Red Pesto Minestrone Soup Recipe

Introduction

This red pesto minestrone soup is a vibrant twist on a classic favorite, combining hearty vegetables with the rich, bold flavors of red pesto. It’s a comforting, easy-to-make soup perfect for any season and great for a quick weeknight meal.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• ½ Savoy cabbage, leaves shredded and the core finely chopped
• 3 garlic cloves, finely chopped
• ½ tsp chilli flakes (optional)
• 1 tsp dried mixed herbs
• 1 tbsp tomato purée
• 1.5 litres low-salt vegetable stock
• 4 tbsp red pesto (check it’s vegetarian if needed)
• 100g dried lasagne sheets, roughly snapped
• 20g parmesan or vegetarian alternative, grated, to serve

Instructions

1. Step 1: Heat the olive oil in a large flameproof casserole dish over medium heat. Add the onion, carrot, celery, and finely chopped cabbage core. Sprinkle in a pinch of salt and cook for 15 minutes, stirring occasionally, until the vegetables begin to soften.
2. Step 2: Add the garlic, chilli flakes (if using), and dried mixed herbs to the pot. Cook for another 2 minutes until fragrant.
3. Step 3: Stir in the tomato purée and cook for 3-4 minutes, stirring regularly, until the purée darkens in color.
4. Step 4: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 5 minutes.
5. Step 5: Stir in 3 tablespoons of red pesto, the shredded cabbage leaves, and the snapped lasagne sheets. Stir well to prevent the pasta from sticking together.
6. Step 6: Cook for 6-8 minutes, stirring often, until the pasta and cabbage are tender but still have a slight bite.
7. Step 7: Ladle the soup into bowls, topping each with a spoonful of the remaining red pesto and sprinkled with grated parmesan or vegetarian alternative to finish.

Tips & Variations

• For a gluten-free version, substitute lasagne sheets with gluten-free pasta or rice noodles.
• Add beans like cannellini or kidney beans for extra protein and texture.
• If you prefer a milder soup, omit the chilli flakes or reduce the amount.
• Use fresh herbs such as basil or oregano instead of dried mixed herbs for a fresher flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of water or stock if the soup has thickened. This soup is best enjoyed fresh as the pasta may continue to soften when stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto for this recipe?

Yes, store-bought red pesto works well and can save time. Just check the label if you need a vegetarian option.

What can I use instead of lasagne sheets?

You can substitute dried lasagne sheets with broken dried pasta such as penne or fusilli, or even small pasta shapes like ditalini. Adjust cooking time accordingly.

Red Pesto Minestrone Soup Recipe

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★★★★★

4.8 from 133 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty and vibrant red pesto minestrone soup featuring a medley of vegetables, shredded Savoy cabbage, dried lasagne sheets, and a rich, flavorful red pesto in a low-salt vegetable stock. Finished with a sprinkle of parmesan or a vegetarian alternative, this comforting soup is perfect for a wholesome meal.

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Ingredients

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Vegetables & Aromatics

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• ½ Savoy cabbage, leaves shredded and core finely chopped
• 6 garlic cloves, finely chopped (divided)
• ½ tsp chilli flakes (optional)
• 1 tsp dried mixed herbs

Sauces & Stocks

• 1 tbsp tomato purée
• 1.5 litres low-salt vegetable stock
• 4 tbsp red pesto (ensure vegetarian if needed)

Pasta & Toppings

• 100g dried lasagne sheets, roughly snapped
• 20g parmesan or vegetarian alternative, grated, to serve

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Instructions

1. Sauté the vegetables: Heat the olive oil in a large flameproof casserole dish over medium heat. Add the finely chopped onion, carrot, celery, and the finely chopped core of the cabbage. Sprinkle in a pinch of salt and cook for 15 minutes until the vegetables begin to soften.
2. Add aromatics and tomato purée: Stir in 3 garlic cloves, chilli flakes (if using), and dried mixed herbs. Cook for a further 2 minutes. Then squeeze in the tomato purée and cook for 3 to 4 minutes, stirring continuously until the purée darkens in color.
3. Add stock and simmer: Pour in the low-salt vegetable stock and bring the soup to a boil. Reduce the heat and let it simmer gently for 5 minutes to allow flavors to meld.
4. Incorporate pesto, cabbage, and pasta: Stir in 3 tablespoons of red pesto, the shredded Savoy cabbage leaves, and the roughly snapped lasagne sheets. Mix thoroughly to prevent the pasta from clumping. Cook for 6 to 8 minutes, stirring frequently, until the pasta and cabbage are tender yet still retain some bite.
5. Serve with pesto and parmesan: Ladle the soup into bowls and top each serving with a little extra red pesto and a sprinkle of grated parmesan or vegetarian alternative. Serve hot and enjoy.

Notes

• If you prefer a spicier soup, adjust the amount of chilli flakes or omit them for a milder flavor.
• Use vegetarian red pesto if adhering to vegetarian diets.
• Break lasagne sheets into small pieces to ensure they cook evenly and quickly.
• For a dairy-free version, substitute parmesan with a suitable vegan cheese or omit altogether.
• Ensure to stir frequently during the pasta cooking step to prevent sticking.
• This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: red pesto soup, minestrone, vegetarian soup, Italian soup, vegetable soup, easy soup recipe, lasagne pasta soup