Minestrone Soup Recipe – Quick, Hearty, and Delicious

Minestrone Soup Recipe is the comforting, veggie-packed bowl your weeknight dinner table’s been begging for. Between juggling work, picky eaters, and that laundry pile that never seems to shrink (seriously, where does it come from?), having a warm, nourishing meal that basically cooks itself feels like a little win. This minestrone soup recipe is everything: hearty, wholesome, easy to whip up, and full of cozy flavors. Plus, it makes killer leftovers—so yes, you just won two dinners in one. Keep reading to find out why this humble Italian soup deserves a permanent spot in your recipe rotation.

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What is Minestrone Soup?

Minestrone soup is Italy’s answer to “what’s left in the fridge?”—but make it delicious. It’s a chunky, tomato-based vegetable soup traditionally filled with beans, pasta, and whatever seasonal veggies are hanging around. No two bowls are exactly alike, and that’s part of the charm. Whether you’re using zucchini, carrots, green beans, or spinach, the soup plays nice with them all. While originally a peasant dish, today it’s become a go-to for families craving something simple, satisfying, and still kind of impressive. Minestrone doesn’t try too hard, and that’s why we love it.

Reasons to Try Minestrone Soup Recipe

Let’s be real—sometimes you just want dinner to be both good for you and not a total time-suck. This minestrone soup recipe checks all the boxes. It’s hearty enough to please the meat-and-potatoes crowd (thanks to beans and pasta), but it’s also loaded with feel-good ingredients like fresh vegetables and broth. Cooking it feels almost therapeutic—you toss everything into a pot, let it simmer, and voilà, your house smells like Sunday comfort. Plus, it’s budget-friendly, freezer-friendly, and just plain friendly to your future self when lunchtime hits tomorrow.

Ingredients Needed to Make Minestrone Soup Recipe

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 3 medium carrots, peeled and sliced
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth (or veggie broth for a vegetarian version)
• 1 small zucchini, chopped
• 1 cup fresh green beans, chopped
• 1 (14 oz) can red kidney beans, drained
• 1 (14 oz) can white kidney (cannellini) beans, drained
• ½ teaspoon Italian seasoning
• ¾ cup uncooked elbow macaroni
• Salt and pepper to taste
• Fresh basil (optional)
• Freshly grated Parmesan cheese (to taste)

Instructions to Make Minestrone Soup Recipe

If you’ve ever thought homemade soup was a whole production, this minestrone soup recipe is here to change your mind. We’re talking easy steps, pantry staples, and flavor that tastes like it’s been simmering for hours—without actually needing hours. Let’s walk through it together:

Step 1: Sauté the Aromatics (The Flavor Foundation)

Grab your biggest soup pot—trust me, this makes a generous batch—and place it over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter’s melted and the combo is shimmering slightly, toss in the chopped onion, celery, carrots, and minced garlic.

Now, breathe that in. That’s your flavor base coming alive. Stir everything around and let it cook for about 7–10 minutes, or until the veggies begin to soften and the onions turn translucent. Don’t rush this part—this step lays the groundwork for that deep, cozy minestrone flavor.

Want a shortcut soup that still delivers? Check out our Crockpot Chicken Parmesan Soup for another weeknight win!

Step 2: Add Tomatoes, Broth, and the Veggie Crew

Once your aromatics are soft and fragrant, pour in the 28-ounce can of crushed tomatoes and 4 cups of broth (chicken or veggie—your call). Give it all a good stir.

Next, add your zucchini, green beans, red kidney beans, white cannellini beans, and ½ teaspoon of Italian seasoning. That’s a whole lot of goodness going into one pot—and it’s what makes this minestrone soup recipe feel like a big warm hug.

Turn up the heat to high and bring everything to a gentle boil. Stir occasionally to keep things moving and mingling.

Step 3: Simmer and Let the Flavors Mingle

Once the soup reaches a steady boil, reduce the heat to medium-low so it’s simmering. Cover the pot with the lid slightly ajar—this helps some steam escape while keeping that heat in. Let it simmer for 10 minutes.

This is your “let the magic happen” moment. The flavors start to come together, the broth thickens a bit, and your kitchen officially smells like an Italian grandma just moved in.

