This spring minestrone soup is a fresh and flavorful take on traditional tomato-based minestrone. Colorful, seasonal spring vegetables, creamy mini potatoes, savory pesto, and sharp parmesan cheese make this vibrant soup stand out. It's a versatile recipe for a satisfying one-pot meal that will be on the table in under 30 minutes.

If you love spring flavors, also try our spring veggie enchiladas, sweet sautéed radishes, or asparagus soup.

a pot of spring minestrone soup

Even when the temperatures start to warm, there's nothing more comforting than a nourishing bowl of soup for dinner. This one-pot, springtime minestrone uses asparagus, carrots, mini potatoes, peas, and snap peas with a healthy dose of pesto and parmesan cheese. It's easy and affordable to make, loaded with nutrients, and leftovers store well in the fridge for a perfect packable light lunch.

What is minestrone soup

Minestrone soup is a hearty Italian vegetable soup that's traditionally made with vegetables, beans, tomato broth, and pasta or rice. It's a soup that's meant to use up abundant seasonal vegetables and greens, which makes it really versatile with the seasons. It can be made vegetarian or using animal bone-broth or meat.

a pot of spring minestrone soup

How to make spring minestrone soup

This one-pot soup is really easy to make and comes together in just a few simple steps:

  1. Heat olive oil in a large pot and cook the vegetables for about 3 minutes, followed by the garlic.
  2. Add the potatoes, broth, and chili flakes and bring to a boil then lower to a simmer until the potatoes are almost tender.
  3. Add the asparagus, peas, and snap peas and cook for another 5 minutes.
  4. Stir in the parmesan cheese, pesto, and lemon juice then taste and adjust the salt and pepper. Top with fresh pesto and parmesan.

The full recipe instructions are in the recipe card below.

Variations to try

This spring minestrone soup is wonderful because it's really flexible. Use your favorite ingredients or mix it up with some of these variations:

  • Beans: kidney beans, white kidney beans, cannellini beans, chickpeas, lima beans, fava beans, and borlotti beans
  • Potatoes: this recipe uses mini potatoes (also called creamer) but any thin-skinned variety works well. If they are larger than a golfball size, slice them into quarters to make them bite-sized.
  • Pasta: opt for small pasta like orzo, macaroni, shells, orecchiette, fusilli, farfalle – cook it in a separate pot and add in the cooked noodles at the end.
  • Vegetables: most seasonal vegetables will work well. Just be mindful of different cooking times to avoid overcooking them. For example: chop dense vegetables into smaller pieces so they cook evenly or add quick cooking vegetables last.
  • Leafy greens: If using leafy greens, chop them roughly into small pieces and stir them into the hot soup after it's finished cooking to wilt them. Some greens we love are kale, spinach, chard, collards, or mustard greens.
a bowl of spring minestrone soup

Spring Minestrone Soup: Frequently Asked Questions

Can I make this vegetarian?

Yes! Simply swap the chicken broth for a vegetarian one.

Can I freeze it?

This soup contains potatoes, which turn grainy when frozen, so we don't recommend freezing it.

How long does it last?

This soup will last up to 5 days stored in the fridge in an airtight container.

Can I use frozen vegetables?

In a pinch! Frozen peas and corn are two ingredients that work well from frozen.

Serve this spring minestrone soup with a delicious slice of whole wheat Irish soda bread or no yeast bread with herbs and cheese with a smear of homemade butter.

spring minestrone soup in a bowl with a spoon.
a bowl of spring minestrone soup

Spring Minestrone Soup

This spring minestrone soup is a fresh and flavorful take on traditional tomato-based minestrone. Colorful, seasonal spring vegetables, creamy mini potatoes, savory pesto, and sharp parmesan cheese make this vibrant soup stand out. It's a versatile recipe for a satisfying one-pot meal that will be on the table in under 30 minutes.

If you love this recipe as much as we do, let us know with a 5-star rating!

4.8 stars (5 ratings)
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced small
  • 1 stalk celery, diced small
  • 2 cloves garlic, minced
  • 12 mini potatoes, sliced ⅛ inch thick
  • 6 cups chicken bone broth
  • ¼ teaspoon chili flakes
  • 12 medium asparagus spears, chopped small
  • 1 cup peas, fresh or frozen
  • 1 cup snap peas, halved
  • ½ cup grated parmesan cheese
  • ¼ cup fresh lemon juice
  • 3 tablespoons pesto
  • salt and pepper, to taste
  • Fresh basil and grated parmesan, to serve

Instructions 

  • Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook until the onion is translucent, about 3 minutes. Add the garlic and cook for one minute more.
    2 tablespoons olive oil, 1 medium onion, 2 medium carrots, 1 stalk celery, 2 cloves garlic
    image for recipe instruction
  • Add the potatoes, bone broth, and chili flakes, and bring the pot to boil. Reduce the heat and simmer gently with the lid partially on the pot for 10 minutes.
    12 mini potatoes, 6 cups chicken bone broth, ¼ teaspoon chili flakes
    image for recipe instruction
  • Add the asparagus, peas, and snap peas and simmer for 5 minutes more.
    12 medium asparagus spears, 1 cup peas, 1 cup snap peas
    image for recipe instruction
  • Stir the parmesan cheese, lemon juice, and pesto into the soup then season to taste with salt and pepper. Serve with fresh pesto and extra parmesan on top.
    ½ cup grated parmesan cheese, 3 tablespoons pesto, ¼ cup fresh lemon juice
    image for recipe instruction

Notes

We use mini potatoes, which are also called creamer potatoes, in this recipe. You can use other small, thin-skinned potatoes. If the potatoes you use are larger than a golf ball size, cut them in half or quarters before you slice them so they will be bite-sized. 
Serving: 1 = 2 cups, Calories: 355kcal, Carbohydrates: 42g, Protein: 14g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 12mg, Sodium: 1640mg, Potassium: 1257mg, Fiber: 8g, Sugar: 9g, Vitamin A: 6430IU, Vitamin C: 92mg, Calcium: 249mg, Iron: 4mg
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