Italian Vegetable Beef Soup: A Hearty, Comforting Classic

Italian Vegetable Beef Soup is the kind of recipe that feels like home the moment it starts simmering. Rich, hearty, and deeply comforting, this soup combines tender beef, vibrant vegetables, and a savory tomato-based broth infused with classic Italian herbs. It’s rustic food at its best — nourishing, flavorful, and made to be shared.

This soup isn’t flashy or complicated, and that’s exactly its charm. It’s the kind of meal that has been passed down through generations, evolving slightly in every kitchen but always keeping its soul intact. Whether you’re cooking for your family, meal-prepping for the week, or craving something warm on a chilly day, Italian Vegetable Beef Soup delivers every time.

What sets this soup apart from standard vegetable beef soup is its Italian influence. The use of olive oil, garlic, herbs like basil and oregano, and a tomato-forward broth creates a depth of flavor that feels both comforting and vibrant. It’s filling without being heavy and hearty without being overwhelming.

Why Italian Vegetable Beef Soup Is a Timeless Favorite

Italian cuisine is built on simple ingredients treated with respect, and this soup is a perfect example. Every component has a purpose. The beef provides richness and body. The vegetables add sweetness, texture, and nutrition. The tomatoes tie everything together with gentle acidity, while herbs bring warmth and aroma.

Another reason this soup is so beloved is its versatility. You can adjust the vegetables based on the season, stretch it with pasta or beans, or make it richer with Parmesan rind simmered in the broth. It’s forgiving, flexible, and incredibly satisfying.

Italian Vegetable Beef Soup is also ideal for batch cooking. Like many soups and stews, it tastes even better the next day as the flavors meld together. It freezes beautifully and reheats without losing its texture or depth, making it perfect for busy households.

Ingredients

• Olive oil
• Beef stew meat, cut into bite-size cubes
• Yellow onion, diced
• Carrots, sliced
• Celery, chopped
• Garlic, minced
• Zucchini, chopped
• Green beans, cut into pieces
• Diced tomatoes
• Tomato paste
• Beef broth
• Italian seasoning
• Bay leaf
• Salt
• Black pepper
• Fresh parsley or basil (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef cubes in a single layer and brown on all sides. Work in batches if necessary to avoid overcrowding. Remove beef and set aside.
3. In the same pot, add onion, carrots, and celery. Cook for 4–5 minutes until softened and fragrant.
4. Stir in the garlic and cook for 30 seconds until aromatic.
5. Add tomato paste and cook for 1–2 minutes, stirring constantly to deepen its flavor.
6. Return the browned beef to the pot. Add diced tomatoes, beef broth, Italian seasoning, bay leaf, salt, and pepper.
7. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 45–60 minutes, until beef is tender.
8. Add zucchini and green beans. Simmer uncovered for an additional 10–15 minutes until vegetables are tender but not mushy.
9. Taste and adjust seasoning as needed. Remove bay leaf before serving.
10. Serve hot, garnished with fresh herbs and grated Parmesan if desired.

Italian Vegetable Beef Soup

A hearty Italian-style soup made with tender beef, fresh vegetables, and a savory tomato-based broth.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1.5 lb beef stew meat cubed
• 1 yellow onion diced
• 3 carrots sliced
• 2 stalks celery chopped
• 3 cloves garlic minced
• 1 cup zucchini chopped
• 1 cup green beans cut
• 28 oz diced tomatoes
• 2 tbsp tomato paste
• 6 cups beef broth
• 1.5 tsp Italian seasoning
• 1 bay leaf
• 1 tsp salt or to taste
• 0.5 tsp black pepper or to taste

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Cutting board
• Chef’s knife

Method

 

1. Heat olive oil in a large pot over medium-high heat and brown the beef on all sides. Remove and set aside.
2. Add onion, carrots, and celery to the pot and cook until softened.
3. Stir in garlic and tomato paste, cooking until fragrant.
4. Return beef to the pot and add tomatoes, broth, seasoning, bay leaf, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer covered until beef is tender.
6. Add zucchini and green beans and simmer until vegetables are tender.
7. Remove bay leaf, adjust seasoning, and serve hot.

Notes

This soup tastes even better the next day and freezes well for future meals.

Tips for the Best Italian Vegetable Beef Soup

Brown the beef properly. This step builds flavor at the very beginning. Let the beef develop a deep brown crust before moving on.

Use good broth. A rich beef broth makes a noticeable difference. If your broth is low-sodium, you can adjust seasoning more precisely.

Cut vegetables evenly. Uniform pieces ensure everything cooks at the same pace and gives the soup a balanced texture.

Let it simmer. Don’t rush the process. Slow simmering allows the beef to become tender and the flavors to meld beautifully.

Variations to Make It Your Own

Add pasta: Small pasta shapes like ditalini or elbow macaroni turn this into an even heartier meal. Cook pasta separately and add before serving to prevent overcooking.

Make it spicier: Add red pepper flakes or a splash of chili oil for gentle heat.

Use different vegetables: Cabbage, potatoes, spinach, or kale all work well depending on the season.

Bean boost: Cannellini or kidney beans add protein and make the soup even more filling.

Serving Suggestions

Italian Vegetable Beef Soup pairs beautifully with crusty bread, garlic toast, or a simple green salad. A drizzle of olive oil and a generous sprinkle of Parmesan elevate the flavors even further. For a cozy dinner, serve it family-style with bread on the table and let everyone help themselves.

Storage and Reheating

This soup stores exceptionally well. Keep it refrigerated in an airtight container for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months.

Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed. Stir occasionally to maintain texture.

A Bit of Cultural Context

Italian vegetable soups vary by region, often influenced by local produce and traditions. While this version includes beef for heartiness, many Italian soups began as humble, economical meals designed to stretch ingredients and nourish families. This recipe honors that tradition while offering modern comfort and convenience.

Why You’ll Love This Recipe

• Deep, rich flavor without complicated steps
• Nutritious and filling
• Perfect for meal prep and freezing
• Customizable for any season
• Comfort food that never feels heavy

Italian Vegetable Beef Soup is more than just a meal — it’s a reminder that simple ingredients, cooked with care, can create something truly special.