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This gluten free minestrone soup features a variety of flavorful and nutritious vegetables like carrots, celery, onions, zucchini, and kale. An Italian inspired recipe with lovely complex layers of flavor thanks to a few dried spices and tomato paste that can be made in less than an hour. It’s vegetarian (and vegan if you use a vegan parmesan) but can also be made with protein if that’s your thing. A delightfully cozy recipe to make during the colder months of the year!
The best minestrone soup
A cozy soup is always at the top of the list when it comes to what to make for dinner on a chilly night.
And why not make it a soup brimming with flavor and packed with nutritious veggies and beans!?
This minestrone soup is a recipe I put together after having an out-of-this-world experience eating minestrone at a classic Italian cafe in Tuscany years ago. It’s one of those food moments that has always stuck with me, a recipe I couldn’t wait to try and replicate at home.
Recipe testing notes
As written, the recipe is vegetarian and vegan friendly (you can use a dairy free parmesan like this one to garnish!), but we’ve also made it with pork or chicken sausage, and ground beef or turkey would be delicious protein add-ins, too!
The key to making a deeply flavorful soup is starting with the right base of ingredients.
Onions, garlic, carrots, and celery are natural choices, but for this recipe, I’ve also added some thinly sliced leeks. When sautéed with olive oil, they nearly melt into a paste as they caramelize, adding tons of sweet and aromatic flavor.
I suggest not skimping on the initial sauté time, as those extra few minutes really allow flavors to develop as the veggies cook and caramelize.
Tomato paste, dried oregano, and a little poultry seasoning enrich the flavors even further, and fire roasted tomatoes also add some welcome interest to the soup.
It’s made gluten free by using this gluten free elbow macaroni pasta. It can also be omitted if you prefer not to use any pasta at all, or you can choose another short pasta shape!
If you love this minestrone soup, be sure to check out our recipes for Stuffed Pepper Soup without Rice, Gluten Free Lasagna Soup, and Creamy Dairy Free Chicken and Vegetable Soup!
Ingredients
You can find the full list of ingredients, along with measurements, in the recipe card below.These are my ingredient notes and recommendations for easy swaps and substitutions!
Olive oil
For sautéing the veggies and aromatics.
Onion, carrot, celery, leek, and garlic
These vegetables and aromatics provide a solid flavor base for the soup. Don’t skimp on the sauté time, or you’ll miss out on some deep flavors!
Zucchini
Added to the soup after the other vegetables have had a chance to soften and caramelize, zucchini is a classic veggie in minestrone soup. It will soften as the soup simmers.
Tomato paste
I like to cook the tomato paste with the vegetables before adding broth to concentrate the flavor. This step caramelizes the naturally occurring sugar in tomatoes for another layer of crave worthy flavor.
Dried oregano, poultry seasoning, chili flakes, and black pepper
These spices complement all the other flavors in the soup perfectly! I have tested this recipe with Italian seasoning and the blend of spices listed in the recipe card below, and I strongly preferred this combination.
Chili flakes are optional, so if you prefer a soup without a spicy kick, feel free to skip them.
Broth
Vegetable broth or chicken broth both work well!
Lacinato kale
This minestrone soup is the perfect opportunity to include some extra greens in your meal.
I prefer to add it shortly before serving to maintain some of its lovely green color and texture. If you would like it to be softer, you can add it earlier in the recipe.
Kidney beans
Kidney beans pair beautifully with this soup, but other varieties of beans are also delicious!
Macaroni pasta
We usegluten free macaroni pastato keep this recipe gluten free friendly, but you could also use regular pasta. Add it just before serving to keep it from turning soft in your soup, and keep the pasta separate from leftovers until you’re ready to reheat.
Fresh parsley
I love the fresh green flavor and color that parsley adds to a soup, and it’s a beautiful addition to minestrone.
Garnishes
A little extra fresh parsley and regular ordairy free parmesan cheesefinish the soup nicely. You could also enjoy it without anything else added to your bowl.
Recipe variations
This soup can easily be customized to fit what you’re craving!To add extra protein, add some shredded chicken, sliced and cooked sausage, or cooked ground beef, chicken, or turkey! And the pasta and beans can also be left out for a lower carb option.
How to make gluten free minestrone soup
The cooking time on this soup is worth it since it allows time for truly deep and complex flavors to develop. Taking the time to prep and measure all your ingredients before you begin helps the flow of cooking. And I always suggest reading through the recipe at least once before you start.
Step 1: Sauté the vegetables and aromatics
Heat olive oil over medium heat in a large soup pot. Add onions, carrots, celery, leek, garlic, and kosher salt. Sauté, stirring occasionally – until onions are translucent and veggies start caramelizing.
