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Cozy One-Pot Parmesan Vegetable Soup: Easy 30-Minute Recipe

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A quick and comforting vegetable soup made in one pot with a secret ingredient—Parmesan rind—that adds deep, savory flavor without cream. Ready in 30 minutes, it’s perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
  • 4 cups vegetable broth (low-sodium)
  • 1 piece Parmesan rind (about 2 inches)
  • 3 cups fresh spinach, roughly chopped
  • ½ cup shredded Parmesan, plus more for serving
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables start to soften.
  2. Add the minced garlic and stir for 30 seconds until fragrant. Do not let it brown.
  3. Add the diced zucchini and yellow squash. Cook for another 3 minutes, stirring occasionally.
  4. Pour in the diced tomatoes with their juices. Scrape the bottom of the pot with a wooden spoon to lift any browned bits.
  5. Add the vegetable broth and Parmesan rind. Stir in the Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat to low and simmer for 15 minutes.
  6. Remove the Parmesan rind from the pot and discard.
  7. Stir in the fresh spinach and shredded Parmesan. Cook for 2-3 minutes until the spinach wilts and the cheese melts into the broth.
  8. Taste and adjust seasoning as needed. Add a squeeze of lemon juice for brightness if desired.
  9. Ladle into bowls and top with extra shredded Parmesan. Serve hot with crusty bread.

Notes

Save Parmesan rinds in the freezer for soups like this. Use low-sodium broth to control salt. Cut vegetables uniformly for even cooking. Stir spinach in at the very end to avoid overcooking. For a thicker soup, simmer uncovered for 5 more minutes; for a thinner soup, add extra broth. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: vegetable soup, Parmesan soup, one-pot soup, easy soup, 30-minute meal, comfort food, vegetarian soup

Find it online: https://spoonluma.com/cozy-one-pot-parmesan-vegetable-soup-easy-30-minute-recipe/