If you’ve been craving a comforting, hearty soup that’s both simple and packed with veggies, you’re in luck! This Easy Minestrone Soup Recipe is one of my absolute go-tos for a cozy weeknight dinner, and I can’t wait to share exactly how you can whip it up with ease in your own kitchen.

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 a lot of soups over the years, but this easy minestrone soup recipe stands out because it’s so adaptable and downright delicious every single time. It’s one of those recipes that feels fancy but actually comes together with minimal fuss.

Simple yet nutritious: Packed with fresh veggies and beans, it’s a wholesome meal in a bowl.
Perfect for busy days: You can have it on the table in under an hour, leaving plenty of time to unwind.
Flexible to fit your pantry: Uses canned beans and tomatoes, so you can usually make this soup without a special grocery trip.
Kid-friendly and comforting: The pasta and familiar flavors make it a hit with both kids and adults alike.

Minestrone Soup - A white pot filled with a thick stew showing layers of diced yellow and green zucchini, orange carrot pieces, red beans, chickpeas, shell pasta, and small red tomato chunks mixed in a rich orange-red broth with herbs, placed on a white marbled surface. A black spoon is inside the pot, and nearby are bunches of fresh green parsley, a gray and white striped cloth, and two silver spoons. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances fresh veggies with canned staples, creating richness from simple ingredients. Each component plays a role in building layers of flavor and texture without overwhelming your prep time.

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 a creamy, rich base and helps soften the veggies gently.
Olive oil: A light, healthy fat that complements the butter for sautéing.
White onion: The sweet, aromatic backbone of the soup's savory flavor.
Celery: Brings a subtle crispness and classic depth typical in minestrone.
Carrots: Sweeten and add vibrant color; the diced pieces cook quickly.
Zucchini: A seasonal veggie that soaks up flavor and keeps things fresh.
Minced garlic: The flavor boost that rounds out the vegetables perfectly.
Diced tomatoes (with juice): Gives body, acidity, and the signature red color.
Tomato sauce: Deepens the tomato flavor and thickens the broth a bit.
Cannellini beans: White beans add creaminess and protein to the soup.
Kidney beans: Provide texture contrast and a hearty bite.
Vegetable broth: The flavorful liquid base that ties everything together.
Dried basil & oregano: Classic Italian herbs for warmth and complexity.
Elbow macaroni or shell pasta: The comforting carbs that make it filling.
Baby spinach: Added at the last minute for freshness and a pop of color.
Parmesan cheese: Garnish that adds umami and a bit of luxe feel without fuss.

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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

One of my favorite things about this easy minestrone soup recipe is how effortless it is to tweak. Feel free to make it your own according to what you love or what you have on hand.

Variation: I sometimes swap elbow macaroni for small pasta shapes like ditalini or even orzo for a fun twist — both work beautifully and cook up quickly.
Vegetarian or Vegan: This recipe is naturally vegetarian; just use vegan butter or extra olive oil and skip the Parmesan, or use a plant-based alternative.
Seasonal switch-ups: Swap zucchini for yellow squash or add fresh green beans when in season for an extra veggie boost.
Spice it up: Add a pinch of red pepper flakes if you like a little heat — I usually sneak that in when I want a cozy soup with a kick.

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

Step 1: Start with the Sofrito Base

Heat the salted butter and olive oil together in a large soup pot over medium heat. The combo of butter and olive oil gives you a richer flavor without burning as easily. Toss in the diced onion and cook for about 3 to 5 minutes until it starts to soften and turn translucent. You want it soft but not browned — this slow, gentle cooking pulls out sweet onion flavor that makes your soup taste homemade and comforting.

Step 2: Sauté Your Vegetables

Add in the diced celery, carrots, and zucchini. This mix gives you the classic minestrone crunch and color. Stir every few minutes and cook them for around 8 to 10 minutes until they start to soften but still hold a little bite. Then stir in the minced garlic and cook just one more minute — garlic burns fast, so keep an eye on it!

