Name: Italian Vegetable Soup with Ground Beef 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 size 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 tsp salt; 1 tsp dried basil; 1 tsp dried parsley; 1/2 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp ground black pepper; Shredded Parmesan cheese; 1/4 cup chopped fresh Italian parsley

There’s nothing quite like a warm bowl of homemade soup that feels both comforting and nourishing. This Italian Vegetable Soup with Ground Beef Recipe hits the spot every time with its rich tomato base, hearty beef, and fresh veggies — it’s like a hug in a bowl that’s easy to make any night of the week.

A large white pot filled with thick tomato-based soup, showing visible layers of chopped carrots, corn, kidney beans, and celery suspended in a rich red broth with ground meat pieces. A silver ladle rests inside the pot, scooping a mix of the chunky ingredients, while bright green herb leaves garnish the top center of the soup. To the side, part of a white plate holding torn pieces of bread sits on a white marbled surface, with some sprinkled herbs visible in the background. The colors stand out with deep reds, oranges, yellows, and greens creating a hearty look. 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 Vegetable Soup with Ground Beef Recipe
Top Tip
How to Serve Italian Vegetable Soup with Ground Beef Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Vegetable Soup with Ground Beef Recipe

Why You'll Love This Recipe

From the first time I made this Italian Vegetable Soup with Ground Beef Recipe, it became a go-to in our home. It’s such a wonderful blend of flavors and textures, and I love that it’s as healthy as it is hearty. Plus, it’s quick enough for weeknights but special enough for guests.

Hearty and Healthy: Packed with ground beef and fresh veggies, it’s satisfying without being heavy.
Simple and Quick: Ready in about 30 minutes, making it perfect for busy days or last-minute meals.
Flavorful and Comforting: The Italian herbs and tomato base bring all those cozy, familiar flavors to your bowl.
Flexible and Make-Ahead Friendly: Keeps great for leftovers and freezes beautifully for easy future meals.

Two white bowls are filled with thick chili that has visible layers of red kidney beans, bright yellow corn, orange carrot slices, light green celery, brown minced meat, and a rich red tomato sauce. The chili is topped with finely chopped green herbs and a sprinkling of grated cheese, adding a touch of white on top. Each bowl has a long gold spoon placed inside, and they sit on a white marbled surface with a black and white checkered cloth partly under them. Nearby are a small white plate with chopped green herbs and another white plate holding two pieces of bread, one partly torn. A cluster of different metal spoons lies on the cloth near the bottom right corner. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This soup brings together simple, wholesome ingredients that complement each other perfectly. The ground beef adds protein and richness, while the medley of vegetables gives it texture and freshness. I like to use low-sodium broth to keep control of the salt, and canned tomatoes for a tangy, robust tomato flavor.

Flat lay of a small mound of fresh lean ground beef, half a yellow onion diced, four medium whole carrots with a few thin slices beside them, three celery stalks with several thin slices arranged neatly, a few large diced fresh tomatoes with juices, a small white bowl of rich tomato sauce, a small white bowl of drained kidney beans, a small white bowl of thawed yellow corn kernels, roughly chopped green cabbage leaves, a small white bowl with a dark brown beef broth, a small white bowl with a reddish-brown beef base paste, small piles of dried salt, basil, parsley, oregano, garlic powder, and pepper, and a small pile of fresh Italian parsley leaves, all placed 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 juicy, meaty flavor without too much fat—helps keep the soup hearty and healthy.
Yellow Onion: Provides a sweet, aromatic base when sautéed with the beef.
Carrots: Thinly sliced for even cooking and a little natural sweetness.
Celery: Adds crunchy texture and that classic “soup” flavor note.
Water and Low Sodium Beef Broth: Creates a light but flavorful liquid foundation.
Diced Tomatoes with Juices & Tomato Sauce: Offers a rich and tangy tomato base that defines the soup’s character.
Kidney Beans: Give extra protein, fiber, and a creamy bite after cooking.
Beef Base or Bouillon: Boosts the savory depth to round out the broth.
Italian Seasonings (Basil, Parsley, Oregano, Garlic Powder): Bring authentic Italian flavor without fuss.
Frozen Corn: Adds a pop of sweetness and texture near the end.
Green Cabbage: Wilts down into tender greens that add volume and color.
Parmesan Cheese and Fresh Italian Parsley: Optional garnishes that bring a fresh, cheesy finish.

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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 like this Italian Vegetable Soup with Ground Beef Recipe because it’s a fantastic base you can easily tweak based on what’s in your fridge. Feel free to swap veggies, adjust seasonings, or jazz it up with your favorite herbs or spices.

Variation: I’ve tried adding zucchini or spinach when I have them on hand, and it freshens the soup beautifully without changing the flavor drastically.
Spicy Kick: Try a pinch of crushed red pepper if you want a bit of heat — I love how it contrasts with the sweetness of the carrots and corn.
Make It Vegetarian: You can swap out ground beef for a plant-based substitute or extra beans, just increase the seasoning to amp up the flavor.

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

Step 1: Brown the Beef and Sauté the Onion

Start by crumbling the lean ground beef into a large pot set over medium-high heat. Then add the diced yellow onion right away. I find this step takes about 5 to 7 minutes. You want the beef nicely browned without burning, and the onions softened and fragrant—this is where a lot of the flavor builds! Stir occasionally so nothing sticks or browns too much in one spot.

