There's something so comforting about a warm, hearty bowl that fills your kitchen with fragrant herbs and fresh veggies. This Easy Minestrone Soup Recipe is exactly that—simple to make, brimming with wholesome ingredients, and perfect for cozy nights or anytime you want a taste of home-cooked goodness.

A close-up of a large white pot filled with a thick vegetable soup that has a rich orange-red broth. The soup has many visible layers of colorful vegetables including green zucchini slices, orange carrot cubes, yellow squash, pale onion pieces, dark green leafy bits, and red kidney beans. There are also small pasta shells scattered throughout the soup. A dark wooden ladle is scooping a spoonful of the soup, showing a mix of all these ingredients with the broth. The pot sits on a white marbled surface with some green herbs blurred in the background. The photo has bright natural light highlighting the vibrant colors of the soup. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Minestrone Soup Recipe
Top Tip
How to Serve Easy Minestrone Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Minestrone Soup Recipe

Why You'll Love This Recipe

I’ve made quite a few minestrone soups in my cooking adventures, but this easy minestrone soup recipe genuinely sticks out for how approachable and flexible it is. You don’t have to be a seasoned chef to whip it up, and it tastes like you’ve been simmering it for hours.

Wonderful Comfort: This soup offers cozy warmth with fresh veggies and herbs, perfect for chillier days or when you need a little soul food.
Simple Ingredients: Most items come straight from your pantry or fridge – no fancy shopping trips required.
Super Flexible: You can easily swap veggies, beans, or pasta shapes to make it your own.
Feeds a Crowd: It makes plenty, so it’s perfect for families, meal prep, or sharing with friends.

This image shows a pot filled with vegetable soup with many layers of different items. The top layer is a mix of yellow and green chunks of zucchini and squash, small beans in dark red and white colors, and small pasta shells. The soup has a thick reddish-orange broth that looks hearty and rich. The pot itself is white with two handles and is set on a white marbled surface. Next to the pot, there is a gray and white striped cloth and two silver spoons, one closer to the pot and one above it. Fresh green parsley surrounds the pot on both sides. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient plays a role here, bringing layers of texture and flavor. The mix of beans, pasta, and lots of garden veggies makes it hearty but still light enough to feel fresh. Here’s why I love each part:

Flat lay of a medium white onion diced, three medium celery ribs chopped, four medium carrots diced, three medium zucchini diced, a small bowl of minced garlic, a large can of diced tomatoes with juice, two medium cans of tomato sauce and beans—one white cannellini and one kidney, a bunch of dried basil and oregano sprigs, a small pile of elbow macaroni pasta, a handful of fresh baby spinach leaves, a small pat of salted butter, a small dish of olive oil, and a small mound of grated parmesan cheese placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Salted butter: Adds richness and helps soften veggies while adding a comforting depth.
Olive oil: Works together with the butter for a balanced, smooth saute without burning.
White onion: The first building block for flavor, gets sweet and tender.
Celery: Brings a subtle crunch and classic minestrone freshness.
Carrots: Sweetness and vibrant color to brighten the soup.
Zucchini: Adds body and soaks up broth flavors nicely.
Minced garlic: For that punch of aromatic warmth that wakes up the whole pot.
Diced tomatoes (undrained): Provides tang and texture, contributes to the heartiness.
Tomato sauce: Rounds out the tomato base with smoothness and depth.
White cannellini beans: Creamy and mild, adding protein and fiber.
Kidney beans: A touch of variety and earthiness.
Vegetable broth: The flavorful liquid foundation that ties everything together.
Dried basil & oregano: Classic Italian pub spices that lift the soup with herbaceous notes.
Elbow macaroni or shell pasta: Perfect bite-sized shapes that soak up flavors and add satisfying chew.
Baby spinach: Tossed in right at the end to keep the greens vibrant and fresh.
Parmesan cheese: Optional but irresistible - adds a salty, savory finish.

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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

This easy minestrone soup recipe has been my go-to because it’s so adaptable — and I encourage you to play around with it too. I often switch up the veggies depending on what I have or add a pinch of red pepper flakes when I want a little heat.

Variation: Once, I swapped the elbow macaroni for small shells during a family dinner, and the kids loved how the pasta held the broth inside. It’s a small change that makes it feel fresh.
Vegetarian or Vegan: Simply replace the butter with extra olive oil, and make sure your broth is veggie-based — mine always is.
Seasonal swaps: Feel free to throw in green beans, peas, or even kale for different textures and nutrition.
Boost the protein: Add cooked Italian sausage or shredded chicken if you want a heartier meal.

