Are you craving a warm, comforting bowl of soup that tastes like home? This easy Italian vegetable soup is packed with fresh vegetables, tender pasta, and aromatic herbs that come together in one pot. It’s the kind of simple, nourishing meal that feels like a hug — ready in about 30 minutes and bursting with flavor. Perfect for busy weeknights when you want something wholesome and satisfying without a lot of fuss.
Plus, it’s perfect for freezing, making meal prep a breeze!
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Ingredients
- 2 onions, chopped
- 2 carrots, chopped
- 4 sticks of celery, chopped
- 1 tablespoon olive oil
- 2 tablespoons sugar
- 4 garlic cloves, crushed
- 2 tablespoons tomato purée
- 2 bay leavesA few sprigs of thyme
- 3 courgettes, chopped
- 1 can (400g) butter beans, drained
- 1 can (400g) chopped tomatoes
- 1.2 liters vegetable stock
- 100g grated Parmesan cheese (or a vegetarian alternative)
- 140g small pasta shapes
- A small bunch of basil, shredded
How to Make Easy Italian Vegetable Soup
Step 1:
In a large saucepan, heat the olive oil over low to medium heat.
Add the chopped onions, carrots, and celery. Cook gently for about 20 minutes, stirring occasionally, until the vegetables are soft.
If they start to stick, just add a little water.
Step 2:
Add the sugar, crushed garlic, tomato purée, bay leaves, thyme, and chopped courgettes to the pan.
Continue cooking for another 4-5 minutes over medium heat until the vegetables are slightly browned.
Step 3:
Pour in the butter beans, chopped tomatoes, and vegetable stock.
Bring everything to a gentle simmer and let it cook for 20 minutes.
If you’re planning to freeze the soup, now’s the time to cool it down and freeze it for up to three months.
Step 4:
If you’re serving it right away, stir in half of the grated Parmesan and add the small pasta shapes.
Cook for an additional 6-8 minutes, or until the pasta is tender.
Step 5:
To serve, sprinkle the soup with the shredded basil and the rest of the Parmesan cheese. Enjoy!
Frequently Asked Questions
Q: Can I make this soup ahead of time? A: Absolutely! This Italian vegetable soup actually tastes better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Just reheat gently on the stovetop.
Q: What vegetables can I substitute in this soup? A: Feel free to swap in whatever vegetables you have on hand — zucchini, spinach, green beans, or bell peppers all work beautifully. The beauty of this recipe is how forgiving it is. Keep the pasta and broth the same and customize the veggies to your taste.
Q: Is this recipe vegetarian? A: Yes! This easy Italian vegetable soup is completely vegetarian and vegan-friendly if you use vegetable broth. It’s hearty and filling enough to satisfy anyone at the table, whether they eat meat or not.
This easy Italian vegetable soup is comfort in a bowl. Whether you’re looking for a quick weeknight dinner, meal prep for the week ahead, or a cozy lunch on a cold day, this recipe delivers every single time. The beauty of minestrone-style soups is how forgiving they are — use whatever vegetables you have on hand, adjust the pasta amount to your preference, and make it your own. It reheats beautifully, tastes even better the next day, and freezes wonderfully for those nights when you need dinner fast. Add a crusty piece of bread on the side and you’ve got a complete, satisfying meal that the whole family will love. Make this easy Italian vegetable soup soon and taste why it’s such a beloved classic!
If you love this soup, you’ll also enjoy our Simple and Creamy Potato Soup
— another one-pot comfort food favorite.
Italian Vegetable Soup
Ingredients
- 2 whole onions chopped
- 2 pcs carrots chopped
- 4 sticks celery chopped
- 1 tbsp olive oil
- 2 tbsp sugar
- 4 cloves garlic crushed
- 2 tbsp tomato purée
- 2 pc bay leaves
- few sprigs of thyme
- 3 pcs courgettes chopped
- 1 400g can of butter beans drained
- 1 400g can of tomatoes chopped
- 1.2 liters vegetable stock
- 100 g grated Parmesan cheese (or a vegetarian alternative)
- 140 g small pasta shapes
- small bunch of basil shredded
Instructions
- In a large saucepan, heat the olive oil over low to medium heat. Add the chopped onions, carrots, and celery. Cook gently for about 20 minutes, stirring occasionally, until the vegetables are soft. If they start to stick, just add a little water.
- Add the sugar, crushed garlic, tomato purée, bay leaves, thyme, and chopped courgettes to the pan. Continue cooking for another 4-5 minutes over medium heat until the vegetables are slightly browned.
- Pour in the butter beans, chopped tomatoes, and vegetable stock. Bring everything to a gentle simmer and let it cook for 20 minutes. If you're planning to freeze the soup, now's the time to cool it down and freeze it for up to three months.
- If you're serving it right away, stir in half of the grated Parmesan and add the small pasta shapes. Cook for an additional 6-8 minutes, or until the pasta is tender.
- To serve, sprinkle the soup with the shredded basil and the rest of the Parmesan cheese.
- To serve, sprinkle the soup with the shredded basil and the rest of the Parmesan cheese. Enjoy!
