Hearty Italian Vegetable and Pasta Soup Recipe

Inspired by classic minestrone, this Italian Vegetable Soup combines pasta shells, plenty of vegetables, and simple pantry staples in a savory tomato broth. It’s all made in one pot and is freezer-friendly for easy meal planning.

Why You’ll Love this Italian Vegetable Soup:

• One-Pot Comfort. Everything cooks in a single pot for minimal cleanup.
• Hearty & Cozy. Pasta, beans, potatoes and vegetables make this soup filling and warming.
• Flexible Recipe. Easily add meat for extra protein or swap ingredients to suit dietary needs.

Key Ingredients:

• Pasta shells: Small shells add comforting texture.
• Vegetables: Onion, carrot, zucchini, crushed tomatoes, baby potatoes, corn, and fresh spinach for a balanced mix of flavors and textures.
• Beans: Kidney beans and green beans increase protein and body.
• Seasoning: White wine (optional), Italian seasoning and a splash of Worcestershire sauce for depth and umami.

Dietary Swaps:

• Gluten-free: Use certified gluten-free pasta and check your Worcestershire or replace with gluten-free soy sauce or coconut aminos.
• Vegetarian: Use vegetable broth and ensure Worcestershire is vegetarian, or substitute with soy sauce or coconut aminos. Use vegan cheese if avoiding dairy.

Recipe Variations:

• Add meat: Shredded rotisserie chicken, ground beef or sausage make it heartier.
• Make it spicy: A few dashes of hot sauce or red pepper flakes add heat.
• Make it creamy: Stir in a splash of cream or unsweetened oat milk just before serving.

How to Make Italian Vegetable Soup:

1. Sauté aromatics: Cook onion, zucchini and carrots in butter until slightly softened, then add garlic and cook briefly.
2. Build the base: Add white wine (if using), crushed tomatoes, Italian seasoning and Worcestershire sauce and simmer briefly to marry flavors.
3. Add potatoes and broth: Stir in quartered baby potatoes, broth, corn and a bay leaf. Bring to a boil, then reduce heat and simmer until potatoes are nearly tender.
4. Cook beans and pasta: Add kidney beans, green beans and pasta shells. Simmer until pasta is al dente, adding extra broth if the soup becomes too thick.
5. Finish and serve: Remove the bay leaf, stir in spinach until wilted and top with shaved Parmesan to serve.

Pro Tip:

• Pasta soaks up broth: If the soup thickens as it rests or while cooking, add extra broth or water to reach your desired consistency.

Storage:

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Expect the pasta to absorb broth; add more liquid when reheating.
• Freeze: For longer storage, freeze the soup without pasta or spinach for up to 2 months. Add pasta and spinach when reheating for best texture.

FAQs:

More Soup & Stew Recipes You Will Love:

• Old-Fashioned Tomato & Rice Soup
• Creamy Bacon, Mushroom, & Parmesan Tortellini Soup
• Creamy Mushroom & Pearl Couscous Soup
• Pasta e Fagioli (Italian Pasta & Beans)

Recipe

Italian Vegetable Soup with Pasta

Inspired by classic minestrone, this hearty soup brings together pasta shells, vegetables and beans in a flavorful tomato broth. It’s flexible, freezer-friendly, and great year-round.

5 from 1 vote

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup

Servings 6

Calories 230 kcal

Ingredients

  

• 2 tablespoons butter
• 2 cups yellow onion diced
• 1 ½ cups zucchini diced
• 1 cup carrots sliced
• 3-4 cloves garlic minced
• ½ cup dry white wine
• 28 oz crushed tomatoes
• 2 teaspoons Italian seasoning
• 2 teaspoons brown sugar
• 1 teaspoon Worcestershire sauce
• 6-8 cups vegetable or chicken broth
• 8-12 baby potatoes quartered
• 1 bay leaf
• 15 oz kidney beans drained & rinsed
• 14 oz cut green beans drained & rinsed
• 8 oz corn drained & rinsed
• 8 oz pasta shells
• 4-6 cups fresh spinach roughly chopped
• ½-1 teaspoon kosher salt
• Shaved Parmesan for topping

Instructions

 

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, zucchini and carrots and sauté 6–8 minutes until starting to soften. Add garlic and cook 1–2 minutes more.
• Stir in white wine and simmer for about 1 minute. Add crushed tomatoes, Italian seasoning, brown sugar and Worcestershire sauce; simmer 2 minutes.
• Add potatoes, broth, corn and bay leaf. Season with salt and pepper. Bring to a boil, then cover and simmer 14–16 minutes, until potatoes are nearly tender.
• Add green beans, kidney beans and pasta shells. Simmer 8–10 minutes, adding broth as needed, until pasta is al dente and potatoes are tender.
• Remove the bay leaf. Stir in spinach and cook until wilted. Serve topped with shaved Parmesan.

Notes

• Gluten-free: Use gluten-free pasta and appropriate Worcestershire or substitute soy sauce/coconut aminos.
• Vegetarian: Use vegetable broth and omit or replace Parmesan with a vegan alternative.
• Nutrition info is an estimate and will vary by brand and portion size.

Nutrition

Calories: 230kcalCarbohydrates: 35gProtein: 8gFat: 5gSaturated Fat: 2gCholesterol: 10mgSodium: 550mgFiber: 7gSugar: 6g

Keyword italian vegetable soup

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