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 years — 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 some red 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.
How do you make minestrone soup from scratch?
- 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.
- Add the broth. Add in the crushed tomatoes, vegetable broth, kidney beans and seasonings, cover and cook for about 15 minutes.
- 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.
How to make slow cooker minestrone soup
- Add all of your ingredients besides the spinach and noodles to your slow cooker.
- Cook this on high for 3-4 hours or on low for 6-7 hours until the carrots and potatoes are fork-tender.
- 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.
What to eat with minestrone soup
Besides topping your delicious bowl with freshly grated parmesan, I love serving it with:
- The Best Garlic Bread You’ll Ever Eat
- Balsamic Herb Sheet Pan Roasted Vegetables
- Gluten Free Cornbread Muffins
- Pat’s 4-Ingredient Paleo Crackers
- Shredded Brussels Sprouts & Kale Salad with Apple, Gorgonzola & Candied Pecans
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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
The Best Minestrone Soup
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
- ½ teaspoon red pepper flakes
- ¾ 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
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 7th, 2021, and republished on February 20th, 2025.
I have made this soup for friends many times, and I always share your recipe! This is such a delicious, nourishing, easily customizable recipe. It is absolutely perfect as written. I have also made modifications for several friends when they were postpartum based on their dietary needs, and they all turned out delicious. Subbed zucchini for spinach, tortellini instead of regular pasta, even added ground beef for a friend who needed more iron. Thank you for this recipe that I share again and again. My husband and kids love it too.
Amazing! This one’s great for customizing 🙂 So happy to hear that it’s a favorite!
Made this soup twice now and it’s been a hit. Added some garlic (it makes everything better) and used up some veggies. Gets even better the next day, will most definitely make it again. Thanks for yet another great recipe!
Love it! Great way to use up veggies 🙂
I have just made this minestrone and have added a couple of things like ham ends and chickpeas, everything else as per. I am planning on freezing this into small meals due to me being 9 weeks post weight loss surgery.
I love vegetables and this has plenty. Thanks for sharing your recipes.
Perfect! This one’s great for adding extra protein 🙂
I make this soup all the time and at this point I always double the recipe because it’s so good.
So glad you love it!
The soup was very quick and easy to prepare and very tasty!
Glad you enjoyed!
Hello Ambitious Kitchen, I love making this recipe for my family, especially in the winter months! I noticed that when I add the green beans, either when adding the spinach and pasta, or when I add the vegetable broth, they still seem to be crunchy and not really soft. Should I boil the beans first and then add them when I add the vegetable broth? Will this help the beans to cook properly? Please let me know. Thank you!
I like my green beans with a little bite, but yes, feel free to boil them a bit first to get them softer!
I’m making this recipe this week and wondering if you can use frozen green beans instead of fresh? Sometimes my grocery store doesn’t have fresh green beans.
Yes, those will work fine!
Really good flavor and kid approved! I made everything as stated, except I cook my pasta separately. I find when you cook pasta directly in soups it absorbs all of the juices, especially for leftovers. Also only did 1/4 tsp of chili flakes b/c we are wimps 🙂 I’m sure tomorrow it will be even more delicious.
Perfect! So glad the kiddos enjoyed!
How does this freeze?
I might suggest freezing the soup without the noodles – simply cook them separately and add them to the soup once you thaw and reheat it 🙂
Easy, simple and very flavourful! Exactly the type of comforting soup that I was looking for on this cold fall evening.
Absolutely! A hug in a bowl 🙂
Wow! This really is the best minestrone soup. I’ve made a few different and this doesn’t compare.
So happy to hear that!
Sooooo delicious! I added a couple of cloves of minced garlic because I just think everything tastes better with garlic. Added some chopped up mushrooms to veggies, doubled the kidney beans, added frozen peas and corn. Only had diced tomatoes so pulsed them in the Ninja bullet for a few seconds for crushed sauce with some chunks of tomato. Used cavatelli pasta and kept it separate so we can add when soup reheated for tomorrow night’s dinner. This will be a regular on our table throughout the fall and winter!
Perfect!! This one’s great for customizing 🙂 Glad you loved it!
Was looking for an easy soup recipe to make today while staying at an Airbnb.This one fit the bill. It required no special gadgets or crazy ingredients. It came together easily and was DELICIOUS! I loved the little pizazz the red pepper flakes added!
Easy and delicious! Glad you found this one!
We really enjoyed this minestrone soup! I omitted the green beans and added frozen corn. I’m making a double batch in the crockpot for a church gathering this week. It’s definitely a keeper recipe.
Love that! One of our favs, too 🙂
Read where it can be made in slow cooker — if I want to add ground turkey, do I add it raw with all the other ingredients?
