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Gluten free minestrone soup in a large soup bowl topped with fresh parsley and grated parmesan, with a spoon angled into the bowl.

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


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! 


  • 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


  1. 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.
  2. 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.
  3. Cook the pasta. While soup is simmering, cook pasta according to package instructions. Drain and set aside.
  4. 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.
  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 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.
  6. Serve and enjoy! Top with parmesan or dairy free parmesan and fresh herbs if desired, and dig in!



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