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Quick Italian Vegetable Soup


"A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional."
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45 m servings 93 cals
Original recipe yields 6 servings


  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1210 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
  2. Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

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Read all reviews 101
  1. 129 Ratings

Most helpful positive review

This recipe was great! I made a few changes to suit my taste. Instead of beef bouillon, I used vegetable or chicken stock in the can/box. I also added a full Tablespoon of Italian seasoning, ...

Most helpful critical review

I had high hopes but the Italian Seasoning is too overwhelming. It's like oregano soup. Maybe I'll try again with half the spices.

Most helpful
Most positive
Least positive

This recipe was great! I made a few changes to suit my taste. Instead of beef bouillon, I used vegetable or chicken stock in the can/box. I also added a full Tablespoon of Italian seasoning, ...

This soup is great!!! It was the second time making it and I loved it even more. I do add a little extra boullion, vegetable juice, a bit more garlic salt, and chickpeas to make it more hearty...

Very quick and easy soup to throw together. I used 2 cans beef broth rather than the boullion. Also added a couple of cups of cooked shell macaroni and a can of kidney beans to make it a littl...

Very Good. I squeesed some lemon into each serving bowl and it added a wonderful zest. Will make again. My grandmother used to make this a similar way. Basically the same recipe, but she'd...

This soup went over well with my family, not big vegetable fans. The italian seasoning and sprinkle of parmesan make it italian restaurant quality! I'm making it again tonight!

I love veggie soup, and this recipe proved to be so easy, quick and delicious. My husband, a chef, loved this recipe too! The only changes I made were I used halved grape tomatoes, added a bit...

Great soup. I doubled up the yeild and added a diced red pepper and a bunch of spring onions. Personal taste. I also used vegetable stock cubes instead of the beef boullion as a few members of m...

This is really good. I omitted the cabbage & celery and just used what I had in the fridge (onions, green peppers cauliflower and a frozen mix of carrots, broccoli, etc). I 'sauteed' the veg in...

Not bad. I usually don't ccok with salt at home because of my BP but a nice dish on a cold day.