Winter is the best time to try out soup recipes and look no further than this Veggie Italian Soup recipe! Now the recipe and ingredients are more of a general equation versus an exact science. It’s a perfect guide to craft the exact soup that you will love using the vegetables and spices you love. Also great to accommodate for those particular taste buds kids have!
Not only is this vegetable soup such a versatile recipe, it is great meal when I am trying to keep on track with eating healthy. Whether I’m making it for tonight’s dinner, meal prepping for lunches, or batch making to have in the freezer, the soup warms up easily and tastes great!
Have troubles getting enough vegetables in your diet? This soup is for you! It’s hearty, filling, and delicious with all the vegetables your body will love! And of course, we love this soup in our favorite blates!
The vegetables I used are some of my family’s favorites, sweet potatoes, mini fingerling potatoes, yellow squash, zucchini, corn, peas, green beans, and I added some chickpeas. While these work great for this recipe, you can easily add and substitute the vegetables that work for you and your family.
This is also great for using up vegetables that have been sitting around your house waiting for a use! Once you have your mix picked out, chop them up to your desired size, mix your spices together, added your spices, and mix them with your favorite broth of choice, throw that in a pot and you are good to go!
Try out our lentil soup recipe and our immune boosting chicken soup to get you through the cold months with hearty, healthy, and delicious meals!
Veggie Italian Soup
Ingredients
Mirepoix Ingredients
- 2 tbsp olive oil
- 1-2 carrot sticks chopped
- 1-2 celery sticks chopped
- 1 onion chopped
- 1 clove garlic minced
- 1 tsp salt
- 1 tsp pepper
Vegetable & Soup Ingredients
- 2-3 32 fl oz vegetable broth
- 2-3 cans diced tomatoes
- 2 bay leaves
- 1 tbsp Italian seasoning for every box of broth
- 1 tsp red pepper flakes to taste
- 1 parmesan cheese rind optional
- 2-3 sweet potatoes chopped
- 6-8 mini fingerling potato medley chopped
- 1 yellow squash chopped
- 1 zucchini chopped
- 1 can chickpeas
- 1 can corn
- 1-2 cups peas
- 3-4 cups green beans
Instructions
- Mirepoix Mix
- Start by adding a few tablespoons of olive oil to a large pot. The size of your pot will depend on how much soup you are going to make.
- Heat up the oil and add your mirepoix (carrots, celery, and onion) to the pot with some salt and pepper to taste
- Cook for about 5 minutes or until the vegetables are softened
- Add in a few teaspoons of minced garlic and cook for 30 seconds longer
- Cut up potatoes and add to pot
- Add 2-3 cans of diced tomatoes (depending on size of batch)
- Add 2 bay leaves, few pinches of red pepper flakes, Italian seasoning
- Mix in 2-3 boxes of vegetable broth (depending on size of batch)
- Add parmesan cheese rind
- If needed, add more broth and Italian seasoning. Just make sure the broth is covering all of the vegetables by a few inches in the pot. My rule of thumb for Italian seasoning, 1 heaping tablespoon of seasoning for each 32 fl oz boxes used.
- Bring to a boil and then let simmer for about 25 minutes.
- Add in your other vegetables that take less time to cook (zucchini, yellow squash, green beans, chickpeas, & corn).
- If needed, add more broth and Italian seasoning.
- Bring to a boil and let simmer for another 5 minutes.
- At this time, make sure to take a few samples of soup to ensure everything is cooked through. If not, cook a few minutes longer until all the vegetables are cooked to the consistency you like! At this time, add more salt and pepper to taste!
- Serve with oyster crackers and shredded parmesan and enjoy!
