Name: Italian Beef and Vegetable Soup Recipe
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb lean ground beef; 1/2 yellow onion, diced; 4 medium carrots, thinly sliced (2 cups); 3 stalks celery, thinly sliced (2 cups); 1 cup frozen corn, thawed (may substitute canned, drained); 1/4 head green cabbage, roughly chopped (2 cups); 5 cups water; 1 10.5 oz can low sodium beef broth; 1 14.5 oz can diced tomatoes with juices; 1 15 oz can tomato sauce; 1 15.5 oz can kidney beans, drained and rinsed; 1 1/2 tablespoons beef base or beef bouillon; 1 teaspoon salt; 1 teaspoon dried basil; 1 teaspoon dried parsley; 1/2 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; Shredded Parmesan cheese for serving; 1/4 cup chopped fresh Italian parsley for serving

There’s something incredibly cozy about this Italian Beef and Vegetable Soup Recipe—it’s loaded with fresh veggies, tender ground beef, and a savory tomato broth that wraps you in warmth. It’s a perfect meal when you want comfort that’s hearty and healthy all at once.

A large white pot filled with thick red soup that has visible pieces of ground meat, kidney beans, corn, sliced orange carrots, and celery. The soup is topped with green herbs and a sprig of fresh basil in the center. A silver ladle is inside the pot, scooping some soup with similar layers of ingredients. In the top right corner, a white plate holds two small pieces of cut bread with a light crust. The pot rests on a cloth with a checkered pattern on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Beef and Vegetable Soup Recipe
Top Tip
How to Serve Italian Beef and Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Beef and Vegetable Soup Recipe

Why You'll Love This Recipe

From the first time I made this Italian Beef and Vegetable Soup Recipe, it instantly became a go-to in my kitchen—because it’s quick, flavorful, and so satisfying no matter the season. Plus, it’s versatile enough to keep you coming back with little tweaks.

Rich, comforting flavor: The combination of ground beef and Italian spices makes the broth irresistibly savory without being heavy.
Loaded with veggies: Carrots, celery, cabbage, and corn bring color and nutrition to every spoonful.
Quick and easy: You can have this soup on the table in about 30 minutes, perfect for busy weeknights.
Make ahead friendly: Leftovers taste even better the next day and it freezes beautifully for meal prep.

Two white bowls filled with thick chili soup sit on a white marbled surface, each bowl showing a rich reddish-brown broth loaded with visible layers of orange carrot slices, yellow corn kernels, dark red kidney beans, green celery pieces, and bits of browned ground meat. The soup is garnished with finely chopped green herbs and a sprinkle of white cheese on top. Each bowl has a gold spoon resting inside it. Above the bowls, a white plate holds a soft, light brown bread roll with two pieces torn from it. Nearby is a small white dish with a blue cross pattern, filled with more chopped green herbs, scattered on the surface. To the lower right, several spoons with wooden and silver handles lay on a gray and white checkered cloth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Italian Beef and Vegetable Soup Recipe balances hearty textures and rich flavors by layering simple, wholesome ingredients. Each one plays a role, whether it’s building depth in the broth or adding refreshing crunch.

Flat lay of lean ground beef in a small mound, half a yellow onion diced, four medium fresh carrots thinly sliced, three stalks of celery thinly sliced, small white ceramic bowl filled with clear water, small white bowl holding rich low sodium beef broth, small white bowl with bright red diced tomatoes with juices, small white bowl containing smooth tomato sauce, small white bowl with shiny rinsed kidney beans, small white bowl with coarse beef bouillon powder, small white bowl with mixed dried herbs including basil, parsley, oregano, garlic powder, and black pepper, small white bowl filled with thawed yellow corn kernels, roughly chopped fresh green cabbage leaves, small heap of shredded pale Parmesan cheese, small pile of chopped fresh Italian parsley leaves, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: Adds protein and a meaty richness that’s key to the soup’s comforting base.
Yellow onion: Sweet and aromatic, it forms the flavor foundation when browned with the beef.
Carrots: Thinly sliced for quick cooking and natural sweetness to balance the tomatoes.
Celery: Adds a subtle freshness and crunch, classic in Italian vegetable soups.
Water and low sodium beef broth: The liquid base that keeps the soup light yet flavorful.
Diced tomatoes with juices: Provide acidity and body, essential for that tomato-rich broth.
Tomato sauce: Enhances thickness and deep tomato flavor without extra chunks.
Kidney beans: Adds creaminess, protein, and fiber for a filling meal.
Beef base or bouillon: Boosts the umami and depth, especially in combination with the broth.
Dried herbs and spices: Basil, parsley, oregano, garlic powder, salt, and pepper bring authentic Italian flavor.
Frozen corn: Sweet kernels pop with texture and lighten the soup.
Green cabbage: Adds bulk, subtle bitterness, and a hearty vegetable boost.
Parmesan cheese & fresh parsley (optional): For finishing with a touch of savory richness and freshness at the table.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how easy it is to tailor this Italian Beef and Vegetable Soup Recipe to whatever you have on hand—or your mood that day. Whether you want it spicier, heartier, or lighter, you can adjust with just a few swaps.

