Indulge in a culinary journey to Italy with this hearty and flavorful Italian beef vegetable soup. This classic dish, known as "Stracotto di Manzo", is a comforting and versatile soup that embodies the essence of Italian home cooking. With tender beef, an array of fresh vegetables, and a rich broth brimming with savory flavors, this soup is a delightful symphony of textures and tastes.
In this article, we'll guide you through two delectable variations of this Italian beef vegetable soup. The first recipe, "Classic Italian Beef Vegetable Soup", takes you back to the roots of this traditional dish, showcasing the harmonious blend of lean beef, aromatic vegetables, and a rich beef broth. The second recipe, "Tuscan-Inspired Italian Beef Vegetable Soup", adds a delightful twist with the inclusion of flavorful Tuscan kale, cannellini beans, and a touch of red wine, creating a distinctive and robust soup that pays homage to the culinary heritage of Tuscany.
So, gather your ingredients, prepare your taste buds, and embark on a delightful culinary adventure as we explore the secrets of crafting this comforting Italian beef vegetable soup. Whether you prefer the classic version or the Tuscan-inspired variation, you'll be treated to a hearty and satisfying soup that's perfect for any occasion.
QUICK ITALIAN SOUP
Warm their tummies with "soup-er" easy Quick Italian Soup. It's made quickly with Hamburger Helper® dinner mix, ground beef and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in hot water, contents of sauce mix pouch (from Hamburger Helper box), tomatoes, corn and cheese; break up tomatoes. Heat to boiling, stirring constantly.
- Reduce heat; cover and simmer 10 minutes, stirring occasionally.
- Stir in contents of uncooked pasta pouch (from Hamburger Helper box) and zucchini. Cover; cook 10 minutes longer. Sprinkle each serving with additional grated Parmesan cheese.
Nutrition Facts : Calories 290, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 7 g, TransFat 0 g
ITALIAN BEEF VEGETABLE SOUP
This hearty vegetable beef soup features a ton of fresh vegetables, making it the perfect dish to use up all that summer produce. It's also great during cooler weather! Make sure you serve this Italian soup with some breadsticks, rolls or flaky biscuits. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Time 5h20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, cook and crumble beef with onion over medium-high heat, until browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 617mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
ITALIAN VEGETABLE SOUP
Makes a lot and is very, very good.
Provided by Jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
- Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g
QUICK ITALIAN VEGETABLE SOUP
A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.
Provided by Peach822
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
- Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.
Nutrition Facts : Calories 93 calories, Carbohydrate 10 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 1210.2 mg, Sugar 5.1 g
QUICK ITALIAN BEEF & VEGETABLE SOUP
I got this recipe from my Supermarket where I shop. It is quick and very good. Another recipe we can use for our Hamburg, and use our summer veggies so abundant now. My family loves it with fresh Italian bread or gooey grilled cheese ~
Provided by Carol Junkins
Categories Vegetable Soup
Time 30m
Number Of Ingredients 10
Steps:
- 1. 1. Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and garlic; brown 4-5 minutes, breaking up into 3/4" crumbles. Pour off drippings. Season beef with pepper and salt.
- 2. 2. Stir broth, tomatoes and carrots into beef. Bring to boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini; continue to cook 4-5 minutes or until zucchini is crisp tender. Remove from heat, stir in spinach. 4 Servings
- 3. This is so versitle you can add different veggies, small potatoes or sweet potatoes etc. noodles, make it your own. It comes together quickly and with a grilled cheese or other sandwich, it is heaty enough for dinner ~ easy clean-up as well.
ITALIAN VEGETABLE BEEF SOUP
As a pastor's wife, I never miss a church supper. This vegetable-beef soup is my family's favorite. It's also a big favorite with the First Baptist Church "family" here in Alton! Sometimes, I will stir up a kettleful of soup at our local campground, too-it tastes wonderful indoors or out.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Brown beef in large heavy kettle; drain. Add all the ingredients except cabbage, green beans and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes. , Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with the Parmesan cheese before serving.
Nutrition Facts :
QUICK ITALIAN BEEF NOODLE SOUP
An, easy, full of flavor soup that is done in 20 mins.! On occasion, I add 8 ozs. of Velveeta or White American cheese melted in at the end for a thicker, cheesey soup.
Provided by SReiff
Categories Meat
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef and onion; drain.
- Mix together browned beef and onion, tomatoes, broth, vegetables and seasonings in a Dutch oven or soup kettle.
- Bring to a boil; add noodles.
- Reduce heat to medium-low; cover and cook for 10-15 minutes or until noodles are done.
- Serve in bowls topped with grated Parmesan cheese (opt.).
Nutrition Facts : Calories 302.4, Fat 13.7, SaturatedFat 4.6, Cholesterol 60.5, Sodium 1686.3, Carbohydrate 23.7, Fiber 4.2, Sugar 8.6, Protein 22.1
Tips:
- To make the soup heartier, add cooked pasta, rice, or barley.
- For a creamier soup, blend about half of the soup until smooth before returning it to the pot.
- Top each bowl of soup with a dollop of sour cream, a sprinkle of shredded Parmesan cheese, chopped fresh parsley, or a drizzle of olive oil.
- To make the soup ahead of time, cook all of the ingredients according to the recipe. Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup over medium heat until heated through.
- This soup is also freezer-friendly. Let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months. To reheat, thaw the soup overnight in the refrigerator or at room temperature for several hours. Then, warm the soup over medium heat until heated through.
Conclusion:
This quick and easy Italian beef vegetable soup is a delicious and hearty meal that is perfect for a busy weeknight. It is packed with vegetables and lean protein, and it can be made in less than an hour. So next time you're looking for a quick and healthy meal, give this soup a try.
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