Ultimate Minestrone Soup Recipe

There is something incredibly comforting about a steaming bowl of vegetable soup when the weather turns brisk outside. My Minestrone Soup Recipe is packed with garden vegetables and tender pasta for a meal that feels like a warm hug.

I have spent years tweaking the ingredients to find the perfect balance of savory broth and hearty textures. This version uses a special sautéing technique to build deep Italian flavors that taste like they simmered all day.

Why You’ll Love This Minestrone Soup Recipe

This recipe relies on a classic soffritto base of onions, carrots, and celery to create a robust foundation of flavor.

You will appreciate how adaptable the ingredients are based on what vegetables you currently have in your refrigerator.

The combination of protein-rich beans and soft pasta makes this dish satisfying enough to serve as a complete main course.

If you enjoyed this hearty bowl, you should definitely try my Easy Chicken Enchilada Soup for a spicy twist. Another fantastic option for busy weeknights is the Instant Pot Chicken Tortilla Soup Recipe.

Everything You Need for Perfect Minestrone Soup

Olive oil: You will need a generous amount to properly sauté the vegetables and create a rich base.
Yellow onion: A medium onion provides the necessary aromatic sweetness to start the soup.
Carrots: Slice these into rounds or half-moons for color and crunch.
Celery ribs: Chopped celery adds an essential savory note to the classic Italian base.
Yukon gold potatoes: These hold their shape well during cooking and add a buttery texture to the Minestrone Soup.
Garlic cloves: Freshly minced garlic is crucial for that bold, savory flavor profile.
Seasonings: I use a blend of dried oregano, dried basil, Italian seasoning, salt, and black pepper.
Tomato paste: This thickens the broth and adds a concentrated tomato richness.
Vegetable broth: Use a low-sodium variety so you can control the salt level yourself.
Fire-roasted diced tomatoes: These add a smoky depth that standard canned tomatoes simply cannot match.
Zucchini: This adds freshness and bulk to the soup without overpowering the other flavors.
Short dry pasta: Small shapes like ditalini, small shells, or elbow macaroni work best here.

• Beans: I prefer cannellini or kidney beans for their creamy texture and protein content.

My Method for Minestrone Soup

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, carrots, and celery to the pot.
2. Sauté the vegetables while stirring frequently for about 8 minutes until they begin to soften.
3. Add the chopped potatoes, minced garlic, oregano, basil, Italian seasoning, salt, pepper, and tomato paste. Cook this mixture for 2 minutes while stirring constantly to caramelize the paste.
4. Pour in the vegetable broth, fire-roasted tomatoes, and chopped zucchini. Increase the heat to bring the Minestrone Soup to a rolling boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
6. Stir in the dry pasta and the rinsed beans. Cover the pot again and simmer for another 8 to 12 minutes until the pasta is tender and the vegetables are soft.
7. Taste the broth and season with additional salt or pepper if needed before serving.

My Best Tips for Perfect Minestrone Soup

Sautéing the tomato paste with the spices and potatoes for a few minutes is the secret to removing acidity and deepening the flavor.

I recommend using Yukon gold potatoes because they hold their shape perfectly without falling apart during the simmer.

If you plan to freeze this Minestrone Soup, I suggest cooking the pasta separately or leaving it out until you are ready to reheat.

Stirring the pot occasionally after adding the pasta helps prevent the noodles from sticking to the bottom of the Dutch oven.

Best Ways to Enjoy Minestrone Soup

A generous dusting of freshly grated Parmesan cheese and a slice of crusty sourdough bread completes this meal beautifully.

You can also pair this Minestrone Soup with a crisp green salad for a lighter lunch option.