Nothing feels quite as cozy as a big pot of homemade soup simmering on the stove, and this Easy Minestrone Soup Recipe is just that kind of heartwarming hug in a bowl. Packed full of colorful veggies, beans, and pasta, it’s a simple recipe that delivers big on flavor and comfort.

A close-up of a large white pot filled with a thick vegetable soup that has a rich orange-red broth. The soup has many visible layers of colorful vegetables including green zucchini slices, orange carrot cubes, yellow squash, pale onion pieces, dark green leafy bits, and red kidney beans. There are also small pasta shells scattered throughout the soup. A dark wooden ladle is scooping a spoonful of the soup, showing a mix of all these ingredients with the broth. The pot sits on a white marbled surface with some green herbs blurred in the background. The photo has bright natural light highlighting the vibrant colors of the soup. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Minestrone Soup Recipe
Top Tip
How to Serve Easy Minestrone Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Minestrone Soup Recipe

Why You'll Love This Recipe

I've made minestrone soup countless times, and this Easy Minestrone Soup Recipe strikes the perfect balance between being straightforward to whip up and so deeply satisfying. It’s one of those go-to meals I always find myself craving when I want nourishment without fuss.

Super Simple to Make: With pantry staples and fresh veggies, you can have this soup ready in under an hour—even on busy weeknights.
Loaded with Goodness: Beans, veggies, and herbs create a hearty, nutritious bowl that’s great for the whole family.
Flexible & Customizable: You can easily tweak the veggies or pasta shapes to suit what you’ve got on hand.
Comfort In Every Spoonful: The blend of tomato, garlic, and herbs gives it that classic comforting Italian flavor I always love.

This image shows a pot filled with vegetable soup with many layers of different items. The top layer is a mix of yellow and green chunks of zucchini and squash, small beans in dark red and white colors, and small pasta shells. The soup has a thick reddish-orange broth that looks hearty and rich. The pot itself is white with two handles and is set on a white marbled surface. Next to the pot, there is a gray and white striped cloth and two silver spoons, one closer to the pot and one above it. Fresh green parsley surrounds the pot on both sides. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This soup shines because each ingredient brings something special to the pot. From the sweetness of fresh carrots to the creaminess of cannellini beans, every component harmonizes beautifully. Shopping tip? Use fresh, crisp vegetables and good-quality canned tomatoes—they make a noticeable difference.

Flat lay of a medium white onion diced, three medium celery ribs chopped, four medium carrots diced, three medium zucchini diced, a small bowl of minced garlic, a large can of diced tomatoes with juice, two medium cans of tomato sauce and beans—one white cannellini and one kidney, a bunch of dried basil and oregano sprigs, a small pile of elbow macaroni pasta, a handful of fresh baby spinach leaves, a small pat of salted butter, a small dish of olive oil, and a small mound 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 the veggies with flavor.
Olive oil: Balances the butter and adds a fruity note to the base.
White onion: The foundation for that savory, sweet aroma you want in your soup.
Celery: Introduces a nice mild crunch and classic soup depth.
Carrots: Bring natural sweetness to balance the tomato acidity.
Zucchini: Soaks up flavors and adds a tender texture that keeps the soup fresh.
Minced garlic: Just enough to give a warm aromatic punch.
Diced tomatoes (undrained): The heart of minestrone’s rich tomato base.
Tomato sauce: Adds depth and smoothness to the broth.
White cannellini beans: Creamy and hearty, great protein boost.
Kidney beans: Offers variety and extra fiber.
Vegetable broth: Keeps it veggie-forward and flavorful without overpowering.
Dried basil and oregano: Essential Italian herbs that lift the soup’s profile.
Elbow macaroni or shell pasta: Perfect little shapes for soaking up broth and fun to eat.
Baby spinach: Added at the end for freshness and a burst of green nutrition.
Grated parmesan cheese: The perfect finishing touch with its salty, umami kick.

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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.

Make It Your Way

One of my favorite things about this Easy Minestrone Soup Recipe is how adaptable it is. Over time, I’ve played around with adding different veggies and proteins, tweaking spices to suit the season or whatever’s in my fridge.

Variation: I sometimes swap the zucchini for yellow squash or add a handful of green beans. Once, I added cooked Italian sausage for an extra hearty twist, and it was a hit at family dinner.
Dairy-Free Option: Simply leave out the parmesan or use a vegan-friendly cheese alternative—still delicious!
Gluten-Free Pasta: Using gluten-free pasta works well here; just watch the cooking time so it doesn’t get mushy.
Seasonal Touch: Adding fresh herbs like thyme or rosemary elevates the soup when tomatoes aren’t in season.

