Easy Homemade Minestrone Soup

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This easy one-pot Minestrone Soup delivers healthy, wholesome comfort in every bowl!

Beans, fresh veggies, and pasta are simmered in a savory broth and topped with parmesan cheese.

It’s the ultimate homemade soup, perfect to warm you up on a chilly day!

cooked Slow Cooker Minestrone Soup

What is Minestrone Soup?

This Italian classic soup is chock full of veggies, beans, and pasta or rice, slow-cooked in a tomato-based broth. It’s a simple slow cooker meal that never fails to satisfy even the hungriest of appetites!

  • We like Olive Garden minestrone soup, but we love the flavor of this homemade version.
  • Budget-friendly minestrone soup is perfect for large families and gatherings.
  • Follow the recipe below or use this recipe to enjoy leftover beans, veggies, or pasta.
  • Batch cooking fave! This recipe is perfect for doubling up to enjoy all week or to freeze for future meals!
Minestrone Soup ingredients with labels

Ingredients in Minestrone Soup

Vegetables – Homemade Minestrone is all about the veggies! I use onions, carrots, celery, tomatoes, and spinach. You can add in green beans, zucchini, or kale. If time is short, simply toss in a bag of frozen mixed vegetables!

Beans – Fiber-filled beans like red kidneys, garbanzo beans, cannellini beans, or any combination can be used. This recipe uses canned beans, be sure to drain and rinse them before using.

Broth – For a purely vegetarian soup, switch out the chicken broth for vegetable broth. Rotel tomatoes (tomatoes with green chiles and seasonings) can be used instead of canned tomatoes for a little spicy kick.

Pasta – Smaller pasta shapes fit perfectly with the beans and veggies. Try ditalini, shells, small elbow macaroni, or orzo.

Variations – Make it meaty and add cooked chicken, ground turkey, Italian sausage, or meatballs. For a thicker soup, blend one cup of the soup in Step 3 and return it to the pot.

cooking vegetables to make Minestrone Soup
soften veggies & add seasonings
adding ingredients to pot to make Minestrone Soup
simmer tomatoes, beans, & broth
adding noodles to pot to make Minestrone Soup
add pasta
adding spinach to pot to make Minestrone Soup
stir in spinach before serving

How to Make Minestrone Soup

  1. Cook carrots, celery, and onion in oil until softened. Add garlic and seasonings.
  2. Add remaining ingredients (except pasta and parmesan) and cook until carrots are tender. Stir in pasta and cook until pasta is done. Stir in spinach.
  3. Serve garnished with parmesan cheese.

Tips for Storing

  • Keep leftover Minestrone in a covered container for up to 4 days. Reheat on the stove.
  • Freeze portions in zippered bags for up to 8 weeks. Thaw in a pot on low heat until ready to serve. Add fresh pasta, if desired.
  • If you’re planning for leftovers, cook the pasta separately and add it to each bowl individually. This ensures the pasta stays firm!
  • If cooking the pasta separately, be sure to salt the pasta water or cook it in broth for the best flavor.

Savory and Satisfying Soups

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cooked Minestrone Soup in the pot

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Minestrone Soup

This Minestrone Soup recipe is an easy one-pot meal that’s full of vegetables, pasta, and an incredible tomato base. It’s the perfect hearty dinner for a cool day!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

  • 1 tablespoon olive oil
  • 3 large carrots finely chopped
  • 2 stalks celery sliced
  • ½ medium onion finely diced
  • 1 teaspoon garlic minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • teaspoon black pepper
  • 28 ounces canned diced tomatoes with juice
  • 4 cups reduced sodium chicken broth
  • 15 oz canned red kidney beans rinsed (about 2 cups)
  • 1 ½ cups Rotini pasta dry
  • 2 cups fresh spinach chopped
  • shredded or grated Parmesan for garnish, optional
  • thinly sliced fresh basil leaves for garnish, optional
  • In a large Dutch oven, cook and stir the oil, carrots, celery, and onion over medium-high heat until the onion has softened, about 3-4 minutes.

  • Add the garlic, parsley, oregano, basil, salt, and pepper and cook for 1 minute.

  • Add the tomatoes, broth, and beans. Cover, bring to a boil and simmer over medium heat for 10-12 minutes or until carrots are tender.

  • Add the pasta, stir, and cover. Let the soup simmer covered for 10 minutes or until the pasta is tender. Stir in spinach and let sit for 2 minutes.

  • Season with additional salt and pepper to taste. Garnish with Parmesan cheese for serving.

Planned Leftovers: If you’re planning for leftovers, cook the pasta separately and add it to each bowl individually. If pasta is stored in the soup, it will absorb the broth and get mushy.

  • You can mix and match your veggies as you wish. Keep it meatless or add in your own favorite protein like cooked Italian sausage.
  • This is a good soup for using up leftover veggies or, if time is short, use mixed frozen vegetables.
  • Rinse canned beans in cold water to rinse off any preservatives and extra sodium.

Calories: 219 | Carbohydrates: 36g | Protein: 11g | Fat: 4g | Sodium: 1283mg | Potassium: 852mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6250IU | Vitamin C: 18.9mg | Calcium: 113mg | Iron: 3.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Soup

Cuisine American, Italian

Diet Vegetarian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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pot full of Slow Cooker Minestrone Soup with writing
one pot Slow Cooker Minestrone Soup in a pot with writing
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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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