One-Pot Minestrone Soup Recipe – So Good!

There’s nothing like a steaming bowl of one-pot minestrone soup to make a busy weeknight feel cozy and effortless. This recipe is my go-to when I want something hearty, healthy, and ready in about 30 minutes—with barely any dishes to wash afterward! Packed with fresh veggies, beans, and tender pasta, it’s the kind of meal that fills you up without weighing you down. Plus, it’s completely vegetarian (though you’d never miss the meat), and you can tweak it with whatever veggies you’ve got hanging around in the fridge. Trust me, once you try this one-pot wonder, you’ll understand why it’s a staple in my kitchen all year round.

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Why You’ll Love This One-Pot Minestrone Soup

Listen, I know you’re busy—we all are—and that’s exactly why this soup is a lifesaver. Here’s why it’s about to become your new best friend:

• One pot, no fuss: Seriously, just one pot means less time scrubbing dishes and more time enjoying your meal (or, you know, collapsing on the couch).
• Ready in 30 minutes: From chopping to serving, it’s faster than waiting for takeout—and way healthier.
• Packed with goodness: Veggies, beans, and pasta all in one bowl? That’s a win for your taste buds and your energy levels.
• Totally customizable: Swap in whatever veggies you’ve got, use gluten-free pasta, or toss in some kale instead of spinach—it’s all fair game.

I make this at least twice a month, and every time, I’m reminded why it’s a keeper. You will be too.

Ingredients for One-Pot Minestrone Soup

Grab these simple ingredients—most of them are probably already in your pantry or fridge! The magic of this soup is how everyday items come together to make something truly special. Here’s what you’ll need:

• 1 tbsp olive oil – Just enough to sauté those veggies without making things greasy.
• 1 onion, diced – Yellow or white, doesn’t matter. This is your flavor base!
• 2 carrots, chopped – No need to peel if they’re fresh (I never do).
• 2 celery stalks, chopped – Those little ribs add such a nice crunch.
• 3 garlic cloves, minced – Measure with your heart here. I usually add an extra clove because, well, garlic.
• 1 zucchini, diced – Toss it in seeds and all for extra veggie power.
• 1 can (14 oz) diced tomatoes – The juice adds such nice acidity. Fire-roasted are my favorite if you’ve got them.
• 4 cups vegetable broth – Low-sodium lets you control the salt. Chicken broth works too if you’re not veg.
• 1 can (15 oz) cannellini beans, drained – Creamy little protein bombs. Rinse them if you want to reduce sodium.
• 1 cup small pasta (like ditalini) – Anything small works—elbows, orzo, even broken spaghetti.
• 1 tsp dried oregano & 1 tsp dried basil – Rub them between your fingers as you add them to wake up the oils.
• Salt and pepper to taste – Season as you go! Taste before adding more at the end.
• 1 cup fresh spinach – It wilts down to nothing, so don’t skip it! Adds gorgeous color.
• Grated Parmesan (optional) – For serving. A little goes a long way to make it feel fancy.

Ingredient Notes & Substitutions

This soup is ridiculously flexible. Out of spinach? Toss in chopped kale or Swiss chard during the last few minutes. No cannellini beans? Kidney beans or chickpeas work great. For gluten-free, any small GF pasta will do—just check the package for cooking times. Vegans, skip the Parmesan or use nutritional yeast for that umami kick. Fresh herbs? Use 1 tbsp chopped basil instead of dried. And if you’re feeling adventurous, a Parmesan rind simmered with the broth adds insane depth (fish it out before serving). The point is—make it yours!

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How to Make One-Pot Minestrone Soup

Okay, let’s get cooking! This soup comes together so fast you’ll barely believe it. Just follow these steps—I promise, it’s foolproof.

