This Minestrone Soup is a classic vegetarian Italian soup that’s full of fresh vegetables and herbs. 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, flavorful and healthy meal.
Minestrone soup is a comforting, healthy and flavorful soup that will smell amazing as it simmers on your stovetop! This is one of my favorite soups to make year-round. It’s great for using up summer vegetables like tomatoes and zucchini.
You can also make a more hearty version for wintertime with potatoes and cabbage. I’ve included my tried-and-true version in the recipe below!
A couple tricks make this recipe head and shoulders above the rest. Tomato paste, tomato sauce, Italian seasonings, garlic and chicken stock make this soup super flavorful. The addition of both chickpeas and kidney beans as well as zucchini and cabbage give this soup heartiness and texture.
How to Make Minestrone Soup
Minestrone soup 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.
- 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 for the Instant Pot by cooking it on high pressure for 10 minutes with 5-10 minutes natural release.
I love using Jovial Foods gluten-free pasta in this soup. I think the trick to adding pasta to minestrone soup is to cook it separately then scoop a spoonful of pasta into each bowl before serving.
This is especially important if you want to eat leftover soup the next day. If the pasta sits in the soup overnight if will absorb too much liquid and get soggy. I like to toss the shell pasta in a little olive oil and store it in a separate container for later.
TIP: Cook the pasta separately and scoop a spoonful of pasta onto each bowl just before serving.
What is the difference between minestrone soup and vegetable soup?
Great question! Minestrone soup is a classic, thick Italian soup that usually has all kinds of vegetables and can contain beans, potatoes or pasta.
So basically minestrone soup IS a just a traditional version of vegetable soup. It’s versatile, easy-to-make and well-loved for a reason.
Tips for Making The Best Italian Minestrone Soup
- Add tomato paste and tomato sauce along with the usual diced tomatoes to up the tomato flavor.
- Use chicken stock instead of water for more depth of flavor.
- Add two kinds of beans for a variety of flavor and texture.
- Italian seasonings and a pinch of red pepper flakes are key to the perfect seasoning.
- Cook the pasta separately and top each bowl with a spoonful of noodles just before serving to prevent soggy pasta.
More Flavorful Soup Recipes:
Minestrone Soup by Healthy Seasonal Recipes
Tuscan White Bean Soup – A little pancetta and the addition of artichokes make this a show-stopper!
Sweet Corn Soup – So easy to make and always a hit! Made with fresh summer corn.
What should you make for DINNER TONIGHT?
Check out my Gluten-Free Tried-and-True Dinner Recipes!
Italian 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.
- Chicken stock will give this soup more flavor than just water.
- Use both chickpeas and kidney beans for a variety of flavor and texture.
- 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.
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