Minestrone soup is a timeless Italian classic beloved for its hearty combination of vegetables, beans, and pasta or rice.
It’s a versatile dish that can be adapted to suit any season, dietary preference, or flavor profile.
From traditional recipes brimming with garden-fresh produce to creative variations featuring sausage, kale, or roasted vegetables, minestrone offers endless possibilities for delicious, nourishing meals.
This collection of 23+ minestrone soup recipes invites you to explore diverse takes on this comforting soup, whether you prefer it light and fresh or rich and robust.
23+ Delicious Minestrone Soup Recipes to Try Today
With over 23 minestrone soup recipes to choose from, there’s truly a version for everyone to enjoy.
These soups celebrate the vibrant flavors of vegetables and herbs, paired with satisfying beans and pasta or grains.
Whether you stick to the classic recipe or experiment with additions like sausage, kale, or roasted garlic, minestrone remains a comforting and wholesome option that brings warmth and nutrition to your table.
Classic Minestrone
Classic minestrone is a hearty Italian vegetable soup filled with beans, pasta, and a variety of fresh vegetables.
It’s a comforting, flavorful dish perfect for any season and easily customizable with seasonal produce.
Ingredients:
- Olive oil
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Zucchini, diced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (like ditalini)
- Fresh basil and parsley
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions:
Heat olive oil in a large pot and sauté onion, carrot, celery, and garlic until softened. Add zucchini, diced tomatoes, beans, and vegetable broth. Bring to a boil, then simmer until vegetables are tender. Stir in pasta and cook until al dente. Season with salt, pepper, and fresh herbs. Serve with grated Parmesan if desired.
This classic minestrone soup offers a rich medley of textures and flavors, balancing tender vegetables with creamy beans and pasta.
It’s a nutritious and satisfying meal that highlights the best of Italian home cooking.
Hearty Minestrone with Kale
This hearty minestrone incorporates nutrient-packed kale for added depth and nutrition.
The soup is filled with seasonal vegetables, beans, and pasta, making it a robust and wholesome meal perfect for cooler days.
Ingredients:
- Olive oil
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Kale, chopped
- Canned diced tomatoes
- Cannellini or kidney beans, drained and rinsed
- Vegetable broth
- Small pasta (orzo or elbow macaroni)
- Fresh thyme and oregano
- Salt and pepper to taste
Instructions:
Sauté onion, carrot, celery, and garlic in olive oil until soft. Add kale, tomatoes, beans, and broth. Bring to a boil and simmer until kale is tender. Add pasta and cook until done. Season with salt, pepper, and fresh herbs.
This version of minestrone enriches the traditional recipe with hearty kale, adding a pleasant bitterness and a boost of vitamins.
It’s an ideal dish for anyone seeking a healthy, filling soup.
Minestrone with Pesto
Minestrone with pesto brings an exciting flavor twist to the classic Italian soup by adding a dollop of fresh basil pesto at the end.
The pesto elevates the dish with herbaceous notes, making it vibrant and aromatic.
Ingredients:
- Olive oil
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Zucchini, diced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (like ditalini)
- Fresh basil pesto (store-bought or homemade)
- Salt and pepper to taste
Instructions:
Sauté onion, carrot, celery, and garlic in olive oil until tender. Add zucchini, tomatoes, beans, and broth. Simmer until vegetables are soft. Add pasta and cook until al dente. Season with salt and pepper. Stir in fresh pesto just before serving.
Adding pesto to minestrone introduces fresh, bright flavors that complement the rich vegetable base beautifully. This soup is both comforting and invigorating, perfect for those looking to add a gourmet touch to a traditional favorite.
Minestrone with Sausage
Minestrone with sausage offers a savory twist on the classic vegetable soup by incorporating flavorful Italian sausage.
The rich meatiness pairs perfectly with the medley of vegetables and beans, creating a robust and satisfying meal.
Ingredients:
- Olive oil
- Italian sausage, casings removed
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Zucchini, diced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (like ditalini or elbow macaroni)
- Fresh parsley and basil
- Salt and pepper to taste
Instructions:
Brown the Italian sausage in olive oil, breaking it into small pieces. Remove and set aside. In the same pot, sauté onion, carrot, celery, and garlic until softened. Add zucchini, tomatoes, beans, broth, and cooked sausage. Bring to a boil, then simmer until vegetables are tender. Add pasta and cook until al dente. Season with salt, pepper, and fresh herbs.