1. Heat the oil in a large pot over medium heat. You want it shimmering but not smoking—that’s when you know it’s ready for the veggies.
2. Sauté the onion, carrots, and celery for about 5 minutes, stirring occasionally. You’ll know they’re ready when the onions turn translucent and the carrots start to soften at the edges.
3. Add the garlic and zucchini and cook for another 2 minutes. The garlic should smell amazing but not brown—that’s your cue to move fast!
4. Pour in the tomatoes, broth, beans, pasta, and dried herbs. Give it all a good stir—you’ll hear that satisfying sizzle as everything combines.
5. Bring to a boil, then immediately reduce the heat to a gentle simmer. Let it bubble away for 10-12 minutes, stirring occasionally so the pasta doesn’t stick. The pasta should be al dente—tender but with a tiny bite.
6. Stir in the spinach until it wilts—about 1 minute. It’ll turn bright green and shrink down dramatically. Magic!
7. Taste and season with salt and pepper. Start with ½ tsp salt, taste, then add more if needed. The Parmesan topping will add saltiness too, so go easy.
8. Serve hot with a sprinkle of Parmesan if you’re feeling fancy. And honestly, why wouldn’t you be?

Tips for Perfect One-Pot Minestrone Soup

Here’s my secret weapon: undercook the pasta slightly if you plan to have leftovers—it’ll keep absorbing broth in the fridge. Want it thicker? Let it simmer uncovered for a few extra minutes. Too thick? Add a splash of broth or water. And that Parmesan? Toss the rind into the pot while simmering for insane depth (just remember to remove it before serving). Oh, and always taste before serving—sometimes a squeeze of lemon or pinch of red pepper flakes takes it to the next level!

If cozy soups are your thing, you’ll also love my bright and citrusy Greek Lemon Chicken Soup Avgolemono—a silky classic that brings a burst of flavor to the table.

Serving Suggestions for One-Pot Minestrone Soup

Now, let’s talk about how to make this soup feel like a full meal—because let’s be honest, sometimes I eat it straight from the pot standing over the stove (no judgment). But when I want to fancy it up, here’s what I do:

• Crusty bread is non-negotiable. Seriously, a warm baguette or slice of sourdough for dipping turns this into comfort food heaven. If I’m feeling extra, I’ll rub the bread with garlic and drizzle it with olive oil first.
• A simple side salad cuts through the richness. My go-to is a quick arugula salad with lemon juice, olive oil, and shaved Parmesan—takes 2 minutes and balances everything perfectly.
• Parmesan isn’t optional in my house. I keep a block in the fridge just for this soup. Grate it fresh over each bowl and watch it melt into the broth—absolute magic.
• Leftovers taste even better the next day! Just store them in the fridge for up to 3 days. The flavors meld together beautifully. Reheat gently on the stove with a splash of broth or water to loosen it up.

Pro tip: If you’ve got kids (or picky eaters), serve the soup with a little bowl of extra Parmesan and let them sprinkle their own. Suddenly, they’re “helping” and eating their veggies—win-win!

One-Pot Minestrone Soup Variations

Honestly, the best part about this soup is how easily you can change it up! Here are my favorite twists: For meat lovers, brown some Italian sausage with the onions—it adds incredible depth. Extra veggies? Toss in diced potatoes, bell peppers, or even green beans. Fresh herbs like rosemary or thyme make it fancy. And if you’re feeling wild, a splash of balsamic at the end is *chef’s kiss*. The possibilities are endless!

Nutritional Information for One-Pot Minestrone Soup

Okay, let’s talk numbers—but don’t worry, I won’t bore you with a spreadsheet! Keep in mind that exact nutrition can vary based on your specific ingredients (like how much Parmesan you go wild with), but here’s the general scoop per serving:

• Calories: Around 250 – filling but not heavy, perfect for lunch or dinner
• Fiber: A solid 8g (thanks, beans and veggies!) to keep you full longer
• Protein: Roughly 10g from the beans and pasta—not bad for a meatless meal!

And here’s the best part: it’s packed with vitamins from all those colorful veggies. The broth keeps it hydrating, while the olive oil adds just enough healthy fats. Basically, it’s the kind of meal that makes you feel good after eating it—no post-lunch slump here. Just wholesome, hearty goodness in a bowl!

For even more comforting bowls and hearty meal inspiration, browse my hand-picked boards on Pinterest filled with soup recipes, easy pastas, and weeknight dinner favorites you’ll want to try next.

Frequently Asked Questions

Now go make that soup—and don’t forget to tag me when you do! #SoupSeasonForever