Easy Minestrone Soup (High Protein) is an easy slow cooker recipe made with vegetables, beans, bone broth, and pasta for a hearty, healthy dinner. This high protein minestrone soup is perfect for weeknight meals, meal prep, or stocking the freezer with comforting lunches.
This recipe combines simple pantry staples with fresh vegetables for a satisfying soup that's easy to customize. Using bone broth gives this minestrone soup high protein while keeping the recipe flavorful and filling. It's a great way to enjoy a classic vegetable minestrone soup with an extra protein boost.
Things to Know Before Making Easy Minestrone Soup (High Protein)
- Cook the pasta near the end so it stays tender instead of becoming mushy.
- Bone broth adds extra protein without changing the classic minestrone flavor.
- Freeze the soup without the pasta if possible for the best texture after reheating.
- Stir in the spinach during the last few minutes so it stays bright and tender.
I've been creating high protein, healthy recipes for readers since 2018. Using bone broth instead of regular broth is one of my favorite ways to increase protein without changing the recipe. If you enjoy cozy meals like this, try our High Protein Lentil Soup, High Protein Zucchini Pesto Soup, High Protein Carrot Soup, and High Protein Tomato Soup.
Ingredients Overview
- Olive oil: Avocado oil works as an easy substitute.
- Onion, carrots, celery, courgette: Use fresh vegetables or a frozen soup vegetable blend to save prep time.
- Garlic: Fresh garlic is recommended. Jarred minced garlic also works.
- Seasonings: Dried oregano, dried thyme, salt, and black pepper. Italian seasoning can replace the oregano and thyme.
- Chopped tomatoes: Fire-roasted tomatoes can be substituted for extra depth.
- Cannellini beans: Great Northern or navy beans work just as well.
- Chicken bone broth and water: Bone broth increases the protein. Regular chicken or vegetable broth can be substituted.
- Small pasta: Ditalini is traditional, but small shells or elbow pasta also work.
- Spinach or kale: Either leafy green is a great option depending on what you have.
- Lemon juice: Fresh lemon juice is optional for a brighter finish.
Full ingredient amounts are listed in the recipe card below.
How to Cook Easy Minestrone Soup (High Protein)
Step 1: Heat the olive oil in a skillet over medium heat. Cook the onion, carrots, and celery until they begin to soften, then stir in the garlic and seasonings for about 30 seconds.
Step 2: Transfer the vegetable mixture to the slow cooker. Add the tomatoes, cannellini beans, zucchini, bone broth, and water, then cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours.
Step 3: About 30 minutes before serving, stir in the pasta and cook until tender. Add the spinach or kale during the last few minutes, then stir in the lemon juice if using and adjust the seasoning before serving.
Substitutions and Variations
- Swap cannellini beans for Great Northern or navy beans.
- Make it spicy with crushed red pepper flakes or diced jalapeños.
- Make it dairy-free by serving as written or skipping any cheese garnish.
- Cook on the stovetop by simmering the soup for about 35 to 40 minutes before adding the pasta and spinach.
What to Serve With Easy Minestrone Soup (High Protein)
Serve this soup with a side salad, roasted vegetables, or whole grain bread if desired. It also pairs well with Cottage Cheese Flatbread, Dinner Rolls, or a simple salad.
Storage and Freezing
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat on the stovetop, adding a little extra broth if the pasta has absorbed liquid. Freeze for up to 3 months, preferably without the pasta, and thaw overnight in the refrigerator before reheating.
FAQs
How do you make high protein minestrone soup?
Using chicken bone broth instead of regular broth is an easy way to increase the protein. You can also stir in cooked ground meat or shredded chicken before serving.
Can I freeze vegetable minestrone soup?
Yes. Freeze the soup before adding the pasta if possible, since pasta softens after freezing and reheating.
What is the best pasta for minestrone soup?
Small pasta shapes like ditalini, small shells, or elbow macaroni cook evenly and are easy to eat in soup.
Can I make minestrone soup gluten-free?
Yes. Use your favorite gluten-free pasta or leave the pasta out entirely for a naturally gluten-free version.
Can I add meat to minestrone soup?
Absolutely. Cooked ground beef, ground turkey, shredded chicken, or Italian sausage are all excellent additions for even more protein.
More Easy High Protein Soup Recipes
- High Protein Broccoli Cheddar Soup with Cottage Cheese
- Chicken Noodle Soup Without Noodles
- High Protein Chicken Taco Soup
- Detox Cabbage Soup (Sacred Heart Soup Diet Plan)
Recipe
Easy Vegetable Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 14 ounce can diced tomatoes
- 2 15 ounce cans cannellini beans, drained and rinsed
- 1 medium zucchini, diced
- 4 cups chicken bone broth
- 2 cups water
- 1 cup small pasta (ditalini, small shells, or elbow macaroni)
- 3-4 cups chopped fresh spinach or chopped kale
- 1 tablespoon lemon juice, optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, cooking for 5 to 7 minutes until they begin to soften. Stir in the garlic, oregano, thyme, salt, and black pepper, then cook for another 30 seconds.
- Transfer the cooked vegetables to the slow cooker. Add the diced tomatoes, cannellini beans, zucchini, bone broth, and water, then stir everything together.
- Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the vegetables are tender.
- About 30 minutes before serving, stir in the pasta. Continue cooking until the pasta is tender.
- Add the chopped spinach or kale during the last 5 minutes of cooking, stirring until wilted.
- Stir in the lemon juice, if using, and taste the soup. Add additional salt and pepper if needed before serving.
Notes
- Cook the pasta during the last 30 minutes so it stays tender.
- Great Northern or navy beans can be substituted for cannellini beans.
- For an even bigger protein boost, stir in cooked ground beef, ground turkey, or shredded chicken before serving.
- Finish with a squeeze of fresh lemon juice or grated Parmesan for extra flavor.
- Store leftovers for up to 4 days. Add extra broth when reheating since the pasta will continue absorbing liquid.
Estimated Nutrition (Per Serving, based on 8 servings)
- Calories: 245
- Protein: 14g
- Carbohydrates: 30g
- Fat: 7g
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