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5 from 1 vote

Chunky Italian Vegetable Soup

Prep Time15 mins
Cook Time1 hr
Course: Main Course, Soup
Cuisine: Italian
Servings: 6
Author: Lorie Yarro


  • 3 large carrots
  • 3 celery stalks
  • 1 onion
  • 4 garlic cloves minced
  • 1/2 T basil I sometimes sub Italian seasoning
  • 1 tsp parsley
  • 6 cup vegetable broth or stock
  • 2 cans/4 cups kidney beans
  • 1 can diced tomatoes BPA free
  • 1 bay leaf
  • 1/3 - 1/2 cup tomato paste
  • 3 cups baby spinach
  • 1 cup whole grain or gluten free pasta uncooked


  • 1 zucchini
  • 1 cup chopped cabbage


  • Chop carrots, celery and onion. Saute the veggies in large soup pot until onions are translucent in a tsp of olive oil or oil of choice.
  • Add in minced garlic, vegetable broth, beans, tomatoes, basil, parsley, bay leaf, and tomato paste. If you like a thick broth, add 1/2 cup tomato paste. For a thinner broth, add 1/3 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.
  • If you decide to add zucchini, chop and add in number 2. If adding cabbage, add with spinach and pasta in number 3.


This makes a LOT of soup. I have it for leftovers for about a week and freeze some as well to take for lunch at work. I always feel like soup is better the second day and this is true for this as well. It's still perfectly delicious on day one as well!