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Chunky Italian vegetable soup in small white bowl.
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Italian Chunky Vegetable Soup

This cozy vegetarian homemade Italian Chunky Vegetable Soup recipe is made with vegetables like potato, carrots, and topped with basil pesto.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: vegetable soup, italian vegetable soup, potato vegetable soup, gluten free vegetable soup
Servings: 8
Calories: 213kcal
Author: Christine Rooney



  • 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.
  • 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).
  • 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.


If you don't have a Parmesan cheese rind you can substitute any edible cheese rind or use ½ cup shredded Parmesan cheese in place of the rind.
Feel free to sub any variety of potato you like and swap the cannellini beans for canned bean of choice.
Frozen corn or any frozen veggies may be used in place of frozen peas.
If you'd like to thicken the soup add a spoonful of tomato paste. If you'd like to thin it out add another cup of vegetable broth.


Serving: 2cups | Calories: 213kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 349mg | Potassium: 587mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5818IU | Vitamin C: 35mg | Calcium: 84mg | Iron: 2mg