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.
Ingredients
- 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
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