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); 1/4 head green cabbage, roughly chopped (2 cups); 1 cup frozen corn, thawed (can substitute canned, drained); 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 pepper; Shredded Parmesan cheese for serving; 1/4 cup chopped fresh Italian parsley for serving

There’s something so satisfying about a bowl full of warmth and wholesome flavors, and this Italian Vegetable Soup with Ground Beef Recipe truly delivers on that. It’s a comforting hug in a bowl, packed with hearty ground beef and vibrant veggies swimming in a rich, Italian-spiced tomato broth. Perfect for those days when you want nourishing food that’s both simple and downright delicious.

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

I’m honestly a huge fan of recipes that come together quickly but taste like they’ve been simmering for hours—and that’s exactly what this Italian Vegetable Soup with Ground Beef Recipe offers. It’s my go-to when I want something hearty, nourishing, and full of comforting Italian flair without too much fuss.

Hearty and Nourishing: Ground beef adds protein and richness that makes this soup feel like a meal, not just an appetizer.
Loaded with Fresh Veggies: Carrots, celery, cabbage, and corn all come together for a satisfying boost of color and nutrition.
Flavorful, Yet Simple: Traditional Italian herbs and spices balance the tomato-based broth, giving it that homestyle taste you’ll crave.
Ready in Under 30 Minutes: Busy nights don’t stand a chance against this quick, wholesome soup that feels like you took all day to prepare.

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

The magic of this soup comes from simple ingredients that complement one another. Lean ground beef provides a hearty base, while the veggies add texture and freshness. The combination of canned tomatoes, broth, and Italian herbs creates a savory, cozy broth that fills your kitchen with irresistible aromas. Here are some tips to get the best results from your ingredients.

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: Using lean beef keeps the soup from getting greasy but still packs plenty of flavor and protein.
Yellow onion: Adds a sweet, aromatic base; make sure it’s finely diced so it blends well with the soup.
Carrots: Thinly sliced carrots cook evenly and add a gentle sweetness.
Celery: Gives a subtle crunch and depth of flavor that balances out the sweetness of carrots and tomatoes.
Water & low sodium beef broth: Using low sodium broth ensures you can control salt levels more precisely.
Canned diced tomatoes & tomato sauce: The tomato combo builds a rich, layered base for your broth – try not to skip the sauce!
Kidney beans: Adds fiber and makes the soup even more filling – rinse them well to reduce sodium and any canned taste.
Beef base or bouillon: Boosts umami and intensifies the meaty flavor without extra fat.
Italian herbs (basil, parsley, oregano): These dry herbs bring classic Italian flavor notes that you’ll recognize and love.
Garlic powder & pepper: Enhances the savory profile and balances sweetness perfectly.
Frozen corn: Adds subtle sweetness and pops of texture; thaw before adding to keep the soup temps even.
Green cabbage: Wilts into the soup for a leafy punch of veggies and a little extra body without overpowering.
Parmesan cheese & fresh Italian parsley: Optional, but a sprinkle of fresh garnishes adds brightness and a lovely finishing touch.

📝

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 that this soup is a flexible canvas. You can easily tweak it based on what’s in your kitchen or your family’s tastes. Whether you want to make it a bit heartier or keep it lighter, there are so many tasty ways to customize.

Variation: One of my favorite twists is swapping out ground beef for ground turkey or Italian sausage for a different protein kick. It still tastes just as satisfying!
Vegetarian version: Leaving out the beef and using vegetable broth instead still works beautifully—just add extra beans or lentils to keep the protein high.
Seasonal swap: When cabbage isn’t in season, kale or spinach also make great hearty greens to toss in at the end.
Spice it up: Add a pinch of crushed red pepper flakes or a dash of hot sauce for a bit of heat if you’re in the mood.

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

Step 1: Brown the Beef with Onions

Start by crumbling the lean ground beef into a large pot over medium-high heat. Toss in the diced yellow onion right away. Cook, stirring occasionally, for about 5 to 7 minutes, until the beef is nicely browned and the onions are soft. This step builds the foundation flavor, so don’t rush it! If you see too much fat, you can drain it off to keep the soup lean.

Step 2: Prep Your Veggies While Beef Cooks

While the beef does its thing, take a moment to thinly slice the carrots and celery. Having these ready to go makes the next step seamless. Thin slices cook faster and soak up the broth flavors better—trust me, it's worth the extra little prep.

Step 3: Bring It All Together

Add the chopped carrots, celery, water, and low sodium beef broth directly to your pot. Turn up the heat to high so the soup begins to boil. Pour in the diced tomatoes with juices, tomato sauce, kidney beans, beef base or bouillon, and sprinkle in all your dried herbs and spices. Give everything a good stir to blend those beautiful Italian flavors.

