This gluten free minestrone soup features a variety of flavorful and wholesome 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 could also be made with sausage if you’d like. A delightfully cozy recipe to make during the colder months of the year!
The best minestrone soup
A comforting soup is always at the top of our list of what-to-make for dinner on a chilly night!
And why not make it a soup brimming with flavor and packed with wholesome 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.
🌿 If you love the sound of this minestrone soup, be sure to check out our Italian-inspired recipes for Stuffed Pepper Soup without Rice, Gluten Free Lasagna Soup, Thick and Creamy Tomato and Red Pepper Soup, and Brothy Sausage and Potato Soup!
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. Ground beef or turkey would be delicious, 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 until tender with olive oil they nearly melt into a soft, aromatic paste as they caramelize, which adds tons of flavor.
Another essential key: Don’t skimp on the initial sauté time, as those extra few minutes really allow flavor to develop as the veggies cook and caramelize.
Tomato paste, dried oregano, a little poultry seasoning, and fire roasted tomatoes enrich the soup even further.
The soup is made gluten free by using this gluten free elbow macaroni pasta. It can be omitted if you prefer not to use any pasta at all, or you can choose another short pasta shape that you like. Don’t add the pasta to the soup until you’re ready to eat it. Especially when using GF pasta, which will readily soak up the broth and get overly soft – compromising the integrity of the texture of the noodles.
Key ingredients
Onion, carrot, celery, leek, and garlic
These vegetables and aromatics provide a solid flavor base for the soup. Don’t shorten the sauté time or you’ll miss out on some amazing flavor!
Zucchini
Zucchini is a classic veggie in minestrone soup! It is added to the soup after the other vegetables have had a chance to soften and caramelize. It will soften to perfect tenderness as the soup simmers away.
Tomato paste
Cook the tomato paste with the vegetables before adding broth to concentrate the flavor. This step caramelizes the naturally occurring sugar in tomatoes and dissolves any of the “canned tomato” 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.
Macaroni pasta
We use gluten free macaroni pasta to make the 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!
How to make gluten free minestrone soup
The cooking time on this soup is worth it since it allows time for some excellent flavor to develop. Taking the time to prep and measure all your ingredients before you begin helps the flow of cooking. And I also suggest reading through the recipe at least once before you start!
If you enjoyed this minestrone soup recipe, we’d love it if you would take a moment to rate and review it below! 🌟🌟🌟🌟🌟 It’s also a great place to get your questions answered, and helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
Print
Classic Minestrone Soup with Gluten-Free Noodles
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This gluten free minestrone soup features a variety of flavorful and wholesome 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 could also be made with sausage if you’d like. A delightfully cozy recipe to make during the colder months of the year!
Ingredients
- 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
Cat says
Wonderful recipe! I added saute chopped spinach with garlic and butter & a little bagel seasoning, 2 cooked & cubed sweet potatoes, 4 cut up turnips, a little Goya seasoning packet, vegetable bullion paste 1/4 cup, used 1 container chicken bone broth and 1 vegetable broth. I added some chopped cilantro, parsley, basil and thyme. I omitted kale. Made for someone recovering from surgery & they loved it!
Nyssa Tanner says
Oh that all sounds delicious, Cat! I’m so happy that it was enjoyed, and thank you for taking the time to leave your review! – Nyssa
Becky says
I made this recipe this afternoon. It was delicious! Very flavorful and colorful. I love to enrich the taste so I added 2 additional teaspoons of poultry seasoning along with an extra teaspoon of oregano. My husband went back for seconds! Thank you for the recipe! It’s a winner in our house.
Nyssa Tanner says
I love hearing that, Becky! So glad you and your husband both loved it. And thank you for sharing the modifications you made to the dried spices to suit your tastes! Happy cooking! – Nyssa
Lindsey says
Love this recipe! Easy to make, super flavorful, and is great for leftovers. Thanks for sharing!
Nyssa Tanner says
Hooray! So happy you love this minestrone! Happy cooking 🙂 – Nyssa
Sarah says
Really good! Tastes like classic minestrone soup. I used turkey broth that I made from Thanksgiving turkey and used spinach instead of kale. I also used gluten free noodles and added them separately as they can get “gummy”. We’ll add those as needed with left overs.
Nyssa Tanner says
Turkey broth from leftover Thanksgiving turkey always makes the best soup! Love hearing that you enjoyed this recipe! – Nyssa
Karena says
An absolutely perfect recipe!
Nyssa Tanner says
I’m so happy to hear that you loved this soup! Happy cooking 🙂 – Nyssa