This gluten-free minestrone soup is full of fresh vegetables and beans simmered in a flavorful broth. Canned tomatoes, tomato paste and Italian seasoning give this soup an amazing depth of flavor. It’s better than any restaurant favorite!
Serve this soup with some Gluten-Free Rolls and freshly grated parmesan for a hearty, comforting and healthy meal.
Minestrone soup is a comforting, healthy and flavorful soup that will smell amazing as it simmers on your stovetop! This gluten-free version is one of my favorite soups to make during cold weather and year-round. It’s great for using up summer vegetables like tomatoes and zucchini.
You can also make a more hearty soup for wintertime with green beans, potatoes and cabbage.
However you make it, this healthy soup is fully of tons of veggies to make a delicious soup you can enjoy any time of year. included my tried-and-true version in the recipe below!
Ingredients for the MOST flavorful Gluten-Free Minestrone Soup
A couple tricks make this amazing soup one of our favorite recipes.
- Tomato sauce: I like the smooth texture, but deep flavor from adding a can of tomato sauce
- Tomato paste: For even more rich tomato flavor
- Italian seasonings: An easy way to add classic Italian flavor
- Chicken stock: Using stock or chicken broth instead of water adds even more flavor
Tip: Use vegetable broth to make this a vegan minestrone soup recipe if you prefer.
The addition of both chickpeas and kidney beans as well as zucchini and cabbage gives this soup heartiness and texture. You can use any beans (like white beans or cannellini beans) you prefer in this recipe.
You also might like this collection of healthy soup recipes!
How to Make Gluten-Free Minestrone Soup
Minestrone soup has a familiar ingredient list and comes together quick when you simmer it on the stovetop. You can also adapt this recipe for the Instant Pot by cooking it on high pressure for 10 minutes with 5-10 minutes natural release.
- In a large Dutch oven or pot over medium heat, saute the carrots, onions and celery in a little olive oil.
- Add the garlic and tomato paste and cook for another 30 seconds.
- Add the diced tomatoes, chicken stock, water and seasonings and stir to combine.
- Add the zucchini, cabbage (or whatever other vegetables you like!) and beans then simmer for 20-30 minutes.
TIP: Adapt this recipe to instant pot minestrone soup by cooking it on high pressure for 10 minutes with 5-10 minutes natural release.
Cook the Gluten-Free Pasta Separately
Gluten-free pasta releases more starch than regular pasta as it cooks. (Tip: Always make sure you use plenty of water when cooking gluten-free pasta!)
For this reason, I suggest cooking the gluten-free pasta separately then adding it to the soup just before serving.
If you’re planning on making the soup in advance wait to cook up the pasta just before serving. I like using gluten-free shell or elbow pasta.
Once the soup and pasta are cooked, ladle up a big bowl of soup and top with a spoonful of the cooked pasta and a sprinkle of parmesan cheese.
This classic minestrone soup tastes so much like the real thing, nobody will guess it’s gluten-free. Enjoy!
TO STORE: Keep leftover soup and the pasta in separate air-tight containers in the refrigerator for up to 5 days.
TO FREEZE: This soup freezes great – just be sure not to add the pasta to the soup before freezing it. Frozen soup will keep for up to 3 months. Defrost in the refrigerator or in the microwave. Cook the pasta before serving.
More Gluten-Free Soup Recipes
I hope you enjoy this gluten-free minestrone soup as much as we do. If you try this recipe leave me a comment/rating below! I’d love to hear from you!
Gluten-Free Minestrone Soup
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can tomato sauce
- 1 quart 4 cups chicken stock
- 1 cup water
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can chickpeas drained and rinsed
- 1-2 zucchini chopped (2 small or 1 large)
- 1 1/2 cups shredded cabbage or chopped kale
- Cooked gluten-free shell pasta
- Parmesan Cheese
- In a large dutch-oven, heat the olive oil over medium-high heat. Add the onion, carrots, celery, 1/2 teaspoon salt, and cook for 10 minutes or so, until softened.
- Add the garlic and tomato paste and cook for 30 seconds until fragrant.
- Pour in the diced tomatoes, tomato sauce, chicken stock, water and remaining 1/2 teaspoon salt. Stir to combine.
- Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook for 20-25 minutes, until the vegetable are tender.
- Meanwhile, cook the pasta according to package instructions. Serve topping each bowl with a spoonful of pasta and parmesan cheese. Enjoy!
- Adapt this recipe for the Instant Pot by cooking it on high pressure for 10 minutes with 5-10 minutes natural release.
- I love cabbage in soups – but feel free to swap it out for any other hearty green like kale.
- Cook the pasta separately and scoop a spoonful of pasta onto each bowl just before serving. Store leftover pasta separately.