Minestrone soup is a classic Italian soup that uses seasonal vegetables, beans, pasta, and lots of tomatoes. I love my homemade fall version and ocassionally add tortellini pasta as well.

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Commonly used ingredients may include beans, onions, celery, carrots, stock, and tomatoes. I like to use seasonal vegetables while making minestrone soup. Fall is a wonderful time to enjoy soup. And because fall produce is beautiful, I love adding squash and pumpkin here occasionally.

While elbow pasta is usually added to this soup, I love adding tortellini pasta also. Spinach and ricotta cheese pasta from Trader Joe’s is a favorite at home that cooks in a couple of minutes. It therefore makes for a complete meal on busy days. We love to have a big, hot bowl of minestrone soup on cold nights along with a slice of toasted sourdough. It is so good.

Basil and oregano are some of my favorite herbs; I absolutely love adding fresh basil to finish the soup. Along with fresh parmesan, these herbs make for a delicious and flavorful soup. The best part of this soup is that you can add any vegetables/ rice/ pasta of your choice. This soup is very forgiving and it allows you to play around with flavors and texture.

Minestrone Soup

Minestrone soup is a favorite at Italian restaurants as well as small cafes, especially during office lunch hours. I remember enjoying this soup during lunchtime at work at a wonderful soup joint. It is chunky, flavorful and so hearty and filling. This soup is rich in fiber, which helps the intestines stay healthy.

I have shared a wonderful recipe below. Hope you enjoy the recipe and the soup as well. Do let me know!

Minestrone Soup

Minestrone soup is a classic Italian soup that uses seasonal vegetables, beans, pasta, and lots of tomatoes. I love my homemade fall version and occasionally add tortellini pasta as well.
Course Main Course, Soup
Cuisine American, Italian
Keyword Italian Soup, Minestrone Soup, Soup, Vegetarian Soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 40 minutes
Servings 4 people


  • 2 tbsp Extra virgin olive oil
  • 1 Large yellow onion diced
  • 2-4 Minced garlic cloves
  • 1 Diced carrot
  • 2 stalks celery, diced
  • 1 cup Diced squash
  • 1 tsp dried oregano
  • 1 tsp  dried basil
  • 1 tsp Black pepper
  • 4 cups Vegetable/ chicken broth low sodium
  • 1 cup Tortelleni pasta or elbow pasta as per preference
  • 1 can Kidney beans, drained
  • ½ cup Cannelini beans
  • 1 can Crushed tomatoes
  • 1 can Diced tomatoes
  • ½ cup Green peas
  • ½ cup Finely grated parmesan cheese
  • Handful fresh basil leaves
  • Salt to taste


  • Heat 2 tablespoon extra virgin olive oil in a large heavy bottomed pot over medium-high heat.
  • Add the diced white onion and cook until they turn translucent. Add the minced garlic and cook for a minute.
  • Now add the chopped celery and carrot and cook until they begin to soften, about 5 minutes. Add the diced squash too and cook these together.
  • Add in the green peas, dried oregano and basil, salt, and black pepper as per taste, and cook for a bit more.
  • Add the diced and crushed tomatoes along with the vegetable/ chicken broth to the pot and bring this to a boil. Reduce the heat to medium low and simmer for a few minutes more.
  • Stir in the kidney and cannalenni beans. Add the pasta and cook until the pasta and vegetables are tender, about 10 minutes and not more. I like to keep the vegetable and pasta well done but not mushy so please do take care.
  • Check for seasoning and add more salt if needed. Ladle the soup into bowls and top with the parmesan and chopped fresh basil leaves.
  • Serve hot and enjoy.

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