Parmesan Veggie Soup (Printable)

Comforting vegetable soup with Parmesan cheese, carrots, zucchini, potatoes, and Italian herbs in rich broth.

# Ingredient List:

→ 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 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
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 2-3 minutes until fragrant and translucent.
02 - Add 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, pepper, and Parmesan rind if using. Bring to a gentle boil.
04 - Reduce heat to low, cover the pot, and simmer for 25-30 minutes until vegetables are tender.
05 - Remove Parmesan rind and stir in grated Parmesan cheese until melted and soup reaches creamy consistency.
06 - Taste soup and adjust salt and pepper as needed.
07 - Ladle into bowls and garnish with chopped parsley and additional Parmesan cheese.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been nurturing it for ages.
  • The Parmesan melts into the broth and creates this natural creaminess without needing heavy cream, which feels like a small kitchen victory.
  • You can throw in whatever vegetables are hanging around your produce drawer, so it never feels repetitive.
02 -
  • Don't skip grating the Parmesan fresh; pre-grated cheese has anti-caking agents that prevent it from melting as smoothly, and you'll miss that silky texture.
  • The Parmesan rind isn't just a gimmick, it genuinely releases umami into the broth, so save yours from now on and store them in the freezer.
03 -
  • Cut your vegetables roughly the same size so they cook evenly and give the soup a cohesive texture.
  • Never let the soup boil rapidly once you've added the vegetables; a gentle simmer keeps everything tender rather than falling apart into mush.
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