Go Back
+ servings
Pot of chunky Vegetable Soup.
Print Recipe
5 from 6 votes

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! 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course, Soup
Cuisine: Italian
Servings: 6
Calories: 266kcal
Author: Lorie Yarro


  • 3-4 large carrots
  • 3 celery stalks
  • 1 onion
  • 4 garlic cloves minced
  • ½ T Italian seasoning
  • 1 teaspoon 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
  • cup tomato paste
  • 3 cups baby spinach
  • 1 ⅓ cup rotini pasta uncooked


  • 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.


  • 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.


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