Parmesan Veggie Soup (Print Version)

Hearty vegetables simmered with rich Parmesan for a comforting Italian-inspired bowl.

# What You'll 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 for extra flavor

→ 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 Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and translucent.
02 - Introduce carrots, celery, zucchini, potato, and green beans. Cook while stirring occasionally for 5 minutes.
03 - Stir in diced tomatoes with juice, vegetable broth, dried Italian 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 to 30 minutes until vegetables are tender.
05 - Remove the Parmesan rind. Stir in grated Parmesan cheese until melted and soup reaches a creamy consistency.
06 - Taste the soup and adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into bowls and garnish with chopped fresh parsley and extra grated Parmesan cheese. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day long.
  • The Parmesan doesn't just sit on top—it melts into the broth and creates this creamy richness that makes people ask for seconds.
  • It's flexible enough to use whatever vegetables you have on hand without losing its soul.
02 -
  • The Parmesan rind is not optional if you can find one—it transforms this from good soup to unforgettable soup by adding depth that no amount of cheese stirred in at the end can match.
  • Don't skip the step of sautéing the onion and garlic first; it takes three minutes and creates a flavor foundation that carries through the entire pot.
03 -
  • If your broth isn't deeply flavored, you can add a vegetable bouillon cube or a splash of white wine to give it more personality.
  • Grate your Parmesan fresh and right before stirring it in—it melts so much faster and smoother than pre-grated cheese could ever manage.
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