Italian Vegetable Soup with Pasta

Inspirsed by classic minestrone soup, this Italian Vegetable Soup is made with pasta shells, loads of veggies, and a handful of pantry staples simmered in a savory tomato broth. Bonus points: it all comes together in one pot and it's freezer-friendly!

Why You'll Love this Italian Vegetable Soup:

• All Made in One Pot. Less mess, less clean-up, more time to do you.
• Very Filling & Super Cozy. This soup is loaded with hearty veggies and pasta all in a warm tomato broth.
• Easy to Customize. Add ground beef for an even heartier soup or make it gluten-free with a few simple swaps.

Key Ingredients:

• Pasta Shells: Tender pasta shells for texture and comfort.
• The Veggies: Onion, carrot, zucchini, crushed tomatoes, baby potatoes, corn, and fresh spinach. A solid blend of textures, nutrition, and flavors.
• The Beans: Kidney beans & green beans add even more texture and nutrients.
• Flavor Enhancers: White wine (totally optional, but adds a really nice depth), Italian seasoning, and Worcestershire sauce (for added umami).

Dietary Swaps:

• Gluten-Free: Use certified gluten-free pasta shells and double check Worcestershire sauce. If you are unable to find a gluten-free version, gluten-free soy sauce or coconut aminos will do.
• Vegetarian: Use a vegetable broth and ensure that Worcestershire sauce is vegetarian as some contain anchovies. If needed, use soy sauce or coconut aminos.

Recipe Variations:

• Add Meat: Shredded rotisserie chicken, ground beef, or sausage all work really well with this soup.
• Make it Spicy: Add a few dashes of hot sauce to the broth for a bit of spice.
• Make it Creamy: Add a splash of cream or unsweetened oatmilk.

How to Make Italian Vegetable Soup:

1. Cook onion, zucchini, and carrots in butter until slightly softened. Add garlic and cook briefly.
2. Stir in white wine, tomatoes, seasoning, and Worcestershire. Let simmer briefly.
3. Add potatoes, broth, corn, and bay leaf. Simmer until potatoes are nearly tender.
4. Stir in kidney beans, green beans, and pasta. Continue simmering until pasta is al dente.
5. Add spinach and stir until wilted. Top with Parmesan and serve.
   

Pro Tip:

• Pasta will soak up some of the broth as it cooks. If soup gets too thick, add more broth.

Storage:

• Store leftovers in an airtight container for up to 3 days. Note, pasta will soak up some of the broth as it sits in the fridge and you may need to add more when reheating.
• To Freeze: Make the soup as written but without the spinach or pasta. Freeze for up to 2 months. Add spinach and pasta when reheating.

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

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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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