3.67 from 3 votes

Minestrone Soup

There’s nothing quite like a big bowl of hearty Minestrone Soup to warm you up on a chilly day. It’s one of those classic recipes that feels like a hug in a bowl—full of vibrant veggies, tender pasta, and rich flavors that make you want to return for seconds (or thirds!). Whether you’re looking for a simple weeknight dinner or a dish to meal-prep for the week, this Minestrone has you covered.

A pot of minestrone soup.


Minestrone Soup is Italian in origin and means a “soup with lots of goodies in it.” I eat it canned when I’m rushed for time. However, homemade Minestrone Soup is so much better. You can’t even really compare the two of them. 

I love this recipe because it’s incredibly versatile. You can swap out the veggies for whatever you have on hand or even make it vegetarian by using vegetable broth instead of chicken broth. It’s a true pantry-staple recipe perfect for using up those half-empty bags of pasta or cans of beans lingering in the cupboard.

What really sets this Minestrone apart, though, is the blend of herbs and the addition of V8 juice. It adds an extra depth of flavor that takes the broth from good to unforgettable. The best part? It all comes together in just one pot, making cleanup a breeze.

Why You’ll Love This Recipe

  • Hearty and Filling: Packed with veggies, pasta, and chickpeas, this soup is satisfying enough to be a meal on its own.
  • One-Pot Wonder: Minimal cleanup means enjoying your meal without worrying about a pile of dishes.
  • Customizable: Easily swap veggies and pasta shapes, or add protein to suit your preferences or what you have on hand.
  • Flavor-Packed Broth: The combination of chicken broth, V8 juice, and herbs creates a rich and savory base that’s absolutely irresistible.
  • Perfect for Meal Prep: Make a big batch and enjoy it throughout the week—it reheats beautifully!
  • Great for All Seasons: Light enough for spring and summer, yet cozy enough to warm you up in fall and winter.
  • Crowd-Pleaser: A recipe everyone loves, from picky eaters to veggie enthusiasts.

Ingredients

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    The full printable recipe card with measurements and instructions is found at the bottom of the post.

    • Extra Virgin Olive Oil: Adds a subtle richness and helps sauté the aromatics for a flavorful base.
    • Yellow Onion: Brings a sweet and savory depth essential to any good soup.
    • Celery: Adds a nice crunch and enhances the soup’s overall texture.
    • Garlic: Infuses the broth with its warm, aromatic flavor—because what’s a soup without garlic?
    • Diced Tomatoes: These provide a tangy, slightly sweet base and help create that classic minestrone vibe.
    • Chicken Broth: Adds a savory, comforting backbone to the soup.
    • V8 Juice: The secret ingredient that takes the broth to a whole new level with its rich vegetable flavor.
    • Carrots: Sweet and tender, they add color and a touch of natural sweetness.
    • Zucchini: A soft and mild veggie that soaks up the delicious broth.
    • Cabbage: Adds a hearty texture and works beautifully with the other veggies.
    • Chickpeas: For a boost of protein and a creamy texture.
    • Small Shell Pasta: These little guys soak up all that flavorful broth and make each bite satisfying.
    • Fresh Parsley: Brings a fresh, herby brightness to balance the savory flavors.
    • Bay Leaf: Adds an earthy, aromatic depth to the simmering broth.
    • Dried Basil, Oregano, and Thyme: This trio of herbs gives the soup its signature Italian-inspired flavor.
    • Black Pepper: Adds just the right amount of warmth and spice to tie it all together.
    Ingredients on a white marble counter.

    How to Make Minestrone Soup

    Follow along to learn how to make Minestrone soup!

    • Step One: Heat olive oil in a large pot over medium heat. Add in onions, celery, and garlic. Saute for 3 minutes, stirring frequently.
    • Step Two: Add in all remaining ingredients. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes. Serve hot.
    Collage of making the soup in a pot.

    What to Serve With It

    • Crusty Bread or Dinner Rolls: Perfect for soaking up every last drop of that flavorful broth. A warm baguette or soft roll works beautifully.
    • Grated Parmesan: A sprinkle of freshly grated Parmesan on top adds a salty, nutty kick. Don’t be shy—pile it on!
    • Side Salad: Keep it light with a simple green salad dressed with olive oil and balsamic vinegar, or go bold with a classic Caesar.
    • Garlic Bread: Because there’s no such thing as too much bread! Garlic bread adds a buttery, garlicky complement to the soup.
    A pot of soup with a wooden serving spoon.

