This delicious & versatile Minestrone soup is easy to make and perfect for this or any time of the year. Recipe includes options for vegetarian and gluten free.
I’ve modified this recipe several times and I hope you feel free to do the same. I used to add pasta, but don’t prefer to anymore because not only is it not necessary, the pasta gets mushy the longer it sits, so leftover soup will have soggy pasta. The original called for zucchini, but It also gets mushy and I feel it has better uses than in a soup. If you like either of those items, then by all means, put them in your soup. I’ve tried cheese filled tortellini and it’s great, just soggy the next day. If you eat it right away, then you don’t have to worry. I tend to cook large portions and like leftovers. You can also cook pasta in a separate pan and just add it to your bowl of soup right before serving. I've also added meatballs or turkey instead of chicken or no meat at all.