This minestrone soup recipe is packed with vegetables and ideal for using up produce from your fridge or garden. Hearty, comforting, and freezer-friendly, it has become a family favorite for weeknight dinners and casual gatherings.
I love recipes that are both filling and full of flavor. This one was shared by a friend years ago and remains a go-to for our family. It’s flexible, forgiving, and easy to scale up for leftovers or freezer portions.
Why You’ll Love this Recipe
Colorful and nutritious. This soup is loaded with a mix of vegetables, giving you a great variety of textures and vitamins in every bowl. It’s a simple way to make a wholesome meal from what you already have.
Highly customizable. Although this version includes ground beef, minestrone is traditionally vegetable-based and works well as a vegetarian or vegan dish. Swap the meat for beans or add extra vegetables to suit your preferences.
Freezer-friendly. The soup freezes very well if you omit the pasta before freezing. Make a double batch and freeze portions for busy nights.
Ingredients for Minestrone Italian Soup
(A printable recipe card is included at the bottom of the original post for convenience.)
- 1 pound extra-lean ground beef
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced yellow (or bell) pepper
- 1 cup diced zucchini
- 1 package onion soup mix
- 2 1/2 cups water
- 1 (28-ounce) can diced tomatoes
- 1 1/2 cups spaghetti sauce (use your favorite jarred pasta sauce)
- 1 tablespoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon oregano
- 1 cup dried small shell pasta (or any small pasta shape)
Minestrone Italian Soup
Yield: 6–8 servings. Prep time: about 10 minutes. Cook time: about 27 minutes. Total time: about 37 minutes.
Cozy up on cool evenings with a bowl of this hearty minestrone — a satisfying mix of vegetables, Italian seasoning, tomato base, and pasta. It’s a simple dinner idea you can add to a weekly rotation and adapt according to seasonality and pantry staples.
Instructions
- Wash and dice all the vegetables.
- In a large stockpot or Dutch oven, sauté the ground beef with the onion, celery, carrots, and yellow pepper until the beef is no longer pink and the onions are translucent — about 6–7 minutes. Season with salt and pepper while sautéing. Drain excess grease and liquid.
- Add the zucchini, onion soup mix, 2 1/2 cups water, diced tomatoes, spaghetti sauce, parsley, basil, thyme, and oregano. Bring to a boil, then reduce heat and cover to simmer. Simmer for about 20 minutes, stirring occasionally so nothing sticks, until the vegetables are tender when pierced with a fork.
- Meanwhile, cook the pasta in a separate medium saucepan according to package directions until al dente. Drain well.
- Stir the cooked pasta into the soup just before serving to keep the pasta firm and avoid sogginess if you plan to store leftovers.
Step by Step Instructions with Pictures for Minestrone Soup
- Wash and dice all the vegetables.
- In a large stockpot or Dutch oven, sauté the ground beef, onions, celery, carrots, and yellow pepper until the beef is no longer pink and the onions are translucent — about 6–7 minutes. Season generously with salt and pepper and drain any excess grease.
- Add the zucchini, onion soup mix, water, diced tomatoes, spaghetti sauce, and spices. Bring to a boil, then reduce the heat, cover, and simmer 20 minutes or until the vegetables are fork-tender. Stir occasionally to prevent sticking.
- Cook the pasta separately until al dente, drain, and add to the soup before serving.
Variations of this Minestrone Soup Recipe
This soup is very forgiving — switch in whatever vegetables you have. Potatoes, green beans, squash, mushrooms, or leafy greens like spinach all work well. If you prefer a meatless version, omit the ground beef and stir in a drained can of white beans or chickpeas for added protein and texture.
For a gluten-free version, substitute gluten-free pasta or use a grain like quinoa or rice (add cooked grains at the end). For extra richness, finish each bowl with freshly grated Parmesan cheese or a drizzle of good olive oil.
If the soup is thicker than you like, add more water or broth until you reach your preferred consistency.
What to Serve with Minestrone Soup
Minestrone pairs beautifully with crusty bread or a hearty loaf. Try it with Dutch oven sourdough bread, honey oat sandwich bread, or classic fluffy baking powder biscuits for dipping. A simple green salad or a side of roasted vegetables also makes a complete, satisfying meal.
How to Freeze Minestrone Soup
To freeze, cool the soup completely and remove the pasta before freezing. Pasta tends to become soft after freezing and reheating, so cook the pasta fresh when you reheat the soup. Pour the cooled soup into heavy-duty freezer bags or airtight containers, leaving a bit of headspace for expansion. For flat, stackable bags: pour into a heavy-duty zipper bag, lay it flat on a baking sheet, remove excess air, seal, and freeze flat. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding cooked pasta just before serving.
Nutrition Information
Amount per serving (approximate): Calories: 263; Total Fat: 6g; Saturated Fat: 2g; Trans Fat: 0g; Unsaturated Fat: 3g; Cholesterol: 69mg; Sodium: 641mg; Carbohydrates: 26g; Fiber: 6g; Sugar: 10g; Protein: 27g.
Other Soup Recipes You Will Enjoy
- Olive Garden–style chicken gnocchi soup (a creamy, comforting favorite).
- Creamy tortellini soup with sausage and spinach (rich and satisfying).
- Old-fashioned potato soup, often served with dumplings for extra comfort.
Tips: Taste and adjust seasoning before serving — a squeeze of lemon or a splash of red wine vinegar can brighten the flavors. Leftovers develop even more flavor after a day in the fridge, making this a great make-ahead meal option.