This hearty minestrone balances the spicy, savory notes of sausage with the freshness of vegetables and herbs, making it a perfect comforting dish for cooler days.
Lentil Minestrone
Lentil minestrone swaps traditional beans for protein-packed lentils, adding a lovely earthiness and hearty texture to the soup.
This variation is rich in fiber and nutrients, ideal for a wholesome, filling meal.
Ingredients:
- Olive oil
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Canned diced tomatoes
- Brown or green lentils, rinsed
- Vegetable broth
- Zucchini, diced
- Fresh spinach or kale
- Fresh thyme and rosemary
- Salt and pepper to taste
Instructions:
Sauté onion, carrot, celery, and garlic in olive oil until tender. Add lentils, tomatoes, and broth. Bring to a boil and simmer until lentils are nearly tender. Stir in zucchini and greens, cooking until vegetables are soft. Season with salt, pepper, and herbs.
This lentil version offers a nutritious and filling spin on traditional minestrone, blending earthy lentils with fresh veggies and herbs for a balanced, hearty soup.
Minestrone with Pesto and Parmesan
This minestrone recipe is elevated with the addition of fresh pesto and a generous sprinkle of Parmesan cheese.
The pesto adds vibrant herbal notes, while Parmesan lends a savory, nutty finish to the rich vegetable soup.
Ingredients:
- Olive oil
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Zucchini, diced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (like ditalini or small shells)
- Fresh basil pesto
- Grated Parmesan cheese
- Salt and pepper to taste
Instructions:
Sauté onion, carrot, celery, and garlic in olive oil until soft. Add zucchini, tomatoes, beans, and broth. Simmer until vegetables are tender. Add pasta and cook until al dente. Stir in pesto just before serving. Serve topped with Parmesan cheese.
This minestrone variation highlights the bright flavors of pesto and the richness of Parmesan, turning a classic soup into an elegant, flavorful meal perfect for any occasion.
Minestrone with Roasted Vegetables
Minestrone with roasted vegetables adds a deep, caramelized flavor to the traditional soup by incorporating oven-roasted seasonal veggies.
This method enhances sweetness and complexity, making the soup hearty and rich in taste.
Ingredients:
- Olive oil
- Seasonal vegetables (such as bell peppers, zucchini, carrots, and eggplant), diced
- Onion, diced
- Garlic, minced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (like ditalini or elbow macaroni)
- Fresh basil and oregano
- Salt and pepper to taste
Instructions:
Toss diced vegetables with olive oil, salt, and pepper, then roast in the oven until tender and caramelized. Meanwhile, sauté onion and garlic in olive oil until fragrant. Add roasted vegetables, tomatoes, beans, and broth to the pot. Simmer until flavors meld. Add pasta and cook until al dente. Finish with fresh herbs.
This version offers a smoky sweetness from the roasted vegetables, elevating the classic minestrone into a more robust and flavorful dish.
White Bean and Spinach Minestrone
White bean and spinach minestrone is a light yet filling soup featuring creamy white beans and fresh spinach leaves.
It’s packed with protein and iron, making it a nutritious choice for a wholesome meal.
Ingredients:
- Olive oil
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Canned white beans, drained and rinsed
- Fresh spinach
- Vegetable broth
- Small pasta (such as small shells)
- Fresh thyme
- Salt and pepper to taste
Instructions:
Sauté onion, carrot, celery, and garlic in olive oil until soft. Add beans and broth, then bring to a simmer. Stir in pasta and cook until nearly tender. Add fresh spinach and cook until wilted. Season with salt, pepper, and thyme.
This minestrone variation is bright and nourishing, balancing creamy beans with the fresh, slightly bitter flavor of spinach.
Minestrone with Pesto and Roasted Garlic
This minestrone recipe is enriched with the addition of roasted garlic and fresh pesto, infusing the soup with deep, sweet, and herbaceous notes.
The roasted garlic mellows the sharpness of raw garlic and adds a rich undertone.
