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This hearty minestrone soup recipe is a comforting tomato broth soup loaded with fresh vegetables, beans, and pasta. Feed your army on a budget with this delicious soup inspired by the famous Olive Garden minestrone!
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What is minestrone?
Minestrone is an Italian vegetable and pasta soup with beans and a tomato base. It's so hearty and filling that it's often enjoyed as an entree. This classic vegetable minestrone recipe is a staple in our healthy meal rotation.
It's so easy to make a minestrone using a pressure cooker or stove, and I have included instructions for both methods. This soup is as hearty and comforting as white bean kale soup but with a slightly thicker tomato base.
If you like bread, nothing beats the comfort of dunking French bread or homemade crostini into this vegetable pasta soup. Or top it with homemade croutons and Parmesan cheese.
Ingredient notes
Get the full printable recipe below.
- Olive oil - or preferred oil
- Carrots, celery, onion, and garlic - These classic aromatics are budget-friendly, always available, and add volume to your minestrone soup.
- Zucchini - An essential minestrone ingredient that's available any season of the year.
- Beans - I used white and red kidney beans. Use any variety you prefer.
- Pasta - I use thicker pasta for the Instant Pot and thinner pasta for the stove method (see the section below for details).
- Canned tomatoes - I prefer crushed tomatoes, but you can use any variety of plain or Italian-seasoned canned tomatoes.
- Vegetable broth - Or chicken broth.
- Italian seasoning - Use store-bought or make your own.
- Oregano - This is always welcome in an Italian minestrone recipe.
- Salt and pepper
- Fresh spinach - This can be substituted with finely chopped kale, if desired.
- Optional garnish ingredients - Toppings like fresh parsley, Parmesan cheese, or croutons make this soup even more flavorful and exciting.
Difference between vegetable minestrone and vegetable soup
Minestrone is a vegetable soup made with a hearty tomato broth, pasta noodles, and beans, adding volume, texture, and nutrients. As a result, it's often enjoyed as a main course. A classic vegetable soup is a broth-based soup made with any combination of vegetables but doesn't traditionally include pasta or beans.
The best pasta for this soup
Since the pasta is cooked right in the soup, you'll want to ensure you don't overcook it. A thick shell pasta such as orecchiette or elbow macaroni noodles will hold up nicely in the Instant Pot's enclosed environment. Thin pasta, such as medium shells, will cook a little faster, so be mindful of the cooking time when using the stove method.
How to make minestrone soup
Enjoy these step-by-step instructions. Get the printable instructions in the recipe card below, including pressure cooker instructions.
First, saute the onion, carrot, celery, zucchini, and garlic in olive oil over medium-high heat. Add beans, tomatoes, pasta, broth, and seasonings.
Stir in tomatoes and bring everything just to a boil. Then, reduce heat and simmer for about 15 minutes until the pasta is fully cooked.
Now it's time to garnish this scrumptious soup with your favorite toppings. I love the combination of Parmesan cheese, parsley, and croutons. Then serve and devour! You'll love the minimal effort it takes to make a delicious minestrone soup that feeds an army on a budget.
How to season minestrone soup
The most convenient way to season minestrone is to use dried Italian seasoning early in the recipe. A classic blend usually includes marjoram, basil, rosemary, thyme, oregano, savory, and sage. You might already have the five spices needed for a simple Italian seasoning substitute if it's unavailable.
Recipe variations
This minestrone has a ton of flavor and texture on its own. It can be customized with these textures and flavors when serving.
- Other vegetables, such as broccoli, cauliflower, or green beans, can be added before simmering this soup.
- Add protein by tossing in shredded whole chicken or leftover air fryer chicken breast during the last few minutes of the cooking cycle.
- Add a pinch or two of cayenne pepper or red chili flakes to kick up the heat. Alternatively, you can serve minestrone with hot sauce or Italian chili oil.
- When serving, squeeze fresh lemon over the soup. This touch of acidity brightens the flavor.
- Serve minestrone with fresh herbs such as basil, oregano, or thyme to enhance flavor.
Can I freeze minestrone soup?
Yes! To freeze, allow the soup to cool completely. Portion and package into freezer-safe containers, then label and freeze for up to 90 days (or more if vacuum sealed). Transfer to the refrigerator to thaw overnight before reheating.
Easy soup recipes you'll love
- Zuppa Toscana
- Old Fashioned Ham and Bean Soup
- Italian Sausage Soup
- Lasagna Soup
- Easy Vegetable Soup Recipe
- Kale Chickpea Soup In A Hurry
📖 Recipe
Minestrone Soup Recipe (Olive Garden inspired)
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Video
When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion, diced (about 1 cup)
- 2 ribs Celery, chopped
- 3 medium Carrots, chopped (about 2 cups)
- 3 cloves Garlic, minced
- ½ pound Zucchini, halved and sliced (about 4 cups)
- 1 (15-ounce can) Red Kidney Beans, rinsed and drained
- 1 (15-ounce can) White Kidney Beans, rinsed and drained
- 1 cup Pasta, *see recipe footnote
- 1 teaspoon Dried Oregano, or 2 teaspoons fresh oregano
- 1 teaspoon Italian Seasoning
- 1 teaspoon Sea Salt, or to taste
- ½ teaspoon Black Pepper, or to taste
- 6-8 cups Vegetable Broth
- 1 (28-ounce can) Crushed Tomatoes, or other canned tomatoes (don't drain)
- 2 cups Fresh Spinach (or Kale), or ⅓ cup chopped fresh parsley
Recommended toppings
- Chopped fresh parsley, croutons, and Parmesan cheese
Instructions
Stove instructions (Pressure cooker instructions in footnotes)
- Heat OLIVE OIL in soup pot over medium-high heat.
