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

This post may contain affiliate links. Please read my disclosure policy.

Print

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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Skinny Italian Vegetable Soup appeared first on Noble Pig.

Who does not love soup? This recipe is as satisfying as my Creamy Tomato Chipotle, Skinny Italian Vegetable and Kicked-Up Broccoli Cheese Soups.

Soup season is upon us, except for those few states who either never really cool off or just haven’t gotten there yet. However, I do know lots of us never stop eating soup, regardless of the season. If you’re inside with air conditioning I guess it really doesn’t matter all that much. Luckily this Spicy Low Carb Hamburger Soup is going to fit into your lifestyle regardless of the weather. Enjoy it now or a month down the road.

How many of of you like to enjoy low carb eating while at home and save all the indulgent eating for when you’re out or on vacation? I know once I became forty years young, sugary food or carbohydrate loading really does play a role when it comes to weight gain. Life is truly unfair sometimes. Meals like this Low Carb Bacon Cheeseburger Salad or an appetizer like Dill Pickle Dip do help when it comes to not loading up with carbohydrates.

However, life is short so I also subscribe to the notion of eating all the things within moderation. Including this delicious soup!

WHY MAKE A HOMEMADE SEASONING BLEND:

Homemade seasoning blends tend to be lower in carbs than store-bought, especially when it comes to taco seasoning.

You can absolutely use premade taco seasoning in this soup if you choose, however they tend to be high in carbohydrates. I’ll leave it up to you. It will taste good either way.

This is the perfect sized dice when it comes to the celery for this soup. It cooks quickly and that’s what you want.

WHAT DO I SERVE WITH SPICY LOW CARB HAMBURGER SOUP:

I know a lot of you will ask if this soup tastes like pumpkin. It does not. Make sure you use a can of one hundred percent pure pumpkin and not pumpkin pie mix. The soup has a very savory flavor that pairs nicely with the hamburger in the soup and other ingredients.

If you could care less about carbs, I would serve this soup with this easy to make artisan bread. If you are really watching your carbohydrate intake, this is my favorite low carb bread.

WHAT KIND OF GROUND BEEF DO I USE FOR SPICY LOW CARB HAMBURGER SOUP:

That’s really up to you and is dependent on the type of diet you might be following. If you are observing a low fat nutrition plan you might want to use ground beef with a 93/7 fat percentage. If you are on a keto diet, ground chuck or an 88/12 fat percentage will be a better choice.

The ingredients and beef choice for this soup were made with ground chuck and the keto diet in mind.

WHAT DO I GARNISH MY SPICY LOW CARB HAMBURGER SOUP WITH:

As indicated in the recipe, don’t forget to garnish your soup with extra cheese, chunks of avocado and swirl in a dollop of sour cream, it’s the best. I also can’t imagine this soup without my favorite hot sauce!

Have you joined our cooking community yet? I’d love to see you there.

Show me what you made on Instagram or Facebook and tag me at @NoblePig or hashtag it at #NoblePig.

Print

Spicy Low Carb Hamburger Soup

Easy, delicious and ready in under thirty minutes, this Spicy Low Carb Hamburger Soup is a hearty and warming dinner. Since it makes a large batch, there will be enough leftovers for lunches and dinners that week. This soup is keto friendly.

Course Soup

Cuisine American

Keyword Spicy Low Carb Hamburger Soup

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 14 cups

Calories 278kcal

Author Cathy Pollak

Ingredients

• 1 tbsp chile powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 3/4 tsp granulated garlic
• 1/2 tsp onion powder
• 1/2 tsp ground cayenne pepper
• 1/2 tsp table salt
• 2 lbs ground beef chuck
• 1-3/4 cups (8 oz/229 g) chopped celery
• 8 cups beef broth or beef bone broth
• 1 (12 oz) can nacho sliced pickled jalapenos
• 1 (15 oz) can pure pumpkin
• 1 medium ripe avocado (about 6 oz when whole), peeled and seeded
• 3 cups pre-shredded Mexican Style cheese blend
• garnish each bowl with more avocado, cheese, sour cream and your favorite hot sauce

Instructions

• In a small bowl, combine chile powder, paprika, cumin, garlic, onion powder, cayenne and salt. Set aside.
• In a large Dutch oven (7 quart), brown ground beef until almost done and add previously made seasoning blend, stirring to incorporate fully into the meat. Add celery and continue to saute for about 2 minutes more. Pour in beef broth and bring to a boil.
• Meanwhile, in a blender, puree jalapenos, pumpkin and avocado until smooth. Add puree to boiling liquid and stir until fully incorporated and smooth. Turn off heat. Stir in cheese.
• Garnish each bowl with more avocado, cheese, sour cream and your favorite hot sauce.

Nutrition

Serving: 1cup | Calories: 278kcal | Carbohydrates: 5.6g | Protein: 18.4g | Fat: 19.9g | Saturated Fat: 8.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 760mg | Potassium: 115.9mg | Fiber: 1.8g | Sugar: 1.9g | Vitamin A: 3810IU | Vitamin C: 5.4mg | Calcium: 170mg | Iron: 1.7mg

The post Spicy Low Carb Hamburger Soup appeared first on Noble Pig.