Thanks for hosting this week! Happy New Year Connie!

    Reply
  5. This soup is so perfect for this time of year. I never buy food magazines. I find more than enough recipes from the Internet, cookbooks, and ones I come up with myself. Be creative – I know you’ll come up with lots of good things to make!

    Reply
  6. I cut out magazine subs a few years back and I love it. I’m online a lot more and I don’t feel like I’m missing out on the recipes. Plus, we have a great community here that fills up my darn recipe box so quickly I can never get to all the great stuff around here!

    Reply
  7. You are totally my inspiration, although it was great to see I’m not the only one with stacks of food magazines to go through. It’s crazy, and I too have a ton of cookbooks I haven’t begun to cook through. It’s a GREAT goal to have and is a wonderful way to simplify life from all the clutter :-)

    Reply
  8. Thank you so much for hosting this week’s great event! – It sounds like a good resolution to me to limit your foodie magazine intake ;) I love how this soup sounds and looks; it would be a great hit in my house as well.

    Wishing you and your family a very happy, healthy, and successful New Year!

    Reply
  9. I so understand your love for cooking magazines. I’ve got a stack about 12″ tall of just the “pages” I’ve ripped/cut out of magazines that I plan on making “one day” and another stack of magazines that I still need to go through. Good luck in your quest to not purchase any new ones. I know I’d fail that for sure so I’d prefer not to set myself up for failure that way. LOL Your soup looks delicious and I thank you for hosting #SS this week! Happy New Year and continued success with your blog!

    Reply
    • Yep, I have several binders of torn out pages. Right now, I still have another 40 magazines to go through, and once they are done, I’m done! It’s going to be so hard though! I’m such an impulse magazine buyer. But I’m going to try!!! :)

      Reply
  10. I’m with you on the magazine thing. those only $10.00 subscription offers get me everytime! a hearty vegetable soup sounds so good right about now. Thanks for hosting, Conni and have a wonderful new year!

    Reply
  11. Your Italian veggie soup would be a hubby pleaser here, too…and the perfect dinner on a cold winter’s night. Thanks so much for hosting this week, Connie!

    Reply
  12. That soup looks so hearty and delicious! It would be perfect with the cold, rainy weather we’ve been having since Christmas.

    I love your New Year’s Resolution! I’m making a similar one to not only cook from my collection of cookbooks, but also my food magazines. I narrowed down my food magazine subscriptions to 4 magazines instead of 7!

    Happy New Year to you and your family!

    Reply
  13. I do a magazine culling every January. Only the really good issues stay and the rest get recycled. I used to save them all but since I get the dual digital subscription with my paper, I know I can just download the issue again if I really need to find something. Thanks for being a great host and happy new year!

    Reply
  14. Thank you so much for all your help, support and most of all, friendship, this past year! It has meant the world to me. I have loved following you through your journey of not only blogging but life. I hope we have the opportunity to meet IRL in 2014.

    Reply
  15. What a great goal for you to have for 2014. It should be very fun to go through those cookbooks and discover recipes you have not seen before. I wish you and your family much happiness and success in the coming year.

    Reply

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