It’s that time of year. You’re busy. The kids have activities. You have work. But you still want a real, homemade dinner. Sometimes you crave the set-it-and-forget-it ease of a crockpot potato soup, but today calls for something brighter and faster.
You want something that feels fresh and light, but still fills you up. You want a meal that cooks itself while you handle the chaos.
I hear you. That’s why this Spring Minestrone Soup is my new go-to. It’s your weeknight superhero. It’s packed with the best spring veggies and ready in about 30 minutes. Let’s get a fantastic dinner on the table with zero fuss.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Ultimate Guide to Spring Minestrone Soup
This isn’t your heavy, winter minestrone. This is its brighter, faster cousin. We’re swapping out sturdy roots for tender greens and fresh peas.
The flavor comes fast. We start with a quick sauté of garlic and leeks. That builds a flavor base in minutes. Then we add broth and let it simmer just until the vegetables are perfect.
No slow cooking for hours. This method gives you maximum taste for your time. You get a vibrant, healthy soup that feels special but is seriously simple. It’s the only guide you need for a no-stress spring meal.
The Simple Ingredients
I love this list. Almost everything is a pantry staple or a quick fridge grab. No fancy trips to three different stores.
- 2 tbsp olive oil
- 1 large leek (white and light green part only), cleaned and chopped
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup fresh asparagus, cut into 1-inch pieces
- 6 cups vegetable broth (low sodium if preferred)
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 cup frozen peas
- 2 cups fresh baby spinach
- 1/2 cup small pasta like ditalini or small shells
- 1 tsp dried oregano
- Salt and black pepper to taste
- For serving: Grated Parmesan cheese, fresh basil, crusty bread
Let’s Get Cooking! (The Step-by-Step)
Ready? Grab your biggest soup pot. We’re doing this in one pot for easy cleanup. That’s a major win in my book. If you love one-pot meals, you’ll also adore this Crockpot Lasagna Soup for another effortless comfort food option.
- Heat the olive oil in your large pot over medium heat. Add the chopped leek. Cook for 4-5 minutes until it’s soft.
- Add the minced garlic. Cook for just 1 minute until it smells amazing. Don’t let it burn!
- Toss in the diced zucchini and asparagus pieces. Stir and cook for another 3-4 minutes. We’re just giving them a head start.
- Pour in all the vegetable broth. Add the dried oregano, and a good pinch of salt and pepper. Bring it to a lively boil.
- Once boiling, add your dry pasta and the cannellini beans. Let it boil for the time listed on your pasta package, usually about 8-10 minutes.
- When the pasta is almost done, stir in the frozen peas and baby spinach. The peas will heat through and the spinach will wilt in about 2 minutes. That’s it! Taste and add more salt or pepper if you like.
What to Serve With This Dish
This soup is a full meal. But a little something on the side makes it feel like a feast. Here are my fast fixes.
Spring Minestrone Soup Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Spring Minestrone Soup Recipe!
Nutrition Information
A thick slice of crusty, toasted bread is perfect for dipping. Drizzle it with a little olive oil before toasting.
A simple green salad with a lemon vinaigrette cuts through the soup nicely. Or just add extra Parmesan and fresh basil on top of the soup itself. Done and done.
Make This Recipe Your Own (Quick Swaps)
Use what you have! This recipe is a template. Raid your fridge and pantry.
No asparagus? Try chopped green beans. No leek? A yellow onion works great. Use any small pasta you have. Or swap it for a cup of diced potato.
Want it creamy? Stir in a scoop of pesto at the end. Need more protein? Add a second can of beans or some shredded rotisserie chicken. Make it yours.
How to Store Leftovers (If You Have Any!)
This soup stores like a dream. Let it cool completely first.
Keep it in a sealed container in the fridge for up to 4 days. The pasta will soak up broth, so add a little water or broth when you reheat it.
You can also freeze it for up to 3 months. I suggest freezing it without pasta for best texture. Just cook fresh pasta when you reheat.
NUTRITION INFORMATION
- Calories: ~220
- Carbohydrates: 35g
- Protein: 9g
- Fat: 6g
- Saturated Fat: 1g
- Fiber: 8g
- Sugar: 6g
- Sodium: Varies based on broth used.
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Absolutely! Make it up to two days ahead. Wait to add the spinach and peas until you reheat it. This keeps their color and texture bright.
Is this soup gluten-free?
It easily can be! Just use your favorite gluten-free small pasta. Or skip the pasta and add extra beans or diced potato instead.
My soup got too thick in the fridge. Help!
No problem! The pasta absorbs the broth. Just add a splash of water or extra broth when you reheat it on the stove. Stir until it’s your perfect consistency.
See? I told you we could do this. A from-scratch, vibrant, and totally satisfying dinner is totally possible on a busy night. For those evenings when you want something richer and more indulgent, you must try The Ultimate Creamy Potato Soup for Cozy Nights.
This Spring Minestrone Soup is your secret weapon. It’s healthy, fast, and packed with flavor. You get to be the dinner hero with minimal effort. Now go enjoy your meal and your evening!
Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
