Best 2 Quick Italian Vegetable Soup Recipes

Embark on a culinary journey to Italy with our collection of delectable vegetable soup recipes. Savor the authentic flavors of Italy as you explore a variety of soups, each bursting with fresh vegetables, aromatic herbs, and rich broths. From the classic Minestrone to the hearty Ribollita, these soups showcase the vibrant flavors of Italian cuisine. Indulge in the simplicity of Pasta e Fagioli or discover the unique flavors of Acquacotta, a Tuscan soup made with stale bread and vegetables. Whether you're looking for a light and refreshing lunch or a comforting dinner, our Italian vegetable soup recipes have something for everyone. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together.

Here are our top 2 tried and tested recipes!

QUICK ITALIAN VEGETABLE SOUP

Quick Italian Vegetable Soup image

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

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 (16 ounce) can diced plum tomatoes
2 teaspoons Italian seasoning
2 cubes beef bouillon
6 cups water
2 zucchinis, quartered and sliced
2 cups sliced cabbage
1 teaspoon garlic salt
salt and ground black pepper to taste
½ cup freshly grated Parmesan cheese

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

Quick Italian Beef & Vegetable Soup image

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

Ingredients

1 lb lean ground beef
1 large clove garlic, crushed
1/2 tsp pepper
1/4 tsp salt
2 can(s) (13 3/4 to 14 1/2 oz each) ready to serve beef broth
1 can(s) (14 1/2 oz) italian-style stewed tomatoes, undrained, broken up
1 c sliced (1/4" thick) carrots
1 can(s) (15 to 19 oz) cannellini (white kidney) or great northern beans, rinsed and drained
1 medium zucchini, cut lengthwise in 1/2 and crosswise into 1/4" thick slices
2 c torn spinach leaves, lightly packed

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.

Tips:

Use fresh vegetables: Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables. If you can, buy your vegetables from a local farmer's market or farm stand.
Don't overcook the vegetables: Vegetables should be cooked until they are tender but still have a slight crunch. Overcooked vegetables are mushy and bland.
Use a variety of vegetables: This will give your soup a more complex flavor. Some good vegetables to use in Italian vegetable soup include carrots, celery, onions, potatoes, zucchini, and tomatoes.
Add some herbs and spices: Herbs and spices can help to enhance the flavor of the soup. Some good herbs and spices to use in Italian vegetable soup include basil, oregano, thyme, rosemary, and garlic.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or beef broth. If you're using canned broth, be sure to choose a low-sodium variety.
Don't be afraid to experiment: There are many different ways to make Italian vegetable soup. Feel free to experiment with different ingredients and flavors until you find a soup that you love.

Conclusion:

Italian vegetable soup is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables, and it's also a good source of vitamins, minerals, and fiber. So next time you're looking for a quick and easy meal, give Italian vegetable soup a try. You won't be disappointed!