Easy Homemade Minestrone Soup

There’s just something so comforting about a big bowl of vegetarian minestrone soup, especially on a chilly day. This is one of those simple, no-fuss soups I come back to again and again—it’s hearty, cozy, and made entirely on the stovetop in a Dutch oven with ingredients I almost always have on hand. Packed with vegetables, tender pasta, and a rich tomato broth, this classic Italian vegetable soup is filling without being heavy and perfect for easy weeknight dinners or slow, cozy weekends at home.

One of the best things about minestrone soup is how customizable it is—use the vegetables you love, skip the ones you don’t, and make it work with what you already have in your fridge.

I can’t believe that in 15 years of sharing recipes here on Gathered In The Kitchen, I’ve never shared a straightforward minestrone soup recipe. I’ve shared plenty of minestrone-style soups over the years—like my Loaded Veggie Tortellini Soup, Veggie Barley Soup, Sweet Bell Pepper Orzo Soup or even my 7 Ingredient Zuppa Toscana—but somehow the classic version never made it onto the blog.

This is a soup I’ve made time and time again. It’s incredibly easy and one of my favorite ways to use up vegetables hanging out in the refrigerator before they go bad (which always feels like a major win). It’s also the kind of meal that just makes me feel like a good mom—like I made something nourishing and healthy for my family without a lot of fuss.

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Last night, when my son saw what I was making, he said, “You should make breadsticks to go with that.” And so, like every good, slightly overachieving mom, I quickly searched for a breadstick recipe and got busy making those alongside the soup.

In less than an hour, I had a hearty bowl of healthy soup and homemade breadsticks ready to serve my family—just in time before everyone headed out the door for Wednesday night church.

How to Make Vegetarian Minestrone Soup (Video Tutorial)

How This Minestrone Soup Comes Together

Start by prepping your vegetables. Dice the red onion, chop the zucchini (leave the skin on), dice the yellow sweet pepper, and chop the fresh green beans.

In a large Dutch oven, heat a little extra virgin olive oil over medium heat. Add all of the chopped vegetables and cook, stirring occasionally, until everything softens and becomes translucent.

Once the vegetables are nice and tender, stir in the drained pinto beans along with the diced tomatoes and all of their juices. Give everything a good stir so it’s well combined.

Next, pour in the chicken stock and bring the soup to a boil.

When the soup starts boiling, add the Barilla elbow pasta. Let it cook for about 8 minutes, or until the pasta is tender.

Ladle the soup into bowls, serve it with homemade breadsticks, and enjoy!

Minestrone Soup FAQ

What vegetables go in minestrone soup?

Traditional minestrone soup can include a wide variety of vegetables, but the best part about minestrone is that there’s really no single “right” way to make it. I keep it simple and only use veggies I have in my refrigerator on any given day of the week: zucchini, red onions, green beans, sweet bell peppers and canned tomatoes and red beans.

Is minestrone soup healthy?

Yes!! Minestrone soup is super healthy. It’s loaded with vegetables, which always makes me feel good knowing we’re checking off several servings of veggies in one meal. It’s hearty, comforting, and one of those dishes that feels both nourishing and satisfying at the same time.

What kind of pasta is best for minestrone soup?

My favorite pasta to use in minestrone soup is Barilla elbow pasta. I love that Barilla elbows have subtle grooves instead of a smooth surface—those ridges help the pasta hold onto the broth, which makes every bite more flavorful. The texture is just more pleasant overall and works perfectly in a hearty soup like minestrone.

Why does my minestrone soup taste bland?

If your minestrone soup tastes bland, the broth is usually the culprit. I typically use regular chicken broth (not reduced sodium), but the last time I made this soup, the store only had reduced-sodium broth available—and it definitely made a difference in flavor. A simple pinch of salt to taste fixed it right away, and suddenly everything came back to life.

You’ll also notice that I don’t add a lot of extra spices to this soup. Honestly, I don’t think it needs them. With a good-quality broth and properly cooked vegetables, the flavors really shine on their own.

Printable Vegetarian Minestrone Soup Recipe