The Best Minestrone Soup Recipe | Ambitious Kitchen (2024)

Who else remembers the delicious endless bowls of soup and the buttery breadsticks from Olive Garden? So freakin’ good, right?

Today’s minestrone soup recipe is inspired by a little dose of nostalgia. When I was in high school my mom and I would frequent Olive Garden on a monthly basis just to find ourselves skipping the pasta and diving into their unbelievably delicious salad, warm breadsticks and of course, cozy bowls of minestrone soup.

I’ve made this vegetarian version of minestrone soup countless times over the past few months — each time switching up the recipe to make it unique. Sometimes I add ground turkey or beef and other times I skip the green beans and opt for spinach. However you do it, it’s going to be delicious and oh-so-easy.

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Everything you’ll need to make minestrone soup

Traditional minestrone soup recipes are filled with plenty of nutrition; you get a variety of yummy vegetables, protein, fiber, incredible seasonings and of course, pasta. What’s not to love? Here’s what you’ll need:

  • Veggies: we’re packing this pot of minestrone soup with onion, celery, carrots, green beans (or sub zucchini or corn!), spinach and potatoes for extra bulk.
  • Broth: the veggies are simmered in a broth made with fire roasted crushed tomatoes and regular vegetable broth.
  • Protein: I love adding kidney beans for an extra boost of fiber and protein. Plus they have the BEST flavor in this soup.
  • Flavor: add a wonderful flavor boost with Italian seasoning and somered pepper flakes (if you like a little heat).
  • Noodles: what’s a minestrone soup without noodles? I like to use elbow noodles or shells, but feel free to use your favorite shape, gluten free if you’d like.
  • Optional: a delicious sprinkle of freshly grated parmesan and a side of toasted garlic bread.

All of these ingredients are simmered together in this super cozy minestrone soup that just happens to be vegetarian, vegan & gluten free friendly.

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How do you make minestrone soup from scratch?

  1. Cook down your veggies. First, sauté your onion, celery, carrots and potato in a large pot for a few minutes until the onion is translucent. You’ll add the green beans later on.
  2. Add the broth. Add in the crushed tomatoes, vegetable broth, kidney beans and seasonings, cover and cook for about 15 minutes.
  3. Add the greens & pasta. Stir in the green beans, spinach and noodles, and cook for another 8-12 or so minutes until the pasta is al dente. Easy!

Looking to add a boost of protein?

This minestrone soup recipe is incredibly easy to make and great for customizing! I’ve actually made it with ground turkey and ground beef for a hearty soup that packs even more protein. To add more heartiness and protein with meat, simply cook down 1 pound of ground turkey or beef with the onions, carrots and potatoes until meat is broken up and nice and browned, then continue the recipe as written.

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How to make slow cooker minestrone soup

  1. Add all of your ingredients besides the spinach and noodles to your slow cooker.
  2. Cook this on high for 3-4 hours or on low for 6-7 hours until the carrots and potatoes are fork-tender.
  3. Once done cooking, add the noodles and spinach, cover again and cook on high for 15-20 minutes or until noodles are al dente.

What’s the difference between vegetable soup and minestrone soup?

Minestrone soup is essentially just a heartier version of vegetable soup. Instead of only having vegetables, herbs and broth, this easy minestrone soup recipe packs extra nutrients from the potatoes, pasta and kidney beans. It’s a delicious lunch or dinner that will keep you full and satisfied.

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What to eat with minestrone soup

Besides topping your delicious bowl with freshly grated parmesan, I love serving it with:

  1. The Best Garlic Bread You’ll Ever Eat
  2. Balsamic Herb Sheet Pan Roasted Vegetables
  3. Gluten Free Cornbread Muffins
  4. Pat’s 4-Ingredient Paleo Crackers

The Best Minestrone Soup Recipe | Ambitious Kitchen (5)

How to store & freeze minestrone soup

Store this minestrone soup in the refrigerator in an airtight container for up to 5 days.

