Classic Minestrone Soup

8 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Classic Minestrone Soup is a ONE POT recipe made with cut up vegetables, seasoned broth, elbow pasta, and grated parmesan cheese, ready in under 30 minutes!

It’s the dead of winter and all the warm comforting meals of Ultimate Slow Cooker Pot RoastClassic Beef Chili and Ultimate Slow Cooker Beef Stew are popular on our site right now, but we’re looking for a lighter vegetarian option.

Enter minestrone soup, the pasta cousin to Vegetable Soup.


Classic Minestrone Soup is an Italian comfort food full of veggies, herbs, pasta, and parmesan cheese. I love making this on weekdays when everyone is busy and we just need something quick, but still want filling and satisfying.

Plus it’s only one pot, so cleanup is quick and easy!

This easy minestrone soup is my go-to when I have a lot of vegetables to use up from the week, and I even make this with a salad for lunch some days.

Serve minestrone with extra parmesan cheese and fresh basil leaves on top, along with garlic bread on the side.


If you want a thicker soup add 3-4 tablespoons of tomato paste and stir until well combined. You can also add another ½ cup of parmesan cheese, or more pasta to add more bulk to the minestrone.

You can also just add an additional can of kidney beans that you’ve mashed to the soup.


  • Use the sauté function to soften the onions with seasoning and extra virgin olive oil.
  • Add all other ingredients (except parmesan), then close the lid and seal the pressure valve.
  • Set the pot in manual mode for 5 minutes, then allow pressure to release naturally.
  • Top with parmesan and serve.


Add all of your minestrone ingredients (except pasta and parmesan) to the slow cooker, stirring to combine. Cook on high for 4 hours, or low for 8 hours. When there’s 20 minutes left in the total time, stir in the pasta and parmesan. The soup is ready when the pasta is al dente.


This good-for-you minestrone soup recipe is perfect for making ahead and freezing. If you’re going to do this, I recommend leaving out the pasta and the parmesan. Then when you’re ready, reheat on the stovetop over medium heat. Add the pasta and heat until cooked through, then stir in parmesan and serve.

Leftover minestrone soup with last in the refrigerator for 3-4 days in an airtight container.

Classic Minestrone Soup



Minestrone is traditionally a vegetable soup, which means you can add other veggies to this if you want to. Use whatever is in season in your area, or anything you’re trying to use up in the fridge. Here are some suggestions that would work well with this minestrone soup recipe.

  • Zucchini
  • Yellow squash
  • Parsnips
  • Chickpeas or white beans
  • Potatoes
  • Red bell pepper
  • Leafy greens like spinach or kale


  • This soup pairs perfectly with a salad like my classic wedge salad.
  • You can add meat for more protein, like leftover rotisserie chicken or ground beef.
  • Simmer this minestrone with a parmesan rind for a deeper savory flavor in the broth.
  • Make this a spicy minestrone by adding ¼ teaspoon of cayenne pepper, or red pepper flakes.
  • You can easily make this vegetarian by using vegetable broth instead of chicken, and making sure to use vegetarian-standard parmesan cheese.
  • You can substitute chopped tomatoes on the vine with a can of diced tomatoes if that’s what you have on hand. Don’t worry about draining the diced tomatoes.
  • Make this minestrone gluten free by using gluten free pasta and gluten free broth.
  • I prefer to use fresh or frozen green beans instead of canned, to maintain the flavor and texture of the veggies.

Easy Minestrone Soup

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Classic Minestrone Soup

Classic Minestrone Soup is a ONE POT recipe made with cut up vegetables, seasoned broth, elbow pasta, and grated parmesan cheese, ready in under 30 minutes!
Yield 8 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine Italian
Author Sabrina Snyder


  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 2 stalks celery sliced thinly
  • 1 carrot diced
  • 1 cup green beans cut into 1/2-inch pieces
  • 4 vine tomatoes chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 14 ounces crushed tomatoes
  • 15 ounces kidney beans
  • 6 cups chicken broth
  • 1 cup elbow pasta
  • 1 cup parmesan cheese grated


  • Add the olive oil to a large dutch oven on medium heat with the onion, garlic, celery and carrots and cook for 5-6 minutes until translucent.
  • Add in the green beans, tomatoes, salt and pepper, oregano, basil, crushed tomatoes, kidney beans, chicken broth and pasta and bring to a boil, cooking for 8 minutes until the pasta is tender before serving with Parmesan cheese.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 266kcal | Carbohydrates: 36g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1221mg | Potassium: 802mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2130IU | Vitamin C: 29.9mg | Calcium: 224mg | Iron: 3.5mg

Easy Minestrone Soup

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This is the first time I have ever come across this site and I am blown away by the depth of coverage just on minestrone soup. I will 100% be using this site as my go to site of every page/recipe is as clear and knowledgeable as this. Kudos.

    1. My daughter n law made this soup a few days ago. It was so delicious I could not stop eating it. Now I am trying my luck making it.

  2. I made this recipe last night and it was fantastic! Not only was it easy to make the left overs we’re just as good. My husband raved over how good this soup was.