clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
hearty italian vegetable soup // cait's plate

hearty italian vegetable soup

  • Author: Cait
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45
  • Yield: 4-6 servings 1x
  • Category: soup


this budget-friendly hearty italian vegetable soup is so satisfying and delicious, it’ll quickly become a staple in your house. perfect for a grab and go lunch or an easy dinner, it’s a go-to meal for me when the weather cools down.


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, peeled & diced small
  • 2 teaspoons Italian seasoning
  • 3 cups vegetable stock (more as desired depending on how brothy you like your soups!)
  • 1 15. oz can diced tomatoes
  • 2 bell peppers, diced
  • 1 medium zucchini, diced 
  • 1/2 cup mushrooms, roughly chopped
  • 2 handfuls kale or spinach, stems removed, roughly chopped or torn
  • 1 15-oz. can garbanzo beans, drained & rinsed
  • 1 cup whole wheat orzo or brown rice, cooked (~2.53 cups cooked)
  • Salt and pepper, to taste
  • Recommended for serving: basil pesto, freshly chopped basil & fresh shaved parmesan


  • Heat olive oil in a large pot or Dutch oven over medium heat. Add garlic and cook for 30 seconds – 1 minute (until just fragrant).
  • Add onion, bell peppers, zucchini and mushrooms  followed by Italian seasoning, salt & pepper. Cover, lower heat to medium-low and cook for ~5-7 minutes until veggies are fork tender.
  • Add vegetable stock and diced tomatoes then bring to a boil.  Once boiling, lower heat and simmer for ~10 minutes, stirring occasionally.
  • Add in orzo or rice and garbanzo beans, stirring to combine.  Allow to simmer for another 2-3 minutes.
  • Add in kale or baby spinach, stirring gently until it begins to wilt (~1-2 minutes).
  • Season once more with salt and pepper, as needed.
  • Ladle into bowls, then top with basil pesto, freshly shredded parmesan and chopped basil.  Serve with a slice of crusty bread.


Soup will keep for up to 5 days in an airtight container in the fridge.

Keywords: soup, vegetarian, chickpeas, lunch, dinner

Recipe Card powered byTasty Recipes