Variation: Once, I stirred in some crushed red pepper and swapped the kidney beans for cannellini beans for a creamier texture—delicious twist on the classic!
Vegetarian option: Skip the beef and use vegetable broth with extra beans or lentils—you won’t miss the meat at all.
Seasonal swaps: Try swapping cabbage with kale or spinach depending on what’s fresher.
Make it low carb: Skip the beans and corn, and add more fibrous veggies like zucchini or green beans.

Step-by-Step: How I Make Italian Beef and Vegetable Soup Recipe

Step 1: Brown the Beef and Soften the Onion

Start by crumbling your lean ground beef into a large pot set over medium-high heat. Add the diced yellow onion right off the bat to give it time to sweat and release sweetness. Cook and stir for about 5 to 7 minutes until the beef is nicely browned and the onions turn translucent. This step is crucial—it builds the flavor base!

Step 2: Add Veggies and Liquids to Simmer

While the beef cooks, prep your carrots and celery by thinly slicing them so they cook quickly and evenly. Add these to the pot along with 5 cups of water and the low sodium beef broth. Turn the heat up to high and bring it all to a boil.

Once boiling, stir in the diced tomatoes (with juices), tomato sauce, kidney beans, beef base, and all your seasonings like dried basil, oregano, parsley, garlic powder, salt, and pepper. Give it a good stir to combine all those beautiful flavors.

Step 3: Simmer Until Tender and Flavorful

Put the lid on and watch for a full boil. Then, reduce heat slightly to keep it gently bubbling but not splattering everywhere. Let it simmer uncovered for 15 to 20 minutes—or longer if you have time—to let those carrots get perfectly tender and the flavors deepen.

Step 4: Add Corn and Cabbage for Freshness

Last comes the corn and green cabbage. Toss them into the pot, cover again, and simmer just a few minutes more until the corn is warmed through and the cabbage softens and wilts. Then taste and adjust seasoning with salt, pepper, or a pinch of red pepper flakes if you like a little heat.

Step 5: Serve with a Sprinkle of Love

Ladle the soup into bowls and, if you want to get fancy, sprinkle freshly chopped Italian parsley and a little shredded Parmesan cheese right before serving. It really amps up the flavor and makes it feel like a special, cozy meal.

Top Tip

After making this Italian Beef and Vegetable Soup Recipe multiple times, I’ve learned a few tricks that really maximize flavor and texture without adding fuss.

Don’t skip browning the beef: That initial sear adds layers of flavor you won’t get by just boiling everything together.
Cut veggies evenly: Thin, similar-sized slices mean everything cooks uniformly and no biting into raw carrot surprises.
Add cabbage last: It wilts quickly and you want it tender but still with a little bite for texture contrast.
Simmer longer if possible: The soup tastes even better the next day or after a longer cook, so feel free to let it go low and slow.

How to Serve Italian Beef and Vegetable Soup Recipe

Garnishes

My favorite way to garnish this soup is with a generous sprinkle of freshly shredded Parmesan cheese and chopped Italian parsley—the cheese melts just enough to add a savory creaminess, and the parsley brightens every bite. Sometimes I sprinkle a little crushed red pepper for a subtle kick.

Side Dishes

A crusty Italian bread or garlic bread sticks are perfect for dunking and soaking up every last drop. A simple green salad with a light vinaigrette also pairs beautifully, balancing the soup’s richness.

Creative Ways to Present

For a fun dinner party touch, serve the soup in individual mini bread bowls or hollowed-out rustic rolls. It’s a delightful presentation that feels cozy and impressive without any extra work!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavors deepen beautifully overnight, so I usually find it tastes even better the next day.

Freezing

This soup freezes really well! Simply cool it completely, transfer to freezer-safe containers or bags, and freeze for up to 3 months. Just leave out the Parmesan cheese topping before freezing—you can add it fresh when reheating.

Reheating

I reheat gently on the stove over medium-low heat, stirring occasionally so it heats evenly and the veggies don’t get mushy. You can add a splash of water or broth if it thickened too much in the fridge.

Frequently Asked Questions:

Can I make this Italian Beef and Vegetable Soup Recipe in a slow cooker?

Absolutely! Brown the beef and onions first, then add all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cabbage and corn in the last 30 minutes to avoid overcooking.

What can I use instead of kidney beans in this soup?

You can substitute kidney beans with cannellini beans, navy beans, or chickpeas depending on your preference. These alternatives hold up well in the soup and add similar texture and protein.

Is this soup freezer friendly?

Yes! This Italian Beef and Vegetable Soup Recipe freezes beautifully. Make sure to cool it completely before freezing and store in airtight containers or freezer bags for up to 3 months. Add fresh toppings after reheating.

Can I use fresh tomatoes instead of canned?

You can, but canned diced tomatoes and tomato sauce provide consistent flavor and texture. If using fresh, peel and dice ripe tomatoes, and consider cooking them down first to concentrate their flavor before adding to the soup.

Final Thoughts

This Italian Beef and Vegetable Soup Recipe isn’t just a meal for me—it’s a cozy hug in a bowl, a way to gather around the table without fuss. I hope you’ll enjoy making it (and eating it!) as much as I do. It’s simple, adaptable, and always hits the spot after busy days or chilly evenings. Give it a go—you’ll be glad you did.