Minestrone Soup

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This super easy Minestrone Soup recipe is a one pot meal that is full of vegetables, pasta, and an incredible tomato base. It’s the perfect hearty dinner for a cool fall day!

This Minestrone soup is one of our favorite soups, and we are soup lovers. It’s quick, it’s healthy, and it’s perfect for dunking with some crusty bread, rolls, or garlic bread!

Minestrone soup overhead shot

Soup is the ultimate meal for this time of year. The weather is cooling off, the kids are back to school, and the smell that wafts through the house when this Italian Minestrone soup is on the stovetop?


This is one of those Minestrone recipes that you can easily swap out the vegetables for some of your family’s favorites or add in extra. If you want it to have a little more staying power, you can even add in extra protein like shredded chicken or ground beef or skip it to make this vegetarian.

Like a Pasta Fagioli Soup recipe, the leftovers make perfect lunches for school or work the next day, as broth-based soups can hold their heat for a long time in a thermos. I know my kids will gladly go for a change from their typical ham or peanut butter sandwiches!

Scoop of minestrone soup

If you love soup as much as we do, you might also enjoy this Instant Pot Chicken Noodle Soup, Slow Cooker Chicken Pot Pie Soup or Turkey Tetrazzini Soup.

What Makes This the Best Minestrone Soup Recipe:

  • Flexibility: have you wondered what vegetables to put in minestrone soup? You can mix and match your veggies as you wish! Add in green beans, mushrooms or broccoli if your family is into them (ours is not so much!), or add in additional proteins, rice, or even a Parmesan cheese rind if you have one left over!
  • Nutrition: this vegetarian Minestrone Soup is packed with good-for-you vegetables, whole grains and a tomato and broth base, making it a healthy option for a weeknight dinner.
  • Budget-friendly: soup is an awesome way to stretch the budget, especially if you’re serving with a good loaf of bread to fill hungry tummies. Vegetables (feel free to use frozen or canned if they’re a less expensive option) and pasta are easy to find and won’t break the bank.
  • Hearty: we love this hearty Minestrone Soup recipe, which includes beans and pasta in addition to those vegetables we have included.
  • Versatility: you can make this minestrone soup with meat. You could try beef minestrone soup, chicken minestrone soup, or even homemade minestrone soup with sausage.

Bowl of minestrone soup

More Soups to Fill You Up:

Tips for Making this Minestrone Soup in the Slow Cooker:

Soup is one of my favorite things to cook in the slow cooker, and it’s easy to make this Minestrone Soup crockpot friendly!

You can simply dump all of the minestrone soup ingredients except for the pasta into the slow cooker, and cook on low for 8-9 hours, or high for 4-5 hours.

About 20 minutes before you want to serve, stir in the pasta, cover, and let cook until pasta reaches desired tenderness (this will take anywhere from 10-20 minutes depending on your cut of pasta, so keep an eye on it!).

Bowl of minestrone soup
4.95 from 20 votes
Review Recipe

Minestrone Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Ashley Fehr
This Minestrone Soup recipe is an easy, one pot meal that is full of vegetables, pasta and an incredible tomato base. It's the perfect hearty dinner for a cool fall day!


  • 1 tablespoon oil
  • 3 large carrots finely chopped
  • 2 stalks celery sliced
  • ½ medium onion finely diced
  • ½ teaspoon salt
  • 1 teaspoon garlic minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • teaspoon black pepper
  • 2 cups fresh spinach finely chopped
  • 28 ounces canned diced tomatoes
  • 4 cups low sodium chicken broth
  • 540 ml canned red kidney beans rinsed (about 2 cups)
  • 1 ½ cups Rotini pasta dry
  • Parmesan for serving, shredded or grated parmesan

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  • In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
  • Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
  • Add the tomatoes, broth, and beans. Cover, bring to a boil and simmer over medium heat for 10-12 minutes or until carrots are tender.
  • Add the pasta and stir, cover and simmer for 10 minutes or until pasta reaches desired tenderness. Stir in spinach and let sit for 2 minutes.
  • Serve with shredded Parmesan cheese as desired.