Ingredients:
- Olive oil
- Roasted garlic cloves
- Onion, diced
- Carrot, diced
- Celery, diced
- Zucchini, diced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (ditalini or elbow macaroni)
- Fresh basil pesto
- Salt and pepper to taste
Instructions:
Sauté onion, carrot, and celery in olive oil until softened. Add roasted garlic, zucchini, tomatoes, beans, and broth. Simmer until vegetables are tender. Add pasta and cook until al dente. Stir in fresh pesto just before serving. Season with salt and pepper.
This recipe transforms traditional minestrone with layers of roasted garlic sweetness and vibrant pesto, creating a deeply flavorful and aromatic soup.
Minestrone with Sausage and Spinach
Minestrone with sausage and spinach combines savory Italian sausage with tender spinach and a medley of vegetables for a rich, protein-packed soup.
This variation adds a satisfying depth of flavor and hearty texture.
Ingredients:
- Olive oil
- Italian sausage, casings removed
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Fresh spinach, chopped
- Vegetable broth
- Small pasta (ditalini or elbow macaroni)
- Fresh basil
- Salt and pepper to taste
Instructions:
Brown the sausage in olive oil, then remove from the pot. Sauté onion, carrot, celery, and garlic until softened. Add tomatoes, beans, broth, and cooked sausage. Bring to a boil, then simmer until vegetables are tender. Stir in pasta and cook until al dente. Add spinach and cook until wilted. Season with salt, pepper, and fresh basil.
This hearty minestrone offers a perfect balance of savory sausage and fresh greens, creating a comforting and flavorful meal.
Minestrone with Roasted Butternut Squash
This minestrone features roasted butternut squash, adding a touch of natural sweetness and creamy texture to the traditional vegetable soup.
The squash pairs beautifully with beans and fresh herbs for a warming dish.
Ingredients:
- Olive oil
- Butternut squash, peeled and cubed
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (like ditalini)
- Fresh sage and thyme
- Salt and pepper to taste
Instructions:
Roast butternut squash cubes with olive oil, salt, and pepper until tender and caramelized. Sauté onion, carrot, celery, and garlic until soft. Add roasted squash, tomatoes, beans, broth, and herbs. Simmer until flavors meld. Add pasta and cook until al dente. Season to taste.
This soup combines savory and sweet flavors with a comforting texture, perfect for autumn or winter meals.
Minestrone with Zucchini and Basil
Minestrone with zucchini and basil highlights fresh summer vegetables and fragrant herbs.
The bright flavors and light broth make it a refreshing yet nourishing soup suitable for warm-weather dining.
Ingredients:
- Olive oil
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Zucchini, diced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (such as orzo)
- Fresh basil
- Salt and pepper to taste
Instructions:
Sauté onion, carrot, celery, and garlic in olive oil until tender. Add zucchini, tomatoes, beans, and broth. Simmer until vegetables are cooked. Add pasta and cook until al dente. Stir in fresh basil and season with salt and pepper.
This minestrone is light, fresh, and perfect for showcasing garden-fresh zucchini and herbs.
Minestrone with Parmesan Crisps
Minestrone with Parmesan crisps adds a delightful crunchy topping that contrasts beautifully with the hearty vegetable and bean soup.
The crisps bring a cheesy, savory note that enhances the overall flavor.
Ingredients:
- Olive oil
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Zucchini, diced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (ditalini or elbow macaroni)
- Fresh parsley
- Salt and pepper to taste
- Grated Parmesan cheese for crisps
Instructions:
Preheat oven and line a baking sheet with parchment paper. Place small mounds of grated Parmesan cheese spaced apart and bake until golden and crisp. Meanwhile, sauté onion, carrot, celery, and garlic in olive oil until soft. Add zucchini, tomatoes, beans, and broth. Simmer until vegetables are tender. Add pasta and cook until al dente. Season with salt, pepper, and parsley. Serve topped with Parmesan crisps.
The addition of Parmesan crisps brings an irresistible texture and cheesy flavor, transforming a classic minestrone into an elevated dining experience.
Minestrone with Pesto and Lemon
Minestrone with pesto and lemon combines fresh basil pesto with a bright splash of lemon juice, giving the soup a vibrant and refreshing flavor twist.
