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Healthy Veggie Minestrone Soup

Rated as 5 out of 5 Stars

"The veggies, the tomato flavor, and the peppers all come together for a stick-to-your-ribs dinner! This makes lots and lots of soup! It goes well with Cheddar cheese biscuits and a red wine."
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1 h 46 m servings 115
Original recipe yields 8 servings


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  1. Bring a large pot of lightly salted water to a boil; add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  2. Heat oil in a large saucepan over medium heat; add orange bell pepper, red bell pepper, celery, carrots, and garlic. Cook and stir until slightly tender, about 5 minutes.
  3. Pour tomato soup plus 1/2 can water into saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer until flavors combine, about 1 hour. Serve over cooked pasta.


  • Cook's Note:
  • You can use whole wheat pasta.

Nutrition Facts

Per Serving: 115 calories; 1.2 23.1 3.8 3 453 Full nutrition

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Made this for myself when recovering from the flu. I liked it quite a bit. I had to use condensed tomato soup, which I added water to instead of ready to serve soup... too contagious to go to ...

I made it but did not add the pasta feeling that it was too much carbs. I am a diabetic and didn't want all the starch. But it was delicious on its own.