You don’t need a Nonna to make a pot that tastes like you borrowed hers. This minestrone hits loud with flavor, quick with timing, and big with comfort—no culinary degree required.

It’s hearty enough to be dinner, budget-friendly enough to be a habit, and flexible enough to save your “what’s in the fridge” night.

Got 40 minutes and a pot? You’ve got a bowl that slaps. And yes, there’s pasta, because we like happiness.

What Makes This Irresistible

This version is engineered for maximum flavor with minimal stress.

We layer aromatics, bloom spices, and finish with a hit of acid and herbs for that restaurant-level snap. The pasta’s cooked in the soup, so it drinks up all the broth’s goodness. It’s the kind of bowl that tastes like it took hours but plays nice with your calendar.

Also, leftovers? They only get better—like good investments.

Minestrone Soup with Pasta: Cozy, Bold, and Weeknight-Fast

Recipe by Wendy CarterCourse: Dinner, Lunch, Pasta, Vegetarian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

Olive oil: 2 tablespoons
Yellow onion: 1 medium, diced
Carrots: 2 medium, diced
Celery: 2 ribs, diced
Garlic: 4 cloves, minced
Tomato paste: 2 tablespoons
Crushed tomatoes: 1 can (14–15 oz)
Vegetable or chicken broth: 6 cups, low-sodium
Small pasta: 1 cup (ditalini, small shells, or elbows)
Beans: 2 cans (15 oz) cannellini or kidney, drained and rinsed
Zucchini: 1 medium, diced
Green beans: 1 cup, chopped (fresh or frozen)
Bay leaf: 1
Dried oregano: 1 teaspoon
Dried thyme: 1/2 teaspoon
Red pepper flakes: 1/4 teaspoon (optional, for heat)
Parmesan rind: 1 piece (optional but clutch)
Baby spinach or kale: 2 cups, chopped
Lemon juice or red wine vinegar: 1–2 teaspoons, to finish
Fresh basil or parsley: 1/4 cup, chopped
Salt and black pepper: To taste
Grated Parmesan: For serving

Step-by-Step Instructions

Heat the base: Warm olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 6–8 minutes until softened and glossy, not browned.
Build flavor: Stir in garlic, oregano, thyme, and red pepper flakes. Cook 30–60 seconds until fragrant—if someone wanders into the kitchen, you’re doing it right.
Tomato boost: Add tomato paste; cook 2 minutes, stirring, until it darkens. This little caramelization makes magic.
Broth and tomatoes: Pour in crushed tomatoes and broth. Add bay leaf and Parmesan rind (if using). Bring to a steady simmer.
Veg time: Add zucchini and green beans. Simmer 8–10 minutes until they begin to soften.
Pasta party: Stir in pasta and beans. Simmer, stirring occasionally, until pasta is al dente per package time minus 1 minute. Keep an eye out—starch likes to settle.
Greens and zing: Remove bay leaf (and rind). Stir in spinach or kale; cook 1–2 minutes until wilted. Finish with lemon juice or vinegar. Taste and adjust salt and pepper.
Serve: Ladle into bowls. Top with chopped basil or parsley, a drizzle of olive oil, and grated Parmesan. If it looks like a postcard, you nailed it.

Storage Tips

Fridge: Store in airtight containers for 3–4 days. The pasta will continue to absorb broth—add a splash of water or stock when reheating.
Make-ahead hack: Cook pasta separately and add to bowls when serving. Keeps texture perfect for meal prep.
Freezer: Freeze the soup without pasta up to 3 months.
Thaw, reheat, then add freshly cooked pasta.
Reheat: Gentle simmer on the stovetop or microwave in 60-second bursts, stirring between heats.

What’s Great About This

Weeknight-friendly: Big flavor in under 45 minutes. No babysitting required.
Budget win: Canned beans and pantry staples stretch far.
Flexible: Swap veggies based on season or what’s lingering in your crisper.
Satiating: Protein + fiber + carbs = full and happy, not food-coma’d.
Family-proof: Mild heat, familiar flavors, and customizable toppings.

