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This minestrone soup recipe is one of my favorite cozy dinners because it turns simple vegetables, beans, and pasta into the most comforting bowl of flavor. I love how everything slowly simmers together until the broth becomes rich and hearty. It is an easy, satisfying meal that feels nourishing, tastes incredible, and always makes my kitchen smell amazing.
I’m not one to brag, but this is the best minestrone soup recipe when I need to hit the reset button after a long day. The colors brighten up the stovetop, the aroma fills every corner of my kitchen, and I always end up sneaking a few sips as it bubbles away.
It is the kind of meal that makes everyone ask what smells so good, and by the time it is ready, the bowls are already lined up and waiting. The best part is there are always leftovers, which are even better the next day!
Why My Family Loves This Recipe
This cozy soup recipe comes together with simple ingredients and delivers the kind of comfort everyone craves.
- A hearty minestrone soup made with pantry staples
- Slow simmering creates a rich, comforting flavor
- Easy to customize with your favorite beans, veggies, pasta, or even rice
- Family friendly and perfect for quick weeknight dinners
- Makes delicious leftovers and tastes even better the next day
If you love this minestrone soup recipe, you might also enjoy the cozy comfort of my Copycat Olive Garden Pasta e Fajioli or Chicken Pot Pie Soup. Both are perfect for chilly nights when you want something warm and filling.
Ingredients Notes
- Butter
- Chopped Onion: Gives the soup its aromatic start. Yellow or white onions both work well. (I like to keep frozen chopped onions in the freezer, so I always have them on hand and I don’t have to cut them up!)
- Chicken Broth (or vegetable broth): Provides savory depth. Use vegetable broth to keep the recipe vegetarian – this is what I do for my son, who is a vegetarian.
- Veg-All or Mixed Vegetables (with the liquid): I love Allens Veg-All Original Mixed Vegetables. It has them all in there!
- Canned Kidney Beans (with liquid)
- Canned Whole Peeled Tomatoes (with liquid): Break down beautifully and add rich tomato flavor.
- Frozen Chopped Spinach: Easy to keep on hand and blends seamlessly into the soup. Any brand will work
- Tomato Paste
- Garlic Powder
- Dried Parsley
- Salt: Adjust to taste.
- Ground Black Pepper
- Dried Basil
- Uncooked Pasta (any small pasta shape): Elbows, ditalini, or small shells work best. Cook separately so the noodles stay firm and don’t absorb the broth.
- Grated Parmesan Cheese:
- Canned Garbanzo Beans (drained): Also known as chickpeas. Can be swapped with kidney beans or added for extra protein and heartiness.
See the recipe card for full information on ingredients and quantities.
How to Make Minestrone Soup Recipe
Step 1
Sauté the vegetables: Melt the butter in a large stockpot and cook the onions until softened and fragrant.
Step 2
Build the base: Add the broth, mixed vegetables, kidney beans, whole peeled tomatoes, spinach, and tomato paste. Let the soup simmer for about one and a half hours, stirring occasionally.
Step 3
Blend for texture: Use a slotted spoon to remove all of the tomatoes and about half of the vegetables. Blend in a food processor until smooth, then return the mixture to the pot to help thicken the soup.
Step 4
Season the soup: Combine the garlic powder, dried parsley, salt, pepper, and basil in a small bowl. Stir the seasoning blend into the pot along with the garbanzo beans and a portion of the Parmesan. Continue simmering for another thirty minutes.
Step 5
Cook the pasta: Prepare the elbow macaroni separately until al dente.
Step 6
Serve: Ladle the hot soup into bowls, add the cooked noodles, and top with a sprinkle of Parmesan cheese.
Recipe Tips
- Blend only part of the vegetables for a thick but still chunky texture
- Let the soup simmer longer for deeper, richer flavor
- Taste and adjust seasoning before serving because canned vegetables can add extra salt
- Use a wide pot to help the soup reduce evenly
- Simmer a bay leaf with the soup for subtle herbal depth, then remove before serving
- Finish with a pinch of oregano, fresh basil, or your favorite herbs to brighten the flavor
Make Ahead & Storage Instructions
- Store: Keep the soup in an airtight container in the refrigerator for up to four days. Store the pasta separately so it stays firm and maintains a good texture.
- Reheat: Warm the soup on the stovetop or in the microwave. Add a splash of broth if it thickens as it reheats.
- Freeze: Freeze the soup without the pasta for up to two months. Add freshly cooked pasta after reheating for the best texture.
- Make Ahead: This soup is great for meal prep because the flavor gets even better after sitting overnight. Prepare the soup fully, store in the fridge, and cook the pasta fresh right before serving.
More Easy Homemade Soups to Try
If you’ve tried this recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Minestrone Soup Recipe
Ingredients
- 8 tablespoons butter
- 1½ cups chopped onion
- 32 ounces chicken broth/stock
- 30 ounce (2 15-ounce cans) Veg-All or mixed vegetables with the liquid
- 32 ounce (2 16-ounce cans) kidney beans with liquid
- 29 ounce (2 14.5-ounce cans) whole peeled tomatoes with liquid
- 16 ounce package frozen chopped spinach
- 2 tablespoons tomato paste
- 4¼ tablespoons garlic powder
- 4 teaspoons dried parsley
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 cup elbow macaroni pasta uncooked
- ¾ cup grated parmesan cheese
- 1 cup canned garbanzo beans drained
Instructions
- In a large stockpot, melt butter over medium heat and stir in onions. Cook until soft.8 tablespoons butter, 1½ cups chopped onion
- Add chicken broth, mixed vegetables, kidney beans, peeled tomatoes, chopped spinach, and tomato paste. Let simmer for approximately 1.5 hours, stirring occasionally.32 ounces chicken broth/stock, 30 ounce (2 15-ounce cans) Veg-All or mixed vegetables, 32 ounce (2 16-ounce cans) kidney beans, 29 ounce (2 14.5-ounce cans) whole peeled tomatoes, 16 ounce package frozen chopped spinach, 2 tablespoons tomato paste
- Using a slotted spoon, remove about half of the vegetables and blend until smooth. (Use a blender or food processor). Return the blended vegetables to the pot.
- In a small bowl, combine the garlic powder, parsley, salt, pepper, and basil. Stir the spices into the soup. Add the garbanzo bean and ½ cup of the parmesan cheese. Cook for 30 minutes and stir frequently.4¼ tablespoons garlic powder, 4 teaspoons dried parsley, ½ teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon dried basil, 1 cup canned garbanzo beans, ¾ cup grated parmesan cheese
- Before serving, cook the elbow macaroni noodles separately.1 cup elbow macaroni pasta
- Pour the soup into the bowls, add in the noodles, and top with additional parmesan cheese.
Jenn’s Notes
- Store: Keep the soup in an airtight container in the refrigerator for up to four days. Store pasta separately to maintain a good texture.
- Reheat: Warm on the stovetop or in the microwave, adding extra broth if the soup thickens.
- Freeze: Freeze the soup without pasta for up to two months. Add freshly cooked pasta when reheating for the best texture.
- Make Ahead: This soup is excellent for meal prep because the flavor improves after sitting overnight. Prepare the soup completely, refrigerate it, and cook the pasta fresh right before serving.
- Blend only part of the vegetables for a nicely thick yet still chunky texture
- Let the soup simmer longer for deeper flavor
- Taste and adjust seasoning before serving because canned vegetables often add salt
- Use a wide pot to help the soup reduce evenly
