Minestrone Soup

Minestrone Soup – a quick and easy recipe for making the best homemade minestrone soup you have ever tasted! Serve over your favorite pasta with some pesto and parmesan cheese on top for the perfect bowl of warm and cozy soup!

This classic Minestrone Soup recipe is packed with all the traditional ingredients you would expect from this Italian-inspired soup. It has a tomato-based broth, fresh vegetables, canned beans, pancetta, fresh herbs, pasta, and topped with a dollop of basil pesto and parmesan shavings! Everyone is going to love this cozy bowl of soup!


The Best Minestrone Soup Recipe

We have always loved Olive Garden’s minestrone soup and knew we needed to make a copycat version that we can cook at home. The recipe definitely knocked it out of the park! We have packed ALL the vegetables into this easy soup recipe, along with so much great flavor that keeps it light but still hearty and satisfying. It will definitely become the new family favorite!

What You Will Need

  • butter – just a little bit in the dutch oven to help with sautéing. Option to sub for olive oil.
  • pancetta – always a great choice, perfect for adding so much flavor to the soup.
  • garlic & sweet yellow onion – classic aromatic additions to any homemade soup recipe.
  • carrots, celery, russet potato, & green beans – so many fresh vegetables to bring flavor and color to this delicious soup!
  • crushed tomatoes – a traditional ingredient for this Italian soup base, option to use diced tomatoes.
  • chicken broth – just grab your favorite from the grocery store or use some homemade chicken broth.
  • cannellini beans – a very common ingredient in minestrone soup, feel free to use any white beans. We also like great northern beans for this soup!
  • white wine – great for some added flavor, but feel free to omit if you want.
  • fresh thyme & bay leaf – love both of these for any soup recipe!
  • lemon zest – a touch of acidity to help amplify all of the flavors.
  • basil pesto – trust us that adding a dollop of pesto on top is always a good idea!
  • parmesan rind – this is optional but amazing if you have one.
  • fresh spinach – another great vegetable to add or swap it for some fresh kale.
  • kosher salt – a simple seasoning that can’t be skipped.
  • pasta – we used ditalini pasta, but feel free to use any of your favorite varieties.

What Is Minestrone Soup

It’s a hearty soup that’s originates in Italy. Typically it will have a tomato-based broth and is full of traditional soup vegetables (i.e. carrots, celery, etc.) and some leafy vegetables. Most are topped with some parmesan and/or served with some crusty bread.

How To Make Minestrone Soup

To start this classic minestrone soup recipe, grab your favorite dutch oven and bring it to a medium heat. Add the butter to melt, then the pancetta to render a bit, and the garlic and chopped onions to sauté.

Next, add the carrots, celery, and potatoes. Mix fully and continue cooking for about 4-5 minutes.

Now add the green beans, crushed tomatoes, beans, spinach (or kale), bay leaf, fresh thyme, parmesan rind (if using), lemon zest, and basil pesto.

Pour the white wine and chicken broth over everything and give it a good stir.

Cover the large pot, drop to a lower heat, and let it simmer for 15-20 minutes.

Serve this easy minestrone soup over some cooked pasta with some fresh parsley, extra basil and parmesan cheese on top!

Pro tip: keep the soup and the pasta separate until you are ready to place in a bowl to eat. This will keep the pasta from soaking up too much broth and becoming mushy.

How Should I Serve Minestrone Soup

We absolutely love enjoying this minestrone recipe with some buttered sourdough bread or grilled bread for dipping! They are perfect for soaking up all that brothy goodness. Of course, make sure you top the soup with the added pesto and a very generous sprinkling of parmesan cheese!

Recipe FAQ

  • pasta: we used a classic ditalini pasta, but you could use any small pasta like elbows, small shells, or farfalle. Just make sure you cook the pasta separately according to the box directions so that it doesn’t soak up all the broth of the soup.
  • vegetables: our recipe card calls for some classic soup vegetables but they could easily be switched out for any fresh or frozen vegetable! Peas, fennel, or even a little corn would also make great additions.
  • beans: we love keeping it simple with canned beans, but you could also cook up some dry beans for this soup!
  • spicy: adding red pepper flakes are a great way to give your soup a touch of spice!
  • leftovers: any leftover soup can be placed in an airtight container and stored in the fridge for up to 5 days. Highly recommend storing the soup and pasta separate!
  • freezing: this would be a great soup to freeze! Simply place in freezer-safe containers (leave some room for expansion) and store in the freezer for up to 3 months. Do NOT freeze with the pasta in it. It would turn to mush in the thawing and reheating process. Cook the pasta when you are ready to reheat the soup to serve.

Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!




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