Hearty Italian Vegetable Soup

This Italian vegetable soup combines hearty ground beef with garden-fresh vegetables in a savory tomato broth. As the soup simmers, the vegetables become tender while the broth develops a rich, comforting flavor that makes this dish perfect for any night of the week.

I first made this soup on a cold winter evening when my family needed something warm and nourishing. The aroma filled our kitchen, and now whenever the temperature drops, my husband starts hinting that it might be 'soup weather.'

Ingredients

• Ground beef: Creates the hearty foundation. Choose lean 90/10 for best flavor without excess fat
• Yellow onion: Adds aromatic sweetness when sautéed with the beef
• Carrots: Provide natural sweetness and bright color. Look for firm carrots with vibrant orange hue
• Celery: Offers subtle flavor and pleasant texture. Select crisp stalks with fresh leaves
• Water and beef broth: Form the liquid base. The combination allows you to control the intensity
• Diced tomatoes: Bring acidity and chunks of tomato throughout the soup
• Tomato sauce: Thickens the broth and amplifies the rich tomato flavor
• Kidney beans: Add protein and hearty texture. Rinsing removes excess sodium
• Beef base: Deepens the meaty flavor. It's worth finding a quality brand for best results
• Dried herbs: Infuse the broth with classic Italian flavors without overpowering
• Frozen corn: Adds sweet pops of color and texture
• Green cabbage: Wilts into the soup providing subtle sweetness and nutrition
• Parmesan cheese: For serving adds a salty umami finish that elevates the entire dish

Step-by-Step Instructions

Brown the beef and onions:

Cook the ground beef and diced onion together in a large pot over medium high heat for 5 to 7 minutes until the beef is no longer pink. Break the beef into crumbles as it cooks. This simultaneous cooking allows the onions to soften in the beef fat enhancing their natural sweetness while building flavor for your soup base.

Prep and add vegetables:

While the beef browns slice your carrots and celery into uniform thin pieces ensuring they'll cook evenly. Once the beef is browned add the prepped vegetables along with water and beef broth. The liquid will begin to pick up flavors from the beef and vegetables creating a flavorful base.

Add tomatoes and seasonings:

Pour in the diced tomatoes with their juices, tomato sauce, kidney beans, beef base, and all the dried herbs and spices. Increase the heat to bring everything to a boil which helps the flavors begin to meld together. The tomato ingredients create a rich base while the herbs infuse the broth.

Simmer to develop flavor:

Cover the pot and allow the soup to boil then reduce heat slightly to maintain a gentle simmer for 15 to 20 minutes until the carrots become tender. The longer you can simmer, the more developed the flavors will become. This step allows the vegetables to release their flavors into the broth while absorbing the seasonings.

Finish with corn and cabbage:

Add the corn followed by the chopped cabbage. Cover and simmer just a few minutes longer until the cabbage wilts and the corn warms through. Adding these more delicate ingredients at the end preserves their texture and fresh flavor. Taste and adjust seasonings adding more salt, pepper, or red pepper flakes as desired.

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My favorite moment with this soup was watching my son who usually picks around vegetables eagerly devour a full bowl without complaint. The combination of familiar Italian flavors and the rich tomato broth seems to make even vegetable skeptics come around.

Storage Tips

This soup stores beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight as the ingredients have more time to mingle. For longer storage freeze portions in freezer safe containers leaving about an inch of headspace for expansion. Frozen soup maintains quality for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop until bubbling.

Make It Your Own

This recipe welcomes customization based on what you have available. Swap ground turkey or Italian sausage for the beef. Green beans, zucchini, or bell peppers can replace or supplement any of the vegetables. For a heartier version, add a cup of small pasta like ditalini or elbow macaroni during the last 10 minutes of cooking. To make it vegetarian, omit the beef, use vegetable broth, and add an extra can of beans or a cup of sliced mushrooms sautéed until golden.

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Serving Suggestions

Transform this soup into a complete Italian dinner experience by serving it with a slice of crusty garlic bread for dipping. A simple side salad with a light vinaigrette provides fresh contrast to the rich soup. For special occasions, I like to set up a topping bar with extra Parmesan cheese, red pepper flakes, chopped fresh herbs, and lemon wedges so everyone can customize their bowl. This soup also pairs wonderfully with a glass of medium bodied Italian red wine like Chianti.

Frequently Asked Questions

→ Can I make this soup vegetarian?

Yes! Simply omit the ground beef and substitute vegetable broth for the beef broth. You may want to add extra beans or vegetables like zucchini or mushrooms for additional heartiness.

→ How long does this soup keep in the refrigerator?

This soup keeps well in the refrigerator for 4-5 days in an airtight container. The flavors often improve after a day as they have time to meld.

→ Can I freeze this soup?

Yes, this soup freezes excellently. Store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What can I substitute for kidney beans?

Great alternatives include cannellini beans, great northern beans, or chickpeas. Any firm bean will work well in this hearty soup.

→ What pasta would work well in this soup?

Small pasta shapes like ditalini, orzo, or small shells complement this soup nicely. Add them during the last 10 minutes of cooking or cook separately and add to individual servings to prevent them from absorbing too much broth.

→ Can I make this in a slow cooker?

Absolutely! Brown the beef and onions first, then transfer to a slow cooker with remaining ingredients except cabbage and corn. Cook on low for 6-8 hours or high for 3-4 hours. Add cabbage and corn in the last 30 minutes.