  • To freeze: I’d recommend freezing this soup without the added noodles, as they can become mushy while reheating. Let the soup completely cool, transfer it to a freezer-safe container, and store it in the freezer for up to 2 months.
  • To reheat: first let the soup thaw in the refrigerator. While it’s thawing you can make the 4oz of pasta on the stovetop. Heat the soup in the microwave or on the stovetop, and then add the cooked noodles.

More soup recipes you’ll love

  • Vegan Curried Pumpkin Lentil Soup
  • Courtney’s Curry Chicken Noodle Soup
  • Easy Creamy Vegan Tomato Soup (using canned tomatoes)
  • Healthy Chicken Pot Pie Soup (whole 30, dairy free)
  • Classic French Onion Soup

Get all of my soup recipes here!

I know you’re going to love this minestrone soup recipe. Please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy xo!

The Best Minestrone Soup

4.98 from 110 votes

Leave A Review Print Recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

ServesServes 6 servings

Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. Use your favorite noodles in this minestrone soup recipe and pack in the protein with kidney beans! Delicious with a sprinkle of parmesan cheese and a side of garlic bread.

Ingredients

  • 1 tablespoon olive oil
  • 1 white or yellow onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, sliced
  • 1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
  • 1 (28 ounce) can fire roasted crushed tomatoes
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 6 cups vegetable broth
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 3/4 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 8 ounces green beans, trimmed and cut into 1 inch pieces
  • 4 cups spinach
  • 4 ounces elbow noodles, small shells or fusilli, gluten free if desired
  • For serving:
  • Freshly grated parmesan
  • Garlic bread or crostinis

Instructions

  • Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. Saute for 3-5 minutes or until onions soften.

  • Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.

  • Next stir in the green beans, spinach and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with parmesan cheese on top. I also like to serve mine with garlic bread, crostinis or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day.

Recipe Notes

To make vegan: simply leave the cheese off the top or use your favorite vegan parmesan.

To add more heartiness and protein with meat: saute 1 pound ground turkey or beef with the onions and carrots until meat is nice and browned. Continue the recipe as written.

Make it in your slow cooker:

  1. Add all of your ingredients besides the spinach and noodles to your slow cooker.
  2. Cook this on high for 3-4 hours or on low for 6-7 hours until the carrots and potatoes are fork-tender.
  3. In the last 10 minutes of cooking add the noodles and spinach and leave soup uncovered until noodles are al dente.

If you'd like you can sub 1 cup diced zucchini or corn in place of the green beans, or skip the greens beans all together.

To freeze: I'd recommend freezing this soup without the added noodles, as they can become mushy while reheating. Let the soup completely cool, transfer it to a freezer-safe container, and store it in the fridge for up to 2 months.

To reheat: first let the soup thaw in the refrigerator. While it's thawing you can make the 4oz of pasta on the stovetop. Heat the soup in the microwave or on the stovetop, and then add the cooked noodles.

Nutrition

Serving: 1serving (based on 6)Calories: 260calCarbohydrates: 50.6gProtein: 11gFat: 3.5gSaturated Fat: 0.4gFiber: 12.8gSugar: 12.5g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by:Eat Love Eats

The Best Minestrone Soup Recipe | Ambitious Kitchen (2024)

FAQs

What is the thickening agent for minestrone? ›

Use Tomato Paste For A Hearty, Thick Minestrone

If your minestrone is too thin, add a few tablespoons of tomato paste while it's cooking. Start with 1 to 2 tablespoons, stir well, and see how it turns out. For a thicker soup, add more tomato paste until you reach the desired consistency.

How do you upgrade minestrone soup? ›

Onions, carrots, and celery add depth of flavor to its herb-flecked tomato broth, and starchy beans and pasta make it nice and thick. I toss in green beans for texture, and, as a final finishing touch, I top it off with fresh parsley and a sprinkle of Parmesan cheese.

