Chunky Italian Vegetable Soup is honestly my favorite way to warm up on a chilly night! This soup is robust, loaded with garden-fresh vegetables, and kissed with fragrant Italian herbs. Each spoonful packs big, bold flavors and heaps of nourishing, colorful veggies.

What truly sets this soup apart is its hearty, chunky texture and savory tomato broth that tastes like it's been simmering for hours-yet it comes together fast in just one pot! It's a weeknight lifesaver, perfect for cozy family dinners or meal prepping healthy lunches.

Inspired by classic minestrone but even easier and more customizable, this is a must-try recipe for anyone who craves comfort, vibrant flavor, and a satisfying, wholesome meal. Pair with crusty bread for dipping and you've got pure Italian comfort in a bowl!

A vibrant bowl of hot Chunky Italian Vegetable Soup brimming with diced tomatoes, carrots, zucchini, and leafy greens

Why You'll Love This Recipe

So easy and fuss-free-ready in just 45 minutes with minimal prep!
Incredibly satisfying thanks to its chunky texture and hearty vegetables
Customizable with whatever veggies you have on hand
Meal-prep friendly and tastes even better as leftovers

Key Ingredients for Chunky Italian Vegetable Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Canned Diced Tomatoes

These tomatoes form the flavorful base of the soup, giving the broth its signature tangy depth and vibrant color. You can use Italian-style diced tomatoes for even more herby aroma or go for fire-roasted if you prefer a hint of smokiness. Crushed tomatoes work as a substitute for a less chunky consistency.

Cannellini Beans

Creamy cannellini beans add richness, protein, and a velvety texture that makes the soup more filling. If unavailable, substitute great northern beans or chickpeas. Rinse and drain well to reduce extra sodium if using canned.

Zucchini

Fresh zucchini brings a mild, slightly sweet flavor and tender bite. Cut into thick half-moons so they hold their shape during simmering. Yellow squash is a great alternative and can be used interchangeably.

Carrots

Carrots contribute subtle sweetness and a lovely pop of color. Slice them a bit thicker for the perfect chunky texture. Feel free to substitute parsnips for a twist.

Italian Seasoning

This fragrant blend of dried herbs (typically oregano, basil, thyme, and rosemary) brings true Italian flair to the soup. Use a homemade mix or any dried Italian herb blend you love. If you prefer, add a sprig of fresh rosemary or thyme instead for an extra boost.

Chunky Italian Vegetable Soup cooking process

Instructions for Chunky Italian Vegetable Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Vegetables

Start by chopping all your fresh vegetables: dice the onion, slice the carrots and celery, chop the bell pepper and zucchini, and trim the green beans. This makes the cooking process quick and seamless.

Sauté Aromatics

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, celery, and bell pepper. Sauté for about 5 minutes until the vegetables are softened and fragrant. Stir in the minced garlic and cook for another minute, being careful not to let it burn.

Build the Soup Base

Pour in the diced tomatoes (with their juice) and vegetable broth. Stir well, scraping up any bits from the bottom. Add Italian seasoning, oregano, red pepper flakes (if using), salt, and black pepper. Increase the heat to bring to a gentle boil.

Add Chunky Veggies and Beans

Stir in the zucchini, green beans, and cannellini beans. Reduce heat to a simmer and let the soup cook uncovered for about 15-18 minutes, until the vegetables are tender but still hold their shape and the flavors have melded nicely.

Finish with Greens and Garnish

Stir in the chopped spinach (or kale) and let them wilt into the hot soup for 2-3 minutes. Taste and adjust seasoning if needed. Ladle the soup into bowls and top with plenty of chopped parsley and a sprinkle of Parmesan, if desired.

Recipe Variations

Make It Vegan

Just skip the Parmesan cheese, or use a dairy-free version! This soup is already naturally plant-based and still incredibly rich and satisfying without the cheese.

Add Pasta for a Heartier Dish

If you want a more filling soup reminiscent of minestrone, toss in a half-cup of small dried pasta like ditalini or elbow macaroni in the last 10 minutes of simmering. Add extra broth if needed!

Use Seasonal Veggies

Swap in whatever vegetables are in season-think butternut squash in the fall, or spring peas and asparagus in the warmer months. It's a great clean-out-the-fridge meal!

Give It a Spicy Twist

Crank up the red pepper flakes, or toss in a pinch of smoked paprika for a bold kick. You could also stir in a spoonful of basil pesto right before serving for extra herby punch.

Add Protein

Stir in cooked shredded chicken or Italian turkey sausage for a boost of protein if you're not strictly vegetarian. Simmer just long enough to heat through.

Serving Suggestions

Serve your Chunky Italian Vegetable Soup with a side of warm, crusty Italian bread or garlic bread for dipping. A simple green salad with balsamic vinaigrette pairs beautifully, and don't forget to top each bowl with a sprinkle of fresh parsley and a generous shower of grated Parmesan cheese for the ultimate finish!

Storage and Reheating

Let any leftovers cool to room temperature before transferring to an airtight container. The soup will keep in the fridge for up to 4 days. To reheat, warm gently on the stovetop over medium heat, stirring occasionally, or microwave individual portions until steaming hot. This soup freezes well-store cooled soup in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Add fresh greens or herbs after reheating for best flavor and color.

Frequently Asked Questions About Chunky Italian Vegetable Soup (FAQ)

Q: Can I make this soup gluten-free?

A: Absolutely! The recipe as written is naturally gluten-free. Just double-check your broth and Parmesan for any hidden gluten sources if needed.

Q: What other beans can I use instead of cannellini?

A: Great northern beans, navy beans, or chickpeas all work wonderfully. Stick with a mild-flavored bean to let the veggies shine.

Q: Can I use frozen vegetables?

A: Yes, frozen mixed vegetables or frozen green beans can be added right to the pot. Add them in place of, or along with, fresh vegetables for convenience.

There you have it-Chunky Italian Vegetable Soup is hearty, vibrant, and packed with flavor! I know your family will love slurping up these cozy bowls just as much as mine does. Be sure to try it for your next meal, and don't forget to leave a comment or rating below. Your feedback means the world!