    Variations and Substitutions

    • Make it Vegetarian or Vegan: Swap the chicken broth for vegetable broth, and you’ve got a plant-based version that’s just as delicious.
    • Switch Up the Pasta: Don’t have small shell pasta? Use elbow macaroni, ditalini, or even broken spaghetti instead.
    • Use Different Beans: Not a fan of chickpeas? Kidney beans, cannellini beans, or black beans work perfectly as substitutes.
    • Add Protein: For a heartier soup, stir in cooked chicken, ground turkey, or Italian sausage.
    • Boost the Veggies: Feel free to toss in spinach, kale, or green beans for even more veggie goodness.
    • Spice It Up: Add a pinch of red pepper flakes or a splash of hot sauce for a little heat.
    • Go Gluten-Free: Use a gluten-free pasta or omit the pasta altogether and replace it with extra veggies or cooked quinoa.
    • Herb Variations: Fresh herbs like thyme, basil, or rosemary can be used instead of dried for a fresher flavor.
    A bowl of soup.

    Storage Instructions

    • Refrigerator: Let the soup cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days. Reheat on the stovetop over medium heat or microwave until warmed through.
    • Freezer: Minestrone freezes beautifully! For best results, leave out the pasta if you plan to freeze the soup—it can get mushy when thawed. Once cooled, transfer the soup to freezer-safe containers or resealable bags, leaving room for expansion. Freeze for up to 3 months.
    • Thawing and Reheating: When ready to enjoy, thaw the soup in the fridge overnight. Reheat on the stovetop; if you leave out the pasta, you can cook and add it fresh during reheating.
    • Make-Ahead Tip: If you know you’ll have leftovers, cook the pasta separately and add it to each bowl when serving. This keeps the pasta from absorbing too much liquid and getting overly soft.
    A bowl of soup with a spoon.

    Recipe Tips and Tricks

    • Prep Ahead: Chop all your veggies and measure your ingredients before cooking. It’ll make the process much smoother.
    • Don’t Skip the Sauté: Cooking the onions, celery, and garlic first adds depth and richness to the soup’s flavor.
    • Use Fresh Herbs for Garnish: A sprinkle of fresh parsley or basil at the end adds a bright, fresh finish.
    • Customize the Pasta: If you’re planning for leftovers, cook the pasta separately and add it to individual servings. This keeps it from soaking up too much broth.
    • Taste as You Go: Check the seasoning as the soup simmers and adjust with salt, pepper, or more herbs if needed.
    • Don’t Overcrowd the Pot: Make sure your pot is big enough to hold all the ingredients comfortably—this soup needs room to simmer and develop flavors.
    • Low and Slow: Simmer the soup gently to allow the flavors to meld together beautifully.
    • Balance the Broth: If the soup gets too thick, add a splash of broth or water to reach your desired consistency.

    Soup Recipes

    Love soup? I’ve got loads of delicious soup recipes for you to try.

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    3.67 from 3 votes

    Minestrone Soup

    Created by Stacie Vaughan
    Servings 8
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Warm up with this hearty Minestrone Soup recipe! Packed with veggies, pasta, and rich Italian flavors, it’s an easy one-pot meal perfect for any season.

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    Ingredients
     
     

    • 2 tbsp extra virgin olive oil
    • ¾ cup yellow onion chopped
    • ½ cup celery diced
    • 2 cloves garlic minced
    • 1 can diced tomatoes 28oz can, undrained
    • 3 cups chicken broth
    • 3 cups V8 Juice
    • 2 carrots peeled and sliced into rounds
    • 1 cup zucchini sliced
    • 1 cup cabbage chopped
    • 1 can chickpeas 540ml can, rinsed and drained
    • ½ cup small shell pasta uncooked
    • 3 tbsp fresh parsley chopped
    • 1 bay leaf
    • 2 tsp dried basil
    • 1 tsp dried oregano
    • ½ tsp dried thyme
    • ½ tsp black pepper

    Instructions

    • Heat olive oil in a large pot over medium heat. Add in onions, celery and garlic. Saute for 3 minutes, stirring frequently.
    • Add in all remaining ingredients. Bring to a boil. Reduce heat to medium low. Simmer, partially covered, for 30 minutes. Serve hot.
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    Nutrition

    Serving: 1cup | Calories: 174kcal | Carbohydrates: 26g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 753mg | Fiber: 7g | Sugar: 10g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Soups
    Cuisine Italian
    Keyword soup

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    3.67 from 3 votes (3 ratings without comment)

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