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+ servings

Italian Vegetable Soup

Make Italian vegetable soup with our country vegetable soup recipe. This hearty vegetable soup is made with Italian vegetables for a chunky vegetable soup.
Course Soup
Cuisine Italian
Keyword chunky vegetable soup, country vegetable soup, hearty vegetable soup, Italian vegetable soup, Italian vegetables
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 70kcal




  • Start your hearty vegetable soup by chopping the Italian vegetables into bite-size pieces.   Peel and slice carrots, slice celery, and cut the squash and zucchini in half lengthwise and half the halves and chop.  Break or cut the broccoli into pieces.  Chop the onion into 1 inches chunks.
  • Place all the fresh veggies in a large dutch oven or soup pot and add just enough olive oil to keep them from sticking
  • Stir fry the veggies on high heat until the onions are translucent
  • Add the Italian seasoning at this point and give the veggies a quick stir to release all the flavors and continued to stir fry until the veggies are caramelized.
  • Add the tomatoes with juice to the soup and stir to combine.
  • Drain and place the chickpeas and black beans into a colander and rinse very well. 
  • Add the chickpeas and black beans and to the chunky vegetable soup pot.
  • Gently stir well add the water, chicken or vegetable broth and bring to a boil. 
  • Lower heat and simmer for about 10 minutes until all the veggies are tender. 
  • Add the spinach or kale and cook until kale is just done.   Spinach or kale both have added health benefits but the kale holds up so much better than spinach in a soup. 
  • Salt and pepper to taste.
  • Serve with or without a little Parmesan cheese on top.


Calories: 70kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 504mg | Potassium: 794mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7975IU | Vitamin C: 67mg | Calcium: 105mg | Iron: 2mg