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Recipe: 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.

Quick Italian Vegetable Soup 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

  • cup freshly grated Parmesan cheese

How to Make Quick Italian Vegetable Soup

  1. 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.

  2. 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.

Quick Italian Vegetable Soup Nutritions

  • 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

  • ServingSize:

  • Sodium: 1210.2 mg

  • Sugar: 5.1 g

  • TransFat:

  • UnsaturatedFat:

Quick Italian Vegetable Soup Reviews

  • This recipe was great I made a few changes to suit my taste. Instead of beef bouillon, I used vegetable or chicken stock in the can/box. I also added a full Tablespoon of Italian seasoning, 3 cloves of fresh sliced garlic, and a cup of leftover spaghetti sauce to give a nice tomato base. For a nice variation, I also added frozen italian greenbeans and other veggies. This soup would also be good with beans, rice, meat or pasta added as well. Good on a cold day

  • Very quick and easy soup to throw together. I used 2 cans beef broth rather than the boullion. Also added a couple of cups of cooked shell macaroni and a can of kidney beans to make it a little heartier. My hubby loved it.

  • This soup is great It was the second time making it and I loved it even more. I do add a little extra boullion, vegetable juice, a bit more garlic salt, and chickpeas to make it more hearty, but its wonderful

  • Very Good. I squeesed some lemon into each serving bowl and it added a wonderful zest. Will make again.My grandmother used to make this a similar way. Basically the same recipe, but shed use crumbled cooked ground beef. It was very good.

  • This soup went over well with my family, not big vegetable fans. The italian seasoning and sprinkle of parmesan make it italian restaurant quality Im making it again tonight

  • I love veggie soup, and this recipe proved to be so easy, quick and delicious. My husband, a chef, loved this recipe too The only changes I made were I used halved grape tomatoes, added a bit of V-8, and didnt add any salt to the soup. My son doesnt like celery so he turned his nose up to the soup so for lunch the next day my husband pureed the soup in the blender, put it back in the pot, added a little milk and chopped sausage. Our son LOVED it, he thought it was a Mexican bean soup :) This method works for homemade mushroom soup too

  • Great soup. I doubled up the yeild and added a diced red pepper and a bunch of spring onions. Personal taste.I also used vegetable stock cubes instead of the beef boullion as a few members of my family are vegetarian. Delicious

  • This is really good. I omitted the cabbage & celery and just used what I had in the fridge (onions, green peppers cauliflower and a frozen mix of carrots, broccoli, etc). I sauteed the veg in a bit of water so there is no fat in the recipe and this is perfect for my WW points I used Club House Spaghetti Seasoning. This will be yummy pureed too for a nice smooth texture soup too.

  • This is a good base recipe, but I had to increase the seasonings, double the garlic and put extra broth and tomatoes.

  • Not bad. I usually dont ccok with salt at home because of my BP but a nice dish on a cold day.

  • My "Dragon Tail" soup search is over thanks to this recipe. My son loved it at Medieval Times, and loved this recipe just as much at home. I used 6 cups of beef stock instead of beef cubes and only included the onion, carrots, tomatoes, and celery from the veg. list. After cooking everything else as directed - I strained my sons portion to be only broth as it is in "Dragon Tail" soup and he couldnt be happier. I ate the soup "as is" and was very satisfied with the ease of making the soup and the great flavor.

  • This soup was great Almost made as directed except added browned Italian sausage and substituted 1 box of chicken stock, 1 cup tomato juice and 1-1/2 cups water for liquid. Thanks for recipe, will make again

  • This is very good-easy to make, tastes great and versatile too. I didnt have all the ingredience the recipe called for so I to use what was on hand. I used chicken broth instead of beef bouillon, a 14.5 oz of diced plum tomatoes w/basil, oregano and garlic instead of plain diced tomatoes and fresh green beans instead of zucchini. Will definitley make again.

  • This is a great soup. I did add small pasta shells to make it more hearty but the flavor is great....this is a keeper.

  • This is a very tasty and filling soup. i didntt follow the recipe exactly because i was being rushed by the kids, but will definatly be making it more.

  • Great recipe, Instead of 6 cups of water. I used 4 cups of chicken broth, 1 cup of water & 1 cup of tomato juice. I also added 1/1 a tsp of thyme. I also let it simmer for about an hour to ensure the vegetables got cooked.