This variation is both comforting and invigorating.
Ingredients:
- Olive oil
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Zucchini, diced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (orzo or ditalini)
- Fresh basil pesto
- Lemon juice
- Salt and pepper to taste
Instructions:
Sauté onion, carrot, celery, and garlic in olive oil until tender. Add zucchini, tomatoes, beans, and broth. Simmer until vegetables are soft. Add pasta and cook until al dente. Stir in pesto and lemon juice just before serving. Season with salt and pepper.
This soup delivers bright, fresh flavors balanced by the hearty vegetables and beans, perfect for a light yet satisfying meal.
Minestrone with Italian Sausage and White Beans
This minestrone variation incorporates savory Italian sausage and creamy white beans, making the soup rich in flavor and protein.
It’s a filling and satisfying option that elevates the traditional minestrone.
Ingredients:
- Olive oil
- Italian sausage, casing removed
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (ditalini or elbow macaroni)
- Fresh parsley and oregano
- Salt and pepper to taste
Instructions:
Brown the sausage in olive oil, then remove and set aside. Sauté onion, carrot, celery, and garlic until softened. Add tomatoes, beans, broth, and cooked sausage. Simmer until vegetables are tender. Add pasta and cook until al dente. Season with salt, pepper, and fresh herbs.
This soup blends the savory depth of sausage with tender beans and vegetables, creating a hearty and flavorful minestrone perfect for any occasion.
Minestrone with Roasted Cherry Tomatoes
Minestrone with roasted cherry tomatoes adds a burst of concentrated sweetness and a smoky depth to the traditional vegetable soup.
Roasting the tomatoes enhances their natural flavor and brings a delicious twist to this classic dish.
Ingredients:
- Olive oil
- Cherry tomatoes
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Zucchini, diced
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (ditalini or small shells)
- Fresh basil and thyme
- Salt and pepper to taste
Instructions:
Roast cherry tomatoes with olive oil, salt, and pepper until caramelized. In a pot, sauté onion, carrot, celery, and garlic until softened. Add zucchini, roasted tomatoes, beans, and broth. Simmer until vegetables are tender. Add pasta and cook until al dente. Stir in fresh herbs and season with salt and pepper.
The roasted tomatoes add a rich, sweet depth that elevates this minestrone to a vibrant and flavorful meal.
Minestrone with White Beans and Rosemary
This minestrone recipe features fragrant rosemary and creamy white beans, delivering a hearty and aromatic soup. The rosemary adds an earthy herbal note that complements the vegetables perfectly.
Ingredients:
- Olive oil
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Cannellini beans, drained and rinsed
- Canned diced tomatoes
- Vegetable broth
- Small pasta (orzo or ditalini)
- Fresh rosemary, chopped
- Salt and pepper to taste
Instructions:
Sauté onion, carrot, celery, and garlic in olive oil until softened. Add beans, tomatoes, broth, and rosemary. Bring to a simmer and cook until flavors meld. Add pasta and cook until tender. Season with salt and pepper.
This soup combines creamy beans with herbal rosemary for a comforting and flavorful minestrone.
Minestrone with Summer Squash and Basil
Minestrone with summer squash and basil is a light, fresh variation perfect for warm weather.
The tender squash and fragrant basil add subtle sweetness and herbal brightness to the vegetable-rich soup.
Ingredients:
- Olive oil
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Summer squash, diced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (ditalini or small shells)
- Fresh basil
- Salt and pepper to taste
Instructions:
Sauté onion, carrot, celery, and garlic in olive oil until softened. Add summer squash, tomatoes, beans, and broth. Simmer until vegetables are tender. Add pasta and cook until al dente. Stir in fresh basil and season with salt and pepper.
Minestrone with Sweet Potato and Kale
Minestrone with sweet potato and kale is a nutrient-rich variation that brings natural sweetness and hearty greens to the classic soup.
The sweet potato adds a comforting creaminess while kale boosts the fiber and vitamins.