Nutrition Stats

Per serving (estimate, with vegetable broth, cannellini beans, and ditalini):

Calories: ~320
Protein: 13–16 g
Carbohydrates: 52–56 g
Fiber: 9–12 g
Fat: 6–9 g
Sodium: 650–900 mg (use low-sodium broth to manage)
Vitamins: A, C, K from greens and veggies; folate and iron from beans

Want higher protein? Add chicken sausage, extra beans, or use chickpea pasta (FYI: it thickens the broth a bit more).

Watch Out for These Traps

Mushy pasta: Overcooking is the enemy.
Pull it at al dente; it continues softening in hot broth.
Flat flavor: Don’t skip tomato paste browning, don’t skip acid at the end, and salt in layers.
Veg sog: Add quick-cooking veggies later to keep texture lively.
Too thick: Pasta starch bulks the broth. Thin with hot water or broth until it ladles smoothly.
Salty overload: Combine canned beans, broth, and Parmesan rind? Taste before adding more salt, IMO.

Easy Swaps & Alternatives

Broth: Vegetable for vegetarian; chicken for richer flavor.
Pasta: Ditalini, elbows, tiny shells, or orzo.
Gluten-free pasta works—cook separately for best texture.
Beans: Cannellini, kidney, or chickpeas. Use what you’ve got.
Veggies: Swap zucchini for yellow squash, add cabbage, potatoes, or peas. Frozen veggies are totally fair game.
Spice profile: Add smoked paprika for depth, fennel seeds for Italian vibes, or a pinch of cumin for warmth.
Greens: Spinach for tender, kale for hearty, Swiss chard for fancy.
All win.
Finishers: Pesto swirl, chili oil, or extra Parmesan. Choose your adventure.

FAQ

Can I make this gluten-free?

Yes. Use gluten-free pasta and cook it separately to avoid gumminess, then add to bowls before serving.

Double-check broth labels, too.

How do I keep the pasta from soaking up all the broth?

Either cook pasta separately or undercook it by 1 minute and store the soup and pasta separately. When reheating, add a splash of broth or water.

Is this freezer-friendly?

Absolutely—just freeze without pasta for best results. Reheat and add freshly cooked pasta to keep it from turning mushy.

What protein can I add?

Brown Italian sausage, shredded rotisserie chicken, or diced pancetta all play nicely.

For vegetarian protein, add extra beans or stir in a spoonful of pesto for richness.

Can I use fresh tomatoes?

Yes—use about 3 cups chopped ripe tomatoes plus an extra tablespoon of tomato paste. Simmer longer to concentrate flavor.

Why add acid at the end?

A teaspoon of lemon juice or vinegar wakes up the whole pot and balances the tomato sweetness. It’s the tiny upgrade your taste buds notice instantly.

Chef’s Notes

Flavor timing matters: Aromatics first, tomato paste browned, acid last.
That’s the holy trinity of “wow.”
Parmesan rind = secret weapon: It melts into the broth, adding body and umami. Don’t have one? A teaspoon of white miso or a dash of soy sauce adds similar depth (sparingly).
Texture control: If you like a looser soup, hold back some pasta or add more broth at the end.
If you like it stewy, let it stand 10 minutes before serving.
Season in layers: Salt the veggies lightly up front, taste after simmering, and finish with salt, pepper, and acid. Your palate will thank you.
Leftover glow-up: Day two, add a spoon of pesto or chili crisp. It’s like a whole new soup, no extra work.

Bottom line: this Minestrone Soup with Pasta delivers massive comfort with zero drama.

It’s forgiving, fast, and wildly customizable—aka your new weeknight hero.

Minestrone Soup with Pasta: Cozy, Bold, and Weeknight-Fast

What Makes This Irresistible