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Hearty Minestrone Soup with Pasta Recipe

ByCaroline
Jump to Recipe· 4.6 from 12 reviews

If you’re craving something warm, comforting, and downright soul-satisfying, you’ve gotta try this Hearty Minestrone Soup with Pasta Recipe. Trust me, once you make it, it’ll quickly become one of your go-to soups for chilly nights, busy weeknights, or whenever you need that cozy hug in a bowl. I love how this recipe packs in tons of veggies and pasta, making it filling but still light enough to keep you energized.

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Why This Recipe Works

  • Balanced Flavor: The combination of fresh veggies, herbs, and both red and white beans creates a deliciously rich and layered taste.
  • Hearty & Nutritious: With a splash of pasta and a variety of vegetables, it’s satisfying without being heavy.
  • Adaptability: This soup molds easily to whatever vegetables or beans you have on hand—perfect for reducing waste.
  • Simple Prep: Minimal chopping and straightforward cooking steps make it doable any night, even on a busy schedule.
Hearty Minestrone Soup with Pasta, healthy minestrone soup, comforting vegetable soup, easy minestrone recipe, nutritious pasta soup - A close-up view of a dark bowl filled with a thick soup that has many white beans, slices of orange carrots, and small pieces of green beans mixed in a rich, reddish-brown broth. The soup looks chunky with visible bits of vegetables and herbs throughout, giving it a hearty and comforting appearance. A shiny silver ladle with a long handle rests inside the bowl, partially submerged in the soup, with the handle leaning on the edge of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Hearty Minestrone Soup with Pasta Recipe plays a part in creating that classic, comforting texture and taste. I always make sure to pick fresh veggies for the best flavor and don’t skimp on the broth—it’s the base that pulls everything together.

Hearty Minestrone Soup with Pasta, healthy minestrone soup, comforting vegetable soup, easy minestrone recipe, nutritious pasta soup - Flat lay of a small pool of golden olive oil in a white ceramic bowl, a small pat of pale yellow butter on a white plate, one medium yellow onion quartered, two bright green celery sticks trimmed, three peeled and sliced vibrant orange carrots arranged neatly, three cloves of fresh white garlic, a small white bowl filled with deep red crushed tomatoes, another white bowl with clear golden chicken broth, one small green zucchini diced, a handful of fresh green beans cut, a small white bowl holding dark red kidney beans, a separate white bowl with creamy white cannellini beans, a scattering of dried Italian herb leaves, three quarters cup of uncooked elbow macaroni pasta, a few coarse grains of sea salt and cracked black peppercorns in a small white bowl, sprigs of fresh bright green basil, and a small heap of finely grated pale yellow parmesan cheese all positioned with perfect symmetry and natural proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive oil: Adds a fruity richness and helps soften the veggies without overpowering the soup.
  • Butter: For an extra layer of silky mouthfeel and a subtle, comforting depth.
  • Onion: Builds the flavor foundation—go for a yellow onion for natural sweetness.
  • Celery: Offers that classic aromatic crunch that brightens the soup.
  • Carrots: Bring sweetness and a vibrant color that livens up the pot.
  • Garlic: Because what’s soup without a little garlicky warmth? Mince it finely to avoid overpowering bites.
  • Crushed tomatoes: They add tang and body—look for a good quality canned brand.
  • Chicken or vegetable broth: Your flavor anchor—homemade or store-bought works, just pick a low-sodium kind so you control the salt level.
  • Zucchini: Softens nicely and soaks up flavor without dominating the mix.
  • Green beans: Adds a fresh, slightly crunchy texture that keeps the soup lively.
  • Red kidney beans and white kidney beans (cannellini): Protein-packed, creamy, and perfect for giving the soup heft.
  • Italian seasoning: A simple blend that brings a touch of earthiness, balancing the tomato base.
  • Elbow macaroni: The perfect bite-sized pasta for a hearty feel—don’t overcook!
  • Salt & pepper: Essential seasonings to elevate every flavor layer.
  • Fresh basil (optional): Adds a sweet, aromatic finish that brightens the whole dish.
  • Parmesan cheese: Shaved or grated, it lends a salty, nutty boost on top before serving.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m a big believer that recipes should be more like guidelines, so don’t hesitate to make this Hearty Minestrone Soup with Pasta Recipe truly your own. The beauty of minestrone is how easy it is to customize with what’s fresh or what you love.

