If you're craving something comforting yet packed with wholesome veggies, this Easy Minestrone Soup Recipe is exactly what you need. It's a cozy, generously stuffed soup that comes together faster than you'd expect, perfect for any day you want a hearty meal without the fuss.

Minestrone Soup - A close-up view of a pot filled with vegetable soup showing a rich, orange broth with visible layers of diced orange carrots, green zucchini pieces, chopped celery, red kidney beans, small shell pasta, and bits of green herbs. A ladle lifts a portion of the soup, displaying the chunky vegetables and pasta clearly. The pot is white, and the background has a white marbled texture. 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 loads of minestrone soups over the years, but this easy version seriously stands out. It balances fresh veggies, hearty beans, and satisfying pasta in a way that feels both light and filling—perfect for family dinners or meal preps.

Simple Ingredients: You likely have almost everything in your pantry or fridge already, making it wildly convenient.
One-Pot Wonder: No need to dirty multiple pans; everything cooks in a single large pot, which means easy cleanup.
Flexible & Customizable: Whether you want to sneak in more veggies or adjust seasonings, this recipe adapts beautifully to your tastes.
Perfect Comfort Food: It’s warm, nourishing, and sticks to your ribs without feeling heavy—a total winner on chilly days.

Ingredients & Why They Work

This Easy Minestrone Soup Recipe blends a mix of fresh vegetables, creamy beans, and tender pasta all simmered in flavorful broth and tomatoes. Every ingredient plays a part in building layers of taste and texture, while keeping the soup hearty and satisfying.

Minestrone Soup - Flat lay of fresh white onion with its smooth, pale layers next to vibrant green celery ribs, bright orange diced carrots, and fresh zucchini pieces showing their light green skin and soft interior. Nearby, a small pile of minced garlic cloves with creamy white color and papery skin scattered gently around. Ripe red diced tomatoes spilling over from a can, plump white cannellini beans contrasting with deep red kidney beans, and a handful of fresh baby spinach leaves with crinkly dark green texture all arranged naturally. A sprinkle of dried basil and oregano adds subtle earthy tones, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Salted butter: Adds richness and helps soften veggies with a touch of creaminess.
Olive oil: Gives a beautiful, subtle fruitiness and helps meld flavors together.
White onion: The savory foundation that brings sweetness as it cooks down.
Celery: Offers a refreshing crunch and subtle aromatic notes.
Carrots: Add natural sweetness and a pop of vibrant color.
Zucchini: Brings a tender bite and soaks up the broth’s flavors brilliantly.
Minced garlic: Packs a punch of savory warmth that perks up everything.
Diced tomatoes with juice: Provides body, tang, and a bright acidity that balances richness.
Tomato sauce: Thickens the broth while intensifying that beloved tomato flavor.
Cannellini beans: Creamy texture and protein boost, making the soup filling and healthy.
Kidney beans: Adds texture and hearty presence to the mix.
Vegetable broth: Infuses every ingredient with deep savory flavor
Dried basil and oregano: Classic Italian herbs that elevate the soup with fragrant, earthy notes.
Elbow macaroni or shell pasta: Perfect bite-sized shapes that soak up the broth and make it a true meal.
Baby spinach: Fresh greens added near the end for a nutritious pop and lovely color.
Grated parmesan cheese: The final sprinkle that adds umami and a little cheesy indulgence.

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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

This soup is like a blank canvas to me. I often switch up the veggies or beans depending on what’s in season or what I have on hand. And I love how easily you can make it vegan or add a little spicy kick if you want.

Variation: When I feel like mixing it up, I swap the kidney beans for chickpeas—it gives the soup a slightly nuttier flavor that my family really enjoys.
Seasonal substitution: In cooler months, roasted butternut squash adds a lovely sweetness that pairs beautifully with the herbs.
Dietary tweak: Want it vegan? Simply replace the butter with extra olive oil and skip the parmesan or use a vegan cheese alternative.

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

Step 1: Sauté Your Aromatics

Start by melting the butter with olive oil in a large soup pot over medium heat. Add diced white onion and cook, stirring occasionally, until the onion softens and starts turning translucent—about 3 to 5 minutes. This step builds the base flavor, so don’t rush it; gently cooking the onions brings out their natural sweetness.

