This hearty Marry Me Tuscan Vegetable Soup is perfect for cozy nights! It’s packed with fresh veggies like tomatoes, spinach, and zucchini, all swimming in a savory broth.
Don’t be surprised if this soup starts to steal your heart. It’s so good, you might want to serve it for a special dinner—just don’t forget the crusty bread for dipping!
I love how quick this soup is to make, and it’s like a warm hug in a bowl. Plus, the colors are so bright, they make the meal feel extra special. Enjoy every spoonful!
Key Ingredients & Substitutions
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you’re out, you can substitute it with canola oil or avocado oil, which also have high smoke points and good taste.
Vegetables: The mix of veggies gives this soup its heartiness. Feel free to swap the yellow squash and zucchini for other vegetables like bell peppers or mushrooms for variety.
Potatoes: Yukon gold or russet potatoes work well, but you can use sweet potatoes for a twist. Just keep the cooking time in mind, as sweet potatoes might cook a bit faster.
Cannellini Beans: If you can’t find these, any white bean will do, such as navy or great northern beans. You could even use chickpeas for a different texture.
Cream: Heavy cream adds richness, but for a lighter version, coconut cream is fantastic. If dairy-free, coconut cream is my go-to, but you can skip it altogether for a lighter soup.
How Do You Ensure the Vegetables Are Perfectly Cooked?
Cooking your vegetables correctly is key for the best soup texture. Start with the harder vegetables like carrots and celery, then add softer ones in stages.
- Begin by sautéing your base (onions, carrots, celery) until softened. This builds flavor.
- After adding garlic, stir in the starchy vegetables (potatoes, butternut squash) first. Give them a few extra minutes before adding zucchini and yellow squash.
- Simmer everything in the broth until tender. You want the vegetables to be cooked through but not mushy.
Adding greens like kale at the end ensures they stay vibrant and retain some texture. Simmering just enough keeps them nutritious and colorful!
How to Make Marry Me Tuscan Vegetable Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium celery stalk, diced
- 1 small yellow squash, chopped
- 1 small zucchini, chopped
- 1 large potato, peeled and diced
- 1 cup butternut squash, diced
- 1 (14 oz) can diced tomatoes (with juices)
- 6 cups vegetable broth
- 1 cup cannellini beans or white beans, drained and rinsed
- 2 cups chopped kale or Swiss chard
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup heavy cream or coconut cream (optional for creaminess)
- Fresh parsley or basil for garnish
How Much Time Will You Need?
This vegetable soup comes together quickly! You’ll need about 10 minutes for prep and roughly 30-35 minutes for cooking. In total, you’re looking at about 45 minutes from start to finish. Perfect for a weekday meal or a nice weekend treat!
Step-by-Step Instructions:
1. Start with the Base:
Begin by heating the olive oil in a large soup pot over medium heat. Once it’s hot, add your diced onion, carrots, and celery. Sauté these vegetables for about 5-7 minutes until they are soft and fragrant. This is where the flavor starts!
2. Add the Aromatics:
Next, toss in the minced garlic and cook for another minute. Stir it around until you can smell that wonderful garlic aroma filling your kitchen!
3. Mix in the Veggies:
Now, add the diced potatoes, butternut squash, yellow squash, and zucchini to the pot. Stir everything together and let it cook for about 3-4 minutes. Give it a good stir from time to time to prevent sticking.
4. Bring on the Liquids:
Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir everything together until well combined.
5. Season the Soup:
Add in your dried basil, oregano, thyme, and if you’re using them, the crushed red pepper flakes. Season with salt and black pepper to taste. Mix it all up, and let the flavors blend!
6. Simmer Until Tender:
Bring the soup to a gentle simmer. Cover the pot and let it cook for 20-25 minutes, or until all your vegetables are tender. This is the cozy part!
7. Add the Greens and Beans:
Once the veggies are nice and tender, add in the cannellini beans and chopped kale (or Swiss chard). Simmer uncovered for another 5 minutes, just until the greens are wilted and the beans are warmed through.
8. Cream It Up (Optional):
If you want your soup to be creamy, stir in the heavy cream or coconut cream now. Give it a good mix for a rich texture!
9. Final Touches:
Taste your soup and adjust seasoning if needed with extra salt and pepper. Every palate is different!
10. Serve and Enjoy:
Serve your delicious soup hot, garnished with fresh parsley or basil on top. Enjoy the warming goodness of your Marry Me Tuscan Vegetable Soup!
This comforting, hearty soup is perfect for any day, bringing vibrant colors and flavors to your table. Happy cooking!
Can I Use Different Types of Beans?
Absolutely! If you don’t have cannellini beans, feel free to substitute them with any white beans like navy or great northern beans. Chickpeas can also work for a bit of added texture and flavor.
How Can I Make This Soup Vegan?
This soup is already mostly vegan; just skip the heavy cream and opt for coconut cream or omit it entirely. All the vegetables and spices provide plenty of flavor on their own!
Can I Make This Soup in Advance?
Yes! You can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. For best results, reheat gently on the stove. If it thickens, just add a bit more vegetable broth to reach your desired consistency.
What Are Some Good Serving Suggestions?
This soup pairs wonderfully with crusty bread or a fresh side salad. For a heartier meal, consider serving it over cooked grains like rice or quinoa for added texture.
