Italian Vegetable Soup

This soup has always been a favorite of mine. My mom started fixing (yes, a Southern word) it when I was a teenager – many moons ago. Whenever the men-folk hear Italian Vegetable Soup, their noses and tummies immediately perk up in anticipation!

I’ve made this recipe several different ways – and it’s always yumm-o!


Italian Vegetable Soup

  • 1 lb. bulk Italian sausage
  • 1 medium onion, chopped
  • 1 t. minced garlic
  • 1 can (16 oz) whole tomatoes
  • 1 can (15 oz) garbanzo beans, drained
  • 1 can (10.5 oz) beef broth
  • 1 1/2 cups water
  • 2 medium zucchini, chopped
  • 1 t dried basil – I use an Italian herb mix
  • Salt and pepper to taste
  • Parmesan cheese, grated

Brown sausage, onion and garlic, drain.  In a large saucepan, combine meat mixture, tomatoes (un-drained), beans, broth, water, zucchini and basil.  Heat to boiling, reduce heat.  Cover and simmer until zucchini is tender – about 5 minutes. Sprinkle with cheese when serving.

Notes: You can substitute plain sausage and add extra Italian spices, or substitute sliced “link-style” sausages.  If you don’t have beef broth on hand, you can just use water and maybe add some beef bullion if you have that.  This recipe is easy to double and season to your taste.

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  1. says

    I made this last night–I used fired roasted tomatoes instead of whole tomatoes, no beans, added green pepper. Really yummy! Esp with the cheese on top. Great with toast. Thanks for the recipe! I think I may add mushrooms next time too.



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