Step 4: Simmer Until Tender and Flavorful

Put a lid on your pot and wait for the mixture to come to a strong boil. Then stir well and lower the heat slightly so the soup simmers gently without splattering everywhere. Let it bubble away uncovered for 15 to 20 minutes, or longer if you have the time—longer simmering only deepens the flavor and softens the carrots to just the right tenderness.

Step 5: Add Corn and Cabbage for the Finish

Stir in the thawed corn and chopped green cabbage. Cover the pot again and let it simmer for just a few more minutes—until the corn warms through and the cabbage wilts nicely. At this point, taste your soup and adjust with more salt, pepper, or a pinch of red pepper flakes if you want a little zing.

Step 6: Serve and Garnish

Scoop the soup into bowls and, if you’re feeling fancy, sprinkle shredded Parmesan cheese and chopped fresh Italian parsley right on top. That final touch makes it feel special, and the cheese melts into the hot soup so beautifully.

Top Tip

Over my years of making this Italian Vegetable Soup with Ground Beef Recipe, I’ve learned a few simple tricks that really elevate the experience and save time without compromising freshness.

Brown the beef thoroughly: Make sure to get a nice caramelization on the ground beef and onions—it’s the flavor base that makes the soup irresistible.
Don’t overcook the cabbage: Add it at the very end to keep some texture and prevent it from turning mushy.
Use low sodium broth: This gives you control over salt levels. You can always add more later, but it’s hard to fix a too-salty soup!
Simmer longer if you can: I usually let the soup cook 30 minutes or more if possible because the flavors meld beautifully and the carrots soften just right without losing their color.

How to Serve Italian Vegetable Soup with Ground Beef Recipe

Italian vegetable soup - Serving Suggestion

Garnishes

I almost always top my bowls with shredded Parmesan and a sprinkle of fresh Italian parsley—it adds a nice pop of color and that subtle cheesy, herby brightness that makes every spoonful taste a bit more vibrant. Sometimes, a drizzle of good olive oil or a few red pepper flakes kicks it up another notch, especially on cooler nights.

Side Dishes

Crusty bread or garlic bread makes the perfect partner for this soup. The hearty broth soaks into every bite, and the bread sops up all those wonderful juices. For something lighter, a simple green salad with a balsamic vinaigrette balances the richness beautifully.

Creative Ways to Present

When I’ve made this soup for gatherings, I like to serve it in rustic bread bowls—that wow factor is always a hit. You could also ladle it over cooked pasta or rice for a fantastic Italian-inspired stew. Garnishing with fresh basil leaves or a Parmesan crisp can turn it into a soup special enough for weekend entertaining.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and keep them in the fridge for up to 4 days. The flavors actually deepen overnight, making it even more delicious the next day. Just be sure to give it a good stir before reheating.

Freezing

This soup freezes beautifully, which is a lifesaver for busy weeks. I portion it out into freezer-safe containers or bags keeping the soup slightly cooled before freezing. When you’re ready, thaw in the fridge overnight and reheat gently on the stove.

Reheating

I warm leftovers over low to medium heat, stirring frequently to prevent sticking and ensure everything heats evenly. If the soup seems a bit thick after refrigeration, just add a splash of water or broth to loosen it up. It tastes just as amazing as the first time!

Frequently Asked Questions:

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

Absolutely! Start by browning the ground beef and onions on the stove, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender and flavors meld. Add corn and cabbage in the last 30 minutes of cooking.

What’s the best way to thicken this soup if I like it heartier?

If you prefer a thicker soup, you can mash some of the beans against the side of the pot and stir them back into the broth. Alternatively, stirring in a tablespoon or two of tomato paste before simmering helps thicken the texture and boost flavor.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used, though canned tomatoes provide consistent flavor and acidity which help build the base of the soup. If using fresh, blanch and peel them first, then chop finely and cook a little longer to develop the flavor fully.

Is this recipe freezer-friendly?

Definitely. This soup freezes very well for up to 3 months. Make sure it’s fully cooled before freezing and store in airtight containers. When reheating, heat gently and add water or broth if needed to restore the perfect consistency.

Final Thoughts

This Italian Vegetable Soup with Ground Beef Recipe holds a special place in my kitchen rotation because it’s that rare mix of quick, comforting, and nutrient-packed. I hope you enjoy making it as much as I do—it’s the sort of soup that feels like it’s been made with care even when time’s tight. Give it a try on your next chilly day; I promise it’ll become a favorite for your family too!