Ingredients:
- Olive oil
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Sweet potato, peeled and cubed
- Kale, chopped
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (ditalini or elbow macaroni)
- Fresh thyme
- Salt and pepper to taste
Instructions:
Sauté onion, carrot, celery, and garlic in olive oil until soft. Add sweet potato, tomatoes, beans, broth, and thyme. Simmer until sweet potatoes are tender. Stir in kale and cook until wilted. Add pasta and cook until al dente. Season with salt and pepper.
This minestrone combines sweet and savory flavors with hearty greens, making for a balanced and satisfying meal.
Minestrone with Roasted Garlic and Parmesan
Minestrone with roasted garlic and Parmesan offers a rich, savory depth of flavor.
Roasted garlic softens the pungency of raw garlic and Parmesan adds a nutty, salty finish to this classic vegetable soup.
Ingredients:
- Olive oil
- Roasted garlic cloves
- Onion, diced
- Carrot, diced
- Celery, diced
- Zucchini, diced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (ditalini or small shells)
- Grated Parmesan cheese
- Fresh basil
- Salt and pepper to taste
Instructions:
Sauté onion, carrot, and celery in olive oil until tender. Add roasted garlic, zucchini, tomatoes, beans, and broth. Simmer until vegetables are cooked through. Add pasta and cook until al dente. Stir in fresh basil and season with salt and pepper. Serve topped with Parmesan cheese.
This version delivers comforting layers of flavor and richness, perfect for a cozy meal.
Minestrone with Artichokes and Peas
Minestrone with artichokes and peas adds a fresh, slightly tangy twist to the traditional soup.
The artichokes bring a delicate flavor while peas add a subtle sweetness and bright green color.
Ingredients:
- Olive oil
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Artichoke hearts, chopped (fresh or canned)
- Fresh or frozen peas
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (ditalini or elbow macaroni)
- Fresh parsley
- Salt and pepper to taste
Instructions:
Sauté onion, carrot, celery, and garlic in olive oil until soft. Add artichokes, tomatoes, beans, and broth. Simmer until vegetables are tender. Add peas and pasta, cook until pasta is al dente and peas are tender. Season with salt, pepper, and fresh parsley.
This minestrone variation is vibrant and flavorful, offering a lovely balance of textures and tastes for a refreshing meal.
Minestrone with Pumpkin and Sage
Minestrone with pumpkin and sage introduces a subtle sweetness and warm herbal aroma to the classic soup.
The creamy pumpkin complements the savory vegetables, making it a cozy choice for fall or winter.
Ingredients:
- Olive oil
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Pumpkin, peeled and cubed
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (ditalini or elbow macaroni)
- Fresh sage, chopped
- Salt and pepper to taste
Instructions:
Sauté onion, carrot, celery, and garlic in olive oil until softened. Add pumpkin, tomatoes, beans, broth, and sage. Simmer until pumpkin is tender. Add pasta and cook until al dente. Season with salt and pepper.
This soup balances the natural sweetness of pumpkin with aromatic sage, delivering a comforting and flavorful minestrone.
Minestrone with Fennel and Leeks
Minestrone with fennel and leeks offers a delicate, slightly sweet flavor profile that adds complexity to the traditional vegetable soup.
These aromatic vegetables create a refined and comforting dish.
Ingredients:
- Olive oil
- Fennel bulb, diced
- Leeks, cleaned and sliced
- Carrot, diced
- Celery, diced
- Garlic, minced
- Canned diced tomatoes
- Cannellini beans, drained and rinsed
- Vegetable broth
- Small pasta (ditalini or small shells)
- Fresh thyme
- Salt and pepper to taste
Instructions:
Sauté fennel, leeks, carrot, celery, and garlic in olive oil until tender. Add tomatoes, beans, broth, and thyme. Simmer until vegetables are cooked. Add pasta and cook until al dente. Season with salt and pepper.
This minestrone version showcases subtle sweetness and aromatic flavors, perfect for a soothing, nutritious meal.
Conclusion
Exploring this extensive collection of minestrone soup recipes reveals just how adaptable and flavorful this traditional dish can be. From simple vegetable blends to hearty, protein-packed variations, minestrone continues to be a favorite for good reason. These recipes provide inspiration for cozy meals that are both satisfying and easy to prepare, making minestrone a go-to soup for any occasion.
