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Hearty Vegetable Soup with Diced Tomatoes and Italian Seasoning Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 73 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Description

This hearty and wholesome Vegetable Soup is packed with fresh vegetables simmered in a flavorful broth seasoned with Italian herbs. It’s a perfect comforting meal that’s easy to prepare and ideal for a nutritious lunch or dinner for the whole family.


Ingredients

Scale

Vegetables

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes

Liquids & Seasoning

  • 1 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Garnish

  • Fresh parsley, for garnish


Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook for 3 to 4 minutes until the onions are softened and fragrant, stirring occasionally to prevent burning.
  2. Add Vegetables: Stir in the diced carrots, chopped celery, and diced zucchini. Cook the mixture for another 5 minutes, allowing the vegetables to start softening but still retain some texture.
  3. Add Broth and Seasoning: Pour in the canned diced tomatoes with their juices, vegetable broth, and sprinkle in the Italian seasoning. Stir thoroughly to combine all the ingredients evenly.
  4. Simmer: Increase the heat to bring the soup to a gentle boil. Then reduce the heat to low and let it simmer uncovered for 20 to 25 minutes, or until all the vegetables are tender and the flavors meld together.
  5. Finish and Serve: Taste the soup and season with salt and pepper as desired. Ladle the hot soup into bowls and garnish with fresh parsley before serving for a burst of color and fresh flavor.

Notes

  • For extra protein, consider adding cooked beans or lentils to the soup during simmering.
  • The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
  • Use low-sodium vegetable broth to control salt content if preferred.
  • Frozen vegetables can be substituted if fresh ones are unavailable, adjusting simmering time accordingly.
  • This soup pairs excellently with crusty bread or a light salad for a full meal.