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Nonnie's Vegetable Soup

A thick and hearty Italian vegetable soup.
Prep Time20 mins
Cook Time1 hr 20 mins
Course: Main Course, Soup
Cuisine: Italian
Keyword: Italian, Plant Based, Soup, Vegan
Servings: 8


  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 stalks celery, diced
  • 3 medium carrots, diced
  • 3 small red potatoes, diced
  • 2 small zucchini, diced
  • 8 oz bag frozen peas
  • 15 oz can garbanzo beans, drained
  • 28 oz can crushed tomatoes
  • 6 oz can tomato paste
  • 4 cups vegetable broth
  • 6 oz small shell or ditalini pasta
  • 1 tbsp extra virgin olive oil
  • 1 tsp crushed red pepper flakes
  • 1 tbsp Italian seasoning blend


  • Saute onions and garlic in olive oil until soft
  • Add celery, carrots, and potatoes and cook for a few minutes
  • Add crushed tomatoes, tomato paste, vegetable broth, zucchini, garbanzo beans, peas, and seasonings
  • Bring to a boil, then reduce to a simmer
  • Simmer for about 60 minutes with the lid halfway on
  • Add pasta and let simmer for about 20 minutes more. Add more broth or water if the soup is too thick
  • Serve topped with dairy-free Parmesan cheese and a sprinkle of fresh herbs, such as basil or parsley