Zuppa di Ortaggi (Italian Vegetable Soup)

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Zuppa di Ortaggi

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Course Soup

Cuisine Italian

Equipment

• Equipment Needed
• Large soup pot
• Wooden spoon
• Cutting board
• Knife
• Ladle
• Blender (optional, for a smoother texture)

Ingredients

  

• Ingredients
• Vegetables:
• 2 tablespoons extra-virgin olive oil
• 1 medium onion chopped
• 2 carrots sliced
• 2 celery stalks chopped
• 1 zucchini diced
• 1 potato diced
• 1 bell pepper red or yellow, diced
• 1 cup cabbage shredded (optional but adds richness)
• 2 cups fresh spinach or kale
• Seasonings and Liquids:
• 4 cups vegetable broth or chicken broth if preferred
• 1 can 14 oz diced tomatoes (or 2 fresh tomatoes, chopped)
• 1-2 garlic cloves minced
• 1 teaspoon dried Italian herbs or a mix of thyme, oregano, and rosemary
• Salt and pepper to taste
• Optional Toppings:
• Fresh parsley chopped
• Grated Parmesan or Pecorino cheese for garnish
• A drizzle of extra-virgin olive oil

Instructions

 

• Method: Step-by-Step Guide
• Prepare the Vegetables:
• Start by chopping the onion, carrots, celery, zucchini, potato, bell pepper, and cabbage. Ensure the pieces are uniform for even cooking.
• Sauté the Aromatics:
• In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until they turn translucent and fragrant, about 3-4 minutes. This step brings out their sweetness and depth, forming the base of the soup.
• Add the Vegetables:
• Add carrots, celery, bell pepper, zucchini, potato, and cabbage to the pot. Stir well to coat the vegetables in the oil and sauté for 5-6 minutes. This gives the vegetables a head start and helps infuse the soup with flavor.
• Add the Liquid and Seasonings:
• Pour in the vegetable broth and add the diced tomatoes along with the dried Italian herbs, salt, and pepper. Stir to combine everything evenly.
• Simmer the Soup:
• Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes. Stir occasionally to ensure the vegetables cook evenly. You’ll know the soup is ready when the vegetables are tender but not mushy.
• Add the Greens:
• In the last 5 minutes of cooking, add the spinach or kale. These greens add nutrients and a beautiful pop of color.
• Blend (Optional):
• For a smoother texture, you can blend a portion of the soup using an immersion blender or a regular blender. Blend until it’s as smooth or chunky as you like.
• Let It Stand:
• Once cooked, let the soup stand for about 5 minutes to allow the flavors to settle.
• Serve:
• Ladle the Zuppa di Ortaggi into bowls. Garnish with fresh parsley, a sprinkle of Parmesan, and a drizzle of olive oil if desired.
• Variations and Tips
• For Extra Protein: Add a can of white beans or chickpeas for a protein boost. If you’re not vegetarian, shredded chicken or sausage slices also make tasty additions.
• For a Spicier Kick: Add a pinch of red pepper flakes along with the herbs.
• Low-Carb Option: Replace potatoes with cauliflower florets to make the soup lower in carbs.
• Blending Tip: Blending part of the soup gives it a creamy texture without needing dairy.

Keyword Ortaggi, Zuppa, Zuppa di Ortaggi

Welcome to this delicious and hearty recipe for Zuppa di Ortaggi! This Italian vegetable soup is a fantastic way to enjoy the bounty of seasonal vegetables, providing warmth and comfort in every spoonful. From my own personal experience, it’s a versatile, nutritious, and satisfying dish that’s easy to adapt to various tastes and dietary needs. Let me show you how I make it with a step-by-step guide that’s beginner-friendly, with tips, substitutions, and everything you need to create this Italian classic at home.

