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Pot filled with fresh vegetables: tomatoes, carrots, celery, onion, parsley, submerged in water to make homemade brodo vegetale.

Brodo Vegetale (Italian Vegetable Broth)

Brodo vegetale is a light, homemade Italian vegetable broth made with fresh, simple ingredients. This classic base adds delicate flavor to risotto, tortellini in brodo, pastina, soups, legumes, and many comforting primi piatti. Easy to make, freezer‑friendly, and a staple in every Italian kitchen.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course basic italian recipe
Cuisine Italian
Calories 519 kcal

Equipment

  • Large stockpot
  • Chef’s knife
  • cutting board
  • Fine‑mesh strainer
  • Storage containers or freezer‑safe jars
  • Ladle
  • Ice cube tray (optional, for freezing small portions)

Ingredients
 
 

  • 8 cup Water
  • 5 oz Celery
  • 1 Yellow onion
  • 1 Leek
  • 2 Carrots
  • 2-3 Small potatoes
  • 1 Ripe tomato
  • A bunch of parsley
  • 4-5 Black peppercorns
  • Salt to taste

Instructions
 

  • Rinse all the vegetables under cold running water, except the onion. Cut the tomato in half, slice the leek into chunks, and cut the celery lengthwise and then into large pieces.
  • Place all the vegetables in a large pot. Keep the parsley tied together so it’s easy to remove later. Add the whole peppercorns.
  • Pour in the water and turn the heat to medium‑high. Once the broth begins to boil, lower the heat and let it gently simmer for about 1 hour. Do not add salt yet.
  • After an hour, taste the broth. Adjust the salt to your liking.
  • Using a fine‑mesh strainer, filter the broth to separate it from the vegetables. You’ll have a clear, aromatic liquid perfect for risotto, soups, or pasta dishes.

Notes

Refrigerator: store in an airtight jar for up to 3 days.
Freezer: freeze in ice cube trays or small containers for up to 3 months. Transfer frozen cubes to freezer bags for easy use.
Avoid waste: blend leftover vegetables into a puree and use it to enrich soups or pasta dishes.
Label your broth: always date your containers before freezing. This broth freezes exceptionally well, so make a large batch and store it in containers or ice cube trays for quick use in risotto, tortellini in brodo, pastina, soups, and legumes.

Variations

This brodo vegetale is wonderfully flexible, and you can adapt it to the season or to what you already have in your kitchen. Carrots, celery, onion, tomato, and potatoes create a clean, balanced base, while additions like leeks, mushrooms, zucchini, or a handful of leafy greens can deepen or brighten the flavor. Just remember that leafy vegetables should be used sparingly so the broth stays clear and golden.
A few vegetables are best avoided because they can overpower the broth or alter its color. Cruciferous vegetables (like broccoli or cauliflower), radicchio, eggplant, and fennel tend to dominate the pot or add bitterness. 
Herbs and spices can subtly shape the aroma of your broth. Parsley stems, a bay leaf, whole peppercorns, or a small sprig of thyme add gentle depth without overwhelming the delicate vegetable flavor. For a brighter broth, a strip of lemon peel works beautifully; for a wintery note, a thin slice of ginger adds warmth.
 

Nutrition

Serving: 200ml | Calories: 519kcal | Carbohydrates: 118g | Protein: 14g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 346mg | Potassium: 3170mg | Fiber: 20g | Sugar: 22g | Vitamin A: 23539IU | Vitamin C: 131mg | Calcium: 297mg | Iron: 6mg

Please note that nutritional values are created by an online calculator and should only be used as an estimate.

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