Vegetarian Minestrone Soup (Vegetable Tomato Pasta Soup

Name: Vegetarian Minestrone Soup (Vegetable Tomato Pasta Soup | 3 Methods)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 5.6 oz pasta; 6 cups vegetable stock; 10.6 oz zucchini (1 large); 4.6 oz onion (1 medium); 0.6 oz garlic (2 cloves adjust amount to taste); 6.9 oz celery (3 sticks); 0.6 oz red chili (1 medium, optional, adjust amount to taste); 3.3 oz green beans; 10.5 oz carrots; 4.5 oz bell pepper (1 medium); 8 oz red kidney beans (1¼ cup); 12.1 oz passata (1¼ cup or plain tomato sauce); 2.2 oz spinach (2 cup or kale/collard greens); 1/2 Tbsp Italian seasoning (or dried oregano and dried thyme); 1.2 oz tomato paste (2 Tbsp); 2 Tbsp olive oil; salt and pepper (to taste); Cheese (optional - vegetarian parmesan or other for topping)

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Warm up this winter with a hearty, budget-friendly, flexible, veggie-packed vegetarian minestrone soup (aka vegetable pasta soup), or enjoy it year-round by swapping out seasonal veggies! This vegetable tomato pasta soup is incredibly simple to prepare, ready in under 30 minutes, and meal-prep friendly (vegan optional + Instant Pot and Crockpot methods included)!

A serving of vegetable pasta soup in a bowl

I’m not sure about you, but here in the UK, it feels as if we went from slightly chilly, to full-on huddle, under layers of blanket, Winter weather practically overnight. On the plus side, it means I’ve been enjoying lots of warming soups like turmeric ginger pumpkin soup, roasted garlic potato soup, and cream of mushroom soup, to keep my fingers from turning blue. After a few smooth and creamy soups, though, this week, I wanted something a bit chunkier and super hearty, so I pulled out my vegetarian minestrone soup recipe!

Italian minestrone soup is a rustic soup that doesn’t actually have a recipe, but generally combines vegetables and pasta (or rice) in a thick meaty or vegetable-based stock. While there are some common vegetables (including onion, celery, carrot, beans, and tomatoes), there are often extras added based on seasonality and what is available in your kitchen. Meaning it’s great for digging through your crisper drawer and using up any straggling produce when needed.

In this version, I’ve used a selection of my favorite “available year round” vegetables. However, I’ve also included several optional add-ins below! Even better, I’ve included the methods for making this as stovetop, crockpot, or Instant Pot minestrone soup!

Plus, while this veggie minestrone soup recipe is meat-free, this meal is still packed with protein, thanks to the beans. Combined with the fiber, antioxidants, and a plethora of vitamins and minerals, this is a wholesome, hearty, and truly nourishing vegan minestrone soup that will fill you up without weighing you down!

For more hearty winter dishes with pasta, you might also enjoy this vegan mac and cheese, vegetable pasta bake, vegan bechamel pasta bake, or mixed vegetable lasagna!

The Vegetable Pasta Soup Ingredients

Pasta: I used conchiglie pasta for this tomato pasta soup. However, any small pasta shapes will work, like rotelle, macaroni, ditalini, orecchiette, elbow, etc. Use gluten-free if preferred, but adjust the cooking time once added to the soup pot. You could also make vegetable orzo soup using this method.
Tomato: this tomato pasta soup recipe requires a combination of tomato passata (or plain tomato sauce) and concentrated tomato paste for depth of flavor. Instead of the passata, a tin of diced tomatoes will work in a pinch.
Garlic: for a more aromatic soup base. Adjust the amount to taste.
Chili: to add some heat. Reduce/omit if you prefer a milder soup.
Vegetables: the vegetables you use will affect how close to pasta e Fagioli vs. minestrone soup this recipe is. Both versions contain celery, carrot, and onion (aka soffritto). However, I’ve also added zucchini (or summer squash), green beans (fresh or frozen), bell pepper, and spinach (or kale/collard greens).
Beans: I used red kidney beans I had already cooked and kept in my freezer for this version of vegetarian minestrone soup. However, you could also use (canned or pre-cooked) cannellini beans, Great Northern beans, borlotti beans, or even chickpeas.
Vegetable stock: I use homemade lightly salted vegetable stock. Adjust the amount of salt in the recipe based on how salty the stock is.
Seasoning: you’ll need Italian seasoning (or you can use individual dried herbs like dried oregano, thyme, etc.). Plus salt and black pepper (to taste).
Oil: use a neutral cooking oil, like olive oil, to sauté the vegetables. For an oil-free method, use a splash of water/stock.
To garnish: you could optionally add cheese (freshly grated vegetarian parmesan/vegan parmesan cheese) when serving the vegetable pasta soup. A sprinkle of fresh parsley would also add wonderful “fresh” flavor to the soup.

