Spring Minestrone Soup Recipe

It’s that time of year. You’re busy. The sun is finally out. But you still want a cozy, healthy dinner that doesn’t take all night.

You need a hero. I’ve got you. This Spring Minestrone Soup is that hero. It’s packed with fresh flavor. It comes together fast. And it uses the best of the season. It’s the perfect lighter alternative to a rich, creamy crockpot potato soup.

This isn’t a heavy winter stew. It’s a bright, brothy hug in a bowl. We’re talking about a 45-minute miracle from pot to table. Let’s get your weeknight back.

Recipe Overview

• Cuisine: Italian-Inspired
• Category: Soup
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

Ultimate Guide to Spring Minestrone Soup

Why is this your new go-to? Three words: flavor, speed, ease. We skip the long simmer. We use quick-cooking spring veggies.

The broth gets a huge flavor boost from a simple trick. We sauté the onions, garlic, and celery until they’re sweet and fragrant. That’s the flavor base. It makes all the difference.

Then we add a splash of white wine. It brightens everything up. Don’t worry, the alcohol cooks off. You’re left with a fantastic depth of flavor.

This recipe is flexible. Got asparagus? Toss it in. Prefer spinach? Perfect. I’ll show you how to make it your own. This guide gives you the blueprint for a perfect weeknight win.

The Simple Ingredients

Here’s the best part. You probably have half of this in your pantry right now. The rest is easy to grab. Fresh is great, but frozen works in a pinch!

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, with their juices
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 medium zucchini, diced
• 1 cup chopped asparagus (1-inch pieces)
• 1 cup frozen peas
• 1/2 cup small pasta (like ditalini or small shells)
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• For serving: Fresh parsley, grated Parmesan cheese, crusty bread

Let’s Get Cooking! (The Step-by-Step)

Ready? Grab your biggest soup pot or Dutch oven. Let’s fire it up. This process is simple and moves quickly.

1. Heat the olive oil in your pot over medium heat. Add the onion, carrot, and celery. Cook for 6-8 minutes, stirring sometimes, until they start to soften.
2. Add the minced garlic. Cook for just 1 more minute until it smells amazing. Don’t let it burn!
3. Pour in the white wine. Let it bubble and simmer for 2-3 minutes. This cooks off the alcohol and leaves the good flavor.
4. Add the vegetable broth, diced tomatoes (with juice), cannellini beans, oregano, thyme, a big pinch of salt, and a few grinds of pepper. Stir it all together.
5. Bring the soup to a boil. Then, reduce the heat to a steady simmer. Let it cook for 10 minutes.
6. Add the diced zucchini, asparagus, and the dry pasta. Simmer for another 8-10 minutes. The pasta should be just tender, and the veggies bright green.
7. Stir in the frozen peas. They just need to heat through, about 2 minutes. Taste the soup! Add more salt or pepper if it needs it.
8. Ladle into bowls. Top with fresh parsley and a shower of Parmesan cheese. Serve immediately with that crusty bread for dipping.

What to Serve With This Dish

This soup is a full meal. But a little something on the side never hurts. Keep it easy.

A thick slice of crusty, toasted bread is non-negotiable. Rub it with garlic for extra punch. A simple green salad with lemon vinaigrette is perfect. For another elegant starter, try our silky pumpkin sage cappuccino soup.

Want more protein? Add a dollop of pesto on top. Or serve with a plate of sliced Italian salami and cheese. Dinner is done.

Make This Recipe Your Own (Quick Swaps)

This is your kitchen. Make the soup work for you. Here are my favorite easy swaps.

No asparagus? Use a cup of chopped green beans. Fresh spinach or kale can replace the peas. Just stir it in at the very end until wilted.

Use any small pasta you have. Orzo, elbows, even broken spaghetti works. No white wine? Use an extra 1/2 cup of broth with a squeeze of lemon juice.

How to Store Leftovers (If You Have Any!)

This soup stores like a dream. Let it cool completely. Then transfer it to airtight containers.

It will keep in the fridge for up to 4 days. The pasta will soak up broth, so you may need to add a splash of water or broth when reheating.

You can freeze it for up to 3 months. For best results, freeze it without the pasta. Cook fresh pasta when you reheat. Thaw overnight in the fridge.

NUTRITION INFORMATION

• Calories: ~250
• Carbohydrates: 38g
• Protein: 9g
• Fat: 6g
• Saturated Fat: 1g
• Fiber: 8g
• Sugar: 8g
• Sodium: Varies based on broth used.

*This is an estimate for one serving, without added cheese or bread.

FREQUENTLY ASKED QUESTIONS

Can I make this soup ahead of time?

Absolutely! Make it up to two days ahead. Store it in the fridge. The flavors get even better. Reheat gently on the stove.

Is this recipe gluten-free?

It can be! Just use a gluten-free pasta. Make sure your broth is certified gluten-free. That’s it. You’re good to go.

What if I don’t have fresh herbs?

No problem. The dried oregano and thyme in the recipe are perfect. If you have an Italian seasoning blend, use a teaspoon of that instead. Easy fix.

So there you have it. Your new spring dinner secret weapon. It’s healthy, it’s fast, and it tastes like you spent hours.

You get a big pot of goodness. Your family gets a delicious meal. Everyone wins. Now go reclaim your evening. And if you’re looking for another crowd-pleasing soup with a romantic twist, you must try our famous Marry Me Chicken Soup.

I want to hear about your victory! Did you add extra veggies? Try a different bean? Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!