Red Pesto Minestrone Soup Recipe

Introduction

This red pesto minestrone soup is a vibrant twist on a classic Italian favorite. Packed with fresh vegetables, flavorful herbs, and tender pasta, it’s a comforting and satisfying meal perfect for any day of the week.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• ½ Savoy cabbage, leaves shredded and the core finely chopped
• 3 garlic cloves, finely chopped
• ½ tsp chilli flakes (optional)
• 1 tsp dried mixed herbs
• 1 tbsp tomato purée
• 1.5 litres low-salt vegetable stock
• 4 tbsp red pesto (check it’s vegetarian if needed)
• 100g dried lasagne sheets, roughly snapped
• 20g parmesan or vegetarian alternative, grated, to serve

Instructions

1. Step 1: Heat the olive oil in a large flameproof casserole dish over medium heat. Add the onion, carrot, celery, and finely chopped cabbage core. Sprinkle with a pinch of salt and cook for 15 minutes until the vegetables begin to soften.
2. Step 2: Add the garlic, chilli flakes, and dried mixed herbs. Cook for another 2 minutes, then stir in the tomato purée. Continue cooking for 3 to 4 minutes, stirring occasionally, until the purée darkens in color.
3. Step 3: Pour in the vegetable stock and bring the soup to a boil. Reduce the heat and simmer for 5 minutes.
4. Step 4: Stir in 3 tablespoons of red pesto, the shredded cabbage leaves, and the snapped lasagne sheets. Stir well to prevent the pasta from clumping together.
5. Step 5: Cook for 6 to 8 minutes, stirring often, until the pasta and cabbage are tender but still have some bite.
6. Step 6: Ladle the soup into bowls. Top each serving with the remaining red pesto and sprinkle with grated parmesan to finish.

Tips & Variations

• For a protein boost, add cooked beans or shredded chicken before serving.
• If you prefer a smoother texture, blend part of the soup before adding the pasta.
• Use gluten-free pasta if you want a gluten-free version.
• Adjust the chilli flakes to suit your spice preference or omit them entirely for a milder soup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. The pasta may absorb some liquid during storage; add a splash of vegetable stock or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of lasagne sheets?

Yes, any short pasta like penne, fusilli, or small shells works well in this soup. Just adjust the cooking time according to the pasta type.

Is red pesto always vegetarian?

Not always. Some red pestos contain parmesan or other cheeses made with animal rennet. Look for pestos labeled vegetarian or check the ingredients to be sure.

Red Pesto Minestrone Soup Recipe

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★★★★★

5 from 68 reviews

• Author: Luna
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and vibrant red pesto minestrone soup packed with vegetables, pasta, and a rich tomato and red pesto base. This hearty Italian-inspired soup is easy to prepare on the stovetop and perfect for a cozy meal.

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Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• ½ Savoy cabbage, leaves shredded and the core finely chopped
• 3 garlic cloves, finely chopped
• ½ tsp chilli flakes (optional)
• 1 tsp dried mixed herbs

Base & Pasta

• 1 tbsp tomato purée
• 1.5 litres low-salt vegetable stock
• 4 tbsp red pesto (check it’s vegetarian if needed)
• 100g dried lasagne sheets, roughly snapped

To Serve

• 20g parmesan or vegetarian alternative, grated

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Instructions

1. Sauté Vegetables: Heat the olive oil in a large flameproof casserole dish over medium heat. Add the onion, carrot, celery, and finely chopped cabbage core. Sprinkle in a pinch of salt and cook for 15 minutes until the vegetables begin to soften.
2. Add Garlic and Herbs: Stir in the chopped garlic, chilli flakes (if using), and dried mixed herbs. Cook for an additional 2 minutes to release their aromas.
3. Incorporate Tomato Purée: Squeeze in the tomato purée and cook for 3 to 4 minutes, stirring regularly until it darkens in color, intensifying the flavor of the base.
4. Add Stock and Simmer: Pour in the low-salt vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 5 minutes.
5. Finish with Pesto, Cabbage, and Pasta: Stir in 3 tablespoons of the red pesto, the shredded Savoy cabbage leaves, and the snapped lasagne sheets. Stir well to prevent the pasta from clumping together and cook for 6 to 8 minutes, stirring frequently. The pasta and cabbage should be cooked but still retain a slight bite.
6. Serve and Garnish: Ladle the soup into serving bowls, topping each with a little extra red pesto and a sprinkle of grated parmesan or vegetarian alternative to finish.

Notes

• Check the red pesto for vegetarian suitability if required, as some may contain cheese made with animal rennet.
• For a milder soup, omit the chilli flakes or reduce their quantity.
• Use low-salt vegetable stock to control sodium levels.
• Substitute lasagne sheets with other pasta shapes like ditalini or small shells if preferred.
• Leftovers can be refrigerated for up to 2 days; reheat gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: red pesto soup, minestrone, vegetarian soup, Italian soup, easy dinner, cabbage soup, pasta soup, healthy soup