Homemade Italian Minestrone Soup

4 from 1 vote

Minestrone soup with cheese ravioli recipe. It’s such a hearty and easy to come together soup. Perfect for cold winter nights!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Served AsDinner, Lunch, Soup
Servings 4


  • Olive oil 2 tablespoon
  • Garlic – 2 cloves minced
  • Onion – 1 small diced about 1.5 cup
  • Carrots – 2 to 3 peeled and diced
  • Celery – 1 stalk diced
  • Tomatoes – 8 fresh chopped or 2 fresh + 1 can diced tomatoes
  • Zucchini – 1 cut into 4ths lengthwise and chopped
  • Vegetable broth – 4 cups
  • Water – 2 cups
  • Red kidney beans rajma– 1 (14 ounce) can, rinsed and drained
  • Fresh rosemary – 1 sprig optional
  • Dried oregano – 1/2 teaspoon
  • Dried basil – 1 teaspoon
  • Cheese Ravioli – 10 -12 pieces frozen or uncooked elbow macaroni - 1/2 cup
  • Salt and pepper – to taste
  • Parmesan cheese – for garnish optional


  • Set a heavy bottomed Dutch oven or stockpot on medium high heat and add oil to it. Once the oil heats up add the mirepoix (diced onions, carrots and celery) along with minced garlic.
  • Sauté for about 5 minutes or until the vegetables have softened a little bit.
  • Add the rosemary sprig and the tomatoes and continue to sauté for a minute or two.
  • Add the diced zucchini, cover and cook for 5-7 minutes. Take the lid off and add the broth, water and beans along with oregano, basil, salt and pepper.
  • Cover, increase the heat to high and bring to a boil. Once boiling, lower the heat to medium and cook, covered for 20 minutes, adding ravioli in the last 10 minutes of cooking time (using a timer helps to keep track of time).
  • Check seasoning in the soup, adjust if needed, and serve warm. Garnish with parmesan cheese, if desired. Enjoy!

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4 from 1 vote

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