There’s nothing quite like a steaming bowl of minestrone to warm you from the inside out! This Ditalini Minestrone Soup has been my go-to comfort food for years, and let me tell you – it’s a GAME CHANGER. Those adorable little ditalini pasta tubes nestle perfectly among colorful veggies and hearty beans, soaking up all that gorgeous tomato-y broth. I started making this recipe after tasting something similar at my favorite Italian restaurant, and I’ve been tweaking it ever since to get it just right. Trust me, this isn’t just soup – it’s a hug in a bowl that’ll have everyone at your table asking for seconds!
Table of Contents
Why You’ll Love This Recipe
- The ditalini pasta is the perfect size – tiny enough to fit on your spoon with other ingredients but substantial enough to be satisfying
- Loaded with vegetables and beans for a nutritious, fiber-rich meal that actually fills you up
- Customizable based on seasonal vegetables or what’s in your pantry
- Makes excellent leftovers – the flavors develop even more overnight!
Ingredients
- Ditalini pasta – these tiny tubes are the perfect size for minestrone
- Carrots – adds sweetness and beautiful color
- Celery – provides classic flavor and slight crunch
- Onion – creates the aromatic foundation
- Garlic – enhances all the other flavors
- Zucchini – adds freshness and tender texture
- Red bell pepper – brings sweetness and vibrant color
- Canned diced tomatoes – creates the base for our broth
- Tomato paste – concentrates the tomato flavor
- Vegetable broth – forms the flavorful liquid base (can substitute chicken broth)
- Cannellini beans – adds protein and creamy texture
- Kidney beans – provides heartiness and beautiful color contrast
- Fresh spinach – wilts perfectly into the soup for added nutrition
- Italian seasoning – the perfect herb blend for minestrone
- Bay leaves – adds subtle depth
- Parmesan rind – this secret ingredient adds incredible richness (optional)
- Olive oil – for sautéing our vegetables
- Fresh parsley and basil – brightens the finished soup
- Salt and pepper – enhances all the flavors
- Parmesan cheese – for serving
- Red pepper flakes – optional kick of heat
The full ingredient list with measurements will be available in the recipe card below.
How to Make Ditalini Minestrone Soup
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onions, carrots, and celery. Cook until vegetables begin to soften, about 5-6 minutes, stirring occasionally.
- Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
- Stir in diced zucchini and red bell pepper, cooking for another 3-4 minutes until they begin to soften.
- Add tomato paste and cook for 1-2 minutes, stirring constantly to coat the vegetables and slightly caramelize the paste.
- Pour in the diced tomatoes with their juice and vegetable broth. Add Italian seasoning, bay leaves, and Parmesan rind if using.
- Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for about 15 minutes to allow the flavors to meld.
- Add the drained and rinsed cannellini and kidney beans, then return to a simmer for 5 minutes.
- Stir in the ditalini pasta and cook according to package directions until al dente, usually 8-10 minutes. Keep an eye on it as it cooks since the pasta will continue to absorb liquid.
- Once pasta is al dente, add the fresh spinach and stir until wilted, about 1-2 minutes.
- Remove bay leaves and Parmesan rind.
- Stir in chopped fresh parsley and basil. Season with salt and pepper to taste.
- Allow the soup to rest for 5 minutes before serving, allowing flavors to meld together.
- Serve hot, garnished with freshly grated Parmesan cheese and a drizzle of good olive oil if desired.
Pro Tips for Making the Recipe
- For the best texture, cook the pasta until just al dente – it will continue to soften in the hot soup.
- If planning for leftovers, consider cooking the pasta separately and adding it to individual servings to prevent it from absorbing too much broth and becoming mushy.
- Save Parmesan rinds in your freezer for soups like this – they dissolve slightly and add incredible richness to the broth.
- Don’t rush the initial vegetable sautéing – those caramelized bits add depth of flavor to your soup.
- For a deeper flavor, add a splash of red wine when you add the tomato paste and let it reduce for a minute before continuing with the recipe.
How to Serve
Serve this colorful minestrone hot in wide, shallow bowls that showcase all the beautiful ingredients. Top each serving with a generous sprinkle of freshly grated Parmesan cheese, a drizzle of your best olive oil, and a crack of black pepper. For a complete meal, pair with crusty Italian bread or homemade garlic bread to soak up every last drop of that flavorful broth. This soup is perfect for family dinners but also makes an impressive first course for Italian-themed dinner parties. For a special touch, serve with a small wedge of Parmesan on the side and a microplane grater so guests can add as much cheese as they like.
Make Ahead and Storage
- This soup can be made up to 2 days ahead and stored in the refrigerator, but I recommend adding the pasta just before serving for the best texture.