  • This is a good starting place for veg soup. I added a clove of fresh garlic during the saute stage. I did not use beef broth, just water, and seasoned with salt, pepper, bay, oregano, basil, and a little red pepper. I also added the onion just halved and fished it out at the end after simmering 2 hours or so. I omitted cabbage and zuchini as I didnt have these in the house, but would try at another time. The result was a very tasty soup that would prolly take well to sausage or chicken or other add ins like pasta or potato. I made a double batch for freezing and I would make this again.

  • I am so addicted to this soup. We made a couple of changes like using organic beef stock instead of boullion and adding sweet Italian chicken sausage. Weve also tried adding asparagus and fresh green beans. Its so delicious that I make it once a week for me and my husband.

  • This recipe was easy and tasty. I added garbanzo beans to it cuz my kids love beans. I also added cheese tortolini to make it more of a meal for my husband. All together it was delicious.

  • This soup was great I doubled the cabage and the bullion. I also added some green beans and a can of garbonzo beans

  • WONDERFUL SOUP I used a little more of the suggested vegetables and even added a yellow crookneck squash. To serve the leftovers I added pre-cooked pasta just before serving and it was great too Thanks for sharing an easy-tasty soup recipe

  • Awesome. Talk about comfort food on a cold, cold night... this is it. Its the perfect marriage of the beef solution (I use beef stock), tomatoes andspices that brings the magic to thisrecipe. Following the suggestions of previous reviewers I the added some dicedpotatoes. I strongly recommend you addany vegetable, within reason, you like.I guarantee the next time I make it, I will add green lima beans. And I guarantee there will be a next time andthen some. So go on, experiment. Thisrecipe is virtually bulletproof.

  • This is so tasty, I used homemade veg stock instead of water & added some jamon Serrano chopped into small pieces, a touch of milled chilli & garlic instead of garlic salt, will definately make this again.

  • This was delicious, but I agree- I added a few things to make it a bit more flavorful. I added some pesto, corn, fresh basil and left out the cabbage. I also used fresh tomatoes instead of canned. Really great and easy soup

  • Really tasty soup base. I did add beef to mine, and used chicken broth instead of beef bouillon, but that was a pantry substitute...and we like a little meat in our "vegie" soups.// a year later...tried again, as written by submitter...good even without the meat. It does lend itself to tweaking. Can be served over rice or have some kind of pasta added to it for a more stick-to-your-ribs version. Ah, yes, even pulled ribs in this sea of vegetable goodness, would work.

  • I had high hopes but the Italian Seasoning is too overwhelming. Its like oregano soup. Maybe Ill try again with half the spices.

  • I made this for our churchs mid-week Lenten soup and bread supper on Wednesday evening. It was very good DEFINITELY use the Parmesan cheese. It makes this soup GREAT (I tasted it without the cheese and decided to add it. Im glad I did) I also increased the Italian seasoning to about 1 Tbs and used a little extra boullion crystals ( I didnt have cubes on hand) instead of adding salt. The recipe made a 5-quart pot of soup and I came home with only about 1-1/2 cups left-over. I pureed the leftovers and liked it even better that way It would probably be good pureed, then mix in some cooked macaroni. Thanks for a great, simple, HEALTHY recipe

  • This was very tastey. I think everyone makes soup recipes there own, these are the changes I made. I added pressed garlic for the last 2-3 min of the onion, celery, carrot mixture. It still needed something at the end, so I added a roasted garlic and red pepper seasoning. This was great by itself, but when you add the shredded parmesan it takes it over the top

  • My family loved this recipe The first time I made it, I added a can of garbanzo beans and 2 potatoes (in the first step when sauteeing the vegetables), used only one zucchini and left out the cabbage. I also increased the seasoning to 1 tbsp of Italian seasoning as other people had suggested. I used canned tomatoes with added basil, oregano, and garlic. I think it really added to the flavor of the soup overall. The second time I used regular tomatoes, but I felt the soup needed more spice in it. I put in cabbage the second time too, and it was very good... I highly reccomend using it To make it vegetarian, I used 3 cans of vegetable broth and 3 cups of water.

  • Excellent used yellow squash in place of zuchinni and added dashes of grated parm. cheese when we ate it. super great

  • Ive been making this for a couple of years, love it When I want a heartier soup I add beans and potatoes. When I want to eat light, I make a large batch with just veggies and eat it all week long. I sometimes add cajun seasoning to my bowl when I want to mix it up a bit.

