Italian Vegetable Soup with Pasta

Inspired by classic minestrone, this Italian Vegetable Soup is cozy, flexible, and packed with flavor. With pasta shells, tender veggies, and pantry staples simmered in a savory tomato broth, it’s a one-pot weeknight dinner that works all year long. Bonus: it’s freezer-friendly, too.

Why You'll Love this Italian Vegetable Soup:

• One-Pot Wonder: Everything cooks in a single pot. Less cleanup, more flavor.
• Hearty & Comforting: Pasta, potatoes, beans, and veggies make it a complete comfort food meal.
• Easy to Customize: Add your favorite vegetables or toss in chicken or beef for extra protein.
• Freezer-Friendly: Great for batch cooking. Just freeze before adding the pasta.

Key Ingredients:

• Onion, Carrots, & Zucchini: The aromatic veggie base for flavor and texture.
• Crushed Tomatoes & White Wine: Create a rich, savory tomato broth with a bit of brightness.
• Baby Potatoes & Pasta Shells: Add heartiness and make the soup extra filling.
• Kidney Beans, Corn & Green Beans: Pantry staples that bring protein, sweetness, and crunch.
• Italian Seasoning & Worcestershire Sauce: Boost savory flavor and depth.
• Fresh Spinach: Stirred in at the end for color and a boost of nutrients.

Dietary & Allergy-Friendly Swaps:

• Gluten-Free: Use gluten-free pasta shells and double-check that your Worcestershire sauce is gluten-free.
• Vegetarian: Use vegetable broth and confirm that your Worcestershire sauce is vegetarian (or sub with tamari or coconut aminos).
• Low-Carb: Omit the pasta and potatoes. Add more leafy greens, zucchini, or cauliflower to keep it hearty without the carbs.
• Low-FODMAP: Omit the onion, garlic, and green tops of scallions. Use canned lentils instead of beans, and skip the pasta or use a gluten-free low-FODMAP option.

Recipe Variations:

• Add Protein: Stir in shredded rotisserie chicken, cooked ground beef, or Italian sausage for a heartier version.
• Spicy Kick: Add red pepper flakes or a spoonful of chili paste to the broth.
• Creamy Version: Stir in a splash of cream at the end for a richer finish.

How to Make Italian Vegetable Soup:

• Sauté Aromatics: Cook onion, zucchini, and carrots in butter until slightly softened. Add garlic and cook briefly.
• Build Broth: Stir in white wine, tomatoes, seasoning, and Worcestershire. Let simmer briefly.
• Simmer Base: Add potatoes, broth, corn, and bay leaf. Simmer until potatoes are nearly tender.
• Add Beans & Pasta: Stir in kidney beans, green beans, and pasta. Continue simmering until pasta is al dente.
• Finish with Greens: Add spinach and stir until wilted. Top with Parmesan and serve.
  

Tips for Success:

• If soup gets too thick, thin it out with extra broth or water.
• For a deeper flavor, sauté the veggies until they start to caramelize.
• Use low-sodium broth so you can control the saltiness.

Make Ahead & Storage:

• Make Ahead: Prepare the soup base (without pasta and spinach) up to 3 days ahead and refrigerate. Add pasta and spinach when reheating.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze the soup base (no pasta or spinach) for up to 3 months. Thaw overnight in the fridge before reheating and adding fresh pasta and spinach.

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 Soup (Italian Pasta & Beans)

Recipe

Italian Vegetable Soup with Pasta

Inspired by classic minestrone, this hearty Italian Vegetable Soup features pasta shells, tender veggies, and beans in a savory tomato broth. Flexible, freezer-friendly, and perfect for year-round comfort.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup

Servings 6

Calories 230 kcal

Ingredients

  

1x2x3x

• 2 tablespoons butter
• 2 cups yellow onion diced
• 1 ½ cups zucchini diced
• 1 cup carrots sliced
• 3-4 cloves garlic finely minced or pressed
• 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 can kidney beans drained & rinsed
• 14 oz can cut green beans drained & rinsed
• 8 oz can 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. Sauté 6-8 minutes until starting to soften. Add garlic and cook 1-2 minutes more.
• Stir in white wine and simmer for 1 minute. Add crushed tomatoes, Italian seasoning, brown sugar, and Worcestershire sauce. Simmer for 2 minutes.
• Add potatoes, broth, corn, and bay leaf. Season with salt and pepper. Bring to a boil, cover, and simmer for 14-16 minutes.
• 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 bay leaf. Stir in spinach and cook until wilted. Serve topped with shaved Parmesan.

Notes

• To make Gluten-Free, use gluten-free pasta and Worcestershire sauce.
• For vegetarian version, use vegetable broth and omit Parmesan or substitute vegan cheese.
• Nutrition information is an estimate only and will vary according to specific brands and amounts used. 

Nutrition

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

Keyword italian vegetable soup

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