Easy Tuscan Vegetable Soup: 7 Amazing Steps

I discovered the magic of adding a Parmesan rind to the broth while it simmers, infusing it with a salty, savory depth. The Parmesan rind releases its umami-rich flavors into the broth, adding a subtle but noticeable layer of complexity. This is a classic Italian technique that’s worth trying. I also realized that a good glug of olive oil at the end was the key to a truly authentic tuscan vegetable soup. It was one of those “aha!” moments that made all the kitchen fails worth it.

Now, this tuscan vegetable soup is a staple in our house, especially during the colder months. It’s perfect for a busy weeknight dinner because it’s packed with nutrients, super filling, and incredibly easy to make. Plus, it’s a great way to sneak in extra veggies for the kids (they don’t even realize it!). I often make a big batch on Sunday and then we enjoy it for lunches throughout the week.

The soup’s flavors deepen and meld together, creating an even more delicious meal as the week progresses. It gets even better as it sits, as the flavors meld together beautifully. There’s something so comforting about a warm bowl of this soup on a chilly evening. Trust me, once you try this tuscan vegetable soup, it will become a regular on your meal rotation too!

Ingredients

Here’s what you’ll need to whip up a batch of this amazing soup:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 6 cups vegetable broth (I always use low-sodium!)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 cup chopped kale or spinach
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1/2 cup ditalini pasta (or any small pasta shape)
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese, for serving
• Crusty bread, for serving
• A Parmesan rind (optional but adds so much flavor!)

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Okay, let’s talk ingredients. For my tuscan vegetable soup, I always use good quality olive oil. It makes a difference in the flavor. When making tuscan vegetable soup, you can find the cannellini beans in the canned goods aisle of pretty much any grocery store. I always keep a few cans on hand. Here’s a tuscan vegetable soup trick I learned from my mom: she always adds a pinch of sugar to her tomato-based soups to cut the acidity. I do the same!

For the kale or spinach, I usually just grab a bag of pre-washed greens to save time. And for the pasta, ditalini is my favorite because it’s small and cooks quickly. But any small pasta shape will work. I also try to use fresh herbs whenever possible, but dried herbs work just fine in this recipe. Dried herbs offer a concentrated flavor, making them a convenient and cost-effective option for soups and stews. I often buy the big bags of dried oregano and basil at Costco to save money.

If you have leftover veggies in the fridge, feel free to toss them in too! This tuscan vegetable soup is a great way to use up odds and ends. If you are making the soup ahead of time, you can add the pasta when you reheat it so it doesn’t get too soggy. This prevents the pasta from absorbing too much liquid and becoming mushy. Store leftover tuscan vegetable soup in an airtight container in the refrigerator for up to 3 days.

How to Make – Step-by-Step

Follow these simple steps to create a delicious and comforting soup:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Don’t worry if your tuscan vegetable soup mirepoix isn’t perfectly diced, rustic is part of the charm!
2. Add the garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant. I learned the hard way with tuscan vegetable soup that burning the garlic ruins the whole pot, so keep an eye on it!
3. Pour in the vegetable broth and crushed tomatoes. Bring to a simmer. I usually give everything a good stir at this point, just to make sure nothing is sticking to the bottom.
4. Add the cannellini beans, kale (or spinach), zucchini, yellow squash, and Parmesan rind (if using). Simmer for 15-20 minutes, or until the vegetables are tender. In my kitchen, tuscan vegetable soup usually takes about 30 minutes from start to finish, but it depends on how small you chop your veggies. While the tuscan vegetable soup is cooking, I usually tidy up the kitchen or read a book.
5. Stir in the ditalini pasta and cook according to package directions, usually about 8-10 minutes. Your tuscan vegetable soup should smell like a warm, herby hug at this point.
6. Remove the Parmesan rind (if using) and discard. Season with salt and pepper to taste. I always start with a little salt and pepper and then add more as needed. It’s easier to add than to take away!
7. Serve hot, garnished with grated Parmesan cheese and a drizzle of olive oil. And don’t forget the crusty bread for dipping! I find that grating a lot of parmesan on top gives it a saltiness that goes well with the tuscan vegetable soup.

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This tuscan vegetable soup is super adaptable. If you don’t have cannellini beans, you can use great northern beans or kidney beans instead. And if you’re not a fan of kale, you can use spinach, Swiss chard, or even collard greens. I’ve even seen people use escarole. Just adjust the cooking time accordingly. If you want to add a little protein, you can toss in some cooked sausage or shredded chicken. My friend makes it with italian sausage and calls it italian vegetable soup.

Serving Suggestions

Here are some ideas for serving your delicious soup:

• The kids love our tuscan vegetable soup when I serve it with grilled cheese sandwiches. They love dipping the sandwiches in the soup!
• I also like to serve it with a simple green salad with a lemon vinaigrette. The acidity of the vinaigrette cuts through the richness of the soup perfectly. A lemon vinaigrette provides a refreshing counterpoint to the hearty soup, balancing the flavors beautifully.
• This tuscan vegetable soup is perfect for a cozy night in, a potluck with friends, or even a light lunch. It’s also a great option for meal prepping because it keeps well in the fridge for several days. I often make a big batch on Sunday and then portion it out into containers for lunches throughout the week.