Great question! Brown the ground turkey in a pan first before adding it to your slow cooker 🙂
This soup was fantastic! Added the ground turkey for more protein and used beef broth (because I never have veggie broth on hand). So flavorful and filling, reminds me of my favorite minestrone from a local restaurant that went out of business years ago. I have been looking for the perfect minestrone recipe and this is it! Thank you!
YES the perfect restaurant copycat!
SO delicious!! Added about 8ish ounces of noodles instead. Such a yummy, warming way to get your veggies!
Love it!!
A family favorite! I like to cook longer and let the flavors develop more – and it’s even better the next day – and freezes well.
Love that!!
I,ve made this minestrone soup twice now. The first time I was really surprised, I thought nothing special, just minestrone soup. Been around for ever, well when I had a serving I loved it.Filled with nourishment, cooked tomatoes are healthier when their cooked and lots o other veggies. I didn’t have any carrots so i added broccoli sprouts,I think carrots would suit this soup better, but it was a very tasty healthy sou.p. I love the Italian seasoning as well. I,m enjoying some now on a chilling evening.
This one’s great for customizing! Glad you enjoyed!
Try popcorn with tomato soup. It’s good and good for you, lots of fiber
I found this recipe lacking in flavor a bit, and to not have much broth, especially after a day of storage in the fridge when the noodles had more time to absorb more liquid, it ended up becoming almost a veggie/pasta salad. But because of the subtle flavor, I fear that adding another cup or two of broth would make it totally bland. I would also recommend reducing the chili flakes to 1/4 TSP if you don’t like spice; while subtle in flavor, the soup has a good amount of heat! 🌶️
Sorry to hear that! I’d recommend adding salt to your preferred taste to bring out the flavors. I always use low sodium broth so that people can add the amount of salt they like 🙂
I have made this soup twice. The first time I added a can of chickpeas to the recipe. The second time I added a can of cannellini beans and left out the spinach since I didn’t have any on hand. I also substituted a couple cans of tomato sauce and a can of diced tomatoes for the crushed tomatoes. Lastly, I added fresh minced garlic both times because I rarely cook without it! I am not a vegetarian, but this makes for a delicious, inexpensive, and meatless meal.
This one’s great for customizing! Glad you love it!
This soup is incredibly easy to make. It’s hearty and has so many nutrients. I sometimes add a piece of baked cod to the bowl (not to the soup) for some added protein.
Love it! Glad you enjoyed!
I used Monique’s recipe as a guide and substituted the vegetables that I had on hand. I used regular diced tomatoes, not fire roasted and a few different fresh vegetables. I also added the rind of my Parmesan cheese and let it simmer in the soup all day. The most time consuming part of the recipe is chopping all of the vegetables, but it’s so worth the effort. I now have hearty, comforting and delicious soup to eat all week.
Perfect! This one’s great for customizing 🙂
I cannot believe how good this soup is. My husband, an omnivorous eater, eats this HAPPILY every time I make it, I tend to be generous with the veg and it’s fantastic. Flavors are really spot on. I do cook the carrots/potatoes/celery/onion longer than indicated – otherwise I end up with underdone potatoes.
Soup was delicious! Followed it directly as listed. Even my teen kids ate it when they don’t like soup! I will take that win!! Thank you
Amazing! So glad it was a hit!
Excellent! I used no oil and no red chili flakes. My fire roasted tomatoes had green chiles in them so it already had some heat. I absolutely loved it !!! Thank you for such great recipes!
Perfect! So glad you enjoyed!
Made this for dinner tonight without beans (forgot to add), a fraction of the Italian seasoning due to taste, and homemade sourdough bread. Healthy, satisfying, meatless and a HUGE HIT with both of my meat-eaters. They can’t wait to have it tomorrow for lunch :).
Perfect! This one’s great for customizing to your taste preferences and what you have on hand 🙂 so glad the everyone enjoyed!
I made this for a department potluck and everyone loved it! I’d doubled the recipe hoping to have some to take home. No such luck.
I used only 2/3 of the amount of vegetable broth so for my doubled recipe, I used 8 cups instead of 12. It was just right for me. Also, I always cook and serve the pasta separately so it doesn’t get mushy and so people can opt out if they need or want to.
Anyway, it’s delicious with just the right amount of spiciness. 👍
Amazing! Great tip for letting people add the pasta how they want. Happy to hear it was a hit!
Please include sodium in your nutritional values. Thank you.
This soup is so crazy good!! I made it for my family and everyone went back for seconds. This is definitely joining my regular winter soup rotation!
Amazing! SO glad you loved this soup and it turned out fabulous for you, Erin. ❤️
This recipe was delicious!
Yay! I am so glad you’re loving this soup, Janis 🙂