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Homemade Minestrone Soup Recipe

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Homemade minestrone soup is a tomato based hearty soup that is packed with vegetables and beans. If you love traditional Italian minestrone soup, then you will love this homemade vegetarian soup recipe packed with delicious ingredients. Add a side of crusty bread to soak up every last bit of the soup.


Homemade Minestrone Soup in Pot

Homemade Minestrone Soup

One of my favorite soups to eat year round is this Homemade Minestrone Soup

It is hearty and packed with healthy vegetables and beans. 

This version of minestrone is a bit different than some, because it uses tomato sauce, as it has a tomato base along with vegetable broth.

The mixture of herbs really help add flavor to this soup along with the freshly chopped parsley and parmesan cheese that you top the soup with.

I don’t believe that soups are only eaten in the fall and winter and this is a perfect example.

I also love adding this Spring Vegetable MinestroneWhite Bean Soup, Moroccan Carrot Red Lentil Soup and this Lemon Chicken Orzo Soup.

Homemade Minestrone Soup in a bowl

This minestrone recipe is a perfect soup to use garden vegetables in this summer.

We planted our garden last week and I can’t wait to harvest my carrots, zucchini and spinach to use in this soup.

Each week I try to incorporate a few vegetarian meals into our weekly meal plan like today’s minestrone soup, this Vegetable Soup or this Creamy Golden Vegetable Soup.  

The beans in today’s soup offer protein and the abundance of vegetables create a hearty, thick soup

I always pair this soup with crusty Italian bread to soak up the last of that saucy broth at the end, and a serving of freshly steamed green beans. 

Homemade Minestrone Soup Recipe with cheese

For those meat lovers that are thinking a meal can’t be a meal without meat, try adding sweet Italian sausage for an even heartier meal.

Like I mentioned this Homeamde Minestrone Soup Recipe uses a marinara tomato sauce as the base.  

I recently tried the Classico Riserva Pasta Sauce line and knew I had to incorporate one of them into this soup.

I used their marinara sauce but the Roasted Garlic would be great if you like garlic or the Arrabbiata if you like a little kick.


VEGETABLES: The vegetables are my favorite part of this soup.

I love adding as many as I can based on what is in my fridge.

Some that I really enjoy are green beans, peas, carrots, celery, tomatoes and onion. 

TOMATO SAUCE: The trick to this flavorful soup is the tomato based broth.

A lot of minestrone soups that people make are vegetable broth based.

I love adding the tomato sauce to this soup to make the flavor to the next level and make it creamier.

Feel free to use your favorite or a homemade sauce. 

FRESH HERBS: When it comes to soups, fresh herbs are your friend.

This soup is great with some fresh parsley and basil added in. 

PASTA: I like using a medium sized pasta in this soup.

You can also use a smaller one, like orzo or try zoodles in place of noodles. 

Homemade Minestrone Soup Jar of Sauce

Their sauces uses vine-ripened tomatoes which are picked at the peak of sweetness.

They are perfectly balanced with herbs and spices, extra virgin olive oil. Pasta sauces aren’t just for pasta dishes.

There are a lot of ways to get creative with sauces and add flavor to a meal.

I especially love that the Classico Riserva line of pasta sauces doesn’t have any added sugar or artificial flavors.

Homemade Minestrone Soup with sauce

This minestrone soup recipe will put any restaurant or store-bought minestrone soup to shame, I promise. 

Keep this homemade minestrone soup recipe on hand for the summer, fall, winter and spring months. Yup, all four of them. It really fits in perfectly year round!


Homemade Minestrone Soup Recipe

Homemade Minestrone Soup Recipe

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Homemade minestrone soup is a tomato based hearty soup that is packed with vegetables and beans. If you love traditional Italian minestrone soup, then you will love this homemade vegetarian soup recipe! 


  • 6 oz. small pasta {like elbow, macaroni or ditalini pasta}
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped {about 2 cups}
  • 4 garlic cloves, minced
  • 3 celery stalks, chopped, {about 1 cup}
  • 3 medium carrots, chopped {about 1 1/2 cups}
  • 1 - 24 oz. jar of Classico Riviera Marinara Sauce {tomato sauce of your choice}
  • 3 cups vegetable broth
  • 1 - 15 oz. can of diced tomatoes
  • 2 bay leaves
  • 2 teaspoons basil
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 parmesan rind {optional}
  • 1 cup of frozen green beans
  • 1 large zucchini, sliced {about 2 cups}
  • 1 - 15 oz. can of red kidney beans, drained and rinsed
  • 1 - 15 oz. can of white beans {like cannellini or Great Northern}, drained and rinsed
  • 4 cups fresh spinach, tightly packed


  • Freshly chopped Italian parsley or curly parsley
  • Freshly chopped basil
  • Freshly grated parmesan cheese or mozzarella cheese


  1. Cook the pasta according to the package. Once done drain and rinse under cold water, set aside.
  2. In a large pot heat the 2 Tablespoons olive oil over medium hight heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and sauté for another 3-4 minutes, until carrots just start to become tender.
  3. Add the Classico Riviera Marinara Sauce, vegetable broth, diced tomatoes, bay leaves, basil, thyme, oregano, rosemary, salt, pepper and parmesan rind {optional} and bring to a boil. Turn the heat down to low and simmer covered for 30 minutes.
  4. Remove the lid and add the frozen green beans, zucchini, red and white beans and continue simmering for another 4-5 minutes, or until the zucchini is tender. Add the spinach and let the soup sit until the spinach is wilted, about 2 more minutes.
  5. Remove the parmesan rind before serving.
  6. In soup bowls portion out the pasta and ladle the soup over top of the pasta. Garnish with freshly chopped parsley, basil and freshly grated parmesan cheese.


Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight and then heat the soup. If the soup has become too thick add extra vegetable broth.

Makes 10 cups of soup.

This homemade minestrone soup recipe is part of a sponsored post, written by me, on behalf of Classico Riserva. All opinions are 100% mine.

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