Learn to make a comforting Italian minestrone soup at home with this classic recipe. A savory tomato broth holds bite-sized vegetables, beans, and pasta for a hearty, flavorful bowl that warms you from the inside out.
There’s nothing better than a steaming bowl of minestrone on a chilly day. This vegetable-forward soup is an Italian staple—simple, rustic, and endlessly adaptable. Over the years I’ve refined this version to balance a rich tomato base with tender vegetables, beans, and pasta. The result is a crowd-pleasing, nourishing soup perfect for family dinners.
Minestrone began as a frugal, flexible dish that used whatever vegetables and pantry staples were available—fresh or leftover produce, beans, pasta, and aromatic herbs. That flexibility is what makes minestrone so beloved: there’s no single correct version, only delicious variations you can tailor to your pantry and tastes.
The flavor foundation, or sofrito, is classic: onion, celery, carrots, and garlic sautéed in olive oil. From there, diced tomatoes, potatoes, white beans, leafy greens, pasta, and herbs join the pot. While traditionally vegetarian (a parmesan rind adds deep umami), some Italians add pancetta for extra richness. See the recipe and notes below for ingredient swaps and variations to make this your own.
One reader, Myra, says: “I’ve made many pots of minestrone soup, but this is the best! I’m certain my Nonna is smiling down on me for finding this recipe.” ★★★★★
Recipe Highlights
A beloved Italian classic. Minestrone is a warming, familiar soup with layered flavors and plenty of vegetables.
Full of wholesome veggies. This recipe showcases a variety of vegetables for a nourishing, satisfying meal.
Easy to adapt. Swap vegetables, beans, or pasta to suit what’s on hand—minestrone welcomes improvisation.
Key Ingredients
The heart of minestrone is a mix of fresh produce and pantry staples. Below are the essentials and common substitutions:
See the recipe card below for the full ingredient list and measurements.
Onion – yellow onion gives a sweet, aromatic base.
Garlic – fresh cloves provide depth; minced is best.
Carrots – add sweetness and color.
Celery – classic aromatic for soups.
Potatoes – make the soup hearty and add natural starch to slightly thicken the broth; cut small to cook evenly.
Tomatoes – diced or crushed tomatoes form the tomato-forward broth.
White beans – cannellini, navy, or borlotti work well; pureeing half the beans with some broth adds body and creaminess.
Tomato paste – deepens flavor and helps thicken.
Broth – vegetable broth is ideal for a vegetarian version; use a quality store-bought or homemade broth.
Kale or spinach – adds bright greens at the end of cooking.
Pasta – small shapes like shells, ditalini, or macaroni are easiest to eat.
Herbs & seasonings – fresh basil, oregano, a rosemary sprig, red pepper flakes, salt and pepper.
Parmesan rind – optional but highly recommended for a savory depth many Italian cooks use to enrich soups and stews.
How to Make Italian Minestrone Soup
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Sauté the vegetables. Heat olive oil in a large pot and sauté diced onion, celery, and carrots with a pinch of salt until softened, about 4–5 minutes. Add garlic and cook a minute more until fragrant.
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Add tomatoes, beans, and seasonings. Stir in diced tomatoes, tomato paste, whole and partially pureed beans, diced potatoes, fresh herbs (basil, oregano, rosemary sprig), red pepper flakes, salt, and the parmesan rind.
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Simmer the soup. Add the broth, stir, and simmer partly covered for 25–30 minutes until the potatoes are tender and flavors meld. Stir occasionally.
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Cook the pasta and finish with greens. Add the pasta and cook until al dente (about 10 minutes, depending on the shape). Stir in chopped kale or spinach and cook until wilted. Taste and adjust salt and pepper. Serve with extra fresh basil and grated parmesan if desired. Note: if the soup sits, pasta will absorb liquid—add more broth when reheating as needed.
Recipe Variations
Best pasta shapes: Choose small, bite-sized pasta like ditalini, small shells, macaroni, or small tortellini.
More vegetables: Add zucchini, green beans, cabbage, butternut squash, broccoli, cauliflower, leeks, or lentils.
Add meat: Brown diced pancetta or bacon and sauté with the vegetables for a non-vegetarian twist.
Beans: Borlotti (Roman) beans are traditional; cannellini, navy, or chickpeas are also excellent.
Gluten-free: Use gluten-free pasta, lentils, or chickpea pasta in place of regular pasta.
Dairy-free: Omit the parmesan rind to keep the soup dairy-free.
Special Tips for Success
Use fresh herbs when possible. Fresh basil, oregano, and rosemary give the brightest flavor. If you must, use dried oregano, but keep the rosemary fresh since it’s used as a flavoring sprig to be removed before serving.
Don’t skip the parmesan rind. If you have one, it adds deep umami and richness—save rinds in the freezer to use in future soups and stews.
How to Store & Freeze Leftover Soup
Refrigerate: Store cooled soup in an airtight container for 5–7 days.
Freeze: Freeze in a flat freezer bag or airtight container for 2–3 months. Thaw in the refrigerator or a water bath before reheating. Add a splash of broth when reheating if the pasta has absorbed liquid.
Serving Options
This soup is satisfying on its own, but it pairs beautifully with crusty bread, a simple salad, or pizza. Serve with warm sourdough, an Italian loaf, or a green salad for a complete meal.
Slow Cooker Instructions
For a hands-off method, add all ingredients except pasta and greens to a slow cooker. Cook on LOW for 5–8 hours or HIGH for about 3 hours. Add pasta and kale during the last 30 minutes so the pasta finishes al dente.
More Italian Soups We Love
If you enjoy minestrone, try other Italian soups such as pasta e fagioli, cannellini bean soup, Tuscan kale and chickpea soup, or pasta e ceci for similar comforting flavors.
Authentic Italian Minestrone Soup
Ingredients
- 2 Tablespoon oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 2-3 medium carrots, diced
- 1-2 yukon gold potatoes, cubed
- 1 28 oz can diced tomatoes
- 2 Tablespoon tomato paste
- 6 cups vegetable broth
- 2 15 oz can cannellini beans, drained and rinsed
- 1 parmesan cheese rind (optional)
- 1 cup dried pasta
- 2 cups chopped kale or spinach
Seasonings
- 1 Tablespoon fresh basil, chopped (or 1 tsp dried)
- 2 teaspoons fresh oregano, chopped (or 1 tsp dried)
- 1 large fresh rosemary sprig
- pinch of red pepper flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (plus more to taste)
Instructions
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Prepare vegetables: Dice onion, carrots, and celery. Mince garlic. Peel and cube potatoes into roughly 1-inch pieces.
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Blend half the beans: Puree one can (or half) of the drained beans with a little broth until mostly smooth; set aside.
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Make the sofrito: In a large pot, heat oil and sauté onion, celery, and carrots with a pinch of salt until softened, about 4–5 minutes. Add garlic and cook 1 minute more.
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Simmer with broth and tomatoes: Add broth, diced tomatoes, tomato paste, potatoes, whole and blended beans, red pepper flakes, basil, oregano, black pepper, rosemary sprig, and parmesan rind. Partly cover and simmer gently for 25–30 minutes, stirring occasionally.
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Add pasta and greens: Stir in dried pasta and cook until al dente, about 10 minutes. Add chopped kale or spinach and cook until wilted. Remove rosemary sprig and parmesan rind before serving. Adjust salt and pepper to taste and serve with extra basil and grated parmesan if desired.