  • Vegetable swaps: I once used sweet potatoes instead of carrots for a unique twist and it was delightful. Feel free to swap in whatever you have.
  • Make it vegan: Use vegetable broth and skip the butter, or replace it with olive oil. I’ve done this many times for guests and it’s always just as comforting.
  • Add greens: Toss in fresh spinach or kale near the end of cooking for extra nutrients and color.
  • Different pasta: If elbow macaroni isn’t your fave, mini shells or ditalini work great too.

Step-by-Step: How I Make Hearty Minestrone Soup with Pasta Recipe

Step 1: Sauté the aromatics for a flavor boost

Start by heating the olive oil and butter in a large soup pot over medium heat. When the butter has melted, toss in your chopped onion, celery, carrots, and minced garlic. Let them sauté together for about 7 to 10 minutes until everything softens and your kitchen starts smelling amazing. Watch closely so the garlic doesn’t brown too much—that can make it bitter.

Step 2: Build the soup base with tomatoes, broth, and veggies

Once your veggies have sweetened up, stir in the crushed tomatoes, broth, zucchini, green beans, red kidney beans, white kidney beans, and the Italian seasoning. Then crank the heat up to bring everything to a rolling boil. This is the fun part when all the flavors start to mingle.

Step 3: Simmer to develop rich flavors

When boiling, lower the heat to keep the soup at a gentle simmer. Put the lid on but leave it slightly ajar to let steam escape and cook for about 10 minutes. This helps all the veggies soften perfectly without overcooking the beans.

Step 4: Add pasta and finish cooking gently

Stir in your elbow macaroni and then simmer uncovered for another 15-20 minutes. This lets the pasta cook through and soak up those hearty broth flavors. Stir every few minutes to keep the pasta from sticking to the bottom—it’s a small step that makes all the difference!

Step 5: Season and serve with flair

Before ladling into bowls, taste and season generously with salt and pepper. If you’re using fresh basil, stir it in now for a burst of herbal freshness. Top each serving with freshly grated Parmesan cheese, which takes the soup to a whole new level of deliciousness.

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Tips from My Kitchen

  • Veggie size matters: I chop mine fairly small so the soup cooks evenly and you get those tender bites without any raw crunch lingering.
  • Pasta timing: Adding the pasta towards the end avoids mushiness—nothing worse than overcooked, soggy pasta!
  • Broth control: If your soup gets thick after sitting for a bit, just stir in a splash more broth or water—this keeps leftovers tasting fresh.
  • Freezing hack: I usually cook the pasta separately if I’m freezing leftovers to prevent it from getting gummy, then add it when reheating.

How to Serve Hearty Minestrone Soup with Pasta Recipe

Hearty Minestrone Soup with Pasta, healthy minestrone soup, comforting vegetable soup, easy minestrone recipe, nutritious pasta soup - A close-up view of a ladle full of thick vegetable soup inside a black pot, the soup has multiple layers of ingredients including orange carrot slices, white beans, small curved pasta, and bits of green beans all mixed in a rich red-orange tomato broth with specks of green herbs scattered on top, the texture looks chunky and hearty with visible soft vegetable pieces and pasta holding the soup together photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always add a generous sprinkle of freshly grated Parmesan before serving—it just melts perfectly into the warm soup. Fresh basil leaves or a few twists of black pepper on top brighten things up and make it look restaurant-worthy. Sometimes I drizzle a little extra virgin olive oil for richness.

Side Dishes

Crusty bread or garlic toast is my favorite companion for this minestrone—perfect for dipping and soaking up every last bit. A simple green salad on the side adds crunch and freshness, balancing the soup’s hearty depth.

Creative Ways to Present

For a special occasion, I like serving this soup in mini bread bowls—everyone loves eating that way! It’s also fun to garnish with a swirl of pesto or a dollop of ricotta cheese for an extra layer of creaminess and color. Makes your dinner feel extra cozy and festive.

Make Ahead and Storage

Storing Leftovers

Leftover minestrone soup keeps beautifully in an airtight container in the fridge for up to 4 days. Because the pasta soaks up broth over time, I recommend adding a little extra broth or water before reheating to get your preferred consistency back.

