Winter Vegetable Italian Soup (Printable)
A comforting blend of winter veggies, beans, and pasta in a savory tomato broth, perfect for chilly days.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 parsnips, peeled and diced
06 - 1 small turnip, peeled and diced
07 - 2 cups chopped savoy cabbage
08 - 2 garlic cloves, minced
09 - 1 medium potato, peeled and diced
10 - 1 zucchini, diced
→ Liquids & Tomatoes
11 - 1 (14 oz) can diced tomatoes
12 - 6 cups vegetable broth
→ Beans & Pasta
13 - 1 (14 oz) can cannellini beans, drained and rinsed
14 - 3.5 oz small pasta (e.g., ditalini or elbow macaroni)
→ Herbs & Seasonings
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried thyme
17 - 1 bay leaf
18 - Salt and freshly ground black pepper, to taste
19 - 2 tablespoons chopped fresh parsley
→ Optional Garnishes
20 - Grated Parmesan cheese (omit for vegan option)
21 - Extra virgin olive oil, for drizzling
# How-to Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables soften.
02 - Stir in parsnips, turnip, and savoy cabbage. Cook for another 5 minutes, stirring occasionally.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Add diced potatoes, zucchini, canned tomatoes with juices, vegetable broth, dried oregano, dried thyme, and bay leaf. Bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender.
06 - Stir in cannellini beans and pasta. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture.
07 - Remove bay leaf. Taste and adjust salt and freshly ground black pepper as needed.
08 - Stir in chopped fresh parsley.
09 - Ladle soup into bowls. Garnish with grated Parmesan and a drizzle of extra virgin olive oil if desired.
# Expert Pointers:
01 -
- A bowl of pure warmth that fills you completely without feeling heavy
- Uses whatever winter vegetables are in season, making it endlessly adaptable to what you find at the market
- Comes together faster than you'd expect for something this satisfying
02 -
- Don't skip draining and rinsing the canned beans—this prevents the soup from becoming starchy and cloudy
- The soup tastes even better the next day after the flavors have had time to settle and deepen together
- This soup freezes beautifully for up to three months, though you might add the pasta fresh when reheating to prevent it from becoming mushy
03 -
- For a vegan version, simply omit the Parmesan or use a plant-based alternative—the soup is already naturally satisfying without it
- If you want it thicker, mash some of the beans against the side of the pot as it simmers to release their starch
- Make a big batch and freeze individual portions without the pasta, then add fresh pasta when you reheat—this keeps everything from getting mushy over time