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Italian Minestrone Soup

Posted in : MAIN DISHES on by : Admin

30-minute Italian Minestrone Soup for those nights you’re short on time but don’t want to skimp on a hearty, filling meal! This healthy soup is packed with veggies, beans, Italian herbs and spices, tomatoes, and even Italian sausage if you’re feeling particularly spicy. 


  • 2 cups dry ditalini noodles
  • 3 stalks celery, chopped
  • 3 whole carrots, chopped
  • 1 white or yellow onion, diced
  • 8 ounces green beans, chopped
  • 4 tablespoons butter
  • 1 tablespoon minced garlic
  • 2 teaspoons Italian dried herb seasoning see notes for DIY
  • 1 15-ounce can dark red kidney beans, drained and rinsed
  • 1 15-ounce can light red kidney beans, drained and rinsed
  • 2 150ounce cans diced fire roasted tomatoes
  • 30 ounces tomato sauce
  • 6 cups chicken or vegetable broth I used low sodium
  • 2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1 cup baby spinach leaves optional
  • 1 pound ground Italian sausage optional
  • fresh basil, parmesan cheese, cracked black pepper for topping optional
  • Instructions

  • Cook noodles according to package directions, drain and set aside.
  • If including sausage, brown sausage in a large skillet over medium heat. Once fully cooked, transfer to a bowl and cover to keep warm while you prepare the soup.
  • In a large stock pot combine celery, carrots, onions, green beans and butter. Saute over medium heat for 3-4 minutes until onions are translucent. Stir in garlic for 1 minute til fragrant.
  • Stir in beans, diced tomatoes, tomato sauce, chicken broth, salt, and pepper.
  • Bring to a boil, reduce heat to medium-low and simmer for 15 minutes.
  • Stir in noodles (if using sausage and/or spinach, stir in now with noodles). Taste and add salt and pepper if needed. Garnish with basil and parmesan if desired just before serving.
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