Best Classic Minestrone Soup

This delicious and easy minestrone soup is loaded with vegetables, noodles, a rich tomato broth, and beans. It’s vegetarian and ready in only 30 minutes!

Update: This recipe was originally published in 2021 and has been republished with all new photos.

I think this is the best minestrone soup recipe, friends. It’s inspired by the Olive Garden minestrone soup but as always I’ve made my version healthier and faster! This beauty is loaded with fresh vegetables, pasta, and flavor.

Minestrone Soup is a vegetarian soup (try my 30 Minute Vegetable Soup if you haven’t yet!) but the addition of pasta makes it extra satiating. My favorite pasta to include is ditalini because they’re so small which means several fit on your spoon. This recipe calls for one cup of ditalini pasta which will seem like not much. Trust me. Once they cook you’ll see how quickly they expand and fill up the soup pot! (Shells and elbow noodles work well too.)

If you’re not dairy free or vegan, try topping this soup with shaved parmesan. Or stick with my Homemade Croutons (I’m currently make these nonstop at my house), sliced green onions, and/or chopped parsley.

Classic Minestrone Soup Ingredients

• Olive or avocado oil: The oil helps us sauté the onion, celery, and carrots until tender. I recommend extra virgin olive oil or avocado oil but you can use any oil you’re comfortable cooking with.
• Onion: White or yellow onion both work well.
• Carrots: We’re slicing the carrots small so they get tender quickly and you get some in every bite.
• Celery: Celery is considered an aromatic along with onion and garlic, meaning it adds aroma and flavor to dishes. The taste of the celery itself won’t stand out, but it works with the other aromatics to add extra flavor that is especially appreciated in soups and stews.
• Minced garlic: You can mince your own garlic or use a jarred variety.
• Zucchini: Zucchini softens quickly as it cooks, making it a great choice for quick soups.
• Green beans: I recommend fresh or frozen green beans for this minestrone recipe. We’ll cut into thirds so they don’t overwhelm the other ingredients.
• Canned diced tomatoes: I recommend fire-roasted tomatoes if they’re available in your grocery store but any canned diced tomatoes will work well.
• Vegetable broth: Vegetable broth is recommended but you can use chicken broth or chicken stock also.
• Canned tomato sauce: The tomato sauce is going to help us create a savory broth with rich tomato flavor.
• Canned red kidney beans: I recommend canned beans instead of dry beans because it drastically reduces our cooking time. Drain and rinse the canned beans before adding to the soup.
• Ditalini pasta: Ditalini noodles because they’re small so they are perfect to really mix in with all the veggies. Other great options are elbows or shells.
• Spinach: Spinach is filled with antioxidants, vitamin K (one cup has almost double the daily requirement), and iron. It’s considered one of the best superfoods! Feel free to use kale if you prefer.
• Simple seasonings: We are using a few dried spices and herbs to add so much flavor to this white bean soup recipe. These include dried oregano, dried thyme, dried basil, salt, black pepper, and crushed red pepper flakes.

How to Make Classic Minestrone Soup

Let’s make this easy minestrone soup recipe! First, add oil, onion, celery, carrots to your soup pot. Sauté until onion is tender. Add the minced garlic and sauté until it is golden in color.

Add everything to the pot except pasta and spinach. Cover and simmer. Stir in pasta. Continue simmering, uncovered, until pasta is al dente and veggies are tender.

Stir in spinach before serving. It will wilt immediately. Taste and add more salt and pepper based on your own personal preference.

To serve, ladle into bowls and top with Homemade Croutons, freshly grated parmesan cheese, sliced green onions, and/or chopped fresh herbs like fresh parsley. Your guests will also love crusty bread (toasted with butter and garlic) on the side.

What pasta is best in minestrone soup?

I like ditalini noodles because their size is just perfect to really mix in with all the veggies. Any other small pasta will work like elbows or shells.

Can this be made gluten free?

Yes, use a gluten-free pasta.

Is this soup vegan and vegetarian?

Yes, use vegetable broth or vegetable stock.

How to Customize Minestrone Soup

This is a good soup for incorporating a variety of vegetables. It’s a great way to incorporate fresh veggies you might have in the fridge and increase our fiber intake! Vegetables that would work well in this soup include:

• Broccoli
• Lima beans
• Corn
• Squash
• Peas
• Potatoes
• Kale
• Swiss chard
• Black beans
• Pinto beans
• White beans like cannellini beans or great northern beans

Can you add meat to minestrone soup?

This soup is designed to be vegan and vegetarian but you can easily add one pound ground turkey, ground beef, sliced sausage, or chicken.

If using ground turkey or beef, sauté and crumble it separately in a skillet. Incorporate it into the soup in step 2.

If using chicken, sauté it separately in a skillet. Once cooked through, shred or chop it. Add it to the soup in step 2. You can also use store-bought rotisserie chicken to make it even easier.

If using a sliced sausage, warm it in a skillet to get a little browning on the outside. Add it to the soup in step 2.

Can you omit the spinach?

Every time I create a soup with spinach I get asked if the spinach can be omitted so here’s your answer… yes! Go ahead and leave the spinach out if you like. If you’re just not someone who loves spinach I’d encourage you to try it in a soup like this one because it’s really such a small part of the soup flavor-wise but it’s so good for you! Or try swiss chard or kale instead.

How to Make Minestrone Soup in the Slow Cooker

Add everything except the pasta and spinach to your slow cooker. Cover. Cook for 6 to 7 hours on low or 3 to 4 hours on high. Prepare the pasta separately per package instructions. Stir the cooked noodles and fresh spinach into the soup before serving.

Does this soup freeze well?

Oh yes it does! Since pasta can be a little gummy when reheated and spinach can clump together a bit I recommend leaving both out of the soup if you intend to freeze it.

When you’re ready to enjoy simply thaw and add the soup to a pot on the stove over low to medium-low heat, stirring frequently. Cook the pasta separately per package instructions and then stir the cooked noodles and fresh baby spinach into the soup before serving.

Feel free to double this recipe so you have plenty to freeze. It will remain good in the freezer for up to 3 months.

How to Store Leftover Minestrone Soup

Want to enjoy this hearty soup the next day or later in the week? Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop on low to medium-low heat until warmed through.

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