Hearty Parmesan Veggie Soup (Printable)

Comforting vegetable soup with rich Parmesan, Italian herbs, and fresh vegetables in savory broth.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, trimmed and chopped
09 - 1 can (14 ounces) diced tomatoes with juice
10 - 4 cups vegetable broth

→ Dairy and Cheese

11 - 3/4 cup freshly grated Parmesan cheese, plus extra for serving
12 - 1 Parmesan rind, optional

→ Seasonings

13 - 1 teaspoon dried Italian herbs
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add diced carrots, celery, zucchini, potato, and green beans to the pot. Cook while stirring occasionally for 5 minutes.
03 - Stir in diced tomatoes with juice, vegetable broth, dried Italian herbs, salt, and pepper. Add the Parmesan rind if using.
04 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until all vegetables are tender.
05 - Remove the Parmesan rind. Stir in grated Parmesan cheese until melted and the soup reaches a creamy consistency.
06 - Taste the soup and adjust salt and pepper as needed for desired flavor balance.
07 - Ladle hot soup into bowls and garnish with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • It's ready in under an hour, which means you can have homemade soup on the table without the stress.
  • The Parmesan creates this creamy richness that feels indulgent, even though it's completely vegetarian.
  • One pot means minimal cleanup, and your kitchen smells amazing the whole time you're cooking.
02 -
  • Don't skip freshly grating the Parmesan—pre-shredded varieties have additives that keep them from melting smoothly into the soup, leaving little grainy bits instead of that creamy texture you're after.
  • If you can't find a Parmesan rind, add an extra tablespoon of grated cheese during the simmering stage to get that savory depth.
03 -
  • Save those rinds from Parmesan blocks in a container in your freezer; they're basically free flavor bombs for soups, stews, and even beans.
  • If the soup seems too thin after cooking, remove the lid for the last few minutes of simmering to let some liquid evaporate and concentrate the flavors.
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