Chunky Italian Vegetable Soup

Chunky Italian Vegetable Soup. Nothing warms you up like a thick, hearty soup on cold days. This soup packs in lots of vegetables, beans and whole grain pasta. Have it with a grilled cheese or as a meal by itself! 

This recipe was originally published December 2014 and updated to include new photos October 2020.

Slow down with some Chunky Italian Vegetable Soup--that's what a good bowl of soup is for, right?

This is THAT soup for our family. It is the soup we make from the onset of cold weather and repeatedly throughout the fall and winter.

Aside from being super simple, it is not your average veggie soup.

This Chunky Vegetable Soup works because:

1. It's SUPER thick and chunky.
2. It is super hearty--literally can be a meal.
3. Leftovers are even better than the day you made it!

What you need to make this recipe:

• I like to use "No Salt Added" beans, tomatoes and broth if possible. I like to salt my soup to my liking versus starting off with lots of salt already. It is totally not necessary, but if you like to have the control, I suggest it!
• The recipe calls for 4 large carrots. I have been known to add several more even because they are my favorite part!

How to make this recipe:

Start out by chopping all of your veggies up. That honestly takes the longest. I am a huge proponent of frozen veggie soup starters for days I just don't have it in me.

Sauté the veggies in olive oil until the onions become translucent. (step 1) The carrots will still be pretty firm at this point.

Turn the heat down to medium and add the tomatoes, tomato paste, beans, bay leaf, garlic, spices, salt, pepper and broth. Stir to combine and then heat for about 25-30 minutes, or until the carrots have softened. (steps 2-3)

The soup will be at a low boil at this point. If for any reason, the boiling becomes a rapid boil, lower the heat a bit.

Once the carrots are soft, you are set to add the pasta. You want to make sure you are adding the pasta about 15 minutes before serving this chunky vegetable soup for best results. You can simmer the soup on low if you are not quite ready to serve.

Add in the pasta and spinach and stir to combine. Allow the soup to stay at a low boil and stir occasionally. Test the noodles after about 10-12 minutes, and allow to cook another several minutes, until al dente. (step 4)

Serve with your favorite soup toppings or a big grilled cheese sandwich!

Notes and Pro-Tips:

• One thing you DO NOT want to do is add the uncooked pasta and then walk away for a solid 30 minutes or so. The pasta will essentially break down and you will end up with starchy broth mush instead of soup with pasta. If you are worried about this, you can certainly add already cooked pasta just before serving.
• This chunky vegetable soup freezes well. Freeze in a freezer safe container for up to one month. I like to freeze individual servings and then I can pull them out for a simple lunch or dinner for one!
• I have made this soup with gluten free pasta as well. Rice pasta is the one I have found to be the most successful. Do not overcook the pasta for best results. You can also cook the pasta prior to making the soup and toss it in just before serving.
• I enjoy adding zucchini as well as chopped cabbage sometimes into this soup to change things up.

What to serve with this recipe:

• Big pieces of crusty bread--you know soup and bread are a perfect match!
• Grilled Cheese is ALWAYS a good idea with soup, right? This Havarti Avocado Grilled Cheese is always a fan favorite!
• A good soup and salad night is always a great option. And this Spring Green Salad with Sourdough Croutons is a great option. This Caprese Farro Salad would go right along with the flavors of the soup for sure!

Check out these other cozy soups:

• WHITE BEAN, KALE AND BUTTERNUT SQUASH SOUP
• SLOW COOKER CREAMY CHICKEN AND WILD RICE SOUP
• BLACK BEAN AND RICE SOUP
• MAPLE ROASTED SWEET POTATO CARROT SOUP
• SLOW COOKER SWEET POTATO CHILI
• PUMPKIN QUINOA CHILI
• TOMATO TORTELLINI SOUP

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Chunky Italian Vegetable Soup

Chunky Italian Vegetable Soup. Nothing warms you up like a thick, hearty soup on cold days. This soup packs in lots of vegetables, beans and whole grain pasta. Have it with a grilled cheese or as a meal by itself! 

5 from 5 votes

Print Pin Rate

Course: Main Course, Soup

Cuisine: Italian

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6

Calories: 266kcal

Author: Lorie Yarro

Ingredients

• ▢ 3-4 large carrots
• ▢ 3 celery stalks
• ▢ 1 onion
• ▢ 4 garlic cloves minced
• ▢ ½ T Italian seasoning
• ▢ 1 tsp parsley
• ▢ 8 cup vegetable broth or stock
• ▢ 2 cans kidney beans (approx. 15 oz.)
• ▢ 1 can diced tomatoes (approx. 14.5 oz.) I don't drain the juices
• ▢ 1 bay leaf
• ▢ ⅓ cup tomato paste
• ▢ 3 cups baby spinach
• ▢ 1 ⅓ cup rotini pasta uncooked

Instructions

• Chop carrots, celery and onion. Sauté the veggies in large soup pot until onions are translucent in olive oil
• Add in minced garlic, vegetable broth, beans, tomatoes, Italian seasoning, parsley, bay leaf, and tomato paste. If you like a thick broth, you can even add ½ cup tomato paste. For a thinner broth, add ⅓ cup or less. Cook on medium for about 30 minutes or until carrots and celery are tender. Stir occasionally. The soup should be at a very soft boil so make adjustments to your stove's needs.
• Add in spinach and uncooked pasta. Continue to heat at a soft boil for another 15 minutes or until pasta is completely cooked. Add more seasonings to taste and simmer until ready to serve.
• Chill leftovers in a sealed container for up to 5 days or freeze for up to about 6 weeks.

Notes

• One thing you DO NOT want to do is add the uncooked pasta and then walk away for a solid 30 minutes or so. The pasta will essentially break down and you will end up with starchy broth mush instead of soup with pasta. If you are worried about this, you can certainly add already cooked pasta just before serving.
• This chunky vegetable soup freezes well. Freeze in a freezer safe container for up to one month. I like to freeze individual servings and then I can pull them out for a simple lunch or dinner for one!
• I have made this soup with gluten free pasta as well. Rice pasta is the one I have found to be the most successful. Do not overcook the pasta for best results. You can also cook the pasta prior to making the soup and toss it in just before serving.
• I enjoy adding zucchini as well as chopped cabbage sometimes into this soup to change things up.

Nutrition

Calories: 266kcal | Carbohydrates: 53g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 302mg | Potassium: 998mg | Fiber: 12g | Sugar: 9g | Vitamin A: 7480IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 5mg

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