Why does my minestrone soup taste bland? ›

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

What's the difference between minestrone and minestrone? ›

In modern Italian, there are three words corresponding to the English word soup: zuppa, which is used in the sense of tomato soup, or fish soup; minestra, which is used in the sense of a more substantial soup such as a vegetable soup, and also for "dry" soups, namely pasta dishes; and minestrone, which means a very ...

What do restaurants use to thicken soup? ›

List of Thickening Agents
  • Corn Starch. The most common of all the starches, corn starch is derived from corn, making it vegan and gluten-free, as well as transparent and relatively flavorless. ...
  • Xanthan Gum. ...
  • Gelatin. ...
  • Pectin. ...
  • Potato Starch. ...
  • Tapioca Starch. ...
  • Arrowroot. ...
  • Agar-Agar.

What gives vegetable soup that depth of flavor? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

What is the secret ingredient to the secret soup? ›

16,580,716 views The secret ingredient is... nothing! Despite that revelation, this so-called secret-soup is one of the most hotly requested dishes in the Babish Culinary Universe.

How can I deepen my soup flavor? ›

Here are a few simple ways to upgrade soup broth for a tasty, filling, and flavorful finish.
  1. Add herbs and spices. Herbs and spices add aroma, flavor, and intensity to soup broth. ...
  2. Add acidic ingredients. ...
  3. Pack in umami flavor. ...
  4. Roast the ingredients first. ...
  5. Let it evaporate and cook longer. ...
  6. Skim excess fat.
Jun 28, 2023

Why is minestrone soup so good? ›

Thanks to its detoxifying properties, minestrone stimulates the purification of the liver and the entire body. “It provides minerals such as magnesium and potassium, which help drain and remove excess fluid responsible for fluid retention and swelling,” according to the nutritionist.

What not to put in soup? ›

The Worst Things to Put in Your Soup
  1. By Sara Butler. If there's one good thing about fall and winter, it's soup. ...
  2. Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ...
  3. Juice. ...
  4. Turkey Bacon. ...
  5. Cheese. ...
  6. Croutons.

What is the most important ingredient in soup? ›

Make Your Own Stock. For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless. To achieve maximum broth flavor, you can make your own chicken, vegetable, seafood or beef stock.

What seasoning makes soup taste better? ›

Some of our favorites are Dried Shallots, Dehydrated Red Bell Pepper, Dehydrated Green Bell Pepper, Tomato Flakes, Minced Onion and Roasted Garlic Flakes.

How to make canned minestrone soup better? ›

Pack in Some Protein. Put leftover chicken or turkey to good use by shredding it and stirring into canned soups like butternut squash, lentil, or minestrone. (Or chicken noodle — let's be honest, there's never enough chicken in store-bought soups!)

Is pasta fagioli the same as minestrone? ›

Pasta fagioli and minestrone are both Italian soups with similar flavors that make use of whatever vegetables you have on hand. The main difference is the beans in the pasta fagioli that result in a thicker soup than minestrone, which is traditionally very brothy.

How do Italians say minestrone soup? ›

The correct pronunciation of minestrone in Italian is Mee-neh-stroh-neh. The way the "o" in -stroh is pronounced is like the "o" in the word "story".

How to thicken up minestrone soup? ›

6 ways to thicken soup:
  1. Blend all or part of it. If you've made a broth with chunks of vegetable in it, such as minestrone soup, then pour the soup through a sieve. ...
  2. Add cream or yogurt. ...
  3. Add flour or cornflour. ...
  4. Use a butter and flour paste. ...
  5. Blend in bread. ...
  6. Add lentils or rice.

What is the best thickener for vegetable soup? ›

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

What is a thickening agent for soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

How do you thicken Italian soup? ›

Add bread.

Breadcrumbs dissolve in hot soups, imparting starchy thickness. Add about a tablespoon at a time until you reach the desired consistency. Alternatively, you can add stale bread, which absorbs liquid and breaks down as the soup simmers—many Italian soups use this method to thicken soups.

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