Flavorful Minestrone Soup: A Hearty Hug in a Bowl

Minestrone Soup is the cozy weeknight dinner you didn’t know you needed. Whether you’re juggling after-school pickups, work deadlines, or just staring into your fridge hoping something inspires you—this soup’s got your back. It’s warm, filling, and full of good-for-you ingredients, and best of all, it tastes like comfort with a side of “you’ve totally got this.”

This hearty vegetable soup is my personal antidote to chilly evenings and busy schedules. It’s got all the magic of a classic minestrone—beans, pasta, veggies, and rich tomato broth—but with an extra layer of flavor thanks to a few secret weapon ingredients like Worcestershire sauce and a dash of hot sauce. Trust me, it’s a game-changer.

Ready to fall in love with a bowl of soup? Let’s do this.

Why You’ll Love This Minestrone Soup

• Hearty and healthy. It’s packed with veggies and beans that’ll fill you up without weighing you down.
• Quick and satisfying. With a total cook time under 50 minutes, it’s weeknight-friendly.
• Crowd-pleaser. Even picky eaters find something to love here (especially once that Parmesan hits the bowl).
• Slow cooker minestrone option. Yes, this soup plays well in a crockpot too!

Flavorful Minestrone Soup

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• Author: Amanda Hartwellen
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A cozy, hearty, and flavor-packed Minestrone Soup made with beans, pasta, and colorful vegetables simmered in a rich tomato broth. This comforting bowl of goodness is quick to prepare, nutritious, and perfect for busy weeknights or cozy weekends.

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Ingredients

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• ¾ cup diced carrots

• 1 tbsp olive oil

• 4 cloves garlic, minced

• 1 small yellow onion, diced

• 2 celery sticks, diced

• 1 can cannellini beans, drained

• 1 can red kidney beans, drained

• 1½ cups zucchini, diced

• 1 cup green beans (fresh or frozen)

• 1 can diced tomatoes with liquid

• 1 can crushed tomatoes

• 4 tbsp tomato paste

• 5 cups chicken or vegetable broth

• 1 chicken bouillon cube

• 1 tsp Worcestershire sauce

• 1 tsp hot sauce (like Frank’s)

• ¾ cup ditalini pasta

• 1 bay leaf

• Salt and pepper to taste

• Grated Parmesan cheese, for serving

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Instructions

• Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until softened (about 5 minutes).

• Add garlic, tomato paste, Worcestershire sauce, hot sauce, bouillon, and bay leaf. Stir and cook for 2 minutes.

• Pour in broth, crushed tomatoes, and diced tomatoes. Bring to a boil, then reduce heat and simmer.

• Add kidney beans, cannellini beans, zucchini, and green beans. Simmer uncovered for 15–20 minutes until vegetables are tender.

• Meanwhile, cook ditalini pasta separately until al dente (8–10 minutes). Drain and set aside.

• Remove the bay leaf. Serve soup over pasta in bowls.

• Top with grated Parmesan cheese and enjoy hot.

Notes

Sautéing the vegetables first builds rich flavor.

Keep pasta separate to avoid sogginess in leftovers.

Make it vegetarian by using vegetable broth and vegan Worcestershire.

For slow cooker version: combine all except pasta and Parmesan, cook on low 6–8 hours or high 3–4 hours.

Freeze soup without pasta for up to 3 months; add fresh pasta when reheating.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

• ¾ cup diced carrots
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 small yellow onion, diced
• 2 celery sticks, diced
• 1 can cannellini beans, drained
• 1 can red kidney beans, drained
• 1½ cups zucchini, diced
• 1 cup green beans (fresh or frozen)
• 1 can diced tomatoes with liquid
• 1 can crushed tomatoes
• 4 tbsp tomato paste
• 5 cups chicken or vegetable broth
• 1 chicken bouillon cube
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce (like Frank’s)
• ¾ cup ditalini pasta
• 1 bay leaf
• Salt and pepper to taste
• Grated Parmesan cheese, for serving

How to Make This Flavorful Minestrone Soup

1. Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until they begin to soften—about 5 minutes.
2. Add garlic, tomato paste, Worcestershire sauce, hot sauce, bouillon, and bay leaf. Stir everything together and let it cook for another 2 minutes.
3. Pour in broth, crushed tomatoes, and diced tomatoes. Bring to a boil, then reduce the heat and let it simmer.
4. Toss in kidney beans, cannellini beans, zucchini, and green beans. Let it all simmer uncovered for 15–20 minutes, until veggies are tender.
5. While the soup simmers, cook ditalini pasta separately until al dente (8–10 minutes). Drain and set aside.
6. Remove the bay leaf from the soup. Spoon pasta into bowls and ladle soup over top.
7. Top with Parmesan cheese and serve hot. Prepare to swoon.

Cooking Tips & Tricks

• Don’t skip sautéing the veggies—this step builds a deep, savory flavor base.
• Keep your pasta separate until serving to avoid it getting mushy in leftovers.
• Want to make it vegetarian? Stick with vegetable broth and skip the Worcestershire, or use a vegan version.
• For slow cooker minestrone, toss everything (except the pasta and Parmesan) into your slow cooker and cook on low for 6–8 hours or high for 3–4.
• Need a freezer-friendly version? Skip the pasta and freeze the soup. Add fresh pasta when reheating.

A Bowl Full of Memories

This minestrone became a staple in my kitchen one snowy January when all I wanted was something warm, easy, and satisfying that my kids wouldn’t side-eye. I remember setting the pot on the table and watching everyone go back for seconds. The best part? No complaints—just happy slurps and quiet smiles.

Ever since, it’s been my go-to when I want a little joy in a bowl. Whether it’s for meal prep, a quick dinner, or just a cozy night in, this soup delivers every time.

What to Serve with Minestrone Soup

• Crusty bread or garlic toast for dunking (mandatory in my house).
• A simple green salad with balsamic vinaigrette to keep things light and fresh.
• Feeling fancy? Add a glass of red wine and cue up your favorite playlist—instant Italian bistro vibes.
• For the kids, some grilled cheese sandwiches on the side make it feel like a fun, dip-able dinner.

How to Store Your Minestrone

• In the fridge: Store the soup (without pasta) in airtight containers for up to 5 days. Pasta can be stored separately in a small container and added when reheating.
• In the freezer: Freeze soup in portions, leaving a little space at the top of containers for expansion. Lasts up to 3 months.
• When ready to reheat, thaw overnight in the fridge and warm on the stove. Add freshly cooked pasta just before serving for the best texture.

FAQs About Minestrone Soup

Can I substitute other vegetables?

Absolutely! Use what you have—spinach, kale, bell peppers, even corn all work well in this flexible vegetable soup.

Can I make it gluten-free?

Yes! Swap the ditalini for gluten-free pasta or rice.

How can I make this a slow cooker minestrone?

Combine everything but the pasta and cheese in a slow cooker. Cook on low for 6–8 hours or high for 3–4. Cook pasta separately.

Is this a healthy soup recipe?

Yes! With its mix of fiber-rich beans, veggies, and a tomato-based broth, this is a nutritious, satisfying, and healthy soup recipe.

Cozy, Comforting, and Crave-Worthy

Minestrone Soup isn’t just dinner—it’s a moment of comfort in a busy day. From the rich tomato broth to the tender veggies and pasta, every spoonful is a reminder that good food doesn’t have to be complicated. It’s perfect for a quick meal, a slow Sunday dinner, or freezing ahead for those “I just can’t” nights.

So grab your pot, some crusty bread, and let this soup wrap you in a warm, delicious hug. You deserve it.

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