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There is something so hearty and comforting about a big bowl of Minestrone Soup. It’s delicious, healthy, and can be customized to each person depending on what type of vegetables you have kicking around your house. The only rule for this recipe is you must eat it with a massive piece of bread and butter.
Minestrone is one of the cornerstones of Italian cuisine, and almost every restaurant you walk into will have Minestrone on the menu. This soup originated from using leftover ingredients from previous meals to ensure there would be no waste. I almost always have leftover homemade tomato sauce and homemade chicken broth on hand which makes this soup come together effortlessly. This soup is very customizable so feel free to use any vegetables you have on hand.
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Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Looking for more soup recipes?
Don’t forget to check out some of my other Soups + Crockpot recipes on my blog! I will link a few personal favs down below:
- Beef Barley Soup
- Creamy Chicken Tortilla Soup
- Coconut & Lime Red Lentil Soup
- Potato Leek Soup
- Easy French Onion Soup
- Dill Pickle Soup
- Homemade Chicken Broth
- Crockpot Beef Stew
- Meatballs and Gravy
- Buffalo Chicken Soup
- Stuffed Pepper Soup
4 reasons why you should make this soup
- It’s hearty, comforting, and so easy to make.
- It’s very customizable, so you can make this recipe using the vegetables you have on hand.
- If you are looking to make a vegetarian version, no worries, just don’t add the Italian sausage and replace the chicken broth with vegetable broth.
- It freezes like a dream, which makes it the perfect recipe to make a big batch of.
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Minestrone Soup. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- olive oil
- small pasta of choice: ditalini, pastina, elbow, orzo
- Italian sausage: or ground sausage
- garlic cloves
- shallot: or yellow onion
- carrots
- celery
- zucchini
- green cabbage
- russet potato
- dry white wine: chardonnay or sauvignon blanc
- crushed tomatoes
- chicken broth: or vegetable stock
- mixed bean medley: I use a combination of chickpeas, white cannellini and romano
- parmesan cheese
- salt
- pepper
- dried basil
- dried oregano
- dried fennel
- chilli flakes
Substitutions & FAQ’s
Can I store leftovers?
This soup will keep fresh in the fridge for up to 4 days in an airtight container. Simply add the leftovers to a pot with a splash of water or chicken stock and cook until heated throughout.
Freezing this recipe? Let your soup come to room temperature, add it to an airtight container and freeze for up to 3 months.
Reheating from frozen? Take the soup out of the freezer the day before to thaw. Add it to a pot with a splash of chicken stock or water and cook until heated throughout, and don’t forget to top with a mountain of freshly grated pecorino romano or parmesan cheese.
Can I remove the white wine?
Yes, just add an additional 1/4 cup of chicken broth! It’s as easy as that.
What other veggies can I add to this recipe?
Some other veggies that taste great in this soup are: spinach, broccoli, cauliflower, and kale.
Watch the recipe video
Watch the recipe video on Instagram
Did you like this recipe?
If you enjoyed this Minestrone Soup please consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
Minestrone Italian Soup
Equipment
- 1 dutch oven, or large pot
Ingredients
- 3 tbsp olive oil
- 2 cups small pasta of choice, ditalini, pastina, elbow, or orzo
- 4 italian sausage links, chopped into small bite sized pieces
- 4 garlic cloves, minced
- 2 shallot, or 1/2 large yellow onion, chopped fine
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 zucchini, roughly chopped
- 4½ cups green cabbage, roughly chopped
- 1 large russet potato, peeled, roughly chopped
- 1/4 cup dry white wine, chardonnay
- 2¾ cup crushed tomatoes (680mL)
- 8 cups chicken broth (2x 946mL), unsalted
- 1 can mixed bean medley, rinsed, I use a combination of chickpeas, white cannellini and romano
- 1½ tsp salt
- 1/2 tsp pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried fennel
- 1/4 tsp chilli flakes
- pecorino romano, optional for topping
- fresh basil, chopped, optional for topping
Instructions
- Begin by prepping all of your ingredients.
- Start by removing the castings from the italian sausage, roughly chop and set aside.
- Next chop your garlic, shallot, carrot, celery, zucchini, cabbage, and potato. Set aside.
- Bring a large pot to medium/high heat and add your olive oil. Once hot, add your italian sausage and fry for 2-3 minutes, or until they begin to brown.
- Add your shallot, carrots, celery and sauté for an additional 3 minutes, just until the veggies begin to soften.
- Next add your garlic and let sauté on medium heat for 1-2 minutes.
- Add your cabbage, potatoes, zucchini, and seasionings and let sauté on medium heat for about 1 minute.
- Deglaze with your white wine and let simmer until reduced by half. About 2 minutes.
- Add your tomatoes, chicken stock, and parmesan rind (if you have one on hand) and mix to combine. Tip: be sure to add a ¼ cup of water to the tomato jar or can, shake it, and pour into the soup, ensuring you get all contents out of the jar.
- Bring to a light boil for 5-7 minutes, to ensure the veggies get soft.
- Reduce to a simmer, cover and let cook for 30 minutes.
- Once veggies are soft, taste to see if you need any additional seasionings.
- Add your can of beans and let simmer for an additional 10 minutes, uncovered.
- During the last 10 minutes of cook time, cook your pasta according to package instructions. Drain and return back to the pot you cooked it in. Add a splash of olive oil to the pasta and mix. This will ensure the pasta doesn't stick together. Tip: keep the pasta separate from the soup in case you have leftovers, as freezing the soup with the cooked pasta alters the flavour and texture of the soup.
- To a serving bowl, add a large spoonful of cooked pasta and top with a few ladles of your minestrone.
- Garnish with tons of freshly grated pecorino romao or parmesan cheese, red pepper flakes, fresh basil, and a drizzle of olive oil.
- Enjoy with some fresh bread.
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious
Hi Dianne, thanks for leaving a review. So happy you enjoyed this recipe!
Sammy,
Your recipes are super easy and amazing!! Love, love to watch you cook. You remind me so much of one of my daughter’s… I have made several dishes from your recipes. Always easy and always delicious! This soup was a hit at my house!!
Hi Sherry! Awe, what a sweet review. Thank you for this, and I am so glad you all enjoyed the Minestone!
My first time making this, it was hit with everyone! Looking forward to leftovers this week! Thanks for making it incredibly easy to follow with your steps/instructions!
This soup is so tasty! I love all the veggies and the flavour is perfecto. Thanks for sharing this hearty delicious soup with us <3
So good and so flavorful without being overly salty. It made a lot of soup so I stored some in the freezer for another night and some in the fridge for lunches. I’ve never been this excited for leftovers!
Hi Adrienne! This soup freezes really well, so it’s awesome when you have leftovers! Thank you for leaving me such a great review and I am so happy you enjoyed it.
Amazing!