Simple Spring Minestrone Soup

Name: Simple Spring Minestrone Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 zucchini, diced; 1 cup asparagus, cut into bite-sized pieces; 1 cup peas (fresh or frozen); 6 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups fresh spinach; Grated Parmesan cheese for serving (optional)

Highlighted under: Cozy Family Meals

When the weather starts to warm up, I love making this Simple Spring Minestrone Soup. It’s fresh, vibrant, and filled with seasonal vegetables that bring joy to the table. I really enjoy its lightness compared to traditional heavier soups, and it’s a quick yet satisfying dish that brings a burst of flavor with every spoonful. Whether it’s a weeknight dinner or a gathering with friends, this soup is always a hit. Trust me; once you try it, you’ll want to make it all spring long.

Created by

Olivia Hayes

Last updated on 2026-01-24T08:52:07.738Z

Making this Simple Spring Minestrone Soup was an adventure in using fresh, seasonal ingredients. I decided to try adding peas and asparagus for that quintessential spring touch, and I was thrilled with the result. The vibrant green colors in the bowl were just as inviting as the taste.

One tip I discovered is to sauté the onion and garlic until they're fragrant before adding the other vegetables. It creates a deep flavor base that truly elevates the soup. Plus, with its quick cook time, it's a great recipe for those busy weeknight dinners.

Why You'll Love This Recipe
Packed with fresh spring flavors and colorful vegetables
Quick and easy to prepare, ready in just 45 minutes
Perfect for meal prepping and a healthy option

Enhancing Flavor with Fresh Herbs

Herbs play a crucial role in elevating the flavors of your Simple Spring Minestrone Soup. Fresh herbs like basil or parsley can significantly enhance the soup’s brightness. Adding them at the end of cooking will preserve their vibrant flavor and aroma. If you don't have fresh herbs on hand, dried alternatives can be used, but reduce the quantity to balance intensity—about one-third of the fresh herb amount is usually sufficient.

For an extra burst of flavor, consider infusing your olive oil with herbs. Heat the oil gently with a sprig of rosemary or thyme before sautéing your onions and garlic. However, keep the heat low; you want the oil to be fragrant, not smoking. This technique will provide an aromatic base that will deeply intertwine with your vegetables.

Perfect Vegetable Textures

Getting the vegetable textures just right is key to this soup’s appeal. Cook your vegetables until they are tender but not mushy to maintain a pleasing bite. For instance, the asparagus should retain a slight crunch, adding contrast to the soft peas and zucchini. To achieve this, monitor closely as you simmer; aim for about 20 minutes on medium heat once the broth comes to a gentle boil.

If you prefer your soup to have a more unified texture, consider blending a portion of the soup once fully cooked. Using an immersion blender can create a creamy base while leaving some chunks intact for that hearty minestrone feel. Just be careful not to over-blend, as you want some of that lovely vegetable color and bite.

Ingredients

Spring Minestrone Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup asparagus, cut into bite-sized pieces
1 cup peas (fresh or frozen)
6 cups vegetable broth
1 can (14 oz) diced tomatoes
1 teaspoon dried oregano
Salt and pepper to taste
2 cups fresh spinach
Grated Parmesan cheese for serving (optional)

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. Next, add the carrots and celery. Cook for an additional 5 minutes.

Add Remaining Ingredients

Stir in the zucchini, asparagus, and peas. Pour in the vegetable broth and add the diced tomatoes along with the oregano. Season with salt and pepper. Bring the mixture to a boil.

Simmer the Soup

Once boiling, reduce the heat and let the soup simmer for about 20 minutes, or until all the vegetables are tender.

Finish and Serve

Stir in the fresh spinach just before serving to wilt. Serve hot, optionally topping with grated Parmesan cheese.

Pro Tips

For an extra flavor boost, try adding a splash of lemon juice just before serving. It brightens up the soup beautifully!

Make-Ahead and Storage Tips

This Simple Spring Minestrone Soup is great for meal prep! You can prepare it in advance and simply store it in an airtight container in the refrigerator for up to three days. To reheat, warm it over medium heat on the stove. I find that adding a splash of water or broth during reheating helps restore the freshness and prevent it from thickening too much as it sits.

If you plan to freeze the soup, it’s best to do this before adding the spinach and cheese. Freeze it in individual portions to easily thaw and enjoy later. When you’re ready to eat, thaw it in the fridge overnight and reheat gently, adding the spinach just before serving to keep it vibrant and fresh.

Delicious Variations to Try

Feel free to get creative with your choice of vegetables! This recipe is highly versatile—if you have other in-season spring vegetables like radishes or green beans, toss them in. Just adjust cooking times as necessary; for example, green beans may require a few more minutes to become tender compared to zucchini.

For a protein boost, consider adding canned beans such as cannellini or chickpeas. Rinse and drain them, then stir them into the soup about five minutes before it's done cooking. This will enrich the soup's texture while ensuring the beans retain their flavor and integrity without becoming mushy.

Questions About Recipes

→ Can I use frozen vegetables?

Yes! Frozen vegetables work well in this recipe. Just add them during the simmering step.

→ How can I make this soup more filling?

You can add cooked pasta or quinoa for added texture and heartiness.

→ Is this soup gluten-free?

Yes, as long as you use gluten-free broth and pasta, the soup can be made gluten-free.

→ How long will leftovers last?

Leftovers can be stored in the fridge for up to 4 days. Just reheat before serving.