This Creamy Minestrone Soup takes everything you love about classic minestrone and makes it even more comforting! Loaded with hearty vegetables, pasta and a creamy broth, this easy soup recipe is hearty enough for dinner all on its own. The only thing we’d recommend is serving it with lots of crusty bread for dunking.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1 1/2 cups diced carrots (about 2 medium carrots)
- 1 cup diced celery
- 1 1/2 cups diced zucchini (about 2 medium zucchini)
- 1 tablespoon minced garlic
- 2 teaspoons oregano
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt (plus more if needed after soup simmers, season to taste)
- 1/2 teaspoon cumin (optional but adds a delicious depth of flavor)
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 14.5 ounce can petite diced tomatoes (with juice)
- 15.5 ounce can white beans, drained and rinsed
- 1 cup mafalda pasta (can also use other pastas, see notes for ideas)
- 2 handfuls baby spinach, roughly chopped
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
Instructions
- Add the olive oil to a soup pot or dutch oven over medium heat. Add the onion, carrots and celery and cook for 5-7 minutes until softened. Add the zucchini and garlic and cook for another 2 minutes.
- Stir the tomato paste into the vegetables along with the oregano, thyme, salt, pepper, and cumin (if using). Pour in the chicken broth and tomatoes with juice and stir to combine. Bring to a simmer and cook uncovered for 20 minutes.
- Add the beans, pasta and spinach to the soup. Stir and bring back to a simmer for 10 minutes until the pasts is tender. Finish the soup with heavy cream and parmesan cheese, taste for seasonings and adjust if needed.
- Category: Soup
- Method: stove top
- Cuisine: American
