Minestrone Soup – This Minestrone Soup is pure comfort in a bowl. It’s the kind of soup that just wraps you up in warmth from the very first spoonful. Packed with fresh veggies, tender pasta, and beans, it’s hearty, healthy, and so flavorful. Whether it’s a chilly night or you just need something cozy, this soup hits the spot. Plus, it’s all made in one pot, so you get all that deliciousness without a pile of dishes. Ready to enjoy some soul-soothing soup?
The first time I made this, I was having one of those days where I needed a pick-me-up but wanted something healthy, too. I threw in every veggie I could find, let it simmer, and wow—the smell alone was like magic. My husband came into the kitchen, lifted the lid, and immediately asked, “When’s dinner?” Even my kiddo, who usually doesn’t get excited about vegetables, went back for seconds! Now, whenever we’re in the mood for something comforting and homemade, this soup is the first thing that comes to mind. It’s become our family’s little tradition whenever we want something warm and nourishing.
What makes this Minestrone Soup truly special?
This minestrone soup is everything you could want on a chilly day—filling, flavorful, and packed with good-for-you ingredients. Each bite is a blend of soft potatoes, tender pasta, and fresh veggies, all in a rich, herby broth that just tastes like home. It’s also incredibly flexible, so if you’re missing an ingredient, just swap it with what you have! Plus, it’s perfect for leftovers and only gets better as the flavors meld together overnight. One taste, and you’ll see why this is the soup we keep coming back to.
What You Need To Make This Minestrone Soup Recipe?
Vegetable Stock: This is the backbone of the soup, giving it that savory base that ties everything together. A good-quality stock makes a difference here, so if you have homemade or your favorite brand, use that! It adds a nice depth without overwhelming the veggies.
Stewed Tomatoes: These bring in a subtle sweetness and a rich tomato flavor that balances out the veggies. Don’t drain them—the extra liquid adds even more flavor to the broth. They’re also great for texture, giving the soup that classic minestrone feel.
Potato: A great way to add some bulk to the soup without it feeling heavy. The potato soaks up all those wonderful flavors as it cooks, and it gives each spoonful a bit more body and heartiness.
Cabbage: I know, cabbage might not be the first thing you think of for soup, but trust me, it works. It adds a nice texture and a touch of sweetness as it softens up, and it holds up well without turning to mush. Plus, it’s a great way to sneak in extra greens!
Orzo Pasta: Orzo is perfect for soups because it cooks quickly and doesn’t take over the dish. It adds a nice bite without turning the soup too starchy, and it’s the perfect size to scoop up with the veggies. If you’re out of orzo, any small pasta will do.
Kidney Beans: These add a bit of protein and a creamy texture that pairs really well with the vegetables. Plus, they make the soup feel more substantial, almost like a meal on its own.
Italian Seasoning: This brings all the classic herb flavors like basil, oregano, and thyme, giving the soup that comforting, Italian-inspired taste. If you’re a big herb fan, feel free to add an extra pinch or two!
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Steps To Make Minestrone Soup:
Get Things Started: In a big soup pot, combine the vegetable stock, undrained stewed tomatoes, potato cubes, chopped onion, celery, carrots, cabbage, and Italian seasoning. Bring everything to a boil, then lower the heat so it simmers. Let it cook for about 15 minutes to soften the veggies and let those flavors come together.
Add the Final Ingredients: Stir in the kidney beans, fresh corn, zucchini slices, and orzo pasta. Let it simmer for another 10 to 15 minutes, or until the vegetables are tender and the pasta is perfectly cooked.
Season and Serve: Give it a taste and add salt and pepper as needed. Then, ladle the soup into bowls, serve it up hot, and enjoy the cozy flavors!
Tip:
For an even richer flavor, try letting the soup simmer a little longer after all the ingredients are added—about 10 extra minutes works wonders. The longer cook time allows the veggies to soften more and gives the seasonings a chance to really soak in. If you plan on making this soup ahead or reheating leftovers, the flavors only get better over time! Another trick? Add a splash of olive oil or a sprinkle of Parmesan cheese just before serving—it adds a final layer of richness and brings out those savory flavors. Also, if you like a thicker soup, mash a few potato cubes into the broth before serving; it creates a creamy texture without adding any dairy.
Frequently Asked Questions:
Can I use a different type of pasta instead of orzo?
Absolutely! Any small pasta shape will work here, like ditalini, small shells, or even elbow macaroni. Just keep an eye on the cooking time—smaller pasta cooks quickly, so you might need to adjust slightly to avoid overcooking.
Can I add extra protein to this soup?
Definitely! If you want to make it even heartier, feel free to add cooked shredded chicken, Italian sausage, or even some cooked ground turkey. Just add it in during the last few minutes of cooking to warm through. You could also try adding a can of chickpeas or extra beans for a plant-based protein boost—it’s super flexible!
How can I store and reheat leftovers?
This soup keeps beautifully! Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a bit of water or broth if it’s too thick, as the pasta can soak up extra liquid overnight. Reheat on the stovetop over low heat until warmed through.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Minestrone Soup
Ingredients
- 4 c vegetable stock
- 2 14.5 oz cans stewed tomatoes
- 1 large potato cubed
- 1 onion chopped
- 2 stalks celery chopped
- 2 carrots chopped
- 1 large head cabbage finely chopped
- 2 tbsp Italian seasoning
- 1 15 oz can kidney beans
- 3 c fresh corn kernels
- 1 large zucchini sliced
- 1 c uncooked orzo pasta
- Salt and pepper to taste
Instructions
- In a big soup pot, pour in the vegetable stock, and undrained stewed tomatoes, and add the potato, onion, celery, carrots, cabbage, and Italian seasoning. Bring everything to a boil, then lower the heat and let it simmer for around 15 minutes to soften up the veggies.
- Next, add in the kidney beans, fresh corn, zucchini, and orzo pasta. Let the soup simmer for another 10 to 15 minutes, or until all the veggies are tender and the pasta is cooked through. Give it a quick taste, and add a bit of salt and pepper if it needs a little extra flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