- Add ONION, CELERY, CARROTS, GARLIC, and ZUCCHINI. Sauté a few minutes until tender, stirring as needed.
- Add BEANS, PASTA, SEASONINGS, BROTH, and TOMATOES (with juice) to the pot. Stir to combine.
- Increase heat to HIGH and bring soup just to a boil.
- Reduce heat and simmer for 15 minutes, or until pasta is fully cooked.
- During the last five minutes of cooking, stir in SPINACH.
Serving, storage, and reheat
- Serve warm with optional toppings.
- To store, cool completely and refrigerate in an airtight container up to 5 days or freeze up to 90 days.
- During reheat, use a medium setting for stove or microwave. Add broth as needed if the pasta has soaked up much of the liquid.
Equipment
- 4-quart soup pot or 6-quart pressure cooker
Recipe Notes
- Select "Sauté" on the cooker. Add OLIVE OIL and heat until shimmering.
- Add ONION, CELERY, CARROTS, GARLIC, and ZUCCHINI. Sauté a few minutes until tender, stirring as needed.
- Press "Cancel" on the cooker.
- Stir in BEANS, PASTA, SEASONINGS, BROTH, and TOMATOES (with juice).
- Secure the lid and turn the pressure release valve to "Sealing". Select "Manual" or "Pressure Cook" on HIGH pressure for 1 minute (yes, only 1 minute).
Note: if you use a thicker pasta like macaroni, penne, bowtie, etc, use a 2-minute pressure cook time. - When the cook cycle completes, use a long utensil to flip the pressure release valve to the "Venting" position for a Quick Pressure Release (QPR). CAUTION: stand away from the pot because the steam shoots out.
- It takes several minutes to release all steam. Wait until the float valve drops before attempting open the lid. Once opened, test the pasta for doneness. If you want it super soft, press "Saute" button and continue cooking until the pasta softens to your liking.
- Stir in the SPINACH and allow it to wilt in the soup.
- Continue with serving instructions above.
Patricia says
It looks delicious . I don’t know if the seasoning is a bit much.
Traci says
It's definitely known for being delicious. If you’re concerned about the seasoning, feel free to start with a little less and adjust to your taste. I hope you give it a try and let me know if you have any questions. xoxo
BN says
Loved it. We used 8 C of broth too because we also added sauteed mushrooms and more celery.
Traci says
Yay!! I'm so glad you loved it! Thank you for bringing my recipe into your kitchen. Appreciate the feedback. Cheers! xoxo
Linda Jager says
This recipe is perfect. The only thing I did differently was I used 8 cups vegetable broth. Delicious.
Traci says
Yayyy!! I'm so glad you found your way to the recipe. Thanks for the feedback and please enjoy! xoxoxo
Sue says
Absolutely delicious! Put in the majority of ingredients listed as well as whatever veggies I had in the fridge to use up on a cold windy day. Heavenly and heart warming. Even the neighbor was excited about it after her surgery. Thanks for sharing.
Traci says
Yay!! I'm so glad you're loving this soup as much as we do! I appreciate your feedback – and the fact that you shared it with your neighbor. Day made!! Thanks for bringing my recipe into your kitchen. Enjoy!
Rosalee Adams says
Love this recipe and am looking forward to making it, but wonder if
I can use another bean instead of kidney beans?
Thanks so much for posting it
Traci says
Hello! Yes, you can use any bean you prefer for this recipe, especially since canned beans are fully cooked. Let me know if you have any further questions. Thanks for the inquiry. Enjoy!
Margaret says
I have cooked your recipe for minestrone soup in instant pot many times. It is so rich and delicious. Used tri-color rotini cooked perfectly. Looking forward to trying other recipes.
Thank you
Traci says
Yay!!! I'm so glad you love it as much as we do! I appreciate you taking the time to leave this feedback - and for bringing my recipe into your kitchen. Enjoy!
Frank says
Best soup I've had in a long time. Thank you
Traci says
Awesome! So glad you went for it and thanks for the feedback. Enjoy!
Michelle says
Its good! I always squeeze one lemon into it, cuz I always add that to soup.
Traci says
Yay!! So glad you're enjoying it! Love that idea too. Thank you for the feedback!
Best Recipes List says
Your recipe caught our attention, so we added it to our list of best Italian recipes.
Thank you for sharing your wonderful recipe. Keep up the good work!
Traci says
Hey, glad you like it! Thanks and enjoy!
Sarah says
It's always soup season at our house, and this minestrone has become a go-to recipe for our family! It's easy, yummy, hearty, and so affordable for such a big portion!
Traci says
Yay Sarah! I'm so glad you're enjoying this one 🙂 It's easily a favorite in our house too, so I'm happy it found its way into your home too. Thanks for the feedback. Enjoy!