There’s nothing quite like a warm bowl of comfort on a chilly day, and this Hearty Italian Vegetable Soup Recipe hits all the right notes. Loaded with tender veggies, savory ground beef, and that unmistakable Italian touch, it’s perfect for a nourishing lunch or cozy dinner that leaves you feeling satisfied and smiling.

A large white pot filled with thick tomato-based soup, showing visible layers of chopped carrots, corn, kidney beans, and celery suspended in a rich red broth with ground meat pieces. A silver ladle rests inside the pot, scooping a mix of the chunky ingredients, while bright green herb leaves garnish the top center of the soup. To the side, part of a white plate holding torn pieces of bread sits on a white marbled surface, with some sprinkled herbs visible in the background. The colors stand out with deep reds, oranges, yellows, and greens creating a hearty look. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Italian Vegetable Soup Recipe
Top Tip
How to Serve Hearty Italian Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

I’ve made this soup countless times during busy weeknights and cold weekends. It’s one of those recipes that feels like a big, warm hug—comforting, satisfying, and simple to pull together, yet packed with fresh, vibrant flavors.

Rich, flavorful broth: The combination of beef broth, tomato sauce, and Italian spices creates a deliciously hearty base you'll look forward to spooning up.
Veggie-packed goodness: Carrots, celery, cabbage, corn, and beans make this soup colorful, nutritious, and filling without being heavy.
Quick and easy: From chopping to simmering, it’s all done in about 30 minutes — perfect for busy cooks who want big flavor without fuss.
Customizable and freezer-friendly: I love how it adapts to what’s on hand, plus leftovers freeze beautifully for future meals.

Two white bowls are filled with thick chili that has visible layers of red kidney beans, bright yellow corn, orange carrot slices, light green celery, brown minced meat, and a rich red tomato sauce. The chili is topped with finely chopped green herbs and a sprinkling of grated cheese, adding a touch of white on top. Each bowl has a long gold spoon placed inside, and they sit on a white marbled surface with a black and white checkered cloth partly under them. Nearby are a small white plate with chopped green herbs and another white plate holding two pieces of bread, one partly torn. A cluster of different metal spoons lies on the cloth near the bottom right corner. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Hearty Italian Vegetable Soup Recipe brings together simple ingredients that balance hearty meats, vibrant veggies, and aromatic herbs. Each plays a key role in layering the flavors, so it’s worth sourcing fresh produce and quality broth for the best result.

Flat lay of a small mound of fresh lean ground beef, half a yellow onion diced, four medium whole carrots with a few thin slices beside them, three celery stalks with several thin slices arranged neatly, a few large diced fresh tomatoes with juices, a small white bowl of rich tomato sauce, a small white bowl of drained kidney beans, a small white bowl of thawed yellow corn kernels, roughly chopped green cabbage leaves, a small white bowl with a dark brown beef broth, a small white bowl with a reddish-brown beef base paste, small piles of dried salt, basil, parsley, oregano, garlic powder, and pepper, and a small pile of fresh Italian parsley leaves, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: Adds essential savory meatiness without too much fat, keeping the soup balanced.
Yellow onion: Provides a sweet, aromatic base when sautéed with the beef.
Carrots: Offer sweetness and texture — thin slices help them cook evenly while keeping a slight bite.
Celery: Adds depth and a subtle savory crunch that complements the carrots and onion.
Water and low sodium beef broth: The broth brings richness, while water helps keep the soup light and lets the veggies shine.
Diced tomatoes and tomato sauce: These give the soup that classic Italian tang and vibrant color.
Kidney beans: Boost protein and add soft, creamy texture after simmering in the broth.
Beef base or beef bouillon: Concentrates the savory flavors and heightens the overall depth.
Dried herbs & spices (basil, parsley, oregano, garlic powder, salt, pepper): Essential for that warm, comforting Italian profile.
Frozen corn: Brings a pop of sweetness and chew without overpowering the soup.
Green cabbage: Adds leafy green vegetables with a tender crunch — plus, it soaks up flavor beautifully.
Parmesan cheese and fresh parsley (optional): For garnishing — a final flourish that makes every bowl taste special.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to personalize this soup based on what’s in my fridge or pantry — you’ll find it equally welcoming of swaps and tweaks. Trust me, this recipe is a fantastic base to experiment with flavors and textures, so don’t hesitate to make it your own.

