Hearty Minestrone Soup

  • Jump to Recipe
  • This post is sponsored by Prego®, however all thoughts and opinions are 100% my own. #sponsored

    Classic Minestrone Soup comes with a long list of ingredients. What if I told you I can cut down the list and add even more flavor and a super-rich, robust broth by using just one secret ingredient?

    overhead of minestrone soup in a white bowl

    Secret Ingredients

    The secret ingredient is Prego Traditional Pasta Sauce. Minestrone Soup recipes include tomato broth or fresh tomatoes along with a host of fresh Italian herbs, garlic and onion.

    spoon with minestrone soup, veggies and pasta

    However, Prego includes ALL these ingredients in one jar, saving you time and effort in the kitchen but still offering outstanding results. No chopping or adding a long list of fresh or dried herbs and spices.

    hand holding a jar of Prego Traditional Pasta Sauce

    Prego Traditional is gluten free and uses vine-ripened tomatoes for the perfect balance of sweet tomato taste. A true pantry staple.

    What Else You’ll Need

    The word “minestrone” means thick vegetable soup, so there is a little prep and chopping to pack in all those veggies. But the soup broth is a breeze when using Prego since it already has rich flavors and thick texture built right in.

    Two bowls of minestrone soup garnished with parmesan cheese

    Small pasta and beans are the other two elements to make this soup a standout whether you are serving it as a light entrée, with a salad or for an appetizer.

    • Olive Oil – Extra virgin olive oil is always the best and more robust for soup bases.
    • Fresh Vegetables– Onion, garlic, carrots, celery and zucchini make up the perfect blend of flavors. Chop in a variety of shapes to vary textures.
    • Cannellini Beans – Any white, buttery bean will do.
    • Broth – Vegetable broth keeps this a vegetarian soup recipe, but if you want to use chicken, be my guest. And honestly, the tomato sauce has enough flavor on its own that if you just wanted to use water, you’d still have a fully flavorful soup.
    • Pasta – Small, bite-size pasta shapes are generally used, such as ditalini. If making it for kids, try one of the ABC pastas to make it more fun.
    • Parmesan Cheese – Adding Parmesan makes the broth creamy and thick enough to coat the back of a spoon. I also like to add a little more on top of each serving.
    • Salt & Pepper – Season to taste, freshly ground pepper and coarse sea salt are always my top picks.
    • Lemon – I learned this tip from a chef long ago and now I apply it to every single soup I make: a splash of something acidic right before serving brightens the broth. In this case, I used lemon, but apple cider vinegar is another swap.
    roll dipping into minestrone soup

    How to Make

    Making the soup is easy and since Prego Traditional is already packed with highly developed and sophisticated flavor, you won’t need to let it simmer for hours on end.

    1. Sauté garlic and onion, allowing them to soften, then add other vegetables. I like to soften just slightly to leave a toothy texture, but if you prefer softer, sauté for an additional 3-4 minutes.
    2. Add Prego Traditional Sauce to the mix, blending with your choice of liquid, vegetable or chicken broth or water so it comes to a soup-like consistency.
    3. Stir in cooked pasta, cannellini beans and Parmesan cheese. Allow to heat thoroughly, about 3-4 minutes.
    4. Right before serving, add a splash of fresh lemon juice and season with freshly ground pepper and salt.
    step by step photos of how to make minestrone soup

    Make Ahead & Storage

    As with any soup that contains pasta, you’ll want to time the addition of cooked pasta, allowing just enough time to let it heat in the soup- but don’t add it too far in advance. Adding it too early means it will bloat and get soggy, soaking up your gorgeous broth and losing its texture.

    angle of minestrone soup in a white bowl

    If you want to make this soup ahead, prepare all the broth with the exception of lemon juice and cooked pasta. Cook the pasta, but store it separately. When you are ready to serve combine them all in a saucepan and heat.

    Same for storage; I highly recommend freezing all of the elements except the pasta and lemon juice and adding those when you thaw and reheat. Minestrone soup will stay good in the freezer in an airtight container for up to 3 months.

    easy minestrone soup for pinterest


    Be sure to follow me on social media, so you never miss a post!

    Facebook | Twitter | Youtube 
     Pinterest | Instagram 

    Get our FREE 8 Day E-Course on How to Be a Better Home Cook. Sign up HERE!

    how to be a better home cook cover
    easy minestrone soup
    Print Recipe
    4.63 from 8 votes

    Rich Minestrone Soup

    Thick, rich and delicious Minestrone Soup that uses one secret ingredient that cuts your prep, chop and cook time in HALF! You'll put this on the weekly menu.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Appetizer, Soup
    Cuisine: Italian
    Keyword: minestrone soup
    Servings: 6
    Calories: 389kcal
    Author: Jessica Formicola


    • 2 tablespoons olive oil
    • ¾ cup white onion , chopped, about 1 medium onion
    • 2 cloves garlic , minced
    • ¾ cup carrot , sliced, about 2 medium carrots
    • ¾ cup celery , sliced, about 3 ribs
    • ¾ cup green zucchini , chopped, about 1 medium zucchini
    • 14 ounce jar Prego® Traditional Pasta Sauce
    • 2 cups vegetable broth
    • 15 ounces canned cannellini beans , rinsed and drained
    • 2 cups ditalini pasta , cooked to al dente according to package directions
    • 2 tablespoons Parmesan cheese , finely shredded
    • 1 tablespoon fresh lemon juice
    • Freshly ground black pepper & coarse salt , to taste


    • In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft, about 3-4 minutes.
    • Add the chopped carrot, celery and zucchini, cooking until just soft, about 3-4 minutes.
      sauteed vegetables
    • Stir in the Prego Traditional Pasta Sauce and vegetable broth.
      pasta sauce in minestrone soup
    • About 10 minutes before serving, add the cannellini beans, cooked al dente pasta and Parmesan cheese.
      pasta and beans in minestrone soup
    • Allow to heat thoroughly.
    • Add the lemon juice and correct seasoning with salt and pepper right before serving.
    • Top with additional Parmesan cheese, seasonings and serve with crusty rolls or bread.
    • If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.


    Calories: 389kcal | Carbohydrates: 69g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 965mg | Potassium: 976mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3432IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 4mg
    overhead of minestrone soup bowl

    You Might Also Like...

    Leave a Reply

    Your email address will not be published.

    Recipe Rating

    What type of comment do you have?


  • Angela wrote:
  • Pam wrote:
  • Toni Dash wrote:
  • Deanne Frieders wrote:
  • Charla wrote: