Fall Minestrone Soup
Published on November 12, 2025
Quick Summary
This cozy Fall Minestrone Soup is packed with seasonal vegetables like butternut squash, kale, and carrots, hearty beans, pasta, and a rich tomato broth infused with herbs and Parmesan. It’s the ultimate one-pot meal; comforting, nourishing, and perfect for the whole family.
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Fall is soup season in our house, and this hearty Fall Minestrone Soup is one I make again and again. It’s packed with seasonal veggies, tender pasta, and creamy beans, and the sweet butternut squash and bright kale make every spoonful taste like comfort.
The secret to its rich flavor is building a simple base of sautéed onions, carrots, and celery, then letting a Parmesan rind simmer in the broth, it adds a depth that makes this soup truly unforgettable.
If you love a classic minestrone soup, this fall version offers a cozy twist with seasonal vegetables and warming herbs. It’s perfect for weeknight dinners, cozy lunches, or anytime you want a nourishing bowl of comfort.
Serve it with crusty bread, garlic bread, or a simple side salad for a complete meal. It also makes excellent leftovers, the flavors deepen as it sits, and it’s a great make-ahead option for busy schedules.
Don’t forget a sprinkle of freshly grated Parmesan on top, it’s the little finishing touch that takes this soup to the next level!
Soup Ingredients with Helpful Notes
- Olive oil: Use good-quality olive oil for sautéing the veggies; it adds great flavor from the start.
- Onion, carrots, & celery: The classic soup base (mirepoix) builds depth and sweetness. Dice evenly so they cook evenly.
- Garlic: Adds aromatic flavor; fresh is best.
- Butternut squash: Sweet, hearty, and the star of the season. Cut into small, uniform cubes for quicker cooking.
- Vegetable broth: Use a flavorful broth as the base of the soup.
- Diced & crushed tomatoes: The combo gives the soup both texture and richness.
- Herbs (thyme & rosemary): Dried herbs bring warmth and balance to the vegetables.
- Parmesan rind: The secret ingredient! It infuses the broth with a deep, savory flavor. Don’t skip it!
- Pasta: Ditalini or any small pasta works great. Cook it right in the soup!
- Cannellini beans: Creamy, mild white beans add protein and heartiness. Navy or Great Northern beans will work too.
- Kale (or spinach): Stir it in at the end so it stays bright and tender.
- Parmesan cheese & parsley: For garnishing the soup! They add freshness and flavor at the end!
Tips for Making Fall Minestrone Soup
- Cut your veggies evenly so they cook at the same rate and you get a little bit of everything in every bite.
- Don’t skip the Parmesan rind, it’s the secret to that rich, savory flavor.
- Add the pasta near the end so it doesn’t overcook and get mushy.
- Adjust the thickness: If the soup thickens as it sits (which it often does!), just add a splash of broth when reheating.
- Make it your own: Swap kale for spinach, use chickpeas instead of cannellini beans, or even try sweet potatoes in place of butternut squash, they add a similar sweetness and creamy texture.
- Boost the flavor: Finish with fresh parsley and extra Parmesan cheese. You can also add a squeeze of fresh lemon juice or a drizzle of good olive oil for a bright, fresh touch.
- Meal prep friendly: This soup tastes even better the next day as the flavors meld, so it’s perfect for leftovers or packing in lunches.
Fall Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 small butternut squash, peeled and cut into 1/2-inch cubes (about 5 cups)
- 8 cups vegetable broth
- 15 oz can diced tomatoes
- 15 oz can crushed tomatoes
- 1 bay leaf
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 1 teaspoon kosher salt
- Dash of crushed red pepper flakes
- 1 Parmesan rind
- 1 cup ditalini pasta, or other small pasta
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 cup chopped kale, or spinach
- Garnish: Freshly grated Parmesan cheese and fresh parsley
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until veggies are tender. Add the garlic and cook for 1 minute.
- Add the butternut squash, vegetable broth, diced tomatoes, crushed tomatoes, bay leaf, thyme, rosemary, salt, and crushed red pepper flakes. Stir and add the parmesan rind.
- Bring to a boil and cover with a lid. Reduce heat to low. Simmer for 10 minutes.
- Add the pasta and turn the heat up to medium. Cook for 8 to 10 minutes, stirring occasionally, or until the pasta is tender.
- Lower to a simmer and stir in the beans and kale. Let simmer for 3 more minutes, or until kale is wilted.
- Taste and add more salt, if necessary. Remove the bay leaf. I usually keep the parmesan rind in the soup just in case we have leftovers, it will keep adding flavor, but you can discard it. Ladle the soup into bowls and garnish with Parmesan cheese and parsley. Serve warm.
Notes
- Refrigerate: Let the soup cool completely, then store in an airtight container for up to 5 days.
- Freeze: Minestrone freezes beautifully! Just let it cool and store in freezer-safe containers for up to 3 months.
- Reheat: Warm on the stove over medium heat. Add a little extra broth or water if it’s too thick after storing.
Nutrition
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More Cozy Fall Soup Recipes
- White Bean Soup
- Easy Butternut Squash Soup
- Sweet Potato Soup
- Minestrone Soup
- Homemade Vegetable Soup
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