  • What a great, quick soup. I used frozen spinach leaves instead of cabbage and came up with a different flavor and texture.

  • This was really good for such an easy and quick soup. I followed the recipe exact, but also just added some spagehtti sauce for a lil extra Italiany, tomatoey flavor, and it was really good. I will definetly make this again. Thanks for the easy and delicous recipe.

  • This is really good but its not necissarily "quick" it took me at least an hour. I had to cook the soup longer to soften all the vegetables.

  • This is an awesome soup. Hubby and I are trying to drop a few pregnancy pounds so we have a bowl of low-cal veggie soup or a big salad before dinner to fill us up. This is our favorite soup recipe. I used about 5 fresh chopped vine-ripe tomatoes in place of the canned, pre-julienned fresh carrot, red onion, a mix of chicken broth and V-8 in place of water, a few mushrooms, 2 cloves fresh garlic, a handful of green beans, and half of each a red and green, and hot banana pepper. I also used Chinese cabbage. In place of the Italian seasoning I used a few fresh springs of thyme, a handful of fresh chopped basil, and a pinch of dried oregano. I forgot to add cheese but it was still delicious without itSensational soup at 100 cal per serving- this is going in the recipe box for sure

  • Exactly what I wanted for dinner tonight. I sauteed an onion, 2 carrots, no celery, and a can of sliced mushrooms in about a tablespoon of bacon grease. I poured the can of tomatoes, 1 TBS Italian seasoning, 2 tsp beef bouillon and 5 cups water in my 3-quart slow cooker set on low. When the veggies were tender, I added them to the slow cooker with some salt, pepper, garlic powder, and a can of garbanzo beans. I let it cook for around three hours, and then I set the cooker to high and added 1 sliced zucchini and about a cup of broccoli florets. I let it cook for another hour, then added about a cup of seashell pasta. 30 minutes later, it was done I used the emersion blender to puree a little of it to thicken it somewhat, and it was fabulous with shredded cheddar and a teaspoon of plain yogurt. Thanks for sharing, Peach822

  • Good Nice light soup really enjoyed by my book club and family. I added garbanzo beans. Served with bread and salad. Healthy

  • This is a great recipe. thank you everyone loved it. i didnt have canned tomatoes anditalian seasoning, instead i used fresh tomatoes, rosemary, basil and oregano from my garden and the result was awesome. smells heavenly, tastes wonderful.

  • This is delicious. What I do is cook up the veggies til they are very tender, let it cool and then puree. Serve this as a cold summer soup... mmmm

  • This really is an excellent recipe. I use beef base and mix up six cups of broth, simply because its better quality, but this is a minor adjustment and the recipe really doesnt need anything else.

  • Loved it I left out the oil and cheese. dded frozen green beans to the mix. What an easy healthy weeknight meal.

  • Well,I just fixed this soup today and its a very good soup. I made some adjustements,nothing major to the soup but I didnt use any cabbage or celery (personal taste) and I used 1 can of beef broth,probaly could have used more...and if I make this again,I would saute the zucchinis also.

  • This is a great basic soup recipe. Instead of bullion I used two cans vegetable and two cans of beef broth. I threw in some canned corn, frozen green beans, potatoes, and kidney beans. I suggest using less of the italian seasoning as its really powerful (but smells great). I added a couple tablespoons of tomato paste as well because I like tomato flavour

  • Very tasty...I ended up using one can of chicken stock instead. It tasted really good

  • Amazing, restaurant-quality soup I used veg bouillon cubes,just one zucchini, and added a can of garbanzos and 1/2 cup orzo. I had to add 1 c water too, but the flavor is excellent. Save time by using frozen chopped onion, celery, and green pepper.

  • Sadly I didnt have cabbage, but bock choy work just as good. Came out real yummy. Dont forget to add some Parm Chesse on top. I also paired it with grilled chesse sandwiches. Cant beat it.

  • Really tasty and flexible. Like to add in some frozen veggies and kidney beans. Pretty quick to make, good for a weekday meal.

  • I guess I expected too much based on the reviews. I found this recipe extremely bland even though I doubled the seasoning. Even the parmesan did not help the flavor. Sorry, I just did not enjoy this soup.

