This easy homemade Minestrone Soup is full of vegetables, pasta and a rich, flavorful tomato-based broth that is made all in one pot!
This minestrone soup recipe is one of my favorites. It is a filling and delicious vegetable soup. It is perfect to use if you have lots of canned vegetables that you are wondering what to make with them all! Or if you have fresh veggies popping up in your garden, they can be used in this too. It really is a year-round soup that is so filling and delicious!
We could just call this vegetable soup, right? But what makes it minestrone is the Italian-seasoned tomato based broth along with the additional pasta (or even rice) and beans.
Generally this would be a seasonal soup and you would make it with whatever vegetables were in season at the time. It’s a meatless thick soup with lots of vegetables (mostly fresh where possible).
The word “Minestrone” is a word that is based of the Italian word “Minestra” which simple means “soup” or “to serve”. Like many good soups, Minestrone soup dates back hundreds of years and is an Italian invention.
Just leave them out or substitute with beans that you enjoy or another canned veggie.This recipe is really easy to tailor to your tastes!
The best way to serve this soup is with some crusty Italian bread so you can dip it into the soup as you eat. A delicious side salad would also be lovely.
Yes! This is a great soup to freeze! Just make sure you store it in a freezer-safe bag or container to avoid freezer burn. It will keep for up to 3 months.
In a large pot, over medium heat, pour in 2 tbsp. oil.Add in diced celery, carrots and onion.Season lightly with salt and pepper.Cook until vegetables are tender, stirring frequently.During the last two minutes of cooking, add in garlic and stir.
Then pour in uncooked rotini pasta.Give it all a good stir.Cover and simmer over medium heat for about 10-15 minutes, or until pasta startsto become tender.This is a good time to drain and rinse your canellini beans if you haven’t done so already.Then add in canellini beans and frozen green beans.
Cover and simmer for another 5 minutes or until green beans are tender.Now, give it a taste. I always find that I need to add a bit more salt to the pot.
Then serve.This is delicious served with garlic bread or a side salad.Also, try adding some shredded Parmesan cheese on top to really add to the flavor!
Calories: 72 kcal | Carbohydrates: 16 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 637 mg | Potassium: 196 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 3917 IU | Vitamin C: 6 mg | Calcium: 40 mg | Iron: 1 mg
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.This bold and ultra flavorful Creamy Tomato Basil Soup is out of this world amazing! It uses a lot of pantry staple ingredients, and can easily be made in the slow cooker, Instant Pot, or right on your stovetop. You won’t want canned tomato soup ever again!
We still make this creamy tomato soup often, and over the years, I’ve tweaked it slightly, changed things up to prevent any curdling, and developed more ways to cook this soup.
If you’re a fan of canned creamy tomato soup, let me tell you, you won’t want to buy those cans ever again after you try this homemade version.
The flavors are absolutely incredible! The acidic tomatoes, sweet basil, velvety cream, and salty Parmesan all come together in a bowl of pure deliciousness.
This soup is made in a slow cooker, but don’t worry, I’ve shared how to make it in the Instant Pot, as well as on the stovetop. No matter which version you make, you’ll love how easy it is!
This soup will need to be blended once cooked, and there are several ways you can do that. My favorite way, and the most convenient, is to
Traditionally, bisque is made using a shellfish broth/stock. But in our more modern times, adding cream and thickening a soup can classify it as a bisque… which means this recipe can either be called creamy tomato soup, or tomato bisque. Whatever you call it; it’s delicious!
In this recipe, it shouldn’t. The extra step of making a roux, then warming the dairy before adding it changes the chemical makeup of the dairy liquid, which keeps it from curdling in the acidic tomato soup base. We are also using higher fat dairy, which further prevents curdling.
Adding baking soda is sometimes done to prevent any curdling. Tomatoes are, by nature, acidic, and high amounts of acid can curdle lower-fat dairy (such as 2% milk). Even just 1/2 tsp of baking soda will work, so if you are using a lower-fat dairy milk, it’s an option if you really want to be on the safe side. I promise, you won’t taste the baking soda!
Soups are amazing to make ahead of time, since most of the time, they actually taste better the next day! All the flavors have had time to really meld together.
This tomato basil soup should last for several days in the refrigerator, so feel free to make it completely ahead of time if you’d like.
This tomato soup recipe can be frozen! Due to the dairy in it, I do recommend freezing it before adding the roux and cheese.
Let the soup cool completely, then transfer to a freezer-safe container, label with the date, and freeze for up to 3-6 months.
I had this crockpot for a while now, and I really love how it cooks. The locking lid feature is amazing for taking foods to potlucks or other gatherings!
This bold and ultra flavorful Creamy Tomato Basil Soup is out of this world amazing! It uses a lot of pantry staple ingredients, and can easily be made in the slow cooker, Instant Pot, or right on your stovetop.
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!
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