This cozy vegetarian homemade Italian Chunky Vegetable Soup recipe is made with vegetables like potato, carrots, and topped with basil pesto.
You can never have too many soup recipes on hand during the cold winter months. This Italian Chunky Vegetable Soup is easy to make and sure to warm you up.
It's full of hearty vegetables like carrots, potatoes, and peas that are simmered in a tomato-based broth infused with Italian flavors. This is definitely cold-weather comfort food.
I love being able to gather whatever vegetables I have on hand, throw them into a soup pot, and end up with a gluten free healthy and flavorful meal in less than an hour.
This recipe is great when you're looking to use up any veggies you've got laying around. To make it extra special I love to add a Parmesan cheese rind to the broth and top it off with a dollop of basil pesto.
For a humble soup it's bursting with flavor!
- Is Vegetable Soup Healthy?
- How To Make Chunky Vegetable Soup From Scratch
- Do I Need To Peel The Vegetables?
- How To Add Flavor To Vegetable Soup
- How To Thicken Vegetable Soup
- What To Serve With Italian Vegetable Soup
- How Long Will Veggie Soup Last In The Fridge?
- Can I Freeze This Soup?
- Italian Chunky Vegetable Soup
Is Vegetable Soup Healthy?
Making soup from scratch is one of the easiest ways to eat your vegetables. Soup is healthy, versatile, and you can take it in so many different directions.
On cold winter nights it's hard to beat a chunky vegetable soup like this one. It's made with ingredients you've likely got on hand.
Soup is the perfect way to eat healthy while getting that 'comfort food factor' that we all crave this time of year.
Ingredients For Chunky Vegetable Soup
Here's What You'll Need To Make It:
- 6 cloves Garlic
- 1 Onion (any color)
- 2 Tbsp. Olive Oil
- 4-5 Carrots
- 4-5 Yukon Gold Potatoes (or potato of choice)
- 5 cups Low-Sodium Vegetable Broth
- 1 15 oz. can Crushed Tomatoes (equals 2 cups)
- 2 15.5 oz. Cannellini Beans (or beans of choice)
- 2 cups Frozen Peas
- 2 Bay Leaves
- 1 tsp. Italian Seasoning
- ½ tsp. Kosher Salt and Pepper
- 1 tsp. Sugar
- 1 Parmesan Cheese Rind (or sub ½ cup shredded Parmesan cheese)
- 1 Jar Basil Pesto
How To Make Chunky Vegetable Soup From Scratch
The first step in making this soup is to wash and chop the vegetables. The vegetables are then sauteed in olive oil, topped with vegetable broth, and simmered in a soup pot until tender.
Do I Need To Peel The Vegetables?
This soup calls for carrots and potatoes. I personally do not like to peel carrots and potatoes but I DO recommend washing and scrubbing them to remove any dirt before slicing them and adding to this soup.
You can absolutely peel them if you prefer.
- Mince 6 cloves of garlic and 1 onion (any color).
- Wash and scrub (and peel if you prefer) 4-5 carrots and 4-5 Yukon Gold potatoes (or potato of choice). Slice the carrots and cube the potatoes.
- Heat a cast iron Dutch oven or large heavy-bottomed soup pot to medium on the stove top. Once heated, add 2 Tbsp. olive oil.
- Add the minced garlic and onions. Saute for 3-4 minutes, stirring often.
- Add the sliced carrots along with ¼ tsp. each of kosher salt and pepper. Saute for 4-5 minutes, stirring often.
- Add 5 cups vegetable broth, 1 15 oz. can (or 2 cups) crushed tomatoes, 1 tsp. Italian seasoning, 1 tsp. sugar, 2 Bay leaves, and another ¼ tsp. each of kosher salt and pepper. Stir until combined.
- Bring to a boil, reduce to a low boil, cover, and cook for 15 minutes.
- Drain and rinse 2 15 oz. cans of cannellini beans (or beans of choice).
How To Add Flavor To Vegetable Soup
The potatoes and carrots have different cooking times so one is added before the other. Carrots take longer to soften when making soup so they are added first.
- After the soup has cooked on a low boil for 15 minute or so it's time to add the potatoes and beans. Add the cubed potatoes and the rinsed cannellini beans to the soup and stir to combine. Bring to a boil once again and reduce to a low boil, cover, and cook for another 15 minutes.
- After 15 minutes add 2 cups of frozen peas to the soup along with a Parmesan cheese rind. Cover and cook for another 5-10 minutes.
- Remove the bay leaves from the soup and discard.
Can I Sub Any Of These Ingredients?
You can use any variety of potato you like in this chunky vegetable soup. I recommend red potatoes if you don't have Yukon Gold potatoes on hand. I use red potatoes all the time to make everything from Mashed Potatoes to Chicken Potato Soup to Turkey Stew.
If you love Yukon gold potatoes, be sure to check out these Cheesy Au Gratin Potatoes!
Feel free to swap out the cannellini beans for any variety of canned beans you like. Kidney beans or garbanzo beans are great choices.
