Enjoy a big bowl of gluten free minestrone soup today. It’s simple to make and ready in a snap.

I shared a recipe for minestrone soup on the blog a while back, but it’s been a few years since I made it. Traditionally, it’s made with pasta and beans.

However, since John and I have been following a low carb diet, that doesn’t work for us.

So what do you do when you’re craving a hearty, Italian minestrone soup loaded with vegetables, herbs, and spices?

I decided to update the recipe without the carbs. I don’t miss the pasta and beans because the best thing about minestrone is the warm tomato base and all the herbs and spices.

In my original recipe, I added water, but today I went with chicken stock. Either way is good.

For some protein, I added pancetta. Yum.

For a taste of Italy beyond this Minestrone Soup, you might want to try my other Italian-inspired recipes, including Spaghetti Squash Carbonara (Without Egg) and hearty baked casseroles such as Eggplant Rollatini Bolognese that will bring more of that authentic flavor to your table.

I hadn’t realized how much I missed this wonderful soup. There’s something so cozy and satisfying about a bowl of hot soup, especially when it’s homemade and ready in minutes.

Here’s how to make it.

Instructions

*Free printable recipe card is available at the end of the post.

First, gather all your ingredients. Wash, peel, and chop so you’ll be ready to begin.

Italian cooks call the foundation of this soup: soffritto. It always begins with celery, onions, and carrots. Add zucchini and pancetta to the mix and then garlic for a wonderful depth of flavor and fragrance.

In a large pot, sauté the mix on a medium flame in extra-virgin olive oil until tender. About five minutes. Add your garlic towards the end so it doesn’t burn, and simmer for one more minute.

Then add chicken stock, diced tomatoes with the juice, and your seasonings (fresh or dried): rosemary, marjoram, thyme, oregano, a bay leaf, and salt. The fresh herbs I have on hand today are Italian parsley and sage.

A secret ingredient

Now Italian cooks have a secret ingredient. Oooh… doesn’t that sound intriguing? But it’s true.

They add a parmesan cheese rind to the pot. It infuses your soup with flavor plus it adds a bit of thickness.

Stir that all up and simmer for about fifteen minutes while all those wonderful flavors combine.

And that’s it. Quick and easy.

Yummy tomatoey goodness. Remove the bay leaf and the cheese rind and serve with grated parmesan cheese on the side.

Have a bowl on its own or pair it with low carb cheese crisps (frico) like the ones I made in this bruschetta cheese crisps recipe. If you’re not low carb, you might like some crusty gluten free quick garlic bread.

Pro tips and recipe notes

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This soup is a great way to use up leftover vegetables. Go ahead and add green beans or peas or whatever you have on hand.
It’s best to cut all the veggies into similar sizes so they cook evenly.
Minestrone is heartier than vegetable soup. This recipe has all the rich flavor minus the beans and pasta.
My son, who is not low carb, added cooked gluten free noodles to his soup. He never cared much for garbanzo beans so he went without them. These small gluten free ditalini pasta are perfect for this soup (if you’re not low carb)
Leftover soup will keep in the fridge in an airtight container for up to five days.
To freeze, let the soup cool and freeze in airtight containers for up to four months.

Hearty, healthy, easy minestrone soup is sure to please everyone at your table. Buon appetito!

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP.

More easy soup recipes you’ll love

Soup And Chili Collection – This is my complete collection of healthy, slow cooker and stovetop, gluten free and often low carb soups and chili recipes.

Easy Creamy Broccoli Cheddar Soup – This is a quick soup favorite loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth.

Wild Cod Chowder – This dairy-free soup is super healthy and super fast to make.

Wild Salmon Chowder – Enjoy a bowl of warm chowder: bits of crispy bacon and chunks of tender fish floating in an oh-so creamy vegetable broth.

Zoodle Soup With Meatballs – Zoodles paired with mini meatballs and baby bok choy is a winning combination.

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