Freezing

I’ve found freezing the soup works best if you leave out the pasta or cook it separately—and add it fresh when you reheat. This trick keeps the pasta from turning mushy or clumping together after thawing. Just freeze in portions, then thaw overnight in the fridge when ready.

Reheating

Reheat gently on the stovetop over medium heat, stirring often to prevent the soup from sticking and to warm it through evenly. Add a splash of broth or water if it’s too thick. You can also microwave leftovers in a bowl, stirring halfway for even warming.

FAQs

  1. Can I make this Hearty Minestrone Soup with Pasta Recipe vegetarian or vegan?

    Absolutely! Use vegetable broth instead of chicken broth, and swap the butter with olive oil or a vegan butter alternative. This soup is naturally loaded with beans and veggies, so it’s hearty and delicious without any meat or dairy.

  2. Can I use different types of pasta?

    Yes! Small pasta shapes like shells, ditalini, or small penne work great. Just keep an eye on cooking times since smaller pasta cooks faster.

  3. How do I prevent the pasta from getting mushy?

    Don’t add the pasta too early. Stir it in near the end of cooking and simmer uncovered until al dente. For leftovers, consider cooking pasta separately and adding it during reheating.

  4. Can I make this soup in an Instant Pot?

    Yes! You can sauté the aromatics in your Instant Pot, add the rest of the ingredients except the pasta, then pressure cook for about 7 minutes. Add pasta after, and pressure cook or simmer until tender.

Final Thoughts

Honestly, this Hearty Minestrone Soup with Pasta Recipe has become one of my personal favorites because it’s simple, flexible, and absolutely satisfying. It’s the kind of soup that makes you feel cared for, whether you enjoy it solo on a quiet evening or serve it up for friends and family. Give it a go—I’m confident once you taste it, you’ll want to make it a regular too!

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Hearty Minestrone Soup with Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 12 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

A hearty and comforting Minestrone Soup packed with fresh vegetables, beans, and pasta in a rich tomato broth. Perfect for a nutritious meal that warms you up on any day.

Ingredients

Vegetables and Aromatics

  • 1 medium onion chopped
  • 2 sticks celery chopped
  • 3 medium carrots peeled & sliced
  • 3 cloves garlic minced
  • 1 small zucchini chopped
  • 1 cup chopped fresh green beans

Liquids and Canned Goods

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups chicken broth or veggie broth
  • 1 (14 ounce) can red kidney beans drained
  • 1 (14 ounce) can white kidney (cannellini) beans drained

Miscellaneous

  • 1/2 teaspoon Italian seasoning
  • 3/4 cup uncooked elbow macaroni
  • Salt & pepper to taste
  • Fresh basil optional, to taste
  • Freshly grated parmesan cheese to taste

Instructions

  1. Sauté Aromatics: Add the olive oil, butter, chopped onion, celery, carrots, and minced garlic to a large soup pot. Cook over medium heat, stirring occasionally, for 10 minutes until the vegetables soften and become fragrant.
  2. Add Tomatoes and Broth: Stir in the crushed tomatoes, chicken or vegetable broth, chopped zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase heat to high and bring the soup to a boil.
  3. Simmer Soup: Once boiling, reduce heat to maintain a simmer and partially cover the pot with the lid slightly open. Let it simmer for 10 minutes to allow the flavors to meld and the vegetables to cook through.
  4. Cook Pasta: Stir in the uncooked elbow macaroni. Continue simmering the soup uncovered for 20 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the pasta and vegetables are tender.
  5. Final Seasoning and Serving: Taste and season the soup generously with salt and pepper. Stir in fresh basil if desired. Serve each bowl topped with freshly grated or shaved parmesan cheese. If the soup is too thick, add a splash more broth to thin it out.

Notes

  • The pasta absorbs the broth over time. For leftovers or freezing, cook pasta separately and add when reheating to maintain texture.
  • Chop vegetables small to ensure they cook evenly within the suggested cooking times.
  • This recipe can be adapted for the Instant Pot for a quicker version.

Nutrition

  • Serving Size: 1 bowl (approximately 1.5 cups)
  • Calories: 250 kcal
  • Sugar: 6 g
  • Sodium: 650 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 7 g
  • Protein: 10 g
  • Cholesterol: 10 mg

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