You can use frozen corn or any frozen veggie you like instead of peas.
Feel free to add chopped kale, Swiss chard, spinach, or any green you like to this soup.
What Is A Parmesan Cheese Rind?
A rind is a protective layer that forms on the outside of cheese as it ages. You can find them on most varieties of Parmesan or Pecorino Romano cheeses.
It's found on the outside edge of a wedge of Parmesan cheese and is often tossed but it provides great flavor to things like soup or spaghetti sauce.
If you don't have a Parmesan rind laying around you can sub any variety of edible cheese rind OR add ½ cup of shredded Parmesan cheese to the soup near the end of the cooking time.
How To Thicken Vegetable Soup
This soup is fairly thick and hearty but if you'd like to thicken it even more you can add a spoonful or two of tomato paste when it's finished cooking.
The tomato paste will help to thicken the broth and add a deeper tomato flavor.
If you find that it's too thick and you'd like to thin it out feel free to add another cup of vegetable broth.
The potatoes and beans are naturally starchy and help to thicken the soup but you can make it more or less so according to your preference.
When the soup is finished the carrots and potatoes should be soft and easily pierced with a fork. The peas should be warmed through and the cheese rind melted.
What To Serve With Italian Vegetable Soup
Once the soup is done it's ready to serve.
The pesto adds a pop of flavor and brightness to the soup. It cuts through the tomato and makes the whole dish more vibrant.
You can also top it with more Parmesan cheese and fresh herbs of choice.
If you love Italian flavors be sure to check out these recipes!
- Skillet Chicken Parmesan
- Roasted Vegetable Pasta Bake
- Sheet Pan Italian Chicken
- Arugula Pesto, Prosciutto, and Tomato Pizza
- Homemade Mushroom and Arugula Pizza
- Lemon Pea Risotto
- Easy Baked Eggplant Parmesan
- Vegetarian Mediterranean Pasta
- Homemade Vegetarian Spaghetti Sauce
How Long Will Veggie Soup Last In The Fridge?
This vegetable soup will last 3-4 days stored in an airtight container in the fridge.
Allow the soup to cool completely before transferring to an airtight container for storage.
Can I Freeze This Soup?
Absolutely. Vegetable soup makes a great freezer meal!
How To Freeze:
Prepare the soup according to the instructions and allow to cool completely. Once cooled, place the soup in heavy-duty freezer bags or in airtight containers. Store up to 3 months in the freezer.
How To Thaw:
Place the containers of frozen soup in the fridge for 24 hours to thaw. Place the soup in a Dutch Oven or soup pan and heat thoroughly on the stove top.
Love healthy soups during the winter? Be sure to check out these recipes!
- Tuscan Vegetable Soup
- Winter Root Vegetable Soup
- Hearty Lentil Soup
- Healthy Harvest Vegetable Soup
- Curried Cauliflower Potato Soup
- Thai-Style Potato Corn Chowder
- Split Pea Ham Soup
- Dutch Oven Chicken Noodle Soup
- Turkey Wild Rice Soup
- Vegetable Dumpling Stew
Looking For More Vegetarian Soup Recipes? Don't Miss These!
Italian Chunky Vegetable Soup
- 6 cloves garlic
- 1 onion any color
- 4-5 carrots
- 4-5 Yukon Gold potatoes or potato of choice
- 5 cups low sodium vegetable broth
- 1 15 oz. can crushed tomatoes or 2 cups
- 2 15.5 oz. cans cannellini beans or canned beans of choice
- 2 cups frozen peas
- 2 bay leaves
- 1 tsp. Italian seasoning
- 1 tsp. sugar
- ½ tsp. kosher salt split
- ½ tsp. pepper split
- 1 Parmesan cheese rind or any edible cheese rind
- 1 jar basil pesto
- Wash and scrub 4-5 carrots and 4-5 Yukon Gold potatoes (or potatoes of choice). Optional: Peel the carrots and potatoes. Slice the carrots and cube the potatoes.
- Mince 6 cloves of garlic and 1 onion (any color).
- Heat a cast iron Dutch oven or large heavy-bottomed soup pot to medium on the stove top. Once heated, add 2 Tbsp. olive oil. Add the minced garlic and onions. Saute for 3-4 minutes, stirring often.
- Bring to a boil, reduce to a low boil, cover, and cook for 15 minutes. Drain and rinse 2 15 oz. cans of cannellini beans (or beans of choice).
- Add the cubed potatoes and the rinsed cannellini beans to the soup and stir to combine. Bring to a boil once again and reduce to a low boil, cover, and cook for another 15 minutes.
- After 15 minutes add 2 cups of frozen peas to the soup along with a Parmesan cheese rind. Cover and cook for another 5-10 minutes. Remove the bay leaves from the soup and discard.The soup is finished when the carrots and potatoes are easily pieced with a fork and the peas heated through.
- To Serve: Serve immediately and top with a spoonful of jarred basil pesto.