Step 3: Add the Tomatoes, Beans & Broth

Pour in the diced tomatoes with their juice and the tomato sauce. Add both the cannellini and kidney beans with their liquid, and pour in the vegetable broth. Toss in the dried basil and oregano, then bring everything up to a boil on high heat. This step allows all the flavors to mingle and infuse nicely.

Step 4: Pasta Time

Stir in your pasta of choice and lower the heat to a gentle boil. Cook uncovered for 10 to 12 minutes or until the pasta is tender but not mushy — keep an eye here so it doesn’t overcook, especially if you like a little bite! About 2 minutes before you’re done, toss in the chopped baby spinach. It wilts quickly and adds fresh color and nutrients.

Step 5: Final Seasoning & Serve

Give it a taste and season with salt and freshly ground black pepper as needed. Ladle the soup into bowls and sprinkle with grated Parmesan cheese for that lovely finishing touch. You’ll love the way it melts into the warm broth.

Top Tip

When I first made this soup, I learned a few tricks that really boost the flavor and texture, especially if you’re new to making hearty soups like minestrone. These tips helped me turn a quick recipe into a family favorite.

Sauté, don’t brown: Cooking the veggies gently instead of rushing to brown them helps retain sweetness and avoids bitterness.
Use canned beans with liquid: Including the liquid from cans adds extra flavor to your broth and cuts down on waste.
Add spinach last: Toss it in just at the end so it retains brightness and doesn’t turn mushy.
Watch your pasta: Pasta continues to absorb liquid as it sits — cook it just until tender and serve right away for best texture.

How to Serve Easy Minestrone Soup Recipe

Garnishes

I always go for a sprinkle of freshly grated Parmesan cheese—it adds that perfect savory, slightly nutty touch. Sometimes, if I’m feeling fancy, I add a drizzle of good-quality olive oil or a few fresh basil leaves. A squeeze of lemon juice on the side can brighten every spoonful if you like a little zing.

Side Dishes

Crusty bread or garlic toast is my go-to pairing—great for dipping and soaking up every bit of broth. A simple mixed green salad with tangy vinaigrette also complements the richness of the soup nicely.

Creative Ways to Present

For a special occasion, I like serving this soup in rustic bread bowls which adds a fun, homey vibe. You can also top individual servings with a dollop of pesto or a swirl of cream for an elegant touch that impresses guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover minestrone in airtight containers in the fridge. It keeps beautifully for up to 4 days, and the flavors actually deepen, making the soup taste even better the next day.

Freezing

This soup freezes well if you want to batch prep. I recommend freezing before adding the pasta to avoid mushiness — simply cook pasta fresh when reheating. Freeze in portion-sized containers for easy meals later on.

Reheating

Reheat gently on the stovetop over medium-low heat. Add a splash of vegetable broth or water if the soup seems too thick. If you froze without pasta, cook fresh pasta separately and add to warmed soup just before serving.

Frequently Asked Questions:

Can I make this easy minestrone soup recipe vegan?

Absolutely! Simply replace the butter with more olive oil or a plant-based spread, and swap out the Parmesan for a vegan alternative or nutritional yeast. The soup will still be delicious and comforting.

What’s the best pasta to use in minestrone soup?

Small pasta shapes like elbow macaroni, shells, ditalini, or orzo work best because they cook quickly and scoop nicely with the soup. Avoid large or long pasta that might get soggy or overpower the broth.

Can I prep this soup ahead of time?

You can chop your veggies the day before and store them in the fridge. The soup itself is great made ahead and often tastes better after sitting overnight. Just keep pasta separate if freezing.

How do I prevent the pasta from getting mushy when reheating leftovers?

Cook the pasta al dente and try to store the soup without pasta if you’re freezing. When reheating, warm the soup first and then add freshly cooked pasta to maintain the perfect texture.

Final Thoughts

This easy minestrone soup recipe holds a special place in my kitchen because it’s nourishing, approachable, and endlessly satisfying. Whether you’re cooking for your family or just want a tasty bowl to warm you up after a busy day, I promise this soup won’t disappoint. Give it a try—you might just find it becomes your new comfort food staple too!