Hearty Minestrone Soup

This minestrone soup is extra hearty and full of flavor! Throw in any vegetables – potatoes, squash and peas are also great to include. You can also add meat if you’d like – we’ve done ground turkey and Italian sausage. This recipe will feed 10-12 people so feel free to cut the recipe in half or freeze the leftovers.

Hearty Minestrone Soup

Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Soup
Keyword: minestrone, minestrone soup, soup, soup recipes


  • 2 tbsp olive oil
  • 1 medium yellow onion chopped
  • 5 carrots peeled and cut ¼" thick
  • 4 celery sticks cut ¼" thick
  • 1 tbsp minced garlic
  • 2 zucchini quarter cut, ¼" thick
  • 3 32 oz cartons of chicken broth
  • 15.5 oz can of great northern beans rinsed and drained
  • 28 oz can crushed tomatoes
  • 14.5 oz can diced tomatoes
  • 14.5 oz can of cut green beans
  • ½ tsp thyme leaves
  • ½ tsp basil leaves
  • ½ cup grated parmesan
  • 8 oz bag of baby spinach
  • salt & pepper
  • 1 lb elbow macaroni


  • In a stock pot, heat olive oil over medium heat
  • Add chopped onion, carrots, celery, and garlic. Cook for about 5-7 minutes
  • Add zucchini, chicken broth, beans, crushed and diced tomatoes, green beans, thyme, and basil. Cook for 45 minutes
  • Add baby spinach and parmesan. Cook for 15 minutes
  • Add salt and pepper to taste
  • Cook noodles according to package. Drain and set aside (I add the noodles to each bowl prior to serving in case people want less or more)
  • Once vegetables are soft, soup is ready to serve! Add a scoop of noodles to each bowl. Sprinkle with additional parmesan, if desired.

Leave a Reply