Optional Add-ins and Variations

There are several optional add-ins you can add to this tomato pasta soup for extra dimension/flavor, including:

Red pepper flakes: add chili flakes instead of or alongside the chili in this vegetarian pasta soup.
Other vegetables: peas, leek, sweetcorn, potato, peas, butternut squash, turnip, fennel, potatoes, cabbage, etc. Swap out the veggie based on what’s in season. For example:
Spring minestrone soup: asparagus, peas, sugar snap peas, white beans (or chickpeas), etc. Spring minestrone soup also tastes delicious with added green pesto (to taste).
Pesto Minestrone soup: you could add some sun-dried tomato or red pepper pesto to the tomato pasta soup for extra depth of flavor. Some versions use green pesto, but these usually omit the tomato products entirely, requiring additional tweaks. However, you could also use green pesto (like this regular Italian pesto or vegan pistachio pesto) as a garnish when serving.
Bay leaves: add 2 bay leaves to add extra depth to the vegan minestrone soup base.
Lemon juice: adding a squeeze or two of lemon juice when serving the vegan minestrone adds extra brightness to the soup.
Sugar: if you find the tomato products you use to be particularly acidic, even after simmering, you could add a pinch of sugar to the tomato pasta soup.
White wine: a splash of dry white wine will add extra depth to the soup.
For a lower-carb version: omit the pasta and stick to low-carb veggies in the veggie/vegan minestrone soup.
Smoked paprika: a large pinch of smoked paprika adds a subtle smoky depth.

How to Make Vegetarian Minestrone Soup (vegetable tomato pasta soup)?

Step 1: Prepare the Ingredients

First, wash and chop the vegetables. Dice the onion, bell pepper, and zucchini (in thick 1-inch pieces). Then, trim the green beans, slice the celery, finely chop/mince the garlic and chili. I used tiny carrots, so I left them whole for a bit of crunch. However, you can also roughly chop these down into small bite-sized pieces.

Using a mandoline to chop the vegetables can help cut down on prep time.

If you’re using canned beans, drain and rinse them now.

Step 2: Sauté the Ingredients

In a large, thick-bottomed saucepan or Dutch oven, add the oil and heat over medium heat.

Once hot, add the onion and garlic and sauté, stirring often for a couple of minutes. Then, add the chili, Italian seasoning, and tomato paste and cook for a further 2 minutes until the tomato paste begins to coat the bottom of the pot.

Usually, when using sofrito, the carrot will be chopped finely and added to the pan with the garlic, onion, and celery. You could do this, if preferred.

Next, add the carrots, celery, and green beans, and cook for a few minutes until they begin to soften (if they lightly brown, that’s fine, as it will add even more flavor to the veggie minestrone soup!).

Step 3: Add the Remaining Ingredients and Simmer

Then, add the vegetable stock and the remaining ingredients (pasta, bell pepper, zucchini, and beans) and cook for 15 minutes, or until the pasta and vegetables are tender.

Give the soup a taste and adjust any of the seasonings. Then, finally, mix in the spinach until wilted and then optionally top with some freshly grated vegetarian/vegan parmesan and serve!

Crockpot Minestrone Soup

When making slow cooker minestrone soup, it’s best to still sauté the ingredients in a skillet and cook the pasta separately (otherwise, it will be super mushy).

I recommend sauteing the onion, garlic, carrot, and celery in a skillet for several minutes until slightly tender. While it’s possible to skip the sautéing step, the one time I did, the soup was super lackluster and lacked depth.
Then transfer to a crockpot with the remaining ingredients (except the pasta and spinach) and cook on LOW for 5-7 hours or HIGH for 2-3 hours. Stir in the spinach before serving.
Meanwhile, cook your pasta of choice separately on the stovetop before serving (or add it in the last 30 minutes before serving, but this will be mushier). Then either mix it into the vegetarian minestrone soup or, better yet, directly into the bowls when serving.