  • Phenomenal this was my first (ever) attempt at making soup. it was easy to follow and absolutely delicious. also added corn, a potato, green beans, garbanzo beans and some meatballs...thanks for the recipe

  • This is a delicious and easy soup Italian seasoning is going to taste different depending on the brand...I used McCormicks and it was a hit at my cookie party. :)

  • When I got done with the original recipe I was very disappointed. The vegetables were under cooked though I followed directions precisely. As someone else mentioned the Italian seasoning was too strong. I had to do some things to fix it up to my tastes and stew it for an hour so the veggies were supple. I think next time Ill use a crock pot and less Italian seasoning.

  • Very easy to prepare. Used frozen, diced onions. I left out the cabbage and garlic salt. Instead used fresh minced garlic and seasoning salt. Added a bit of red wine as well as Italian sausage (browned with the veggies). Topped with shredded parmesan and served with bread out of the oven.

  • Made this yesterday for dinner, a very easy, enjoyable recipe for a busy weekday. I used homemade beef broth, diced the onion and celery, used garlic powder in stead of garlic salt. We had the leftovers today to which I added some small pasta shells. Thank you sharing a wonderful soup, Peach822

  • I couldnt believe how great this diet friendly soup taste. I added a little parmesan cheese to my bowl. I think it definetly adds to the flavor.

  • Since its a vegetable soup, I used vegetable broth instead of beef bouillon. I added barley which increased the cooking time but worth it. 2nd Note: I added alphabet pasta, but not cabbage.

  • YUM. I had some roasted tomatoes that I used instead of canned. I did not have beef so used chicken stock. Very tasty. Add the crunchy vegetables last and turn off. Then heat only the amount you are going to eat right away. Prevents soggy veggies. Cant wait to make with vegetable stock for vegetarian family members.

  • Just what I was looking for, a quick and tasty soup to make for 100 school kids on a cold winters day I added garbanzos and a little bit of shell pastas to give it a minestrone look. A big hit, there wasnt enough left to feed the kitchen staff Ill make much more next time.

  • Great, healthy recipe. I added a good bit of course ground pepper and a small can of tomato sauce. It was very flavorful.

  • This is so simple, and so good I add pasta or potatoes to thicken it.

  • Good and easy recipe :D.. i made it for dinner.. it turned out really good.. my husband loved it.. i added spaghetti sauce as some reviews suggested and it came out good.. i for sure will make this again.

  • Great flavor I do suggest using real shredded parmesan on top, as it has much better flavor comparitively speaking. Next time, I will add cannellini or red beans.

  • Really good Definitely make again.

  • This was so good I didnt exactly have the called-for ingredients, so I used two cans chicken broth instead of bouillon. I also used tomato pasta sauce in place of tomatoes, and added yellow squash and mushrooms for additional heartiness. Adding lots of the pepper made it enjoyably spicy

  • This was a fast and easy recipe, and it turned out delicious. I added whole wheat pasta (small shells), garlic, white pepper and cayenne to mine, and it was wonderful. On my next attempt I may add kidney beans and potatoes. Great recipe to play around with and make it your own

  • I did not have much luck with this when using vegetable stock. I would skip the zucchinis and cabbage next time as the soup was tasting perfect until they were added

  • This recipe was great. Im not a big cook and it was easy to throw together. Plus I dont even like most vegetables but thrown together in this soup was delicious. I did add just a little bit more garlic powder to it and even a dash of chili powder. It was so good.

  • We found this a great replacement for a canned soup that is no longer available. add rotini pasta for a bit of fun.

  • WOW This was tasty. I used chicken broth instead of water and also used salt, pepper and garlic powder in place of the garlic salt. I followed the directions to a "T" and we were all impressed. This would also make a GREAT base for a Minestrone or to add in Italian sausage or meatballs, pasta and even shrimp/ scallops. DEE-licious

  • I made this for Hubs to grab and reheat in the microwave for a low carb lunch or snack. I used beef broth instead of bouillon and water. I also had more cabbage, probably 3 cups, but added it all anyway. I froze this in individual servings.

  • So wonderful... makes me wish that it was cold all year long just so I could make soup

  • So easy and great flavor. Didnt have cabbage though but still fantastic

  • I added some hot italian sausage because my family required more than just veggies that night -- and it was fabulous Im definitely adding it to my regular recipes

  • So good I added some crushed peppers and use chicken broth and a bit of stock instead of the bouillon cubes and water. It was my first time making any kind of soup, and the recipe was really easy.

