Nonna’s Classic Italian Vegetable Soup
Alright, let’s talk soup. Not just any soup, but *the* soup. The one that pretends to be all wholesome and Italian, yet secretly lets you avoid washing a gazillion dishes and still feel like a culinary genius. This is `Nonna’s Classic Italian Vegetable Soup`, and before you ask, no, I don’t actually have a Nonna. But if I did, she’d probably give this a nod of approval before telling me I should’ve added more garlic. It’s special because it’s simple, comforting, and basically a warm hug disguised as dinner. You should try it because sometimes, just sometimes, you need a meal that tastes like someone else made it, even if that someone is you, covered in flour and muttering about life choices.
The last time I made this, my husband decided to “help” by adding extra “flavor.” This translated to him dumping half a bottle of soy sauce into the pot, convinced it was just “more salt.” I caught him mid-pour, yelling “Honey, no! That’s for the stir-fry you’re never making!” The kids, of course, thought it was hilarious, then proceeded to declare the perfectly normal-colored soup “brown soup” and refused to eat it until I threatened to make them listen to classical music during dinner. Spoiler: they ate two bowls each. The soy sauce incident? It actually added a weird, slightly umami depth, so maybe he’s a secret genius. Or maybe I just salvaged it well. We’ll never know.
MORE OF OUR FAVORITE…
Why You’ll Love This Nonna’s Classic Italian Vegetable Soup
- It’s basically a hug in a bowl, but way less awkward than actually hugging someone when you’re covered in flour.
- It’s packed with veggies, so you can pretend you’re being incredibly healthy while secretly loading up on delicious carbs. Balance, people!
- This soup is practically impossible to mess up, which is great news for those of us who regularly set off the smoke alarm with toast.
- The leftovers are arguably better than the fresh stuff. So you get to look forward to dinner for days, which is a rare win in this crazy life.
- It smells amazing while it cooks, giving your neighbors false hope that they’re getting an invite. Just kidding. Mostly.
Time-Saving Hacks
- Bought pre-chopped onions, carrots, and celery? I won’t tell if you don’t. Your secret, my secret, the grocery store’s secret.
- Use canned diced tomatoes instead of wrestling with fresh ones. Life’s too short for tomato guts all over the counter.
- Don’t feel like sautéing? Just dump everything in the pot and simmer longer. It’s called “rustic” or “lazy genius,” depending on your mood.
- Eat straight from the pot if no one’s looking. It’s rustic, darling. And saves a bowl.
- Use store-bought broth and pretend you made it from scratch. Nobody has time for actual broth these days unless you’re a wizard.
Serving Ideas
- Serve with a giant hunk of crusty bread, because what’s soup without something to aggressively dunk? Just kidding, don’t be aggressive. Unless it’s a Tuesday.
- A nice glass of red wine, because adulting is hard and you deserve it. Or a juice box if the kids are still awake and judging.
- A sprinkle of fresh Parmesan, because everything is better with cheese. Fight me on this, I dare you.
- Honestly, sometimes just a spoon and a quiet corner is all you need. No judgment here.
What to Serve It With
Tips & Mistakes
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Nonna's Classic Italian Vegetable Soup
Ingredients
Main Ingredients
- 2 tablespoon olive oil Use extra virgin for best flavor.
- 1 large yellow onion
- 2 medium carrots Chopped into small pieces.
- 2 stalks celery Finely diced.
- 2 cloves garlic Minced.
- 4 cups vegetable broth Low sodium recommended.
- 1 can diced tomatoes 14.5 ounces.
- 1 cup zucchini Diced.
- 1 cup green beans Trimmed and cut into 1-inch pieces.
- 1 cup spinach Fresh, coarsely chopped.
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt Adjust to taste.
- 0.25 teaspoon black pepper Freshly ground.
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
- Pour in vegetable broth and add diced tomatoes, zucchini, and green beans.
- Season with Italian seasoning, salt, and pepper; bring to a boil.
- Reduce heat and simmer for 25 minutes, uncovered.
- In the last 5 minutes, add chopped spinach and stir well.
- Taste and adjust seasoning if necessary before serving.