Italian Vegetable Soup


UPDATED: 11/4/2021

This soup has always been a favorite of mine. My mom started fixing (yes, a Southern word) this Italian Vegetable Soup 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

Italian Vegetable Soup

  • 2 lb. bulk ground Italian sausage
  • 1 medium onion, chopped
  • 1 t. minced garlic
  • 2 (28 oz) cans diced tomatoes
  • 1 can (15 oz) garbanzo beans, drained
  • 1 can (15 oz) cannelini beans, drained
  • 4 cups beef broth
  • 2 medium zucchini, chopped
  • 1-2 tablespoons Italian seasoning
  • Salt and pepper to taste
  • Parmesan cheese, grated

Saute’ onion and garlic in avocado oil. Add sausage and brown. Drain.  In a large saucepan, combine meat mixture, diced tomatoes (un-drained), beans, broth, zucchini and salt and pepper and Italian seasoning.  Heat to boiling, reduce heat.  Cover and simmer until zucchini is tender – 5-10 minutes. Sprinkle with fresh grated parmesan 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.

Linked to:


  1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

I accept the Privacy Policy

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.