Skinny Italian Vegetable Soup

Why I Love This Soup Recipe

• I can have this soup ready in less than 30 minutes, prep included.
• The leftovers are just as tasty the next day.
• I love how it packs up perfectly for the office.

Ingredients 

Here’s a quick rundown of the ingredients I use, along with a few substitutions I’ve found work just as well.

How to Make Skinny Italian Vegetable Soup

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step 1: Heat some oil in a nonstick skillet over medium heat. Sauté the onion until it’s softened, which usually takes about 5 minutes. I always set it aside once it’s done.
• Step 2: While the onion is cooking, I mix together V8 juice, chicken broth, diced tomatoes, garlic, chicken bouillon, Italian seasoning, dried parsley, and pepper in a 10-quart stockpot. I bring it all to a boil.
• Step 3: Once the soup is boiling, I add in the zucchini, carrots, squash, sautéed onions, and garbanzo beans (including the liquid from the can). I let it boil for about 15 minutes, or until the vegetables are tender. Then, I turn off the heat.
• Step 4: I stir in the cabbage and baby spinach into the hot soup. And that’s it—time to serve and enjoy!

Recipe Tips

Here are a few tips to help you get the most out of this soup recipe.

• Keep carrot slices coin-shaped unless they’re really thick—then cut the coins in half. This helps them cook evenly and stay bite-sized.
• Chop veggies into pieces that are easy to bite and cook quickly. This way, everything turns out tender and ready to enjoy.
• Stir in cabbage and spinach at the end, once all the other veggies are cooked. This keeps them fresh and vibrant.
• If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce. It’s a great way to give the soup an extra kick.
• To save time, chop and prep vegetables in advance. Store them in the fridge until you’re ready to cook.
• For a vegetarian version, swap chicken broth for vegetable broth, skip the chicken bouillon, and add extra beans or tofu for protein.
• Pair the soup with my Dutch oven bread or a simple side salad for a well-rounded meal.
• Add protein to your vegetable soup with Italian sausage, shredded or cubed chicken, ground beef, tofu, quinoa, lentils, ground turkey or make my mini turkey soup meatballs.

Storage and Freezing

Here are some tips for storing, handling leftovers, and freezing this soup:

• Making Ahead: Yes, you can make this soup ahead of time. It reheats well, so it’s perfect for meal prep. Just store it in an airtight container in the refrigerator and reheat when you’re ready to enjoy.
• Freezing: This soup freezes well too. Divide it into portion-sized containers, leaving a bit of space for expansion, and freeze for up to three months. When you’re ready to eat, thaw it overnight in the refrigerator before reheating.
• Leftovers: If you have leftovers, just keep them in the fridge in an airtight container. They’ll be good for a few days and are great for a quick, easy meal.

More Soup Recipes

• Chicken Corn Chowder
• Wonton Soup
• Minestrone Soup
• Corn and Salsa Tortilla Soup
• Wild Rice Soup
• Pork Ramen
• Kale and White Bean Sausage Soup

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Skinny Italian Vegetable Soup

This Skinny Italian Vegetable Soup is perfect when you’re in the mood for something light and healthy. At just 130 calories per cup, it’s a guilt-free feast whenever you want.

Course Main Course

Cuisine American, Italian

Keyword Skinny Italian Vegetable Soup

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 14 cups

Calories 130kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• nonstick skillet
• stockpot 10 quart

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

Additions: 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.

Leftovers: 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.

For optimal outcomes when preparing this skinny Italian soup, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 8oz. | Calories: 130kcal | Carbohydrates: 22g | Protein: 7g | Fat: 1.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 44mg | Sodium: 250mg | Potassium: 100mg | Fiber: 5g | Sugar: 11g | Vitamin A: 144IU | Vitamin C: 178mg | Calcium: 88mg | Iron: 20mg

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