Step 2: Prep Your Veggies While the Beef Cooks

While the beef and onions are doing their thing, quickly slice your carrots and celery nice and thin. This helps them soften evenly and meld into the soup’s broth. I like to keep all my prep close to the stove, so I can toss them in straight away and keep the momentum going.

Step 3: Build the Broth and Add Veggies

Once the beef’s browned and onions are soft, add the carrots, celery, water, and beef broth to the pot. Turn the heat up to high so it’ll come to a boil. Then pour in the diced tomatoes with their juices, tomato sauce, drained kidney beans, beef base (or bouillon), and all your seasonings—basil, parsley, oregano, garlic powder, salt, and pepper. Give it a good stir to combine everything.

Step 4: Simmer Until Tender and Flavorful

Cover the pot and let it come to a boil. Once boiling, stir again and reduce the heat just a bit so it simmers gently without splattering all over your stove. Let it cook uncovered for 15-20 minutes, or longer if you have time. The carrots should be tender and the flavors well blended. I find the longer it simmers, the richer this soup tastes!

Step 5: Finish with Corn and Cabbage

Add the thawed frozen corn and roughly chopped green cabbage to the simmering soup. Cover and cook for just a few more minutes until the corn heats through and the cabbage is wilted but still has a little bite. Taste the soup and adjust the salt, pepper, or add red pepper flakes if you want some extra zing.

Step 6: Serve with Your Favorite Garnishes

Ladle it into bowls and if you’re feeling fancy, sprinkle shredded Parmesan cheese and freshly chopped Italian parsley on top. It just elevates the flavor that extra mile and looks so inviting too!

Top Tip

Over the years, I’ve learned some little tricks that make this Italian Vegetable Soup with Ground Beef Recipe even better — and help you get it right every time. These insights saved me from soggy veggies or under-seasoned broth when I first started making it.

Brown the Beef Properly: Don’t rush this step — browning builds flavor and improves texture. If you crowd the pan, the beef steams instead of browns.
Season in Layers: Add salt and herbs a little at a time and taste as you go to avoid overdoing it and ensure balanced flavor.
Simmer Low and Slow: Letting the soup simmer, even a bit longer than the recipe says, helps the flavors marry and the veggies soften perfectly.
Don’t Overcook Cabbage: Add it at the very end to maintain some texture and prevent it from becoming mushy.

How to Serve Italian Vegetable Soup with Ground Beef Recipe

Italian Vegetable Soup - Serving Suggestion

Garnishes

I love topping my bowls with freshly shredded Parmesan and a sprinkle of Italian parsley — it adds a bright, cheesy finish that really sends the flavors home. For extra richness, a drizzle of good olive oil or a few grinds of black pepper work wonders too.

Side Dishes

Simple crusty bread or garlic breadsticks are my go-to with this soup. The bread is perfect for soaking up all that delicious broth. Sometimes I serve it with a simple green salad dressed with lemon and olive oil to keep the meal light but satisfying.

Creative Ways to Present

If you’re serving this for a casual dinner party, I like to ladle it into rustic bowls and garnish with a sprig of fresh basil for a pop of color. You can also set up a little “toppings bar” with cheeses, herbs, and chili flakes so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in the fridge for up to 4 days. I store it in airtight containers and recommend stirring well before reheating to distribute the flavors evenly. It often tastes even better the next day!

Freezing

I’ve frozen Italian Vegetable Soup with Ground Beef Recipe several times with excellent results. Just cool it completely before transferring to freezer-safe containers or bags. It freezes well for up to 3 months — perfect for batch-cooking and busy weeks.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Adding a splash of water or broth can help loosen the soup if it’s thickened too much. Avoid microwaving too long without stirring to keep the texture consistent.

Frequently Asked Questions:

Can I substitute ground turkey or chicken for the beef?

Absolutely! Ground turkey or chicken can be used instead of beef for a lighter version. Just brown it thoroughly as you would the beef to build flavor. You might want to add a bit more seasoning since turkey and chicken can be milder in flavor.

How can I make this soup vegetarian or vegan?

To make it vegetarian or vegan, swap out the ground beef for extra beans or lentils, and use vegetable broth instead of beef broth. Adjust seasonings as needed to keep the rich flavor. Nutritional yeast can be a good substitute for Parmesan if you want a cheesy touch.

What’s the best way to prevent the veggies from getting mushy?

Keep an eye on the cooking times and add delicate vegetables like cabbage near the end of cooking to avoid over-softening. Slicing vegetables evenly helps them cook uniformly. Simmer gently to maintain texture without toughening the beef.

Can I prepare this soup in a slow cooker?

Yes! Brown the ground beef and onions first, then transfer everything into the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the corn and cabbage during the last 30 minutes to keep them from getting too soft.

Final Thoughts

I truly think this Italian Vegetable Soup with Ground Beef Recipe is one of those comforting dishes that sticks with you—not just because of the taste, but because it’s so approachable and nourishing. I love making a big pot on a chilly day, knowing it’ll feed my family with warmth and plenty of good-for-you veggies. Give it a try—you might just find your new favorite soup!