Hearty Italian Minestrone Soup (Easy, Healthy & Delicious!)

There's nothing like a warm bowl of Italian Minestrone Soup to cozy up with, especially when it's packed with fresh vegetables, hearty beans, and a rich, savory broth. This classic soup is endlessly versatile and comes together with just 15 minutes of prep. It's perfect for cleaning out the fridge or if you're craving something comforting and healthy!

What Is Minestrone Soup?

Minestrone is a traditional Italian vegetable soup that dates all the way back to ancient Rome! It's one of Italy's most beloved comfort foods, known for its rich tomato-based broth, hearty vegetables, and the addition of pasta or rice. What sets minestrone apart from other soups is its flexibility, as you'll often find ingredients like cannellini beans, carrots, zucchini, potatoes, celery, and leafy greens such as kale or spinach.

In Italy, minestrone is less about following a strict recipe and more about using what's on hand - my kind of recipe! It can be made vegetarian or with meat (Italian sausage is a popular choice), and it's common to toss in a parmesan rind for extra flavor. It's the kind of soup that feels rustic and nourishing, yet it's layered with flavor thanks to ingredients like garlic, fresh herbs, and olive oil.

If you're looking for a great way to use up leftover vegetables or just want some cozy comfort food, Italian minestrone soup is always a great choice!

Ingredients You'll Need

Minestrone began as a soup made from leftover ingredients and has evolved over time. While there isn't a fixed original recipe, traditional ingredients include vegetables such as onions, garlic, celery, tomatoes, and carrots, in addition to beans and pasta. Minestrone translates to "thick vegetable soup", and now sometimes includes meat as it became more widely available.

My mom makes what she calls "refrigerator soup" which is using up whatever she's got in the fridge. Minestrone is similar in that the vegetables can be swapped for your favorites or simply what you want to use up. I can't tell you how many times I've made this Italian Minestrone soup, yet I've only recently started writing down the exact amounts of the ingredients I use.

One of the best things about Italian minestrone soup is how versatile it is, so feel free to swap in whatever veggies you have on hand. But here are the classic ingredients that brings authentic Italian flavor to this delicious soup:

• Olive Oil
• Aromatics: Onion, garlic, carrots, and celery are the foundation of any good soup.
• Tomato Paste & Diced Tomatoes: These deepen the broth's flavor.
• Broth & Water: Vegetable or chicken broth adds flavor and the water balances the soup's richness.
• Parmesan Rind (optional but recommended): Simmering a parmesan rind in the soup adds savory depth and that incredible umami flavor that's so hard to describe. Do this with other soups, too!
• Bay Leaves & Crushed Red Pepper Flakes: Flavor and just a hint of spice.
• Vegetables: Potatoes, zucchini, peas, and leafy greens like kale or spinach.
• White Beans: Cannellini or Great Northern beans add a wonderful creaminess (plus fiber)!
• Pasta: Small pasta shapes like ditalini or shells work best in minestrone (plus it looks so pretty).
• Lemon Juice: Just a squeeze at the end helps to brighten the flavors.
• Salt & Black Pepper: Salt = Flavor!
• Grated Parmesan Cheese: For serving at the table.

This combination will give you a classic, flavor-packed minestrone!

How to Make Italian Minestrone Soup

This recipe is as straightforward as it is delicious. Here's how to make a hearty, veggie-packed Italian minestrone soup from scratch:

1. Sauté the aromatics: In a large Dutch oven or stockpot, heat the olive oil over medium heat until shimmering. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for 1 minute more.
2. Build flavor with tomato paste and herbs: Stir in the tomato paste, dried oregano, and thyme. Cook for 2-3 minutes, letting the tomato paste caramelize slightly to develop deeper flavor.
3. Simmer the base: Add the potatoes, zucchini, diced tomatoes (with their juices), broth, water, bay leaves, crushed red pepper, and the Parmesan rind (if using). Stir it all to combine, bring everything to a boil, then reduce the heat to a gentle simmer. Cook it uncovered for about 15 minutes, or until the potatoes are just tender.
4. Add the pasta, beans, and greens: Stir in the pasta, white beans, peas, and chopped kale or spinach. Simmer for an additional 15-20 minutes, or until the pasta is cooked to al dente and the greens have wilted.
5. Finish and serve: Remove the bay leaves and the Parmesan rind. Stir in the lemon juice, salt, and pepper to taste. Ladle the soup into bowls and serve with freshly grated Parmesan cheese, crusty bread, or Parmesan crisps.

Is this soup good for you?

Italian Minestrone Soup is loaded with vegetables and has very little saturated fat or calories. It's fairly high in carbs so I wouldn't eat it on a low-carb or keto diet, although the carbs can be greatly reduced by omitting the pasta and potatoes and replacing them with small cauliflower florets and a low carb pasta alternative.

Omitting the beans will lower the carbs even further. The same goes for the carrots but they're a crucial ingredient so only remove them if it's absolutely necessary.

Storage Tips & Easy Variations

Storage Tips:

Refrigerator: Let the soup cool completely, then transfer to an airtight container. It will keep in the fridge for up to 5 days.

Freezer: Italian Minestrone freezes beautifully! Store it in freezer-safe containers for up to 3 months. If you can, freeze it before adding the pasta (it can become mushy after thawing, but it will still be fine). Then add freshly cooked pasta when reheating it instead.

