Minestrone soup is a beloved Italian classic, known for its hearty combination of vegetables, savory spices, and rich flavor. When made with gluten-free noodles, this version of classic minestrone becomes a perfect option for those with dietary restrictions, while still delivering the same robust taste. It’s the ideal dish for cozy dinners, offering both nourishment and warmth. Whether you’re enjoying it on a chilly evening or serving it to family and friends, this gluten-free minestrone soup is a comforting, nutritious meal that everyone will love.
Key Ingredients for Classic Minestrone Soup with Gluten-Free Noodles
The secret to making a fantastic minestrone soup lies in the quality and balance of ingredients. Here are the essential components that make this gluten-free version a hit:
- Vegetables:
- Onion: The base for flavor development.
- Carrots and Celery: Provide sweetness and crunch.
- Leeks: Add a mild, aromatic flavor that complements the soup’s base.
- Zucchini: Softens perfectly as the soup simmers, adding both texture and nutrition.
- Kale: Adds color, texture, and is packed with vitamins.
- Spices and Seasonings:
- Dried Oregano and Poultry Seasoning: Bring Italian-inspired flavors.
- Chili Flakes (optional): For a subtle spicy kick.
- Black Pepper: Adds depth and seasoning.
- Tomato Paste:
Adds a rich, concentrated tomato flavor that deepens the soup’s taste. - Beans and Pasta:
- Kidney Beans: Offer a hearty protein boost.
- Gluten-Free Macaroni Pasta: To make the soup gluten-free, we use elbow macaroni. Alternatively, you can use any short gluten-free pasta that you prefer.
How to Make Classic Minestrone Soup with Gluten-Free Noodles
- Sauté Aromatics:
Begin by heating olive oil in a large soup pot over medium heat. Add the onions, carrots, celery, leeks, and garlic. Season with kosher salt. Sauté the mixture, stirring occasionally, for about 12–14 minutes until the onions are translucent, and the vegetables begin to caramelize. - Add Vegetables and Spices:
Add the diced zucchini, tomato paste, dried oregano, poultry seasoning, chili flakes (if using), and black pepper. Continue to sauté for another 3-4 minutes, allowing the tomato paste to darken slightly and the zucchini to soften. - Simmer the Soup:
Add the fire roasted tomatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 15–20 minutes. The zucchini should be tender, and the soup should have reduced slightly by this point. - Prepare the Pasta:
While the soup is simmering, cook the gluten-free macaroni pasta according to the package instructions. Drain and set aside. This step ensures the pasta doesn’t overcook in the soup. - Add Beans and Greens:
Once the soup has simmered and the vegetables are tender, stir in the kidney beans, kale, and parsley. Return to a simmer and cook for another 4-5 minutes, until the kale is wilted but still vibrant green. - Final Touch:
If you’re planning to serve all the soup at once, you can add the cooked pasta directly into the soup. However, to prevent the pasta from becoming too soft in the leftovers, it’s best to place the desired amount of pasta in individual soup bowls and ladle the hot soup over the top when serving. - Serve and Enjoy:
Ladle the soup into bowls and top with freshly grated parmesan or dairy-free parmesan if desired. Garnish with fresh herbs like parsley for added color and flavor. Serve with a slice of gluten-free bread for a complete meal!
Storage and Freezing Tip
Storage:
If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 5 days.
Freezing:
If you’d like to freeze the soup, do so without the pasta. Freezing the soup without the pasta will help prevent the noodles from becoming mushy when reheated. When you’re ready to serve, simply add freshly cooked pasta to the thawed soup.
Reheating:
You can easily reheat the soup in the microwave or on the stovetop over low heat. If the soup is too thick after reheating, simply add a bit of extra broth or water to reach your desired consistency.
Related Recipes
For more cozy, comforting soup recipes, check out these delicious options
- Heartwarming Minestrone Soup: Cozy Comfort in Every Bowl
“A hearty vegetable-packed minestrone perfect for chilly evenings.” - Anti-Inflammatory Turmeric Chicken Soup
“A warming soup with veggies and spices that’s perfect for your immune system.” - Benignis Potato Soup Recipe
“Classic comfort soup that’s filling and great for any time of year.”
Classic Minestrone Soup with Gluten-Free Noodles
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Description
Minestrone soup is a beloved Italian classic, known for its hearty combination of vegetables, savory spices, and rich flavor. This gluten-free version, with gluten-free noodles, is perfect for those with dietary restrictions, offering the same robust taste. It’s a nourishing, comforting meal that everyone will love.
Ingredients
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 leek, sliced
- 1 zucchini, diced
- 2 cups kale, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon poultry seasoning
- 1/2 teaspoon chili flakes (optional)
- 1 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 can fire roasted tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 can kidney beans, drained and rinsed
- 1 cup gluten-free macaroni pasta (or any short gluten-free pasta)
- Fresh parsley for garnish
- Freshly grated parmesan or dairy-free parmesan (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onions, carrots, celery, leeks, and garlic. Season with kosher salt and sauté for 12-14 minutes until onions are translucent and vegetables are caramelized.
- Add diced zucchini, tomato paste, oregano, poultry seasoning, chili flakes (if using), and black pepper. Sauté for another 3-4 minutes, allowing tomato paste to darken and zucchini to soften.
- Add fire roasted tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until vegetables are tender.
- While the soup simmers, cook the gluten-free macaroni pasta according to package instructions. Drain and set aside.
- Once soup has simmered and vegetables are tender, stir in kidney beans, kale, and parsley. Simmer for another 4-5 minutes until kale is wilted but still vibrant green.
- For serving, add the cooked pasta to individual bowls and ladle the hot soup over it to prevent pasta from becoming too soft in leftovers.
- Garnish with freshly grated parmesan (or dairy-free parmesan) and fresh parsley. Serve with a slice of gluten-free bread if desired.
Notes
To prevent pasta from getting too soft when storing leftovers, add pasta directly to individual servings, not the entire pot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Final thoughts
This Classic Minestrone Soup with Gluten-Free Noodles is the ultimate comfort food that combines wholesome vegetables, rich flavors, and a satisfying texture. With its hearty ingredients and versatile nature, it’s a dish that can be enjoyed by all—whether you’re gluten-free or just craving a cozy, nutritious soup. Easy to make and even easier to love, this recipe will soon become a favorite in your meal rotation.
Enjoy a bowl of this warm, nourishing soup and savor the flavors of Italy right at home.