For presentation, I like to serve the tuscan vegetable soup in rustic bowls and garnish it with a generous sprinkle of Parmesan cheese and a drizzle of good quality olive oil. A sprig of fresh parsley or basil also adds a nice touch. If you have extra tuscan vegetable soup, you can freeze it in freezer-safe containers for up to 3 months. Just make sure to let it cool completely before freezing.

One year, I even made a big batch of this tuscan vegetable soup for a Christmas Eve dinner (we do Italian-American style with some fish, some pasta, and some veggies!). My friends always ask for this tuscan vegetable soup recipe whenever I make it for them. One time I had a vegan friend over, so I omitted the parmesan rind and cheese on top, and she loved it!

FAQs

Here are some frequently asked questions to help you perfect your soup-making skills:

Q: Can I make this tuscan vegetable soup in a slow cooker?

A: Absolutely! Just add all the ingredients (except the pasta) to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, stir in the pasta and cook for another 30 minutes, or until the pasta is tender. You know what I do when my tuscan vegetable soup has been in the slow cooker? I blend a cup or two of it at the end to make it creamy.

Q: Can I freeze this tuscan vegetable soup?

A: Yes, you can! But I recommend freezing it *before* you add the pasta, as the pasta can get mushy when thawed. Just let the soup cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge, then bring it to a simmer on the stovetop and add the pasta.

Q: What if I don’t have all the vegetables listed in the recipe?

A: No problem! This tuscan vegetable soup is very forgiving. Just use whatever vegetables you have on hand. Some other good options include carrots, potatoes, green beans, and peas. My family isn’t a big fan of peas, so I usually leave those out.

Q: Can I make this tuscan vegetable soup vegetarian?

A: This recipe is already vegetarian! But you can easily make it vegan by omitting the Parmesan rind and using a vegan Parmesan cheese alternative.

Q: What can I use instead of ditalini pasta?

A: Any small pasta shape will work! I’ve used elbow macaroni, small shells, and orzo in this tuscan vegetable soup before. You could even use rice or quinoa if you prefer.

Q: My tuscan vegetable soup is too thick. How can I thin it out?

A: Just add a little more vegetable broth until it reaches your desired consistency. You know what I do when my tuscan vegetable soup is too thick? I add a splash of white wine. It brightens up the flavor!

Q: My tuscan vegetable soup is bland. What can I do to add more flavor?

A: First, make sure you’ve seasoned it properly with salt and pepper. You can also add a little more dried oregano, basil, or red pepper flakes. A squeeze of lemon juice can also brighten up the flavor. I’ve also added a splash of balsamic vinegar to my tuscan vegetable soup for a little extra tang.

My Final Thoughts

This tuscan vegetable soup recipe holds a special place in my heart because it’s a reminder of the importance of perseverance and experimentation in the kitchen. It taught me that even the most disastrous cooking attempts can be turned into something delicious with a little bit of tweaking and a whole lot of love. I also love that it’s a dish that brings my family together. There’s nothing quite like sitting around the table with my loved ones, sharing a warm bowl of this hearty and comforting soup. It’s like a hug in a bowl.

Here are some My tuscan vegetable soup Pro Tips:

• Roast your vegetables: Roasting the vegetables before adding them to the soup gives them a deeper, richer flavor.
• Add a Parmesan rind: Simmering a Parmesan rind in the broth adds a salty, savory depth.
• Don’t be afraid to experiment: This recipe is very forgiving, so feel free to add or substitute vegetables based on your preferences and what you have on hand.

Some tuscan vegetable soup variations I’ve tried with my family include adding roasted butternut squash, sweet potatoes, or even a dollop of pesto. My son loves it when I add mini meatballs, while my daughter prefers it with a sprinkle of nutritional yeast for a cheesy flavor (since she is vegan).

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I hope you’ll make this tuscan vegetable soup your own. Add your favorite vegetables, experiment with different herbs and spices, and adjust the recipe to suit your family’s tastes. The most important thing is to have fun and enjoy the process. And don’t be afraid to make mistakes! We’ve all been there. Just remember, even the most experienced cooks have their kitchen mishaps. But with a little bit of patience and a lot of love, you can create a truly delicious and memorable meal. So go ahead, give it a try! I promise you won’t be disappointed.

This tuscan vegetable soup is a guaranteed crowd-pleaser. You can also look up recipes for ribollita, since it is closely related to tuscan vegetable soup, as well as vegetarian soup for additional side dish ideas. Don’t forget to visit All About Ribollita for more inspiration. Enjoy! This Tuscan White Bean Soup Recipe is very similar and a great source for white bean recipes if you are making tuscan vegetable soup.

Easy Tuscan Vegetable Soup: 7 Amazing Steps

Print Recipe

Pin Recipe

This hearty and flavorful Tuscan vegetable soup is packed with healthy vegetables and herbs. It’s easy to make and perfect for a comforting weeknight meal.

• Author: Zoubida
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Simmer
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup chopped kale
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Grated Parmesan cheese, for serving (optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for 1 minute more.
3. Pour in the vegetable broth, cannellini beans, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in the kale, oregano, salt, and pepper. Simmer for another 5 minutes, or until the kale is tender.
5. Taste and adjust seasonings as needed.
6. Serve hot, garnished with grated Parmesan cheese if desired.
7. Enjoy!

Notes

For a richer flavor, use chicken broth instead of vegetable broth. You can also add other vegetables, such as zucchini, spinach, or potatoes. If you don’t have cannellini beans, you can use another type of white bean.