Italian Minestrone Soup

Prep Time
Cook Time
Ready In

"This is what I call a muscle soup, you could a bunch of football players with this soup, it's thick with meat, veggies and pasta."

Original recipe yields 8 servings


  • Serving Size: 1 (435.8 g)
  • Calories 580.7
  • Total Fat - 23.4 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 86.4 mg
  • Sodium - 364.4 mg
  • Total Carbohydrate - 68.7 g
  • Dietary Fiber - 14.6 g
  • Sugars - 4.7 g
  • Protein - 26.7 g
  • Calcium - 74.2 mg
  • Iron - 3.8 mg
  • Vitamin C - 60.5 mg
  • Thiamin - 0.5 mg

Step 1

Heat olive oil in a Dutch oven or heavy-bottomed soup pot over medium heat. While oil is heating, season chicken with salt and pepper. Then add chicken to hot oil. Brown on both sides ( but don't cook completely). Remove chicken pieces to a pan.

Step 2

Add the bell peppers, zucchini, mushrooms, and onion and cook for about 7 minutes, until vegetables are tender. Stir in the prosciutto and garlic; cook 2 minutes.

Step 3

Stir in broth, tomatoes, tomato paste, beans, peas, and the cooked chicken. Add in more salt if you like. Allow the soup come to a boil, then lower heat and simmer for about 30-40 minutes.

Step 4

While soup is simmering, cook the ditalini in boiling water according to the directions on the package. Add the cooked pasta to the soup. Serve with Parmesan cheese at the table.

Tips & Variations

No special items needed.



Delicious comfort food, the last coupe of weeks with temperatures of 30's to low 40'sC I have been craving a hearty soup with pasta and this fitted the bill. I used a can of borlottie beans otherwise made as per recipe and have heaps to freeze for later. Very much enjoyed thank you Puggs made for Alphabet Soup tag game.

review by:
(25 Feb 2015)