Make Ahead Meal: Italian Vegetable Soup with (or without) Meat and Pasta

Vegetable soup shows up on our family’s menu at least a couple of times a month. Making a big pot means easy lunches, low-effort dinners, and fewer “what are we eating tonight?” moments during busy weeks.

Even in the warmer months, I still find myself making vegetable or minestrone soup—especially when there’s celery starting to wilt or carrots that need to be used now. Aside from chicken noodle soup or chili, Italian vegetable soup is one of the few soups everyone in my family will eat exactly as it is, which feels like a small miracle.

I usually start with a meatless Italian vegetable soup, then later in the week add ground turkey and pasta to change things up. Same base, different meals—no one feels like they’re eating leftovers.

Why This Italian Vegetable Soup Is Always in Our Rotation

• Makes a large batch for easy lunches and dinners
• Starts vegetarian and adapts easily with meat or pasta
• A great way to use up leftover vegetables
• Cozy, filling, and kid-approved

Ingredients for Italian Vegetable Soup (With or Without Turkey and Pasta)

Soup Base

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 cup yellow onion, chopped
• 1 cup celery hearts with leaves, chopped
• 1 cup carrots, chopped
• 1 cup white potatoes, peeled and chopped  
• 2 cloves garlic, minced
• ½ teaspoon ground black pepper
• ¼ teaspoon salt (optional)
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried sage
• 1 teaspoon poultry seasoning
• 1/2 teaspoon ground thyme
• 1/2 teaspoon dried oregano 
• 2 cans Italian-seasoned diced tomatoes (or 2½ cups fresh chopped tomatoes seasoned with 1 teaspoon Italian seasoning and ½ teaspoon garlic powder)
• 2 (32-ounce) cartons vegetable broth
• ½ cup water (to rinse tomato and bean cans)
• 1 can light kidney beans, drained
• 1 cup plain marinara sauce or tomato sauce
• 2 bay leaves
• 1 (16-ounce) bag frozen mixed vegetables (choose a blend meant for soup, or standard mixed vegetables) 

Missing some ingredients? Here is the full ingredient list in my Amazon storefront! 

Optional Add-Ins

• 1 pound ground turkey or ground beef, cooked and crumbled
• 2 cups dry small pasta shells or salad pasta
• Shredded or grated Parmesan cheese, for garnish
• Garlic-butter croutons, for garnish

I know—it looks like a long ingredient list!  But, honestly--once the fresh vegetables are chopped, the soup mostly cooks itself,

How to Make Italian Vegetable Soup

1. Sauté the Base Vegetables

Almost every soup I make starts the same way—and this is my biggest soup “secret.”

In a large soup pot, melt the butter and heat the olive oil over medium heat. Add the onions, carrots, and celery. Sauté for 5–10 minutes, until the vegetables are tender and fragrant. Add the garlic and black pepper and cook for 1 additional minute, stirring constantly.

2. Build the Broth

Stir in the dried parsley, basil, and sage. Add the diced tomatoes and vegetable broth. Stir well and bring the soup to a gentle boil.

3. Finish the Soup Base

Add the kidney beans, using the reserved water to rinse the can and add that liquid to the soup. Stir in the marinara sauce and bay leaves.

Return to a boil, then add the frozen vegetables. Reduce heat and simmer for 15–20 minutes. Remove and discard the bay leaves.

At this point, you have a simple vegetarian Italian vegetable soup that’s ready to serve—or save for later.

Optional: Add Meat and Pasta

Sometimes I make the soup base earlier in the day or serve it for a couple of meals as-is. When I’m ready to change things up, I add the meat and pasta right before serving.

Bring the soup back to a boil. Add the cooked ground turkey (or beef) and dry pasta. Cook for about 10 minutes, or until the pasta is just tender.

This keeps the pasta from soaking up all the broth and lets me pull out vegetarian portions first if needed.

Serve and Enjoy

We top ours with shredded Parmesan cheese and garlic-butter croutons. Store-bought seasoned croutons work perfectly, too.

 

  Storage & Leftover Tips

• Store soup in airtight containers in the refrigerator for up to 4 days
• Freeze the soup base (without pasta) for up to 3 months
• Add fresh pasta when reheating for best texture

Italian Vegetable Soup FAQs

Can I make this Italian vegetable soup vegetarian?
Yes! The base soup is completely vegetarian. Add meat or pasta only if desired.

Can I freeze Italian vegetable soup?
Yes. Freeze the soup base without pasta for up to 3 months. Add fresh pasta when reheating.

What pasta works best in vegetable soup?
Small pasta shapes like shells, ditalini, or salad pasta hold up best.

Can I use fresh vegetables instead of frozen?
Absolutely. Fresh green beans, zucchini, or spinach work well — add them during the final simmer.

This Italian vegetable soup recipe is one of those dependable meals that earns a permanent place in our rotation. It’s flexible, freezer-friendly, and forgiving—exactly the kind of recipe that works when life (and the produce drawer) gets a little messy.