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

Step 1: Sauté Your Aromatics

Start by heating the butter and olive oil in a large soup pot over medium heat. Toss in the diced onion and cook for about 3 to 5 minutes, stirring occasionally until the onions are soft and translucent—that’s key for building flavor from the base. Don’t rush this step; gentle caramelization adds sweetness that balances the tomato’s acidity.

Step 2: Cook Vegetables Until Tender

Add your diced celery, carrots, and zucchini to the pot. Stir every now and then for about 8 to 10 minutes until they just start to soften. Then sprinkle in the minced garlic and cook another minute, just until fragrant—avoid burning the garlic because it can turn bitter.

Step 3: Build the Soup Base

Pour in the undrained diced tomatoes, tomato sauce, both the cannellini and kidney beans with their liquids, and veggie broth. Toss in the dried basil and oregano, then crank the heat up to bring the whole mixture to a bubbling boil. This is where the magic starts—everything comes together as the flavors meld.

Step 4: Add the Pasta and Finish Cooking

Add your elbow macaroni or shell pasta once the soup boils. Drop the heat to medium-low and let the soup simmer with a low boil for about 10 to 12 minutes, until the pasta is tender but not mushy. Add the chopped baby spinach during the last 2 minutes of cooking so it wilts perfectly without losing its bright green color.

Step 5: Season and Serve

Before ladling your soup into bowls, taste for seasoning and add salt and freshly ground black pepper as needed. If you like, sprinkle with grated parmesan cheese for a nutty, savory finish that I swear takes the soup to the next level.

Top Tip

Over the years, I’ve learned a few secrets that make this soup especially delicious and foolproof. These tips will help you get the best texture and flavor every time.

Don’t Skimp on Sautéing: Slowly cooking your onions and veggies until just soft lets their natural sweetness bloom, making the broth richer.
Pasta Timing is Key: Add pasta at the right time to avoid mushy noodles; adding spinach at the end keeps it fresh and vibrant.
Use Good-Quality Broth: A flavorful vegetable broth really makes a difference in the final taste. Homemade is best but store-bought works too.
Adjust Seasonings at the End: Always taste before serving—canned goods vary, so you might need a little more salt or pepper.

How to Serve Easy Minestrone Soup Recipe

Garnishes

I love topping my minestrone with freshly grated parmesan cheese because it melts slightly and adds a savory pop. Sometimes, I sprinkle a few red chili flakes or fresh chopped basil for a little extra zing and color. A drizzle of good olive oil just before serving also amps up the flavor and mouthfeel.

Side Dishes

A crusty baguette or garlic bread is perfect for dipping into this soup. When I’m feeling indulgent, I like serving a simple green salad on the side to balance out the warmth of the soup. It’s a satisfying meal that feels complete but not heavy.

Creative Ways to Present

For dinner parties, I’ve served the soup in little hollowed-out bread bowls—it makes a fun presentation and keeps things casual and inviting. You can also jazz it up by offering a parmesan and herb garnish bar so each guest can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, so I actually recommend making it a day ahead when possible. Just note the pasta will soak up broth, so you might want to add a bit of extra broth or water when reheating.

Freezing

I’ve frozen minestrone soup successfully several times. To freeze, leave the pasta out or undercook it before freezing; cooked pasta tends to get mushy after thawing. Store the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

When reheating, do it slowly on the stove over medium-low heat, stirring frequently. If the soup feels too thick, a splash of broth or water will bring it back to soup-perfect consistency. Freshly added spinach or a handful of fresh herbs can revive it right before serving.

Frequently Asked Questions:

Can I make this Easy Minestrone Soup Recipe vegan?

Absolutely! To keep it vegan, just skip the parmesan cheese garnish or use a plant-based cheese alternative, and ensure your vegetable broth is vegan-friendly. The soup’s flavor will still be rich and comforting.

What pasta works best in this soup?

Small shapes like elbow macaroni, shells, or ditalini work great because they scoop up the broth nicely and cook evenly. Avoid large pasta shapes as they can overwhelm the soup.

Can I prep this soup ahead of time?

Yes! You can chop your vegetables and measure out your beans and herbs a day before to save time. The soup itself stores well for a couple of days once made, and the flavors deepen as it sits.

How do I prevent the pasta from getting mushy?

Add the pasta towards the end of cooking and avoid overcooking it. If you plan to refrigerate or freeze leftovers, consider undercooking the pasta slightly during the initial cook to maintain a firmer texture when reheating.

Final Thoughts

This Easy Minestrone Soup Recipe has become one of my kitchen staples—not only because it’s comforting and full of wholesome ingredients, but because it’s forgiving and easy to make your own. I hope you enjoy making it as much as I do, and that it brings a little warmth and deliciousness to your table every time.