Minestrone soup is the recipe I come back to every single fall when the weather finally turns. It is loaded with vegetables, beans, and pasta in a broth that tastes like it has been going all day even though it comes together in about an hour. I started making this when I needed something that could feed the whole family from one pot without a lot of fuss, and it has not let me down once.
This minestrone soup is the kind of recipe that rewards a little patience at the beginning. Cooking the tomato paste with the vegetables before adding the liquid is the move that makes the broth taste rich and full rather than flat. The whole pot smells incredible by the time it is done. Trust me on this one.
Table of Contents
Ingredients for Minestrone Soup
I always reach for fire roasted diced tomatoes when I make this soup because they bring a subtle smokiness that regular canned tomatoes just do not have. Beyond that, this is a pretty simple ingredient list that you can find at any grocery store. Here is everything you need:
- 3 tbsp olive oil (use a good quality one, it carries flavor through the whole pot)
- 1 medium yellow onion, chopped
- 3 medium carrots, sliced into 1/4-inch rounds or half rounds
- 3 ribs celery, chopped
- 2 medium Yukon gold potatoes, unpeeled, chopped into 1/2-inch pieces (about 1/2 lb total, I recommend Yukon gold since they hold their shape without going mushy)
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/4 cup tomato paste (do not skip cooking this in the pot, it makes a real difference)
- 6 cups low sodium vegetable broth (I usually go low sodium so I can control the saltiness myself)
- 28 oz can fire roasted diced tomatoes (regular diced tomatoes work too but fire roasted is worth finding)
- 1 medium zucchini, chopped into 1/2-inch pieces
- 3/4 cup dry short pasta (ditalini, small shells, or elbow pasta all work well)
- 15 oz can cannellini beans, kidney beans, or small white beans, rinsed and drained
- Grated Parmesan cheese, optional, for serving
Step-by-Step Instructions
In my experience, the biggest mistake people make with vegetable soup is rushing past the first steps. Those 8 to 10 minutes of cooking the soffritto and the extra 2 minutes with the tomato paste are what build the flavor base that carries the whole pot.
Step 1: Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery. Cook, stirring often, for about 8 minutes until they soften and the onion becomes translucent. The kitchen will start to smell good right about now.
Step 2: Add the potatoes, garlic, dried oregano, dried basil, Italian seasoning, salt, pepper, and tomato paste. Stir everything together and cook for 2 minutes. The tomato paste will darken slightly and the raw edge will cook off. Do not skip this step, it is key to a flavorful broth.
Step 3: Pour in the vegetable broth, fire roasted tomatoes, and zucchini. Stir to combine and bring to a boil over medium-high heat. Once boiling, reduce to a low simmer, cover the pot, and cook for 20 minutes.
Step 4: Stir in the dry pasta and rinsed beans. Cover and simmer for 8 to 12 minutes, stirring every few minutes so the pasta does not stick to the bottom. The pasta should be al dente and the vegetables should be completely tender when done.
Step 5: Taste and adjust salt and pepper as needed. Ladle into bowls and top with grated Parmesan cheese if you like.
What to Serve with Minestrone Soup
Minestrone soup is filling on its own but the right side takes it to a complete, satisfying meal. Here are my favorite pairings:
Easy Garlic Bread: A slice of warm, buttery garlic bread is the most natural pairing for minestrone. It is perfect for soaking up the last of the broth in the bowl, and it takes almost no effort to put together.
Homemade Cheesy Breadsticks: These cheesy breadsticks are soft, warm, and great for dipping. They work especially well if you are feeding a crowd or kids who love to dip everything in soup.
Spinach and Ricotta Stuffed Shells: If you want to turn this into a bigger Italian-themed dinner, serve minestrone soup as a starter followed by these spinach and ricotta stuffed shells. The flavors stay in the same family and the combo feels like a restaurant night at home.
Creamy Tortellini Soup: If your family loves comforting one-pot soups and wants another bowl to add to the weekly rotation, this creamy tortellini soup is a natural next recipe to try. It uses a similar base but feels richer and more indulgent.
Easy Tuscan Ravioli Soup: Another Italian-inspired soup worth bookmarking is this Tuscan ravioli soup, which shares the same cozy, vegetable-forward spirit as minestrone and makes a great alternative when you want something a little heartier.
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A Simple Green Salad: A lightly dressed romaine or arugula salad cuts through the richness of the broth and adds a fresh, crisp element to round out the meal.
How to Store and Reheat Minestrone Soup
Store leftover minestrone soup in an airtight container in the refrigerator for up to 3 days. The pasta will continue soaking up the broth as it sits, so the soup gets thicker and heartier by the next day. Some people love it this way.
To reheat, warm it in a covered pot over medium heat, stirring occasionally. I recommend adding a splash of vegetable broth to loosen it back up since the pasta absorbs quite a bit of liquid overnight. The microwave works too in 60-second intervals, just stir between each round.
Pro tip: this soup also freezes well for up to 3 months. Let it cool completely before freezing. The texture of the pasta softens after freezing and thawing, so if you plan to freeze a batch, you may want to cook the pasta separately and stir it in fresh when serving. If you enjoy hearty soups like this one, also check out this autumn wild rice soup for another cozy make-ahead option.
Frequently Asked Questions
Can I make minestrone soup gluten-free?
Yes. Leave out the pasta or swap it for cooked brown rice or a certified gluten-free pasta. If using brown rice, add it earlier with the broth and tomatoes since it takes longer to cook than pasta.
Can I add meat to minestrone soup?
Absolutely. Browned Italian sausage or ground beef added after the soffritto step works well. Some home cooks also stir in shredded cooked chicken at the very end. If you love a meaty soup bowl, you might also enjoy this marry me chicken soup as a weeknight alternative.
What pasta shape works best in minestrone soup?
Short shapes are best because they fit on a spoon alongside the vegetables and beans without taking over the bowl. Ditalini is the most traditional choice, but small shells and elbow macaroni both work equally well.
Conclusion
Minestrone soup is one of those recipes that earns a permanent spot in your fall and winter rotation. It is simple, nourishing, and the leftovers taste even better the next day. Whether you are feeding a crowd or just meal prepping for the week, give this one a try and see how fast that pot disappears.
Best Minestrone Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery. Cook, stirring often, for about 8 minutes until softened and the onion is translucent.
- Add the potatoes, garlic, dried oregano, dried basil, Italian seasoning, salt, pepper, and tomato paste. Stir and cook for 2 minutes until the tomato paste darkens slightly and the raw edge cooks off.
- Pour in the vegetable broth, fire roasted diced tomatoes, and zucchini. Stir to combine and bring to a boil. Reduce heat to a low simmer, cover the pot, and cook for 20 minutes.
- Stir in the dry pasta and rinsed beans. Cover and simmer for 8 to 12 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom, until pasta is al dente and vegetables are fully tender.
- Taste and adjust salt and pepper as needed. Ladle into bowls and serve with grated Parmesan cheese on top if desired.
