Italian Vegetable Soup Recipe -
Italian Vegetable Soup Recipe
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Italian Vegetable Soup
See how to make Italian vegetable soup with ground beef and beans. See more

Italian Vegetable Soup

Recipe by  

"Makes a lot and is very, very good."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
  2. Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2004

Absolutely delicious and turns out great everytime! I made without the corn because I didn't have any, but don't make any substitutions or leave out anything else, the flavors just blend to make a wonderful soup/stew. I also simmer my soup longer than the recipe calls for. Since the macaroni tends to get too mushy if you have lots of leftovers,or have to keep it simmering for awhile. I cook and drain the pasta and just add a little to each bowl as I serve it. Then refrigerate the leftover pasta and soup in seperate containers. This is so great and different from stew or chili. I made it when I had out of town guests flying in and wasn't sure when they would arrive. They got to our home and were so happy to be met with the delightful smell and be served this satisfying and hearty soup with french bread and a fresh fruit salad after a long and hungry flight!

Most Helpful Critical Review
Apr 02, 2012

too bland

Mar 22, 2003

This soup is very good. If you want this soup to taste like the Italian soup served at the Olive Garden, try these changes - Supplement the water for two 12 oz. boxes of beef stock, and add three boullion cubes.

Jan 10, 2008

My dear grandma, a few years ago, made her way onto the internet for the first time looking for a new recipe to make our family a nice dinner. She found this recipe and it quickly became a family favorite. She made it quite a bit. My grandma passed away 2 years ago. This recipe is a fond reminder to me of being in the kitchen with my grandma. It will be in our family for many years not only as a wonderful soup recipe, but as a great reminder of our wonderful Coral.

Mar 08, 2006

Excellent flavor...I used fresh spinach instead of cabbage, ground turkey instead of beef. As suggested by another reviewer, I added some V-8 juice (two cans) and additional water. If you can make this ahead of time, it really improves its flavor after simmering for a few hours. Healthy!

Feb 19, 2006

Excellent!!!! After reading the reviews I added an additional 4 cups of water and a can of beef bouillon, instead of macaroni I cut up 2 red potatoes, and added a sweet sausage with the chop meat. Next time I will do a link of hot sausage for a little more zing. Made this last nite, since we have been in single digit temps, and it hit the spot with a loaf of warm baguette bread. Thanks Jackie for a great soup.

Feb 01, 2006

This was pretty good with some doctoring. I had to add about 4 cups of water and a can of beef broth to make it more like a soup. Then I added more of the listed seasonings and several tablespoons of garlic salt. Maybe it would have come together on its own without the garlic, but it just seemed verd bland initially.

Jul 23, 2003

I was never to fond of vegetable soups because they never seemed to have enough substance...just watery and veggies...UNTIL NOW!! This is the Best Vegetable Soup I have ever had!! I didn't use the kidney or green beans and I had to add a lot of water throughout the cooking process but the result was great!! Thank you Jackie, for providing me a recipe that changed my mind about vegetable soups!!


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  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 52.5 g
  • 17%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 13.3 g
  • 53%
  • Protein
  • 22.4 g
  • 45%
  • Sodium
  • 1295 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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