Reheating: Warm it on the stovetop over medium-low heat, stirring occasionally. If it has thickened, add a splash of broth or water to loosen it up. It can also be microwaved in individual portions.

Easy Variations:

Add meat: Brown some hot or mild Italian sausage, ground turkey, pancetta, or leftover cooked chicken and stir it in with the broth in step 3. I also like to add leftover chopped steak or pork.

Low-carb version: Skip the pasta and potatoes and use chopped cauliflower or turnips.

Swap the beans: Cannellini beans are traditional, but chickpeas, kidney beans, or even lentils work well.

Try different veggies: Use what you have! Green beans, cabbage, fennel, squash, or corn are all great additions.

What to serve alongside this soup

• A nice loaf of crusty bread is really all you need!
• Take it a step further with some buttery garlic bread (this is my personal favorite).
• A salad is another obvious choice. Keep it simple with a balsamic vinaigrette and a mix of fresh baby spinach and spicy arugula. Maybe a fresh tomato or two!
• Although you can add meat directly to minestrone (see tips above), it's also wonderful served as a side with grilled chicken or beef.
• Use the leftovers as a topping for baked potatoes, especially since it thickens up after a stint in the fridge.

Frequently Asked Questions

What's the difference between Italian minestrone soup and vegetable soup?
Vegetable soup is typically lighter and more basic, often broth-based with a few vegetables. Minestrone is heartier, often includes pasta and beans, and is infused with herbs, tomato paste, and sometimes even a Parmesan rind for a richer, more complex flavor.

Can I make minestrone soup in a slow cooker?
Yes! Sauté the onions, carrots, and garlic first, then transfer everything (except the pasta and greens) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta and greens in the last 20-30 minutes.

Is minestrone soup vegetarian or vegan?
It can be! Just use vegetable broth and skip the Parmesan rind or use a vegan alternative. Be sure to check labels on your pasta and other ingredients.

How can I make this soup gluten-free?
Swap the pasta for gluten-free pasta or cooked rice. You can also omit it entirely and load up on extra veggies or beans.

Does Italian minestrone soup have meat in it?
Traditional minestrone does not require meat and is often made vegetarian. However, it's very flexible, so you feel free to add Italian sausage, pancetta, ground beef, chicken, or whatever meat you have on hand if you want to bulk it up.

Can I use canned vegetables?
Fresh (or even frozen vegetables in a pinch) are best for texture and flavor, but canned vegetables can work if that's all you've got. Just add them toward the end so they don't get too soft.

If you're in the mood for soup, you've got to check out some of my favorites! This creamy avocado soup is refreshing and surprisingly healthy, so it's perfect for warm days when you still want something cozy. Then there's my easy gazpacho recipe, a chilled tomato-based classic that tastes like summer in a bowl.

If you're craving something with a little zing, this orange carrot ginger soup is bright, citrusy, and full of flavor. For something heartier, try the easy potato corn chowder without cream - you won't believe what I use to make it creamy! And if you love a little spice, don't miss the spicy tomato soup or the creamy hatch chile soup. Both are so flavorful and guaranteed to warm you up in the best way!

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Italian Minestrone Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Don't let the long ingredient list fool you - this is an easy recipe with just 15 minutes prep time. It's worth every one of those minutes, too. This is a hearty, flavorful, and healthy soup that will warm your belly!

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Ingredients

• 3 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 2 carrots, peeled (chopped or sliced)
• 2 celery ribs (chopped or sliced)
• 4 garlic cloves, minced
• ¼ cup tomato paste
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 cup peeled and diced potatoes
• ½ cup diced zucchini
• 2 14.5-oz cans fire-roasted diced tomatoes, undrained (regular is also fine)
• 4 cups vegetable or chicken broth
• 2 cups water
• 1 parmesan cheese rind (optional but recommended)
• 2 bay leaves
• ⅛ - ¼ teaspoon crushed red pepper flakes
• 1 cup ditalini or any other small pasta, such as conchigliette (small shell pasta)
• 1 15-oz can white beans (I used cannellini)
• ½ cup frozen peas
• 2 cups chopped kale (or baby spinach)
• 2 teaspoon lemon juice
• 1 teaspoon coarse salt
• ¼ teaspoon freshly ground black pepper
• Freshly grated Parmesan cheese, for topping

Instructions

1. Heat a large stockpot or Dutch oven over medium heat. Add the oil and, when it's shimmering, add the onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally. Add the garlic and cook for one minute, stirring occasionally.
2. Add the tomato paste, oregano, and thyme to the pot. Cook, stirring occasionally, for another 2-3 minutes.
3. Add the potatoes, zucchini, diced tomatoes, broth, water, parmesan rind (if using), and bay leaves to the pot. Bring it to a boil then reduce the heat and allow it to cook for 15 minutes, stirring occasionally.
4. Add the red pepper flakes, pasta, beans, peas, and kale (or spinach) to the pot. Simmer for about another 20 minutes, or until the pasta is tender.
5. Stir in the lemon juice, salt and pepper, then taste and add more salt if necessary. Ladle into bowls and serve with grated parmesan cheese on the side.

Notes

Make this Minestrone Soup with meat by adding 1 lb of cooked meat at Step 4. Perfect with leftover meat! My first choice is hot Italian sausage (or mild) but any meat such as your preferred sausage, ground beef or turkey, pancetta or bacon, chicken (shredded or diced) or ham or prosciutto, will work.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 999mgCarbohydrates: 63gFiber: 15gSugar: 11gProtein: 16g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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