Variation: Sometimes when I want it a little spicier, I add a pinch of red pepper flakes during cooking — it gives a lovely gentle kick without overpowering the warmth.
Vegetarian version: Skip the ground beef and use vegetable broth plus a bit of olive oil sauté for richer flavor; it’s amazing how versatile it can be!
Seasonal swaps: Fresh tomatoes in summer instead of canned or throw in chopped zucchini or spinach for extra greens toward the end of cooking.

Step-by-Step: How I Make Hearty Italian Vegetable Soup Recipe

Step 1: Brown the beef and sauté onions

I start by crumbling the lean ground beef into a large pot over medium-high heat. Toss in the diced yellow onion right away so it softens and sweetens along with the beef. It usually takes about 5 to 7 minutes to get a nice brown color on the meat while the onion becomes translucent. This step builds the flavor foundation, so don’t rush it or skip this process. While that’s happening, prep your carrots and celery - it keeps things moving efficiently.

Step 2: Add veggies, liquids, and seasonings to the pot

Next, toss in the sliced carrots and celery, then pour in the water and low sodium beef broth. Crank the heat up to bring the liquid to a boil. As it's heating, add the diced tomatoes (with their juices), tomato sauce, kidney beans, and beef base or bouillon. Sprinkle in all your dried herbs and spices now—basil, parsley, oregano, garlic powder, salt, and pepper. Stir everything gently but thoroughly to combine all those wonderful flavors.

Step 3: Simmer to tender perfection

Once the soup comes to a boil, reduce the heat slightly to prevent splattering and let it simmer uncovered. I usually let it go for 15 to 20 minutes, but honestly, the longer you can let those carrots get tender, the better—it deepens the flavor and softens the veggies just right.

Step 4: Finish with corn and cabbage

Stir in the thawed corn and roughly chopped green cabbage. Cover the pot again and simmer for just a few minutes until the corn is warmed through and cabbage has softened but still keeps some texture. This adds a nice fresh pop and leafy crunch near the end that balances the soup brilliantly. Taste and adjust seasoning with a little more salt, pepper, or red pepper flakes if you like a little extra punch.

Step 5: Serve and garnish

Ladle the soup into bowls and, if you’re feeling fancy or want an extra burst of flavor, sprinkle on some shredded Parmesan cheese and fresh chopped Italian parsley. I find these toppings bring a lovely brightness and creaminess that just rounds everything out perfectly.

Top Tip

Making this Hearty Italian Vegetable Soup Recipe over and over, I learned a few tricks that really helped me get consistent, delicious results every time. These aren’t just tips—they save you time and boost flavor in ways you’d love.

Brown the beef well: Taking the extra few minutes to properly brown the ground beef adds so much rich flavor, don’t rush this step!
Simmer low and slow: Letting the soup simmer gently (not rushed with a high boil) helps the flavors meld and the veggies soften without losing texture.
Fresh herbs last: If you want a fresh herb boost, sprinkle chopped parsley or basil right before serving – it keeps the flavors bright and vibrant.
Season thoughtfully: Adjust salt and pepper toward the end to avoid over-seasoning early when the broth reduces.

How to Serve Hearty Italian Vegetable Soup Recipe

Italian Vegetable Soup - Serving Suggestion

Garnishes

I usually top my bowls with shredded Parmesan cheese and a sprinkle of fresh Italian parsley. Sometimes I add a drizzle of good olive oil or even a few torn basil leaves if I have them around. These simple garnishes make the soup feel just that extra bit special and add little layers of flavor that keep each spoonful exciting.

Side Dishes

This soup pairs wonderfully with crusty Italian bread or garlic knots that you can dip right in. A crisp green salad or even some roasted veggies on the side complements the meal nicely and rounds out the wholesome feel of the dish.

Creative Ways to Present

For a cozy dinner party, I love serving the soup in small mini bread bowls—everyone feels a little indulgent digging in. Another fun way is to offer a “soup bar” with different garnishes like grated cheese, fresh herbs, crushed red pepper, and lemon wedges so guests can customize their bowls.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight glass containers in the fridge. It holds up really well for 3 to 4 days, and actually, I think the flavors deepen and taste even better the next day.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers or zipper bags (removing as much air as possible) and freeze up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge and reheat gently on the stove.

Reheating

I always reheat leftovers on the stove over medium-low heat, stirring occasionally to keep the veggies from sticking or burning. It’s the best way to maintain that fresh-from-the-pot flavor and texture.

Hearty Italian Vegetable Soup Recipe