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Katie's Cucina

Fall Minestrone Soup

Enjoy a hearty bowl of my recipe for Fall Minestrone Soup made in just one hour! It will have your house smelling good and your body warm on a cold fall day. Fall Minestrone Soup from

Nothing screams comfort food to me than a big pot of soup; Fall Minestrone Soup to be exact. Especially on a cold day. Granted Florida does not get that cold, but lately we have had a few cold fronts come through… That has sparked me to make a little more soup than normal. I also have found the brothy soups that I use to once slurp up and feel full on do nothing for me now. So I’ve been “beefing” up our soups–no not with actual beef, but making them hearty. I eat like I’m a teenage boy and I need hearty food! No one needs to worry–this baby is being well fed!

Fall Minestrone Soup from

I created this hearty pot of Fall Minestrone Soup and then topped it with what I called “croutons” although let’s get real… it was stale italian bread. I then smeared on some store-bought pesto and sprinkled grated parmesan cheese on top. I’m drooling just writing about this Fall Minestrone Soup.
Katie Original Recipe

Fall Minestrone Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 65 minutes

Yield: 8

Fall Minestrone Soup


  • 3 strips bacon, diced
  • 3 carrots, sliced
  • 3 ribs celery, sliced
  • 2 cups butternut squash
  • 1 vidalia onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1 16oz. can of diced tomatoes
  • 1 32 oz. box of chicken broth
  • 1 32 oz. box of white wine and herb chicken broth
  • 2 cups ditalini pasta
  • 1 16 oz. can of cannellini beans, rinsed and drained
  • 2 cups fresh spinach


  1. In a large stock pot, on medium heat cook diced bacon until crispy (about 5 minutes). Then add the carrots, celery, butternut squash, onion, garlic, dried thyme, and 1 cup of the chicken broth and cook for 15 minutes with lid on (stirring occasionally).
  2. Add tomatoes, pasta, and remaining chicken stock. Cook for 10 minutes then add the rinsed beans and spinach. Mix well and cook for an additional 10 minutes.
  3. Ladle soup into bowls. Slice stale Italian bread (or toast fresh bread) with pesto and parmesan cheese.



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9 Responses to “Fall Minestrone Soup”

  1. Laura @ The Rookie Cook posted on November 14, 2013 at 11:36 am (#)

    Yum, looks delicious! I always love a good minestrone soup when the cold weather hits!

    • Katie replied on November 23rd, 2013 at 7:33 am

      Thanks Laura! Yes–I’ll take just about any soup when the weather gets cold!

  2. Marnely Rodriguez-Murray posted on November 14, 2013 at 7:40 pm (#)

    Great looking recipe – I’ve honestly NEVER had minestrone soup…crazy huh?

    • Katie replied on November 23rd, 2013 at 7:26 am

      Marnely, get on it girl! Its a great way to use up all the veggies in your fridge!

  3. Christine (CookTheStory) posted on November 14, 2013 at 8:21 pm (#)

    Looks wonderful. I grew up on homemade soup. We had a lot of cold days to enjoy it.

    • Katie replied on November 23rd, 2013 at 7:24 am

      Thanks Christine. I grew up on lots of homemade soup too, but not nearly as many cold days as I’m sure you experienced!

  4. Mimi posted on November 15, 2013 at 9:07 am (#)

    Yum. This just made me realllllll hungry!

    • Katie replied on November 23rd, 2013 at 7:24 am

      Thanks Mimi! Hopefully you’ll have a chance to give it a try!

  5. posted on December 27, 2013 at 9:04 am (#)

    Your soups look like mine. Most of the broth is soaked up by pasta, beans etc. I don’t usually read the recipes, I just imagine what is in them from the picture and then create my own. I imagined here, and then I did look at the recipe and it was the same.

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