If you’re craving a comforting, hearty soup that feels like a warm hug in a bowl, you’re in for a treat. This Easy Minestrone Soup Recipe is my go-to when I want something healthy, flavorful, and downright satisfying without a ton of fuss. Whether you’re new to making soups or just want a reliable classic that everyone loves, this recipe will guide you every step of the way. Trust me—once you try it, it’ll become a staple in your weeknight rotation!

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Why This Recipe Works

Simple Ingredients: Uses pantry staples and fresh veggies you probably have on hand.
Balanced Flavors: The blend of herbs, tomato base, and beans makes every bite comforting and savory.
Effortless Cooking: One pot, minimal prep, and hands-off simmering—perfect for busy days.
Flexible and Customizable: Easy to adapt for dietary needs or what veggies you happen to have.

Easy Minestrone Soup, hearty vegetable soup, healthy minestrone recipe, quick vegetarian soup, comforting Italian soup - A close-up of a white pot filled with colorful minestrone soup, showing about five layers of ingredients in a light red broth. The soup contains small pasta shells, dark red kidney beans, orange carrot cubes, yellow and green zucchini slices, green celery pieces, and diced tomatoes. A ladle is lifting a scoop of soup with a mix of these ingredients, showcasing their textures and colors. The background has a white marbled texture with some green herb leaves visible around the pot. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Easy Minestrone Soup Recipe comes from how well these ingredients complement each other. You’ll find a medley of fresh veggies, hearty beans, and nourishing broth—all working in harmony. When shopping, pick fresh produce that’s firm and bright, and don’t hesitate to grab good-quality canned beans and tomatoes; they make a big difference!

Easy Minestrone Soup, hearty vegetable soup, healthy minestrone recipe, quick vegetarian soup, comforting Italian soup - Flat lay of two tablespoons of salted butter, a small dish of olive oil, one medium white onion whole, three medium celery ribs, four medium carrots, three medium zucchini, a small bowl of minced garlic, an opened can of diced tomatoes with juice, two opened cans of beans—white cannellini and kidney, a large bowl of vegetable broth, small piles of dried basil and oregano, a modest handful of elbow macaroni, a small cup of roughly chopped baby spinach, and a small bowl of grated parmesan cheese placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Salted Butter: Adds richness and helps soften veggies nicely; salted boosts flavor right away.
Olive Oil: Perfect for sautéing and adds a subtle fruity richness.
White Onion: The base of flavor—sweet and aromatic when cooked slowly.
Celery: Brings subtle earthiness and crunch that soften during cooking.
Carrots: Add natural sweetness and color to brighten the soup.
Zucchini: Adds lightness and texture without overwhelming the soup.
Garlic: A must-have for that punch of savory depth.
Diced Tomatoes (with juice): The heart of the broth’s tangy and fresh tomato flavor.
Tomato Sauce: Boosts body and richness of the soup base.
Cannellini Beans: Creamy, hearty beans that soak up flavors beautifully.
Kidney Beans: Add color variety and extra protein fiber.
Vegetable Broth: The liquid foundation that brings it all together—choose a good quality one or homemade.
Dried Basil & Oregano: Classic Italian herbs that balance acidity and add earthiness.
Elbow Macaroni or Shell Pasta: Small shapes that hold soup perfectly without getting mushy too fast.
Baby Spinach: Tossed in at the end for a fresh, vibrant touch and extra nutrients.
Parmesan Cheese: For garnish, adds that final salty umami kick that takes this soup over the top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I adore about this Easy Minestrone Soup Recipe is how adaptable it is. I love to swap in whatever veggies are fresh or leftover in my fridge, and you can easily make it vegan, gluten-free, or heartier depending on your cravings. Don’t be afraid to make it your own!

Veggie Swaps: I sometimes add green beans or peas if I have them on hand—it adds a nice pop of color and sweetness.
Protein Boost: If I want a meatier soup, shredded chicken or Italian sausage stirred in at the end amps up the flavor beautifully.
Gluten-Free Version: Use gluten-free pasta or omit the pasta and add more beans or quinoa for texture.
Extra Herbs: Fresh basil or parsley added at the end gives it a fresh herbal lift that’s especially nice in warmer months.

Step-by-Step: How I Make Easy Minestrone Soup Recipe

Step 1: Sauté Your Veggies to Build Flavor

Begin by melting the salted butter and olive oil in a large 6-quart soup pot over medium heat. This combo really deepens the flavor. Toss in the diced white onion and cook for about 3 to 5 minutes, stirring occasionally until it’s fragrant and soft—not browned. Then add the diced celery, carrots, and zucchini. Cook everything together for 8 to 10 minutes until the veggies are tender but still hold their shape. Finally, stir in the minced garlic and let it cook for just one minute more; garlic burns quickly and can turn bitter, so watch it closely here.