Step-by-Step: How I Make Easy Minestrone Soup Recipe

Step 1: Start with Softened Aromatics

Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a large soup pot over medium heat. When it’s shimmering, add diced white onion and cook for about 3 to 5 minutes. You want the onion translucent and just starting to get soft—that sweet onion smell is a great sign you’re on the right track.

Step 2: Build the Veggie Base

Throw in the diced celery, carrots, and zucchini. Stir occasionally for around 8 to 10 minutes. You’re aiming for the vegetables to mellow out, becoming tender but not mushy. Toss in the minced garlic last and cook another minute; garlic burns quickly, so keep an eye on it.

Step 3: Add Your Tomatoes, Beans, and Broth

Next, stir in the canned diced tomatoes (with their juice), tomato sauce, cannellini beans, kidney beans, vegetable broth, and herbs like basil and oregano. Set the heat to high and bring everything to a boil. This is where all the flavors start mingling and thickening into soup magic.

Step 4: Cook the Pasta and Finish with Greens

Add your elbow macaroni or shell pasta right into the boiling pot. Reduce the heat to maintain a gentle boil and let cook for 10 to 12 minutes until the pasta is tender but not mushy. In the last two minutes, stir in chopped baby spinach to keep it bright and fresh tasting.

Step 5: Season and Serve

Give the soup a taste and season with salt and freshly ground black pepper as needed. Ladle it into bowls and generously garnish with grated Parmesan cheese for that lovely, salty finishing touch. Serve piping hot and enjoy the warmth!

Top Tip

Making minestrone soup for the first time? Here are some little things I’ve learned over the years that might save your day — and soup!

Don’t overcook the pasta: Cooking the pasta separately is an option, but I find adding it directly to the pot lets it soak flavors better. Just watch the time closely—overdone pasta means a mushy soup.
Layer your flavors: Sauté the veggies first for that rich base instead of dumping everything cold, which can leave your broth tasting flat.
Fresh herbs boost flavor: If you happen to have fresh basil or oregano, add those right at the end for a bright pop that dried just can’t match.
Drain or no drain? Leaving the beans undrained adds extra flavor and thickens your soup naturally, but if you want less sodium, rinse them lightly.

How to Serve Easy Minestrone Soup Recipe

Garnishes

I always top mine with a generous sprinkle of freshly grated Parmesan cheese—adds that mouthwatering salty richness. Sometimes I also add a few torn fresh basil leaves or a drizzle of good olive oil on top if I’m feeling fancy.

Side Dishes

Crusty bread or garlic toast pairs beautifully with this minestrone. I love dipping into the soup-soaked bread for that extra comfort factor. A simple green salad on the side is a fresh balance.

Creative Ways to Present

For special gatherings, I’ve served this soup in small, rustic cups as an appetizer. Garnishing with Parmesan crisps or homemade croutons makes it fun and elegant without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover minestrone in airtight containers in the fridge and usually enjoy it within 3-4 days. The flavors actually marry nicely overnight, making leftover soup taste even better.

Freezing

This easy minestrone soup recipe freezes well, but I recommend leaving out the pasta if you think you’ll freeze it. Pasta tends to get mushy after thawing, so you can always add freshly cooked pasta when reheating.

Reheating

Reheat gently on the stove over medium-low heat. If you froze it without pasta, stir in fresh cooked pasta after warming. This keeps the texture comforting, not soggy.

Frequently Asked Questions:

Can I make this Easy Minestrone Soup Recipe vegan?

Absolutely! Just swap out the butter for more olive oil or a vegan butter substitute, and make sure your vegetable broth is vegan-friendly. Skip the Parmesan or use a plant-based alternative for garnishing.

How long does this Easy Minestrone Soup last in the fridge?

Stored properly in an airtight container, this minestrone soup keeps well for about 3 to 4 days in the refrigerator. The flavors actually improve after a day or two as they have time to meld.

Can I use fresh herbs instead of dried in this recipe?

Yes! Fresh basil and oregano work wonderfully in the soup. Just add them towards the end of cooking to preserve their bright, fresh flavor. You can adjust quantities to taste, typically doubling the amount of fresh herbs compared to dried.

What pasta is best for this Easy Minestrone Soup Recipe?

Small shapes like elbow macaroni, small shells, or ditalini are ideal because they cook quickly and are easy to eat with soup. Avoid larger pasta shapes that might overpower the light broth or take longer to cook.

Final Thoughts

This easy minestrone soup recipe has become one of my favorite go-to meals because it's genuinely fuss-free yet so fulfilling. I hope you enjoy the process and, most importantly, the taste and comforting vibes it brings to your table. Next time you want a warm hug in a bowl, you know exactly where to turn.