- If making ahead with the pasta already added, the pasta will continue to absorb liquid as it sits. You may need to add additional broth when reheating.
- Leftover soup can be refrigerated for up to 5 days in an airtight container.
- For freezing, prepare the soup without the pasta and spinach. Freeze for up to 3 months, then thaw overnight in the refrigerator. When reheating, bring to a simmer, add fresh pasta and spinach, and cook until pasta is tender.
- To refresh leftover soup, add a splash of broth when reheating and finish with a little fresh herbs, a squeeze of lemon juice, or a drizzle of olive oil to brighten the flavors.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! This minestrone is already vegetarian if you use vegetable broth and skip the Parmesan rind. To make it completely vegan, simply omit the Parmesan cheese garnish or replace it with a nutritional yeast sprinkle for a similar savory flavor. You’ll still get all those wonderful vegetable flavors and textures that make minestrone so satisfying. For extra protein in a vegan version, consider adding an additional type of bean like chickpeas or black beans. The beauty of minestrone is its flexibility – it’s truly a soup that can adapt to any dietary preference without sacrificing flavor!
What can I substitute for ditalini pasta if I can’t find it?
Don’t worry if you can’t find ditalini pasta! While those tiny tubes are perfect for minestrone, there are several excellent alternatives. Small shells (conchigliette), orzo, acini di pepe, or even elbow macaroni work beautifully in this recipe. The key is choosing a small pasta shape that can be easily eaten with a spoon alongside the vegetables and beans. Just be sure to adjust the cooking time according to the package directions for whichever pasta shape you choose, as cooking times can vary. Some shapes may absorb more broth than others, so you might need to add a bit more broth if using a different pasta variety. In a pinch, you can even break spaghetti into small pieces!
How can I make this soup heartier for a main dish?
There are so many delicious ways to make this minestrone even heartier! My favorite way is to add Italian sausage – brown about 8 ounces of bulk Italian sausage or sliced links before adding the onions, carrots, and celery. The fat and spices from the sausage add incredible flavor. For a meatless option, add more beans or even add some cubed potato or sweet potato along with the other vegetables. You could also stir in some cooked farro or barley for added texture and fiber. Another option is to simply increase the amount of pasta for a more substantial pasta-to-broth ratio. For serving, top each bowl with a dollop of pesto or a slice of toasted bread rubbed with garlic and drizzled with olive oil (like a floating crostini). Any of these additions will transform this wonderful soup into an even more satisfying main course!
My soup is too thick/thin. How can I adjust it?
The perfect soup consistency is really a personal preference! If your minestrone has become too thick (which can happen when the pasta absorbs broth or when stored overnight), simply add more vegetable or chicken broth, about 1/2 cup at a time, until you reach your desired consistency. Warm the additional broth before adding it to avoid cooling down your soup. If your soup is too thin, you have several options: continue simmering uncovered to reduce some of the liquid, add a bit more tomato paste to thicken the base, or try my favorite trick – take about 1/2 cup of the beans, mash them with a fork, and stir them back into the soup. The starch from the beans acts as a natural thickener. For future batches, cooking the pasta separately and adding it to individual servings gives you more control over the final consistency, especially if you’re planning to store leftovers.
Ditalini Minestrone Soup
Equipment
- Dutch Oven or Soup Pot
- Wooden spoon
- Ladle
- Cutting board
- Knife
Ingredients
Base Soup Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 zucchini diced
- 1 red bell pepper diced
- 2 tablespoons tomato paste
- 1 can diced tomatoes 14.5 oz, with juices
- 6 cups vegetable broth or chicken broth
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 Parmesan rind optional, for richness
Add-Ins
- 1 can cannellini beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 cup ditalini pasta uncooked
- 2 cups fresh spinach loosely packed
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh basil chopped
- salt and black pepper to taste
- 1/4 teaspoon red pepper flakes optional
- Parmesan cheese for serving
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until slightly softened, 5–6 minutes.
- Add garlic and cook for 30 seconds. Stir in zucchini and red bell pepper; cook another 3–4 minutes.
- Add tomato paste and cook for 1–2 minutes, stirring constantly. Add diced tomatoes with juice and vegetable broth.
- Add Italian seasoning, bay leaves, and Parmesan rind if using. Bring to a boil, then reduce heat and simmer partially covered for 15 minutes.
- Add drained cannellini and kidney beans. Simmer another 5 minutes.
- Stir in ditalini pasta and cook until al dente, 8–10 minutes. Stir occasionally to prevent sticking.
- Add spinach and stir until wilted, 1–2 minutes. Remove bay leaves and Parmesan rind.
- Stir in parsley and basil. Season with salt, pepper, and red pepper flakes if using.
- Let soup rest 5 minutes before serving. Top with grated Parmesan and a drizzle of olive oil if desired.