Name: Hearty Minestrone Soup with Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 Onion (finely diced); 1 tablespoon Olive Oil; 2 Carrots (halved lengthwise and sliced); 2 Celery Stalks (sliced); 1 Russet Potato (peeled and diced); 1 teaspoon Minced Garlic; 1 teaspoon Italian Seasoning; 14 ounce Can Diced Tomatoes; 1 Large Zucchini (halved lengthwise and sliced); 8 ounce Tomato Sauce; 4 cups Chicken Broth; 15 ounce Can Kidney Beans (drained and rinsed); 1 cup Small Pasta (like ditalini or elbow macaroni); Fresh Parsley (for garnish); Parmesan Cheese (for serving)

Creating a truly satisfying vegetable minestrone isn’t just about combining ingredients; it’s about building layers of flavor that sing. This vegetable minestrone recipe focuses on caramelizing the base vegetables to unlock deep, savory notes before adding the rich tomato broth. Rushing the sauteing step leaves minestrone lacking depth. Taking those extra few minutes to brown the vegetables properly makes all the difference, transforming it from a simple soup into a memorable meal that feels both wholesome and incredibly flavorful. This recipe is perfect for those seeking a hearty, plant-forward meal.

⏱ Time: 35 min

👥 Servings: 6-8

📊 Level: Easy

🥗 15 ingredients

Hearty Minestrone Soup with Pasta

Vegetable minestrone: craft this comforting and healthy soup packed with tender vegetables and pasta. Perfect for a cozy family meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Italian

Servings 8

Calories 280 kcal

Ingredients

1 Onion (finely diced)
1 tablespoon Olive Oil
2 Carrots (halved lengthwise and sliced)
2 Celery Stalks (sliced)
1 Russet Potato (peeled and diced)
1 teaspoon Minced Garlic
1 teaspoon Italian Seasoning
14 ounce Can Diced Tomatoes
1 Large Zucchini (halved lengthwise and sliced)
8 ounce Tomato Sauce
4 cups Chicken Broth
15 ounce Can Kidney Beans (drained and rinsed)
1 cup Small Pasta (like ditalini or elbow macaroni)
Fresh Parsley (for garnish)
Parmesan Cheese (for serving)

Instructions

Heat olive oil in a large pot over medium-high heat. Add onion, carrot, celery, zucchini, and potato. Season with salt and pepper.
Cook, stirring occasionally, until vegetables soften (4-5 minutes). Add garlic and cook for 30 seconds.
Stir in Italian seasoning, diced tomatoes, tomato sauce, and chicken broth. Bring to a simmer and cook for 15 minutes until potatoes are tender.
Add kidney beans and pasta. Simmer until pasta is tender (approximately 6 minutes).
Taste and adjust seasoning. Serve sprinkled with parsley and topped with Parmesan cheese.

Notes

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For an even richer broth, sauté a tablespoon of tomato paste with the garlic before adding the diced tomatoes and sauce. This deepens the umami.
If you prefer a thicker soup, mash a portion of the tender potatoes and beans against the side of the pot to release some starch.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Reheat gently on the stovetop, adding a splash of broth or water if needed to adjust consistency.

This vegetable minestrone is more than just a meal; it’s a comforting embrace in a bowl. Experiment with different seasonal vegetables or add a touch of fresh pesto at the end for an extra burst of flavor. Enjoy creating your own family favorite!