Mama Mia's Minestrone Soup
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This recipe for Mama Mia’s Minestrone Soup came to my mom from a friend, and I’m so glad she passed it along. She made a batch recently and brought me a container to try—and let’s just say, I barely paused long enough to snap a photo before diving in! It was so flavorful and comforting that I knew I had to share it here.
What makes this minestrone stand out is its savory twist: it starts with bacon, which adds a rich, smoky depth to the broth and sets the tone for the whole dish. Packed with vegetables like carrots, cabbage, green beans, and white beans, it’s hearty and nourishing—but admittedly, a little too veggie-forward for my family’s taste. If I made it at home, I’d probably be the only one eating it… which honestly wouldn’t be a bad thing because I absolutely loved every bite. It reminded me how satisfying a good soup can be, especially when it’s made with love and shared from one kitchen to another.
Ingredients for Mama Mia’s Minestrone Soup
- BACON
- ONION
- CELERY
- CANNED ITALIAN STEWED TOMATOES
- BEEF BROTH
- TOMATO JUICE
- CANNED NORTHERN WHITE BEANS OR CANNELLINI BEANS
- CANNED GREEN BEANS
- CARROTS
- SHREDDED CABBAGE
- WATER
- THYME
- BASIL
- OREGANO
- SHELL MACARONI (ROTINI OR SHELLS WORK WELL)
- PARMESAN CHEESE
Instructions for Mama Mia’s Minestrone Soup Recipe
In a large soup pot, heat the reserved bacon grease over medium heat. Add the chopped onion and celery, and sauté until the vegetables are soft and fragrant—about 5 to 7 minutes.
Stir in the stewed tomatoes, beef broth, tomato juice, white beans, green beans, carrots, cabbage, and water. Sprinkle in the thyme, basil, and oregano. Give everything a good stir and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and let the soup simmer until the vegetables are tender and the flavors have melded—this should take about 20 to 30 minutes.
Add the macaroni directly to the pot and continue simmering until the pasta is cooked al dente, about 8 to 10 minutes.
Ladle the soup into bowls and top each serving with a generous sprinkle of freshly grated Parmesan cheese. Serve warm and enjoy!
Frequently Asked Questions
What kind of pasta works best in this soup?
Shell macaroni is classic, but rotini, elbow macaroni, or even ditalini work well. Choose a small pasta shape that holds up nicely in broth.
Can I make this ahead of time?
Definitely. In fact, the flavors deepen beautifully after a day in the fridge. Just wait to add the pasta until you’re reheating so it doesn’t get mushy.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. If the pasta has already been added, it may absorb some of the broth—just add a splash of water or broth when reheating.
Can I freeze this soup?
Yes, but for best results, freeze the soup without the pasta. Cook and add fresh pasta when reheating to maintain texture.
What veggies can I substitute or leave out?
Feel free to adjust based on what your family likes! Zucchini, spinach, or bell peppers can be added, and you can skip cabbage or green beans if they’re not a hit at home.
What’s the best way to serve this soup?
Top each bowl with freshly grated Parmesan and serve with crusty bread or a side salad for a complete meal.
FOR MORE RECIPES LIKE THIS, TRY:
- Instant Pot Minestrone Soup
- Slow Cooker Meatball Minestrone
- Italian Tortellini Soup
- Italian Spinach and Orzo Soup
Mama Mia’s Minestrone Soup
Real Mom Kitchen
Ingredients
- ½ lb bacon cooked and crumbled
- 1 large onion chopped
- 1 cup celery chopped
- 2 cans Italian stewed tomatoes
- 2 cans beef broth
- 2 small cans tomato juice
- 1 can northern white beans drained and rinsed
- 1 can green beans UNDRAINED
- 3 carrots cut into chunks
- 2 cups shredded cabbage shredded (not the pre-cut coleslaw mix, it's too stringy when cooked)
- 2 cups water
- ½ tsp thyme
- ¼ tsp basil
- ¼ tsp oregano
- 1 cup shell macaroni rotini or shells work well
- Parmesan cheese for serving
Instructions
- In a soup pot, sauté the onion and celery in bacon grease until tender.
- Add in the stewed tomatoes, beef broth, tomato juice, white beans, green beans, carrots, cabbage, water, thyme, basil, and oregano. Bring to to a boil, then reduce to simmer. Simmer until vegetables are tender.
- Then add the macaroni. Cook until macaroni is tender. Top each bowl with Parmesan cheese to serve.