Notes on What to Expect

Expect a comforting, nourishing bowl of soup packed with flavors of fresh vegetables and herbs. Zuppa di Ortaggi has a naturally light yet hearty texture. Depending on the blend of vegetables, the soup will have a range of colors, from vibrant orange carrots to leafy greens. Adding a dash of Parmesan on top complements the soup with a hint of savory richness.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time to Stand: 5 minutes
• Total Time: 1 hour 5 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 250 kcal per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main or Starter
• Equipment Needed:
  • Large soup pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Ladle
  • Blender (optional, for a smoother texture)
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Zuppa di Ortaggi  here.

Ingredients

• Vegetables:
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 potato, diced
  • 1 bell pepper (red or yellow), diced
  • 1 cup cabbage, shredded (optional but adds richness)
  • 2 cups fresh spinach or kale
• Seasonings and Liquids:
  • 4 cups vegetable broth (or chicken broth if preferred)
  • 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
  • 1-2 garlic cloves, minced
  • 1 teaspoon dried Italian herbs (or a mix of thyme, oregano, and rosemary)
  • Salt and pepper to taste
• Optional Toppings:
  • Fresh parsley, chopped
  • Grated Parmesan or Pecorino cheese for garnish
  • A drizzle of extra-virgin olive oil
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Zuppa di Ortaggi  here.

Method: Step-by-Step Guide

1. Prepare the Vegetables:
   • Start by chopping the onion, carrots, celery, zucchini, potato, bell pepper, and cabbage. Ensure the pieces are uniform for even cooking.
2. Sauté the Aromatics:
   • In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until they turn translucent and fragrant, about 3-4 minutes. This step brings out their sweetness and depth, forming the base of the soup.
3. Add the Vegetables:
   • Add carrots, celery, bell pepper, zucchini, potato, and cabbage to the pot. Stir well to coat the vegetables in the oil and sauté for 5-6 minutes. This gives the vegetables a head start and helps infuse the soup with flavor.
4. Add the Liquid and Seasonings:
   • Pour in the vegetable broth and add the diced tomatoes along with the dried Italian herbs, salt, and pepper. Stir to combine everything evenly.
5. Simmer the Soup:
   • Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes. Stir occasionally to ensure the vegetables cook evenly. You’ll know the soup is ready when the vegetables are tender but not mushy.
6. Add the Greens:
   • In the last 5 minutes of cooking, add the spinach or kale. These greens add nutrients and a beautiful pop of color.
7. Blend (Optional):
   • For a smoother texture, you can blend a portion of the soup using an immersion blender or a regular blender. Blend until it’s as smooth or chunky as you like.
8. Let It Stand:
   • Once cooked, let the soup stand for about 5 minutes to allow the flavors to settle.
9. Serve:
   • Ladle the Zuppa di Ortaggi into bowls. Garnish with fresh parsley, a sprinkle of Parmesan, and a drizzle of olive oil if desired.

Variations and Tips

• For Extra Protein: Add a can of white beans or chickpeas for a protein boost. If you’re not vegetarian, shredded chicken or sausage slices also make tasty additions.
• For a Spicier Kick: Add a pinch of red pepper flakes along with the herbs.
• Low-Carb Option: Replace potatoes with cauliflower florets to make the soup lower in carbs.
• Blending Tip: Blending part of the soup gives it a creamy texture without needing dairy.

Substitutions for Dietary Needs

• Vegan Option: This recipe is naturally vegan if you use vegetable broth. Avoid cheese for garnish if you want to keep it dairy-free.
• Gluten-Free: This soup is gluten-free as written. Just double-check your broth to ensure it’s gluten-free.
• Low-Sodium: Use low-sodium or homemade broth to control salt content.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Zuppa di Ortaggi  here.

Nutritional Information Per Serving

• Calories: ~250 kcal
• Carbohydrates: ~30g
• Protein: ~5g
• Fat: ~10g
• Fiber: ~8g
• Vitamin A: ~80% of daily value
• Vitamin C: ~70% of daily value
• Iron: ~15% of daily value

Closing

I hope this guide has made preparing Zuppa di Ortaggi seem a little less daunting and given you confidence in creating this nourishing dish at home. Have you tried making this Italian vegetable soup before? Please, be honest, and let me know in the comments below—I love hearing feedback from real people like you, so feel free to leave your thoughts!