Enjoy a guilt-free feast with this Skinny Italian Vegetable Soup—your new go-to for healthy eating at just 130 calories per cup.
This Skinny Italian Soup is my go-to for comfort—simple and easy to whip up. It’s the perfect choice when I’m craving something hearty yet healthy, need a reset from indulgent eating, or want a comforting, nutritious meal on a chilly day.
This vegetable soup makes a perfect weeknight dinner or any time you’re in a hurry to get a meal on the table.
Why I Love This Soup
- It’s ready in less than 30 minutes (including prep).
- This soup is packed with Vitamin A and Vitamin C.
- Makes great leftovers.
- Packs up well for the office.
Ingredients and Substitutions
How to Make It
- Heat oil in a nonstick skillet over medium heat, sauté onion until softened, approximately 5 minutes. Set aside.
- While the onion is sautéing, combine the following in a 10-quart stockpot and bring to a boil: V8 juice, chicken broth, diced tomatoes, garlic, chicken bouillon, Italian seasoning, dried parsley, and pepper.
- As the soup reaches a boil, start adding zucchini, carrots, squash, sautéed onions, and garbanzo beans (including the can liquid). Boil for approximately 15 minutes or until the vegetables are softened. Turn off the heat.
- Stir in cabbage and baby spinach into the hot soup. Serve.
Recipe Tips
- Leave your carrots in coin shaped slices, unless the circumference of the carrot is really large, then cut the coins in half.
- You want your veggies in pieces that are easy to bite and will cook quickly.
- Stir cabbage and spinach in last, once all the other veggies have finished cooking.
- Add a pinch of red pepper flakes or a dash of hot sauce for an extra kick if you enjoy a spicier flavor profile.
- Save time by chopping and prepping vegetables in advance. Store them in the fridge until ready to use.
Add Protein to Your Vegetable Soup
- Italian Sausage
- Shredded or cubed chicken
- Ground Beef
- Tofu, quinoa or lentils
- Ground turkey
- Make my Mini Turkey Soup Meatballs
Recipe FAQs
- Can I make this soup ahead of time? Yes. This skinny soup reheats well, so it’s a convenient option for meal prep. Store it in an airtight container in the refrigerator and simply reheat when ready to enjoy.
- Can I freeze the soup? Yes, this soup freezes well. Divide it into portion-sized containers, leaving some space for expansion, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
- Can I make it vegetarian? Yes. Use vegetable broth instead of chicken broth, skip the chicken bouillon, and opt for additional beans or tofu for protein.
- What can I serve as a side with this soup? Pair the soup with a crusty whole-grain bread or a simple side salad for a complete meal.
More Soup Recipes
- Chicken Corn Chowder Soup
- Wonton Soup
- Minestrone Soup
- Corn and Salsa Tortilla Soup
- Wild Rice Soup
- Pork Ramen
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Skinny Italian Vegetable Soup
Enjoy a guilt-free feast with this Skinny Italian Vegetable Soup—your new go-to for healthy eating at just 130 calories per cup. This healthy soup recipe is an easy dinner idea and the best comforting vegetarian Italian soup recipe that will satisfy cravings without compromising on flavor.
Servings: 14 cups
Calories: 130kcal
Ingredients
- 1 tsp. olive oil or any oil you prefer
- 1 large (9.5 oz./270 g) yellow onion, chopped
- 1 (46. oz.) container Spicy Hot V8 Juice
- 3 cans (14.5 oz. each) low-sodium chicken broth or vegetable broth
- 2 cans (14.5 oz. each) diced tomatoes
- 2 cloves garlic, crushed
- 1 tbsp. chicken bouillon or vegetable based bouillon
- 1 tbsp. Italian seasoning
- 2 tsps. dried parsley
- 1 tsp. coarse ground black pepper
- 2 medium (14 oz./398 g) zucchini, quartered
- 4 medium(12 oz./340 g) carrots, sliced into coins or quartered
- 1 medium (10 oz./294 g) yellow squash, quartered
- 2 cans (15.5 oz. each) garbanzo beans (do not drain)
- 4 cups (9 oz./266 g) sliced cabbage
- 5 oz. baby spinach leaves
Instructions
- In a nonstick skillet, over medium heat, add oil and sauté onion until softened, about 5 minutes. Set aside.1 tsp. olive oil, 1 large (9.5 oz./270 g) yellow onion, chopped
- Meanwhile, add the following to a 10 quart stockpot and bring to a boil: V8 juice, chicken broth, diced tomatoes, garlic, chicken bouillon, Italian seasoning, dried parsley and pepper.1 (46. oz.) container Spicy Hot V8 Juice, 3 cans (14.5 oz. each) low-sodium chicken broth, 2 cans (14.5 oz. each) diced tomatoes, 2 cloves garlic, crushed, 1 tbsp. chicken bouillon, 1 tbsp. Italian seasoning, 2 tsps. dried parsley, 1 tsp. coarse ground black pepper
- As soup is coming to a boil, begin adding zucchini, carrots, squash, sautéed onions and garbanzo beans (with the liquid from the can). Boil about 15 minutes or until vegetables are softened. Turn off heat.2 medium (14 oz./398 g) zucchini, quartered, 4 medium(12 oz./340 g) carrots, sliced into coins or quartered, 1 medium (10 oz./294 g) yellow squash, quartered, 2 cans (15.5 oz. each) garbanzo beans
- Stir in cabbage and baby spinach into the hot soup. Serve.4 cups (9 oz./266 g) sliced cabbage, 5 oz. baby spinach leaves
Video
Notes
- If you're counting calories and maybe your family is not, there are lots of additions you can make to the soup without adding them to the whole pot. Things I've found to be delicious are crumbled or sliced Italian sausage, ground beef or turkey, smoky bacon bits, rice, quinoa, pasta noodles and shredded Parmesan cheese. All add lots of flavor.
- Also, if the whole pot of soup is not going to be eaten, you can easily withhold the spinach from the whole pot, stirring it into each individual serving as you serve it or after you reheat a bowl. This will ensure the freshness and crispness of the spinach. I'll leave it up to you.
Nutrition
Nutrition Facts
Skinny Italian Vegetable Soup
Amount Per Serving (8 oz.)
Calories 130
Calories from Fat 15
% Daily Value*
Fat 1.7g3%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.4g
Carbohydrates 22g7%
Fiber 5g21%
Sugar 11g12%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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