Step 4: Time to Add the Pasta

Now for the hearty twist: ¾ cup of uncooked elbow macaroni. Stir it right into the simmering soup. It’s important to keep the lid off at this stage, or the pasta might get too mushy.

Continue simmering for 15–20 minutes, stirring every few minutes so the pasta doesn’t stick to the bottom of the pot. You’ll know it’s ready when the pasta is tender and the veggies are just the right kind of soft—not mushy, not crunchy, just perfect.

Step 5: Final Seasoning + Optional Add-Ins

Before you call it done, taste the broth. This is where you get to play chef. Add salt and pepper generously—especially if you’re using low-sodium broth.

Feeling fancy? Stir in some chopped fresh basil for brightness. It’s totally optional but adds a fresh touch that balances the hearty beans and pasta.

Step 6: Serve it Hot, Topped with Love (and Cheese)

Ladle your hot minestrone soup into big bowls and top each one with a healthy sprinkle of freshly grated Parmesan cheese. This is not the moment to be shy—the cheese melts into the broth and adds that “I want another bowl” factor.

Pair it with some crusty bread or garlic toast, and dinner is officially served. For more cozy bowl inspiration, check out our Cheddar Garlic Herb Potato Soup—it’s creamy, rich, and equally comforting.

Optional Tip for Make-Ahead Lovers

If you’re planning to freeze this minestrone soup recipe or save leftovers for the week, you might want to cook the pasta separately. Why? Because pasta loves to soak up broth like a sponge, especially overnight. Just add it in when you’re ready to serve.

What to Serve with Minestrone Soup Recipe

You know what goes really well with this minestrone soup recipe? A hunk of crusty bread for dunking—sourdough, garlic toast, or even those leftover dinner rolls you froze three weeks ago. Want to up the cozy factor? Pair it with a simple green salad tossed in balsamic vinaigrette, or keep it full Italian grandma mode with a side of roasted vegetables. This soup is pretty filling on its own, but if you’re feeding a crowd (or ravenous teens), serving it with a grilled cheese or bruschetta isn’t a bad idea either.

Key Tips for Making Minestrone Soup Recipe

1. Chop small, cook fast: Cut your veggies on the smaller side so everything cooks evenly and quickly.
2. Pasta soaking problem: The pasta will soak up broth as it sits, especially in leftovers. You can cook it separately if planning to freeze or store.
3. Adjust to taste: Don’t be shy with salt and pepper—taste often and tweak.
4. No fresh basil? Dried works in a pinch, or skip it altogether—this soup has plenty of flavor.
5. Use what you’ve got: Got spinach, kale, or cabbage? Toss it in. Minestrone is all about flexibility.

Storage and Reheating Tips for Minestrone Soup Recipe

Leftovers? Oh, you’re in for a treat. Store the soup in an airtight container in the fridge for up to 4 days. It actually tastes better the next day—like it had time to get its life together. Just keep in mind the pasta keeps drinking up the broth, so add a splash of extra broth or water when reheating. Freezing? Totally doable! But if you’re freezing a large batch, hold off on adding the pasta and cook it fresh when you reheat. Reheat on the stove over medium-low heat or pop it in the microwave in 1-minute intervals.

FAQs

Can I make this in a slow cooker?
Absolutely. Just sauté the veggies first, then throw everything (except the pasta) into the slow cooker. Cook on low for 6–8 hours, add pasta in the last 30 minutes.

Is this recipe vegetarian?
It can be! Just swap the chicken broth for veggie broth, and you’re golden.

What pasta works best?
Elbow macaroni is classic, but ditalini, small shells, or even broken spaghetti work too.

Can I add meat?
Sure! Ground beef, turkey, or sausage all pair well. Brown the meat first and add with the veggies.

How do I freeze it without mushy pasta?
Cook the soup without pasta, freeze it, and add fresh pasta when reheating.

Final Thoughts

The minestrone soup recipe is your weeknight hero—easy, satisfying, and endlessly adaptable. Whether you’re feeding a hungry family or just trying to get something wholesome on the table between Zoom calls, this soup’s got your back. It’s the kind of dish that makes you feel like you’re winning at adulting. And hey, if you’re craving more comforting soups, check out our Cheddar Garlic Herb Potato Soup or the reader-favorite Olive Garden Chicken Gnocchi Soup. Your cozy kitchen journey starts here.

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