16 Make Ahead Italian Vegetable Soup Recipe Experience Flavor Like Never Before!

Published on: Mar 18, 2024

If you're tired of spending hours in the kitchen preparing dinner after a busy day, this make-ahead Italian vegetable soup recipe is the perfect solution for you. Not only is it delicious and packed with healthy vegetables, but it can also be prepared in advance, making dinner time stress-free. With the colder months approaching, there's nothing better than a warm and comforting bowl of soup, and this recipe has all the flavors of Italy in one hearty dish. So, let's dive in and learn how to make this mouth-watering Italian vegetable soup.

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Short on time? This quick and easy Italian vegetable soup is the perfect solution. With just a handful of ingredients, you can have a delicious and nutritious meal on the table in no time. Simply sauté your favorite vegetables in a pot, add in some chicken broth, and let it simmer until the flavors meld together. Serve with a crusty bread for a complete meal.
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With just a handful of ingredients and minimal prep time, this easy Italian vegetable soup is a great go-to recipe for busy weeknights. The combination of tomatoes, carrots, celery, and zucchini make this soup both colorful and flavorful. Serve with a side of crusty bread for a complete meal.
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This brothy tortellini soup is similar to the previous recipe, but with the addition of Italian sausage for some added flavor and protein. The spinach, white beans, and basil still create a flavorful and nutritious broth, while the tortellini adds a filling element to the dish.
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Hearty Vegetable Soup

Main Ingredients: Diced Tomatoes, Veggies, Vegetable Broth, Onion, Celery
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This hearty vegetable soup is chock full of vegetables and beans, making it a nutritious and satisfying meal. The addition of Italian herbs and tomato paste add a nice depth of flavor to the dish. Serve with a side of crusty bread for a complete and delicious meal.

Ingredients

To make this make-ahead Italian vegetable soup, you will need the following ingredients:

  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 can of diced tomatoes
  • 4 cups of vegetable broth
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • ½ teaspoon of red pepper flakes
  • Salt and pepper to taste
  • 1 cup of small pasta, such as ditalini or elbow macaroni
  • Freshly grated parmesan cheese for serving

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened.
  2. Add the diced carrots, celery, zucchini, and yellow squash to the pot and cook for 5 minutes.
  3. Next, add the can of diced tomatoes, vegetable broth, dried oregano, dried basil, red pepper flakes, and salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
  4. Meanwhile, cook the pasta according to the package instructions. Once done, drain and set aside.
  5. Once the soup has simmered for 15 minutes, add the cooked pasta and let it cook for an additional 5-10 minutes.
  6. Let the soup cool before transferring it to an airtight container and storing it in the fridge for up to 3 days.
  7. When ready to serve, reheat the soup on the stovetop or in the microwave. Top each bowl with freshly grated parmesan cheese for extra flavor.

This make-ahead Italian vegetable soup is perfect for busy weeknights when you don't have the time or energy to cook. Plus, it's a great way to sneak in extra vegetables into your family's diet. With its rich flavors and hearty ingredients, this soup is sure to become a family favorite. So, give this recipe a try and enjoy a delicious and stress-free dinner tonight!

16 make ahead italian vegetable soup recipe Experience flavor like never before!

Italian Vegetable Soup

yield: 8 total time: 70 minutes
4.3 Stars (27 reviews)
View Recipe

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup carrots chopped
  • 2 cloves garlic minced
  • 14 1/2 ounces diced tomatoes peeled and
  • 15 ounces tomato sauce
  • 38 ounces kidney beans drained and rinsed
  • 2 cups water
  • 5 teaspoons beef bouillon granules
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cups cabbage chopped
  • 15 1/4 ounces whole kernel corn
  • 15 ounces green beans
  • 1 cup macaroni

Nutrition

  • Calories : 340 calories
  • Carbohydrate : 43 grams
  • Cholesterol : 40 milligrams
  • Fat : 12 grams
  • Fiber : 7 grams
  • Protein : 24 grams
  • SaturatedFat : 4 grams
  • Sodium : 310 milligrams
  • Sugar : 12 grams
  • TransFat : 0.5 grams
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