Nutrition Information

Calories: 219, Carbohydrates: 36g, Protein: 11g, Fat: 4g, Sodium: 1283mg, Potassium: 852mg, Fiber: 8g, Sugar: 7g, Vitamin A: 6250IU, Vitamin C: 18.9mg, Calcium: 113mg, Iron: 3.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Soup
Cuisine American

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Minestrone Soup in a white bowl with a title

About the author


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Ashley is a high school teacher turned food blogger and a mother of 3 beautiful girls. She loves to get creative in the kitchen and doesn’t always like to follow The Rules. Ashley shares a combo of healthier main dishes, baked goods and decadent desserts and believes in enjoying all the foods you love in moderation (and sometimes without ;) ).

More Posts by Ashley

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Recipe Rating


  1. It was a cool day today so I thought I’d try your minnestrone soup recipe- quick & easy! The best part-it was delicious. Thankyou for sharing!5 stars

  2. This recipe is outstanding! I made it exactly as listed above and am thrilled to find something this good!5 stars

  3. Fantastic soup! Made one change only, added 1lb. of diced Turkey Italian sausage and omitted the pasta, as I was serving it with the delicious ham sliders, recipe from this website. I must say the left overs were yummy too. This will be in rotation in my kitchen.

    Thank you for all the wonderful recipes you share, love them.5 stars

  4. This is one of the best Minestrone soups I’ve ever tasted and I can’t believe how easy it was! As soon as I tasted it I texted the recipe to two friends before I even finished the bowl – it’s so good.5 stars

  5. This is a very flavorful soup. I did add1 pound cooked and drained ground beef and left out the spinach. Because I end up freezing some of the soup I leave out the pasta. I will cook the pasta and add it to the bowls before serving the soup to the bowl. This is a fairly quick soup to make, even when I have browned the ground beef. I usually have all these ingredients on hand. You could always use frozen and thawed spinach, but I would only use half of a small box.5 stars

  6. i love this recipe! i subbed the spinach for zucchini and the chicken broth for veggie broth. this is one of the best soup recipes i have tried!5 stars

  7. LOVED IT! I’ve never made Minnestrone before, so this was a “new recipe” for us. My husband does not like kidney beans, or tomato-based soups, so….I didn’t tell him what was in it. He ate TWO huge bowls-full and said “This new recipe is a keeper!” I made it (almost) exactly as written. (The only adjustment: I only had frozen spinach, so I substituted one cup of frozen cut spinach for the two cups of fresh.) The veges were done to perfection – not too mushy or too crispy. The broth was sublime, with a perfect broth-to-vegetable ratio. It made enough for two meals for us, presuming he will once again have two bowls-full. THANK YOU! This is by far the best off-the-internet recipe I’ve tried.5 stars

    1. Yay!! So happy to hear that Sharon! And that sounds like the perfect substitution. Enjoy your leftovers!

  8. Do you think this soup would taste good if I substituted vegetable broth instead of chicken broth? I have 2 vegan kids and I’m always looking for something to serve to them.


    1. We’ve only made this recipe as written Rebecca, but if you try please let us know! I imagine it will still be delicious though!

  9. Just made this for a second time (had some tweaks each time and I prefer more of the spices and garlic) and it’s fantastic. Thank you for making it so easy!!5 stars

    1. Hi Andy, I am so glad you liked the recipe and were able to tweak it to suit your preferences!

  10. The recipe has really good flavor and it’s easy to make. I used gluten free noodles and they completely fell apart making it visually unappealing. Note to self – Use regular and more dense noodles next time. I also needed 2 extra, 14 oz cans of broth because it was very thick. I also added another 1/2 tsp of all herbs/spices because of the added liquid. I liked the flavor a lot but due to the noodles falling apart I didn’t serve it to anyone but me.4 stars

  11. I made this for a group of 12 or so for an annual New Year’s party with friends. I’m the “soup man” every year at this event, and this was perhaps my biggest hit ever, with phrases like “this is absolutely perfect” tossed around freely. It is also very easy to make. Thanks for a real winner!5 stars

  12. I made this in my slow cooker on low for 8hrs and the flavors were delish! However, my carrots and celery were still quite hard. I thought I sliced them pretty small. Any suggestions?5 stars

    1. Hey Christina, so glad you loved it! Did you soften the carrots and celery with the onions before adding them to the slow cooker? This should definitely help!