  • Loved it. I used chicken broth instead of beef and added cooked, chopped up sweet Italian chicken sausage and it made the flavor even better. Hubby loved it too, and hes pretty picky

  • Great soup after some doctoring, but kind of bland as stated. I added 2 cubes of boullion (the big kind that makes 2 cups of broth) and it still was too bland for me, so I added about a cup of chicken broth and that did the trick. I didnt have any cabbage so I added baby spinach, I added a yellow squash, and a can of chickpeas. GREAT SOUP

  • Loved it What a great base for veggie soup. I left out the celery, but added some kidney beans, potatoes and a can of tomato sauce. Soooo good. I think Ill try some crumbled cooked ground beef next That would make a hearty dinner.

  • I love this soup Like a previous poster I added a can of rinsed kidney beans, and some cooked shell macaroni to make it heartier. I also added a small can of tomato paste, used beef broth instead of bouillon as I didnt have any on hand, and added some hot sauce because we like spicy. I guess as some say that means it is not the original but its my variation/2cents. I keep some of this in my freezer now to thaw for quick meals.

  • I will make this again Loved all the vegetables, adding green beans as well and cannellini beans too. I used one box and one 16 oz can of reduced sodium beef broth instead of the beef bouillon. The canned tomatoes I used were flavored with basil and oregano too for added flavor. So good and healthy.

  • Even my picky seven year old loved this soup and it was so easy to make.

  • Delicious and low cal, my hubby loved it

  • Yum I didnt have celery or tomatoes so I substituted with 1 1/2 cups of spaghetti sauce and left of the seasonings. Let is simmer for about 1 1/2 hours. What a great soup

  • This was yummy we loved it

  • Made this today in a pinch, couldnt add the cabbage because Im a nursing mom and that upsets the baby, but did everything else according to recipe. I did add a few more tomatoes, and it was amazing Love the flavor of the liquid and the simplicity of the recipe. Thanks for posting

  • Very satisfying

  • I make this all the time It is quick and easy and so good I usually boil some pasta to add to it

  • This was excellent ... made it for lunch when our daughter and fiance came up for a day as we were going out to dinner and I wanted to serve something light for lunch. It was purrrrfect

  • We LOVE this recipe...its easy, healthy, and flavorful. It made its way into our rotation One thing is that it says to use two bouillon cubes, but be sure to check the bottle and see how much water each cube will flavor. Each of my cubes would only flavor 1 cup of water so the soup turned out very bland...then i realized i needed to add more cubes

  • Fabulous base for an excellent vegetable soup. I added fresh green beans and fresh corn kernals to add a little color and flavor. It was so delicious

  • Very tasty and easy to make. My family loves it

  • Yummy and filling on a cold night I made a substitution only because I did not have cabbage. Instead of cabbage, I peeled and diced 3 small potatoes, and added 1/4 cup of uncooked rice toward the end and simmered for 15-20 minutes more. I also added about 1/2 T. of sugar. To go with it, I broiled some sliced ciabatta bread with a little butter and Parmesan cheese.

  • Really really great. i made the recipe as stated except at the end added in some ramen noodles cuz i wanted to lure my 9 year old in to eating it. which she did i forgot the parm cheese on top but it was so yummy, i didnt think it needed it

  • Very Very Good I didnt have any celery, zucchinis or cabbage, I did add pasta noodles and canned corn. It turned out great. I didnt even have to use any salt, the garlic salt was enough.

  • I added 1/2 C small shells

  • Excellent soup, really quick We love it with homemade bread.

  • Just made this ....wonderful Will make again and enjoy how versatile this recipe is...Thank you

  • Made as per the directions except used 4C of low sodium beef broth and 2C water. Overwhelming taste of oregano and cabbage. Good base, but next time I will omit the cabbage and half the Italian seasoning and go from there.

  • I made this soup for my fam, and am only 14. It is a very easy and quick recipe and tasted o sooooooo delicious. My parents praised me for this soup?

  • I make this one for frozen lunches. The parmesan adds the extra tasty surprise. This soup is easy to make, especially with a mandoline. It reheats perfectly

  • I thought this soup was great, and very easy. Thanks

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