Step 2: Add the Veggies

Next, toss in your diced celery, carrots, and zucchini. Stir frequently and cook for about 8 to 10 minutes, until the veggies begin to soften but still hold a bit of bite. Add the minced garlic last and cook for just a minute more—garlic burns quickly, so keep an eye on it.

Step 3: Pour in the Tomatoes, Beans, and Broth

Pour in the undrained diced tomatoes, tomato sauce, cannellini and kidney beans with their liquids, and vegetable broth. Toss in dried basil and oregano, then crank the heat to high to bring the soup to a boil. This lively simmer is the key to melding all those flavors together. Once boiling, reduce the heat for the next step.

Step 4: Add the Pasta and Finish Cooking

Stir in your elbow macaroni or shells, then reduce heat to medium-low and keep a gentle boil going. Let the pasta cook for 10-12 minutes until tender but still a bit firm (al dente). About two minutes before the pasta is done, toss in your roughly chopped baby spinach—it wilts quickly and adds a fresh burst of color and nutrients.

Step 5: Season and Serve

Give the soup a taste and adjust with salt and freshly ground black pepper as needed. Ladle hot soup into bowls and sprinkle grated parmesan cheese on top if you’re using it. That little bit of umami magic rounds everything out perfectly.

Top Tip

Making minestrone soup feels simple, but a few small details make a big difference—especially when you want that perfect texture and flavor balance. I learned through trial and error what helps this recipe shine every time.

Don’t skip sautéing the veggies: This step builds flavor depth—if you just dump everything in, the soup won’t have that cozy caramelized goodness.
Add pasta near the end: Cooking pasta too early causes it to get mushy or soak up all the broth before serving.
Use canned beans with liquid: It adds natural thickness and creaminess to the broth.
Season gradually: Taste as you go to avoid over-salting—broth and canned tomatoes already bring saltiness.

How to Serve Easy Minestrone Soup Recipe

Garnishes

I love topping this soup with freshly grated parmesan cheese—it melts a little on the hot soup and adds that savory kick. Sometimes I also add a sprinkle of red pepper flakes or a drizzle of extra virgin olive oil for some extra richness and warmth.

Side Dishes

This soup pairs beautifully with crusty garlic bread or a simple green salad. When I’m feeling indulgent, a warm focaccia or toasted baguette on the side makes the meal feel just a bit more special.

Creative Ways to Present

For dinner parties, I sometimes serve minestrone in hollowed-out large sourdough loaves—makes a rustic, stunning presentation that also lets people dip their bread right into the soup. It’s always a crowd-pleaser and sparks great conversation!

Make Ahead and Storage

Storing Leftovers

I store leftover minestrone in airtight containers in the fridge for up to four days. It actually tastes even better the next day because the flavors have had more time to blend—a weekend lunch favorite in our house!

Freezing

This soup freezes well, but I usually freeze it before adding the pasta and spinach to avoid mushiness. When ready to eat, I reheat the soup and add fresh pasta and spinach at that time. This way, it feels just made fresh.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup is too thick from the pasta absorbing broth, just add a splash of water or broth to loosen it back up.

Frequently Asked Questions:

Can I make this Easy Minestrone Soup Recipe gluten-free?

Absolutely! Just swap the elbow macaroni or shell pasta for your favorite gluten-free pasta or omit it entirely and serve with gluten-free bread on the side.

What’s the best way to prevent the pasta from getting mushy?

Add the pasta toward the end of cooking and avoid overcooking it. If you’re making this ahead, consider cooking the pasta separately and stirring it in just before serving to keep the perfect texture.

Can I use fresh herbs instead of dried?

Yes! Use about 3 tablespoons of fresh basil and oregano instead of 1 tablespoon dried. Add fresh herbs near the end of cooking to preserve their flavors.

Is this recipe suitable for meal prepping?

Definitely. It stores well in the fridge for several days, and you can freeze it too. Just remember to add pasta fresh when reheating if you want to maintain the perfect pasta texture.

Final Thoughts

This Easy Minestrone Soup Recipe has truly become one of my kitchen staples because it’s just so reliable, tasty, and forgiving. It's the kind of meal that welcomes you with open arms, whether you’re cooking for a crowd or just yourself. I hope you’ll enjoy making it as much as I do—it’s comfort in a bowl, made simple.