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Try home cooking this simple and hearty Minestrone Soup recipe! It is a great soup to prepare in bulk because it freezes easily for meal prep. Use your favorite small pasta and fresh potatoes and vegetables… Let’s make it…

Even if you’ve never tried cooking soup from scratch, you can easily get this recipe right the first time…

Recipe steps to make minestrone soup from scratch

Scroll down for a detailed and printable step by step recipe (with video!).

Table of Contents

Ingredients

Here’s what you need to make this soup recipe…

2 cups pasta, small
4 oz pancetta, diced
2 tbsp butter, salted
1 yellow onion, diced
4 carrots, diced
2 stalks of celery, diced
2 russet potatoes, diced
2 tsp garlic salt
¼ tsp black pepper
½ tbsp fresh thyme leaves
1 bay leaf
26 oz crushed tomatoes
48 oz chicken stock
15 oz cannellini beans, canned, rinsed

Ideas for serving

3 cups fresh spinach leaves
2 tbsp pesto
¼ cup parmesan cheese
Warm rolls or baguettes

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Detailed recipe steps

Boil the pasta to al dente, drain and set aside.

Add Pancetta and butter to a large soup pot or dutch oven on medium heat. Stir regularly until pancetta begins to brown, about 3-5 minutes.

Closeup of cooking vegetables for Minestrone Soup

Add vegetables: onions, carrots, celery, potatoes and stir for 1 minute.

Minestrone Soup Vegetables cooking with herbs

Lower heat to medium-low and add spices and herbs: garlic salt, black pepper, thyme, and bay leaf. Stir occasionally for 5-10 minutes. Veggies will soften and become translucent and fragrant, but should not burn.

Pouring chicken stock into Minestrone Soup

Add in the crushed tomatoes and chicken stock and turn the heat to medium-high. Bring to a light boil, then reduce heat to a medium-low and simmer covered, for 25 minutes.

Minestrone Soup Broth cooking with spoon holding vegetables and bay leaf

Remove bay leaf and add beans until cooked, about 3-5 minutes.

Fresh spinach added to Minestrone Soup in a bowl

Right before serving, add as much pasta as desired to a soup bowl. Add piping hot soup, and a handful of spinach. Let spinach wilt a couple minutes, or until cool enough to enjoy. Serve with a dollop of pesto, sprinkle of parmesan cheese, and warm rolls or baguette.