Add zucchini, tomato paste, dried oregano, poultry seasoning, chili flakes (if using), and black pepper, and continue to sauté until tomato paste has darkened slightly.
Step 2: Add the liquids
Add fire roasted tomatoes and broth and bring to a boil. Reduce to a simmer and cook uncovered on low until zucchini is tender and soup is reduced slightly.
Step 3: Cook the pasta
While soup is simmering, cook pasta according to package instructions. Drain and set aside.
Step 4: Add beans and kale and season the soup
Add kidney beans, kale, and parsley to the soup. Return to a simmer and cook until greens are wilted but still bright green. Season to taste with salt and pepper.
Step 5: Decide when to add the pasta
If you’re planning to serve all the soup at once, add the pasta to the soup. Otherwise, place the desired amount of pasta in the soup bowl before ladling the hot soup over the top.
This step helps to prevent the pasta from getting too soft and falling apart in your leftovers.
Step 6: Serve and enjoy!
Top with parmesan or dairy free parmesan and fresh herbs if desired, and dig in!
Storage, reheating, and freezing
Storage:
To store in the refrigerator, allow it to cool completely and transfer to an airtight container before moving to the fridge. Should keep for up to 5 days.
Freezing:
If you want to save the soup longer, you can freeze it. I recommend freezing without the pasta and adding freshly cooked pasta after thawing.
Reheating:
This soup can easily be reheated in the microwave or over low heat on the stovetop.
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Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
Classic Minestrone Soup with Gluten-Free Noodles
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- Author: Nyssa Tanner
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This gluten free minestrone soup features a variety of flavorful and nutritious vegetables like carrots, celery, onions, zucchini, and kale. An Italian inspired recipe with lovely complex layers of flavor thanks to a few dried spices and tomato paste that can be made in less than an hour. It’s vegetarian (and vegan if you use a vegan parmesan) but can also be made with protein if that’s your thing. A delightfully cozy recipe to make during the colder months of the year!
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 large carrots, peeled and diced
- 3 stalks of celery, diced
- 1 leek, white and green parts only, thinly sliced into half moons
- 5 cloves of garlic, chopped
- 1 teaspoon kosher salt
- 1 medium zucchini, diced
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon poultry seasoning or all-purpose seasoning
- Pinch of chili flakes (optional)
- 1/4 teaspoon black pepper, or to taste
- 1 14 ounce can diced fire roasted tomatoes
- 6 cups vegetable or chicken broth
- 1 bunch lacinato kale, washed and chopped or cut into thin ribbons
- 1 14 ounce can kidney beans, drained and rinsed
- 2 tablespoons chopped fresh parsley
- 6 ounces gluten free elbow macaroni
- Fresh herbs and parmesan cheese or dairy free parmesan to serve
Instructions
- Sauté the vegetables and aromatics. Heat 3 tablespoons olive oil over medium heat in a large soup pot. Add onions, carrots, celery, leek, garlic, and 1 teaspoon kosher salt. Sauté for 12-14 minutes, stirring occasionally – until onions are translucent and veggies start caramelizing. Add zucchini, tomato paste, dried oregano, poultry seasoning, chili flakes (if using), and black pepper, and sauté for another 3-4 minutes, until tomato paste has darkened slightly, and zucchini has started to soften.
- Add the liquids. Add fire roasted tomatoes and broth and bring to a boil. Reduce to a simmer and cook uncovered on low for 15-20 minutes – until zucchini is tender and soup is reduced slightly.
- Cook the pasta. While soup is simmering, cook pasta according to package instructions. Drain and set aside.
- Add beans and kale and season the soup. Add kidney beans, kale, and parsley to the soup. Return to a simmer and cook for another 4-5 minutes – until greens are wilted but still bright green. Season to taste with salt and pepper.
- Decide when to add the pasta. If you’re planning to serve all the soup at once add the pasta to the soup. Otherwise, place desired amount of pasta in a soup bowl before ladling the hot soup over the top. This step helps to prevent the pasta from getting too soft and falling apart in your leftovers.
- Serve and enjoy! Top with parmesan or dairy free parmesan and fresh herbs if desired, and dig in!
Notes
Storage: To store in the refrigerator, allow it to cool completely and transfer to an airtight container before moving to the fridge. Should keep for up to 5 days.
Freezing: If you want to save the soup longer, you can freeze it. I recommend freezing without the pasta and adding freshly cooked pasta after thawing.
Reheating: This soup can easily be reheated in the microwave or over low heat on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
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