A hearty and flavorful minestrone soup packed full of fresh veggies. This healthy soup recipe is easily made in one pot in just 30 minutes!
Table of Contents
Classic Minestrone Soup
Whenever we go to Olive Garden, we love to get the unlimited soup and Olive Garden breadsticks. Minestrone is always my first pick because this hearty Italian vegetable soup is loaded with colorful vegetables, beans and pasta.
This traditional minestrone soup is easy to recreate at home and has the perfect balance of flavors and texture! Other copycat soups I make include their chicken gnocchi soup, pasta e fagioli and zuppa toscana.
This soup is the perfect easy and comforting meal on a chilly fall day. Don’t forget to serve it with a warm dinner roll, breadstick or piece of cornbread. Seriously so delicious!
Why This Recipe Works
- Packed with fresh vegetables: Minestrone is a great way to sneak in extra veggies just like classic chicken noodle soup or this hearty albondigas soup.
- Vegetarian: This vegetarian soup is great for meatless Monday while still being hearty and satisfying!
- Family friendly: My kids gobbled this minestrone up (even my picky eaters)!
- Versatile: Use the veggies you have on hand or add some protein like shredded chicken, crumbled sausage or mini meatballs
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Tomato broth: The base of minestrone is a mix of diced tomatoes, tomato paste and chicken broth. Feel free to use vegetable broth if vegetarian.
- Veggies: This soup is loaded with veggies! Any type will work, but my favorites are diced onions, celery, potatoes, zucchini, squash, green beans and carrots.
- Spices: Don’t forget to add spices to help give the soup extra flavor! This recipe calls for Italian seasoning, garlic and salt and pepper.
- Beans: We love to add beans for extra protein. Kidney beans are our favorite, but white beans, like cannellini beans or garbanzo beans, taste delicious, too.
- Pasta: I love using mini shells, but you could also substitute for ditilini or elbow noodles. If you want to make it even more filling, a cheese tortellini would be delicious.
How to Make Minestrone Soup
- Sauté. Start by sautéing the onions in a pot until translucent for about 3 minutes. Then add in the chopped celery and garlic and cook for an additional minute.
- Boil. Next stir in the broth, 1 cup of water, vegetables, tomatoes, tomato paste and spices. Cover with a lid and bring to a boil. Reduce heat and then simmer an additional 10 minutes.
- Cook. Mix in the beans and pasta and cook until the pasta is al dente (about 8-10 minutes). If the soup is too thick, add in another 1/2 to 1 cup hot water to thin it out a little. Then remove the pot from the heat.
- Serve. If adding spinach, mix it in right before serving. It will wilt quickly from the heat of the soup. Then ladle the minestrone into bowls and top with parmesan cheese and fresh basil.
Instant Pot Version
If the Instant Pot is your favorite kitchen gadget, try making this easy variation of Instant Pot minestrone soup. It’s quick, delicious and requires hardly any clean up!
Cooking Tips
- This recipe is super customizable. Use any type of veggies or pasta that you have in the fridge and pantry.
- Use prechopped or frozen veggies to save on time.
- You can omit the pasta and double up on beans if preferred.
- For more protein, add in ground turkey, shredded chicken, meatballs or Italian sausage.
- Add the spinach (or kale) in right before serving. It only takes a few seconds to wilt.
Recipe FAQs
There are so many great sides for minestrone soup, but I love to serve it with a salad, like Olive Garden salad or easy Greek salad, and some type of bread, such as easy garlic cheese rolls or Olive Garden breadsticks.
Yes! It’s so easy to make this vegan. Simply use vegetable broth in place of the chicken broth and skip using parmesan as a garnish.
Absolutely! Use your favorite type of gluten-free pasta in place of the pasta shells and you should be all set.
Freezing + Reheating
This minestrone soup makes a great freezer meal. I’d recommend omitting the pasta if freezing, as it tends to get mushy when frozen.
- To freeze: Let soup cool completely. Ladle into a freezer bag or container, leaving room for the soup to expand. Label the bag with the date so that you easily know the expiration. Then store in freezer for up to 3 months.
- To reheat: Thaw in microwave or in fridge overnight. Add soup to a large pot and simmer over low heat. While the soup is warming, cook the pasta in a separate pot until al dente. Add pasta to the pot with the soup and mix together. Ladle into bowls and serve with desired toppings!
TIP: When reheating minestrone, I like to add a splash of chicken broth to thin it out a little.
This easy Italian wedding soup is another soup with so much flavor!
More Italian Soup Recipes
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Minestrone Soup
Ingredients
- 1-2 Tablespoons olive oil
- ½ cup finely chopped onion , plus more if desired
- ½ cup finely chopped celery
- 2-3 teaspoons minced garlic (about 4 cloves)
- 4 cups (32 ounces) chicken broth (or vegetable broth)
- 1-2 cups water
- 4 cups seasonal vegetables (potatoes, zuchinni, green beans, squash, carrots)
- 1 (14-ounce) can diced fire roasted tomatoes
- ¼ cup tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper , optional
- 1 (15-ounce) can kidney beans or white beans , drained and rinsed
- 1 cup uncooked small pasta shells
- 1-2 cups baby spinach , optional
Optional toppings: Freshly grated parmesan cheese or Fresh basil
Instructions
- In a large pot over medium heat, heat the oil. Add onion and cook 3 minutes, or until translucent. Mix in the celery and garlic and cook an additional minute.
- Stir in the broth, 1 cup water, vegetables, tomatoes, and tomato paste. Add Italian seasoning, salt, and pepper, if using. Cover and bring to a boil. Reduce heat to low and simmer 10 minutes.
- Add the beans and pasta. Cook 8 to 10 minutes, or until pasta is al dente. The pasta will continue to cook once off the heat, so don't overcook. If the soup is too thick, add 1/2 to 1 cup hot water. Salt and pepper, to taste.
- Remove pot from heat and stir in spinach, if using, and cook until wilted. Ladle into bowls and serve topped with parmesan cheese and fresh basil, if desired.
Notes
- Potatoes
- Carrots
- Celery
- Squash
- Zucchini
- Green beans
- Peas
- Corn
- Bell peppers
- Spinach or kale
- Broccoli
- Shredded chicken
- Mini meatballs
- Cooked Italian sausage
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, Dinner, Freezer-Friendly, Freezer-Friendly, Italian, One Pot, Soups, Stovetop, Stovetop, Vegan, Vegetarian, Vegetarian, Vegetarian
This recipe was a big hit with my family! And I love all the veggies in it :)
I have made this soup countless times and it always turns out perfect and delicious!
So glad to hear! :D
I love Soup Season for recipes like this one! I especially love that it will be in my belly in 30 minutes!! Just what I need for these busy holiday weeks!
This was my first time making minestrone at home and it turned out GREAT! Thanks for the recipe!
I’m so happy to hear you enjoyed it! Thanks for leaving a comment and review Michelle!
This minestrone soup was perfection! One of my favorites and the family likes it too!
This was really amazing! So easy to make and taste SO good!
Turned out perfect. My family devoured it :)
This minestrone looks BEAUTIFUL. This is really one of my favorite soups, so I’m looking forward to trying your techniques. It looks really amazing.