Parmesan Veggie Soup (Printable)

Hearty vegetables simmered with Parmesan for a rich, comforting Italian-style soup ready in 50 minutes.

# 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
10 - 4 cups vegetable broth

→ Dairy & 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

# How-To:

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

# Expert Advice:

01 -
  • The Parmesan melts into the broth creating this velvety richness that makes you forget youre essentially eating a bowl of vegetables.
  • Its incredibly adaptable to whatever produce is looking sad in your crisper drawer, making it perfect for those Sunday evening kitchen clean-outs.
02 -
  • Never skip the step of sautéing the vegetables before adding the liquid, as I did once in a hurry, or youll end up with a bland soup instead of this flavor-packed version.
  • If your Parmesan rind doesnt fully dissolve, dont panic, just remove whatevers left before serving, as I learned after my daughter discovered what she called a strange cheese rock in her bowl.
03 -
  • Save Parmesan rinds in your freezer throughout the year specifically for soup-making, as they keep indefinitely and can be popped directly into the pot frozen.
  • For an extra layer of flavor, drizzle a small amount of good olive oil over each serving just before eating, which creates aromatic pools of richness on the surface.
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