Chunky Italian Vegetable Soup

This Chunky Italian Vegetable Soup is a delightful addition to your meal rotation. It’s not just a soup; it’s a comforting hug in a bowl. Perfect for chilly days, this easy recipe is packed with nutritious vegetables, hearty beans, and pasta, all infused with Italian herbs. Whether you’re hosting a cozy dinner or looking for a quick weeknight meal, this soup fits the bill and warms the soul.

Why You’ll Love This Recipe

• Easy to Prepare: With simple ingredients and straightforward steps, cooking this chunky Italian vegetable soup is a breeze.
• Hearty & Filling: The combination of beans and pasta makes it satisfying enough for any meal.
• Versatile Ingredients: You can easily swap in your favorite veggies or adjust the spices to match your taste.
• Healthy & Nutritious: Loaded with fiber-rich vegetables and protein-packed beans, it’s a wholesome choice.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week or freeze for later.

Tools and Preparation

Before you get started on your chunky Italian vegetable soup, gather the necessary tools to make your cooking experience smooth.

Essential Tools and Equipment

• Large soup pot
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups and spoons

Importance of Each Tool

• Large soup pot: Essential for simmering all ingredients evenly without spilling.
• Sharp knife: Makes chopping vegetables quick and safe.
• Wooden spoon: Ideal for stirring without scratching your pot’s surface.

Ingredients

Vegetables

• 3-4 large carrots
• 3 celery stalks
• 1 onion
• 4 garlic cloves (minced)

Seasonings and Broth

• ½ T Italian seasoning
• 1 tsp parsley
• 8 cups vegetable broth or stock
• 1 bay leaf
• ⅓ cup tomato paste

Beans and Pasta

• 2 cans kidney beans (approx. 15 oz.)
• 1 can diced tomatoes (approx. 14.5 oz.) (I don’t drain the juices)
• 3 cups baby spinach
• 1 ⅓ cup short pasta (rotini, macaroni, ditolini, etc.) (uncooked)

How to Make Chunky Italian Vegetable Soup

Step 1: Prepare Your Vegetables

Start by chopping the carrots, celery, and onion into bite-sized pieces. Heat some olive oil in a large soup pot over medium heat. Sauté the veggies until the onions become translucent.

Step 2: Add the Broth and Seasonings

Once your vegetables are ready, add minced garlic along with the vegetable broth, kidney beans, diced tomatoes (juices included), Italian seasoning, parsley, bay leaf, and tomato paste.
1. For a thicker broth, use up to ½ cup of tomato paste.
2. For thinner broth, stick to ⅓ cup or less.
3. Allow everything to cook on medium heat for about 30 minutes until the carrots and celery are tender.

Step 3: Incorporate Spinach and Pasta

Next, stir in the baby spinach and uncooked short pasta. Keep cooking at a soft boil for another 15 minutes or until the pasta is fully cooked.
1. Taste-test to adjust seasonings as needed before serving.

Step 4: Store Leftovers

If you have any leftovers after enjoying your chunky Italian vegetable soup:
– Chill them in a sealed container for up to 5 days in the refrigerator.
– Alternatively, freeze them for up to about six weeks for later enjoyment.

How to Serve Chunky Italian Vegetable Soup

Serving Chunky Italian Vegetable Soup can be a delightful experience, whether you are enjoying it on a chilly evening or at a family gathering. Here are some creative serving suggestions to elevate your soup experience.

With Crusty Bread

• Pair the soup with warm, crusty bread for dipping. This combination is comforting and perfect for wiping up every last drop of broth.

Topped with Fresh Herbs

• Sprinkle fresh parsley or basil on top just before serving. This adds a burst of color and freshness that enhances the overall flavor.

Served with Cheese

• Grate fresh parmesan over the soup for added richness. The cheese melts slightly into the hot soup, creating a creamy texture.

Accompanied by a Salad

• A simple side salad can complement the soup nicely. Consider a mixed greens salad with a light vinaigrette to balance the meal.

In Individual Bowls

• For special occasions, serve the soup in individual bowls. This presentation makes it feel more elegant and personal.

With Olive Oil Drizzle

• Finish each bowl with a drizzle of high-quality olive oil. This adds an extra layer of flavor and richness to every spoonful.

How to Perfect Chunky Italian Vegetable Soup

To ensure your Chunky Italian Vegetable Soup turns out perfectly every time, consider these helpful tips.

• Use Fresh Vegetables: Fresh ingredients enhance flavor and texture, making your soup even more delicious.
• Adjust Seasoning: Taste as you go and adjust seasoning according to your preference. Each batch may need different amounts.
• Cook Pasta Separately: If you prefer firmer pasta, cook it separately and add it to each bowl before serving.
• Let It Rest: Allowing the soup to sit for about 10 minutes after cooking lets the flavors meld beautifully.
• Freeze in Portions: To enjoy later, freeze leftovers in individual portions. Simply reheat when you’re ready for another warm bowl.
• Experiment with Beans: Try different types of beans for variety. Cannellini or chickpeas also work well in this recipe.