Instant Pot Minestrone Soup

Start by placing the Instant Pot on the sauté function and following the stovetop method through to the end of step 2. Then, add the remaining ingredients (except the spinach) and cook on MANUAL high pressure for 6 minutes. Then carefully release the quick-release pressure valve and open the lid. Stir in the spinach, and then serve!

You can optionally cook the pasta separately on the stovetop to avoid mushy pasta.

How to Serve?

This vegetarian minestrone soup is fairly hearty, as is. However, you could enjoy it with a simple leafy side salad or bread (like naan, crusty bread, garlic bread, focaccia), etc., optionally with a bit of butter.

You could alternatively garnish the veggie minestrone soup with some homemade garlic croutons.

How Make Ahead and Store?

Make ahead: you can cook the beans several days or even months in advance and store them in the fridge/freezer. You could also wash and chop all the veggies a day in advance and store them in an airtight container in the fridge until you’re ready to cook the soup.

Store: allow the vegetarian minestrone soup to cool and then store it in an airtight container in the refrigerator for 4-5 days. The pasta will become softer over time and soak up more of the soup, so feel free to spoon it into a separate container (or cook and store the paste separately) until reheating, if preferred.

Can you freeze minestrone soup? Yes, but without the pasta (which will become super mushy upon thawing). Store it in airtight containers/Ziplock bags for up to 3 months, then allow it to thaw overnight in the fridge when needed. You can then reheat the soup, adding fresh pasta.

Reheat: you can use either a microwave or the stovetop to reheat the vegetable minestrone soup. Add an extra splash of water/stock if needed (especially when storing with the pasta, as it will continue to absorb the broth).

FAQs

Why is my pasta mushy?

This can happen with pasta soup recipes where the pasta is cooked in with the broth. Especially as it will continue to soak up broth over time as it sits. To avoid this, you can cook the pasta separately and simply stir it into the vegan minestrone soup when serving.

Can I use frozen vegetables?

Absolutely. In fact, you don’t even need to thaw them before adding them to the soup pot.

Does this taste like Olive Garden minestrone soup?

As Olive Garden isn’t a UK chain, I’ve actually never tried their soup. However, a follower let me know I use the same vegetables in my version. As someone who believes “homemade is nearly always best,” I feel fairly confident in saying that this version is probably even better than Olive Gardens Minestrone! Hopefully, you agree.

Can I make gluten-free minestrone soup?

Absolutely. Use gluten-free pasta and adjust the time you put it in the pot (as GF pasta tends to take less time to cook than regular). You could also use rice or quinoa in the place of pasta.

What veg goes in minestrone soup?

Most minestrone soup recipes that I’ve found at least contain onion, carrot, and celery, along with beans. However, after that, you can use whatever is in season or lying around. This vegetarian minestrone soup is a super versatile option!

What can you add to bland minestrone soup?

Hopefully, following this recipe, you shouldn’t require this information at all. However, if you are looking for that “something special,” there are several ways to add extra flavor to your homemade minestrone soup, including lemon juice, balsamic vinegar, vegetarian Worcestershire sauce, extra fresh herbs. You could also add a parmesan rind (if you aren’t vegetarian). Add to taste.

Recipe Tips and Notes

For silkier mouthfeel: having enjoyed several olive-oil heavy stews and dishes, I find that adding an extra spoonful or two of olive oil into the soup can help create a really silky soup (without tasting oily). The EVOO and cooked tomatoes combined make for an even more nutritious soup!
Adjust the consistency: soup with pasta can suffer from the fact that the pasta soaks up a lot of the broth. If you prefer a thinner soup, add more stock. For a thicker/creamier soup, you can blend a portion of the beans with some stock and add that back into the vegetable pasta soup.
Add the ingredients incrementally: while the idea of just shoving everything into a pan and leaving it to simmer is great, the reality is you’ll end up with a lack of depth in the vegetarian minestrone soup and, even worse, varying levels of overdone/mushy veggies, too. By adding them at different stages, the soup is packed with flavor and all the best textures.
Cook the pasta until al dente: I recommend cooking it for 1½-2 minutes less than instructed on the pasta packaging. Then, it will continue to cook and soften in the residual heat without becoming mushy. Alternatively, you can cook it separately. I usually like cooking the pasta in the same pot only if I plan to serve it all on the first day.

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If you try this vegetarian minestrone soup recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!

Vegetarian Minestrone Soup (Vegetable Tomato Pasta Soup | 3 Methods)