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.

Course Main Course

Cuisine American, Italian

Keyword Skinny Italian Vegetable Soup

Prep Time 15

Cook Time 20

Total Time 35

Servings cups

Calories 130kcal

Author Cathy Pollak

Equipment

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.

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