Best Side Dishes for Chunky Italian Vegetable Soup

This hearty soup pairs wonderfully with several side dishes that can enhance your meal experience. Here are some great options:

1. Garlic Bread: Toasted bread brushed with garlic butter is perfect for dipping into the soup.
2. Caprese Salad: Fresh mozzarella, tomatoes, and basil create a refreshing contrast to the warm soup.
3. Cheesy Polenta: Creamy polenta topped with cheese provides a comforting side that complements the soup’s flavors.
4. Bruschetta: Toasted bread topped with diced tomatoes and herbs offers a crunchy texture and fresh taste.
5. Stuffed Peppers: These are filling and offer an interesting twist alongside your vegetable soup.
6. Roasted Veggies: Seasonal roasted vegetables add extra nutrients and pair well with any Italian dish.
7. Antipasto Platter: A selection of cured meats, cheeses, olives, and marinated vegetables makes for a lovely appetizer before the main course.
8. Focaccia Bread: Soft, herb-infused focaccia is perfect for soaking up all that delicious broth from your chunky Italian vegetable soup.

Common Mistakes to Avoid

Making Chunky Italian Vegetable Soup can be simple, but some common mistakes can hinder the final result. Here are a few to watch out for:

• Skipping the Sauté: Not sautéing the onions and garlic can lead to bland flavors. Take a moment to cook these aromatics before adding other ingredients.
• Overcooking Vegetables: Cooking the soup too long can make vegetables mushy. Aim for tender veggies without losing their texture; about 30 minutes should suffice.
• Ignoring Seasoning Adjustments: Each ingredient varies in flavor; always taste and adjust seasoning as needed. Don’t be afraid to add more herbs or salt toward the end.
• Using Low-Quality Broth: The broth is vital for flavor. Opt for high-quality vegetable broth or stock to give your soup a rich taste.
• Not Checking Pasta Doneness: Adding pasta at the wrong time can lead to overcooked or undercooked results. Keep an eye on the pasta, and cook until just al dente.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Chunky Italian Vegetable Soup in an airtight container.
• It will stay fresh in the refrigerator for up to 5 days.

Freezing Chunky Italian Vegetable Soup

• Use freezer-safe containers or bags for best results.
• The soup can be frozen for about 6 weeks; just ensure it’s cooled completely before freezing.

Reheating Chunky Italian Vegetable Soup

• Oven: Preheat to 350°F (175°C) and warm the soup in an oven-safe dish covered with foil for about 20-30 minutes.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each, until hot throughout.
• Stovetop: Heat over medium-low heat in a pot, stirring occasionally, until warmed through. Add water if it thickens too much.

Frequently Asked Questions

What makes this Chunky Italian Vegetable Soup so special?

This soup stands out because it combines fresh vegetables, nutritious beans, and hearty pasta, all enhanced by Italian seasoning that brings warmth and comfort.

Can I customize my Chunky Italian Vegetable Soup?

Absolutely! Feel free to add your favorite vegetables or replace pasta with grains like quinoa or farro for a different twist.

How do I make my soup thicker?

For a thicker consistency, add more tomato paste or let it simmer longer without a lid to reduce liquid.

What can I serve with Chunky Italian Vegetable Soup?

This soup pairs beautifully with crusty bread or a fresh salad for a complete meal that’s both satisfying and healthy.

Final Thoughts

Chunky Italian Vegetable Soup is a delightful recipe perfect for cozy days. Its versatility allows you to adapt it based on personal preferences or seasonal ingredients. Give it a try and enjoy customizing this wholesome dish!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Chunky Italian Vegetable Soup

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• Author: Jennifer
• Total Time: 1 hour
• Yield: Serves approximately 8

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Description

Chunky Italian Vegetable Soup is a warm, hearty dish that brings the comforting flavors of Italy to your table. Packed with vibrant vegetables, protein-rich beans, and tender pasta, this soup is both nourishing and filling—perfect for chilly evenings or quick weeknight dinners. With its robust blend of Italian herbs and spices, each spoonful feels like a cozy embrace. Whether served alongside crusty bread or topped with a sprinkle of fresh herbs, this soup is sure to please everyone in the family. Plus, it’s easy to customize with your favorite veggies or spices, making it a versatile addition to your meal rotation.

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Ingredients

Scale 1x2x3x

• 3–4 large carrots
• 3 celery stalks
• 1 onion
• 4 garlic cloves (minced)
• 8 cups vegetable broth
• 2 cans kidney beans (15 oz each)
• 1 can diced tomatoes (14.5 oz)
• 1 ⅓ cup short pasta (uncooked)
• 3 cups baby spinach
• ½ T Italian seasoning
• 1 tsp parsley
• 1 bay leaf
• ⅓ cup tomato paste

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Instructions

1. Chop the carrots, celery, and onion into bite-sized pieces.
2. In a large pot, heat olive oil over medium heat. Sauté vegetables until the onions are translucent.
3. Add minced garlic, vegetable broth, kidney beans, diced tomatoes (with juices), Italian seasoning, parsley, bay leaf, and tomato paste. Simmer for about 30 minutes until veggies are tender.
4. Stir in baby spinach and uncooked pasta; continue cooking for another 15 minutes until pasta is al dente.
5. Adjust seasonings as needed before serving.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 220
• Sugar: 4g
• Sodium: 550mg
• Fat: 2g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg