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minestrone soup

Easy Minestrone Soup

The classic Italian soup is packed with aromatic Italian herbs, vegetables, potatoes and pasta in a comforting broth. It's easy to make in under and hour.
Course Soup
Cuisine Italian
Keyword minestrone soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 1-cup servings (10 cups total yield)
Calories 123kcal
Author Toni Dash


  • 2 tablespoons olive oil
  • ½ large yellow onion chopped
  • 2 medium celery stalks chopped
  • 1 large carrot peeled and chopped
  • 1 14.5-ounce can diced or whole roasted tomatoes with Italian seasoning
  • 1 15.5-ounce can dark kidney beans
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon Italian seasoning
  • 1 large Yukon Gold or new potato scrubbed and diced
  • 1 cups small pasta regular or gluten-free; ditalini, elbow, small shells
  • 6 cups low sodium chicken or vegetable stock or a combination
  • Salt and pepper to taste
  • Chopped parsley and parmesan cheese for topping


  • Heat the oil in a pot over medium heat. Add the onion, celery and carrot and cook until softened, around 5 minutes.
  • Add the tomatoes, kidney beans, spices and broth. Stir to combine. Partially cover with a lid and cook for 15 minutes. Break up the tomatoes is using whole canned tomatoes.
  • Add the potatoes and pasta; stir. Simmer uncovered for 20 minutes or until the pasta and potatoes are fully cooked.
  • Salt to taste and serve with grated Parmesan cheese on top.


Pro Tips
Don't leave the soup on the heat. Once the pasta is cooked it will absorb more liquid if left on warm on the stove top. Once the soup is cooked remove from the heat and rewarm servings if needed. If you do not add pasta to the soup it can be left on low heat.
Cut potatoes into small pieces. To ensure the potatoes cook in the same amount of time as the pasta, cut them into very small pieces.
Storing Leftovers
Allow the soup to cool and store in an airtight container in the refrigerator for up to 3 days.
It can also be frozen. Allow to cool completely and put into a freezer safe airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight.


Calories: 123kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 291mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1246IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg