Quick & Easy Italian Vegetable Soup: Ready in Under 30 Minutes!
Craving a comforting and flavorful soup, but short on time? Look no further! This Quick Italian Vegetable Soup is packed with fresh vegetables, aromatic herbs, and a touch of pasta for a satisfying and healthy meal that comes together in under 30 minutes. It’s perfect for busy weeknights, a light lunch, or a cozy weekend dinner. This recipe is incredibly versatile – feel free to swap out vegetables based on what you have on hand or what’s in season. So, grab your favorite veggies and let’s get cooking!
## Why You’ll Love This Quick Italian Vegetable Soup
* **Speedy:** Ready in under 30 minutes, making it perfect for busy weeknights.
* **Healthy:** Loaded with fresh vegetables and nutrients.
* **Versatile:** Easily customizable with your favorite vegetables.
* **Flavorful:** Aromatic herbs and a simple broth create a delicious and comforting soup.
* **Budget-Friendly:** Uses inexpensive and readily available ingredients.
* **Vegetarian/Vegan adaptable:** Easily made vegan by omitting the parmesan cheese rind (or using a vegan parmesan).
* **Great for Meal Prep:** Keeps well in the refrigerator for several days and reheats beautifully.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. This recipe is flexible, so feel free to adapt it to your liking. Here’s what I typically use:
* **Olive Oil:** Extra virgin olive oil is preferred for its flavor, but any cooking oil will work.
* **Aromatics:** Onion, garlic, and carrots form the base of the flavor.
* **Vegetables:** Celery, zucchini, bell pepper (any color), diced tomatoes (canned or fresh), and spinach (fresh or frozen). You can also add other vegetables like green beans, peas, kale, or potatoes.
* **Broth:** Vegetable broth or chicken broth work well. Use low-sodium broth to control the salt content.
* **Pasta:** Small pasta shapes like ditalini, orzo, or small shells are ideal. You can also use gluten-free pasta.
* **Herbs & Seasoning:** Dried oregano, dried basil, salt, and pepper. Fresh parsley for garnish (optional).
* **Parmesan Cheese Rind (optional):** Adds a depth of flavor to the broth. Remove it before serving.
**Detailed Ingredient List:**
* 2 tablespoons olive oil
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 2 carrots, diced
* 2 celery stalks, diced
* 1 zucchini, diced
* 1 bell pepper (red, yellow, or orange), diced
* 1 (14.5 ounce) can diced tomatoes, undrained (or about 2 cups fresh diced tomatoes)
* 6 cups vegetable broth (or chicken broth)
* 1/2 cup small pasta (ditalini, orzo, or small shells)
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon black pepper (or to taste)
* 5 ounces baby spinach, fresh or frozen (if frozen, thaw and squeeze out excess water)
* 1 parmesan cheese rind (optional)
* Fresh parsley, chopped, for garnish (optional)
## Step-by-Step Instructions with Pictures
Here’s a detailed breakdown of how to make this delicious Quick Italian Vegetable Soup:
**Step 1: Sauté the Aromatics**
* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
**Step 2: Add the Carrots and Celery**
* Add the diced carrots and celery to the pot and cook for another 3-5 minutes, until slightly softened. This helps to release their flavors.
**Step 3: Add the Garlic and Bell Pepper**
* Add the minced garlic and diced bell pepper and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
**Step 4: Add the Remaining Vegetables and Tomatoes**
* Add the diced zucchini and canned (or fresh) diced tomatoes to the pot. Stir to combine.
**Step 5: Add the Broth, Pasta, Herbs, and Cheese Rind (if using)**
* Pour in the vegetable (or chicken) broth. Add the pasta, dried oregano, dried basil, salt, pepper, and parmesan cheese rind (if using).
* Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the pasta is cooked through and the vegetables are tender.
**Step 6: Add the Spinach**
* Stir in the spinach until it wilts. If using frozen spinach, make sure it’s thawed and squeezed dry before adding it to the soup.
**Step 7: Taste and Adjust Seasoning**
* Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs to your liking.
**Step 8: Remove the Parmesan Cheese Rind (if used)**
* Before serving, remove the parmesan cheese rind from the soup.
**Step 9: Serve and Garnish**
* Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. You can also add a sprinkle of grated parmesan cheese.
## Tips and Variations
* **Add Protein:** For a heartier soup, add cooked chicken, sausage, or chickpeas.
* **Spice it Up:** Add a pinch of red pepper flakes for a touch of heat.
* **Use Different Pasta:** Experiment with different types of small pasta, such as acini di pepe or stelline.
* **Add Beans:** Canned cannellini beans or kidney beans are a great addition.
* **Make it Creamy:** Stir in a dollop of pesto or a swirl of cream at the end.
* **Roast the Vegetables:** For a deeper, richer flavor, roast the vegetables before adding them to the soup.
* **Use Fresh Herbs:** Fresh herbs, like basil, oregano, and thyme, will add a vibrant flavor to the soup. Add them at the end of cooking.
* **Add a squeeze of lemon juice:** A little bit of acidity brightens up the flavors.
## Storing and Reheating
* **Storing:** Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the soup in a pot on the stovetop over medium heat, or in the microwave. Add a splash of broth or water if the soup is too thick.
## Serving Suggestions
This Quick Italian Vegetable Soup is delicious on its own, but it’s also great served with:
* Crusty bread for dipping.
* A side salad.
* Grilled cheese sandwich.
* A dollop of pesto.
## Frequently Asked Questions (FAQs)
**Q: Can I freeze this soup?**
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
**Q: Can I make this soup vegan?**
A: Yes, simply omit the parmesan cheese rind (or use a vegan parmesan) and use vegetable broth.
**Q: Can I use frozen vegetables?**
A: Yes, you can use frozen vegetables. Add them to the soup according to the recipe instructions, adjusting cooking times as needed.
**Q: Can I add potatoes to this soup?**
A: Yes, potatoes would be a great addition! Peel and dice them into small pieces, and add them along with the carrots and celery.
**Q: The soup is too thick. What should I do?**
A: Add more broth or water until you reach your desired consistency.
## Printable Recipe Card
[Here, include a visually appealing, well-formatted recipe card with clear instructions, ingredient list, and a photo of the finished soup. The recipe card should be easily printable for users to save and use.]## Conclusion
This Quick Italian Vegetable Soup is a delicious, healthy, and easy meal that’s perfect for any occasion. With its customizable ingredients and simple preparation, it’s sure to become a family favorite. So, get in the kitchen and whip up a batch today! You won’t be disappointed.