Homemade Minestrone Soup

When a craving for a comforting classic soup hits, go for this homemade minestrone soup with top sirloin. All the wholesomeness and flavor you want out of an Italian minestrone soup, with beef sirloin for over 30 grams of protein and 8 grams of fiber, for a satisfying and healthy one pot dinner.

Minestrone soup is a one pot wonder that packs in both flavor and nutrients, but it can sometimes be a little too light. So our version adds seared top sirloin beef to increase satiety in between meals.

The soup can also be made in the slow cooker for super busy days where you don’t have time to mind the stovetop. Include additional veggies or even a variety of beans depending on what you have on hand, this Italian classic is flexible for your individual tastes and preferences.

Jump to:

• Why You’ll Love This Recipe For Minestrone Soup
• Traditional Minestrone Soup Recipe Ingredients
• How to Make Homemade Minestrone Soup
• Easy beef Minestrone Soup Variations
• How to Serve The Best Minestrone Soup Recipe
• Storing Italian Minestrone Soup
• Recipe Tips and Tricks
• Did you make this recipe?
• Italian Minestrone Soup

Why You’ll Love This Recipe For Minestrone Soup

• Higher in protein than traditional minestrone soup! Adding top sirloin turns this into a more balanced, satisfying meal that actually keeps you full.
• Easy one pot dinner that calls for simple, easy to source ingredients, easy prep and easy clean up.
• Loaded with vegetables and fiber. Beans, tomatoes, and vegetables make this a nutrient-dense soup that will help you meet your nutrition goals.
• Great for meal prep. It reheats well and tastes even better the next day.
• Flexible and forgiving. You can swap vegetables, beans, or pasta based on what you have, making this a casual, no hard steadfast rules recipe.

Traditional Minestrone Soup Recipe Ingredients

• 2 tablespoons cooking oil for searing the beef and veggies
• 1 pound top sirloin or beef chuck roast, cut into bite-sized ½-inch cubes
• ½ cup yellow onion, diced (~ ½ medium sized onion)
• 1 cup carrots, sliced (~ 2 medium carrots peeled and sliced into ½″ coins )
• 1 cup celery, sliced (~ 2-3 stalks of celery cut into 1″ slices)
• 3 cloves garlic, minced
• 1 can (15 ounces) diced tomatoes. May use Italian herbed, low sodium or even tomatoes with peppers. Make sure not to drain.
• 1 can (15 ounces) dark red kidney beans, drained and rinsed. Feel free to swap out to another bean you have on hand or prefer.
• 7 cups beef broth (use 6 cups for a thicker, stew-like consistency, and you may need to add another cup of broth when reheating)
• 1 teaspoon salt, plus more to taste
• Dried seasonings including 1 teaspoon dried basil, 1 teaspoon dried thyme and 1 dried bay leaf
• 1 cup ditalini or small shell pasta
• 1 cup zucchini, quartered and sliced (~1 medium)

How to Make Homemade Minestrone Soup

Easy beef Minestrone Soup Variations

• Make it lower carb – Skip the pasta and add extra vegetables like zucchini, green beans, or cabbage.
• Use ground beef instead of sirloin – A more budget-friendly option—just brown and drain before adding.
• Swap the beans – Use cannellini, kidney beans, or chickpeas depending on what you have on hand.
• Add leafy greens – Stir in spinach or kale at the end for an easy nutrient boost.
• Use a different grain – Instead of pasta, try farro, barley, or even quinoa for a slightly different texture.
• Make it more brothy or more stew-like – Add extra broth for a lighter soup, or simmer longer for a thicker, heartier consistency.
• Boost the flavor – A splash of balsamic vinegar or a squeeze of lemon at the end brightens everything up.

How to Serve The Best Minestrone Soup Recipe

Top with freshly grated Parmesan
Adds richness and a salty finish that really brings the soup together.

Serve with crusty bread
Perfect for dipping and making the meal feel complete.

Pair with a simple salad
Something light and crisp balances the heartiness of the soup.

Finish with fresh herbs
Basil or parsley adds freshness and a pop of color.

Add a drizzle of olive oil
A small finishing drizzle enhances flavor and gives it that classic Italian feel.

Storing Italian Minestrone Soup

• Refrigerator: Store in an airtight container for up to 4–5 days. The flavors deepen over time, making leftovers even better.
• Freezer: Freeze for up to 3 months. For best texture, consider freezing without the pasta and adding it fresh when reheating.
• Reheating tips: Reheat on the stovetop or in the microwave. Add a splash of broth or water if the soup has thickened.

Recipe Tips and Tricks

1. The Sear is Key: Do not skip browning the beef. Those caramelized bits at the bottom of the pot add a massive amount of depth and “umami” flavor to the finished broth.
2. Uniform Veggies: Try to slice your carrots and celery to a similar thickness so they cook at the same rate and fit nicely on a soup spoon.
3. Pasta Choice: If you cannot find ditalini, look for Acini di Pepe or small elbow noodles to keep that classic minestrone look.
4. How to cook in a slow cooker: To prepare this in a slow cooker, sear the beef in a pan first for the best flavor, then place it in the slow cooker with all ingredients except the pasta and zucchini. Cook on low for 7 to 8 hours, then stir in the pasta and zucchini during the final 30 to 45 minutes of cooking or until the pasta is al dente.