Step 2: Add Your Tomato Base and Beans

Next up, pour in the canned diced tomatoes with their juice, the tomato sauce, plus the cannellini and kidney beans (don’t drain these—you want all those juices for extra flavor). Stir in the vegetable broth, dried basil, and oregano. Crank the heat and bring the whole pot to a rolling boil. This step wakes up the flavors and ensures everything starts to meld beautifully.

Step 3: Cook the Pasta and Finish with Spinach

Once boiling, add the elbow macaroni or shell pasta and reduce the heat to maintain a gentle boil. Let it cook for about 10 to 12 minutes until the pasta is tender but not mushy. Just a couple minutes before it’s done, toss in the chopped baby spinach—it wilts quickly and adds lovely freshness and color. Season with salt and pepper to taste, then give the pot a good stir.

Step 4: Serve It Up with Parmesan

Ladle the piping hot soup into bowls and sprinkle with freshly grated parmesan cheese. The salty, nutty punch of the cheese ties everything together perfectly. Grab some crusty bread, and you’re all set for a cozy meal that feels like it took way longer than it did to make!

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Pro Tips for Making Easy Minestrone Soup Recipe

Don’t Overcook the Pasta: I’ve learned that stirring gently and checking pasta early helps keep it from turning mushy, which can happen fast in soups.
Use Good Quality Broth: Trust me, a flavorful broth is the unsung hero here; I prefer homemade or low-sodium store-bought for better control.
Add Spinach Last Minute: Adding spinach right at the end keeps it vibrant and fresh rather than turning it limp and dull.
Season Gradually: I season at different stages—after sautéing veggies and again before serving—to build layers of flavor without going overboard.

How to Serve Easy Minestrone Soup Recipe

Easy Minestrone Soup, hearty vegetable soup, healthy minestrone recipe, quick vegetarian soup, comforting Italian soup - A close-up view of a white pot filled with a thick vegetable soup, showing many soft, colorful chunks. The soup has a reddish-orange broth and contains yellow squash, green zucchini slices, orange carrots, celery, red kidney beans, and small shell pasta. A dark wooden ladle lifts a scoop of soup with mixed vegetables and shells, highlighting the varied textures and colors. The pot sits on a white marbled surface with some green herbs blurred in the background, and a woman's hand holding the ladle is slightly visible. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for that final parmesan sprinkle on top—it melts slightly and adds rich, salty depth. Sometimes I also like to add a drizzle of good extra virgin olive oil or a few fresh basil leaves if I have them on hand. A cracked black pepper finish always makes it feel restaurant-worthy.

Side Dishes

A thick slice of toasted sourdough or a warm garlic baguette is the perfect partner here. On lighter days, I pair the soup with a crisp green salad tossed in a tangy vinaigrette to balance out the warmth and heartiness.

Creative Ways to Present

For a special occasion, I love serving this soup in individual mini crocks or clear glass mugs so your guests can see all those beautiful colorful veggies and pasta layers. A sprinkle of microgreens or edible flowers on top can take it next level without much extra effort.

Make Ahead and Storage

Storing Leftovers

After the soup cools, I transfer leftovers into airtight containers and pop them in the fridge. It stays flavorful and fresh for up to 4 days. I often separate the pasta if I know the soup will sit longer, to keep it from getting soggy.

Freezing

I’ve frozen this minestrone soup successfully by leaving out the pasta before freezing. When thawed, I add freshly cooked pasta to keep the texture spot on. Just freeze in portion-sized containers so you can thaw exactly what you need.

Reheating

Reheat gently over medium-low heat on the stove, stirring occasionally. If it feels too thick after cooling, add a splash of broth or water to loosen it up. Fresh pasta added at this point immediately refreshes the texture and flavor.

FAQs

Can I make this Easy Minestrone Soup Recipe vegan?

Absolutely! The recipe is naturally vegan if you replace the salted butter with extra olive oil or a vegan butter alternative, and skip the parmesan cheese garnish or use a plant-based substitute. The vegetable broth keeps it plant-friendly and satisfying.
What pasta works best in this minestrone soup?

Small pasta shapes like elbow macaroni, small shells, ditalini, or even broken-up spaghetti work great. They fit nicely on each spoonful and cook evenly without overpowering the soup.
Can I use fresh tomatoes instead of canned?

You can, but canned tomatoes are a great convenient option because they’re picked and packed at peak ripeness, giving consistent flavor. If using fresh, I recommend blanching, peeling, and dicing very ripe tomatoes to get a similar depth of flavor.
How do I prevent the pasta from getting mushy?

Great question! I suggest adding pasta towards the end of cooking and avoiding over-stirring. If you plan to have leftovers, cook the pasta separately and add when serving to keep it from soaking up too much liquid and becoming gummy.

Final Thoughts

This Easy Minestrone Soup Recipe has a special place in my heart (and kitchen). It’s that kind of recipe I turn to when I want nourishing comfort without complicated steps, and it never disappoints. I hope you enjoy making it as much as I do—feel free to dress it up with your favorite veggies or herbs and make it truly yours. Bowlful after bowlful, this soup just feels like love poured out in every spoonful!