With an easy cooking method—with minimal chopping and less than 30 minutes start to finish—this Minestrone baby soup (that big kids will love too!) is a favorite comfort food meal to share. It’s easy to adjust for allergies as needed and it is packed with yummy flavor.

three-bowls-of-minestrone

Minestrone Baby Soup

I love making a big pot of soup to share with my family and while my kids are not always eager to eat all of the soups I personally love, there are a few that they are happy to dig into.

This easy Minestrone is one of them and it’s so darn comforting. And the texture and shapes of all of the ingredients are just perfect to share with a baby. And a toddler!

Plus, the method is seriously streamlined to save you endless chopping.

It has flavor from the veggies, tomato sauce, and Italian seasoning, and is also easy for kids to eat. You can top with Parmesan cheese or leave it as is—and we like to have cheese and crackers on the side too.

Easy Minestrone

One batch of this family meal makes enough for 4-6 people, but feel free to double the recipe (you can scale it up by clicking the “2x” button in the recipe at the bottom of the post) to make a larger batch.

It’s really versatile and works well for a variety of ages—which is always a giant plus for our diverse families.

TIP: Find my full list of favorite soups for kids here.

ingredients-in-minestrone-soup-for-kids

Ingredients You Need

Here’s a look at what you’ll need to make this recipe so you know what to pick up at the store.

  • Olive oil or unsalted butter: You’ll use this to briefly saute the onion and garlic.
  • Onion: I use a yellow onion, but white is fine too.
  • Garlic: You can use minced garlic from a jar to save yourself the chopping, or chop it yourself.
  • Tomato sauce: I choose no-salt-added so I can control the saltiness of the soup.
  • White beans: White navy beans or cannelini beans will work here. Pour the canned beans into a colander and rinse them with water before adding them to the soup.
  • Broth: You can use reduced sodium chicken or vegetable broth.
  • Italian seasoning: This adds nice flavor to the mixture.
  • Pasta: I use a small shell pasta, but another small pasta of a similar size would work too such as ditalini or elbows.
  • Frozen veggies: I use a mix of carrots, corn, and green beans, which is usually called “California mix” or “veggie medley”.

Ingredient Substitutions

  • If your kids don’t like seeing bits of onion and garlic (they’re not super noticeable in this, but they’re not invisible), you can skip them and add onion and garlic powder.
  • Use just one type of veggie if your family prefers it—like swap in a bag of corn or green beans or peas for the mixed veggies.
  • Gluten-free: Use a similar shape gluten-free pasta.
  • Vegetarian: Use vegetable stock.
how-to-make-minestrone-soup-for-kids-step-by-step

Step-by-Step Instructions

Here’s a look at how to make this easy soup for kids so you know what to expect. Scroll down to the bottom of the post for the full information.

  1. Mince the garlic and onion. Discard the peel.
  2. Warm the oil or butter in a large pot and add the onion and garlic. Stir and let cook for a few minutes.
  3. Add the tomato sauce, beans, and broth and bring to a boil.
  4. Add the pasta and cook until soft. Stir in the frozen veggies to warm through.

TIP: We like topping this with a little grated Parmesan cheese. Adults may enjoy crushed red pepper.

Frequently Asked Questions

How do we get kids to eat soup?

Make it taste good, make it easy to eat by ensuring they have a spoon that works well and is easy to use, and serve their portion with less broth as needed.

Can I use something other than pasta?

You can stir in 1-2 cups fully cooked rice to the soup when you add the frozen veggies if you prefer.

Is this a good baby soup?

It’s a great one for babies since you can skip adding the salt if you want and the pieces of the foods are all a great finger food size. There’s also plenty of flavor for those little taste buds.

minestrone-soup-for-kids-in-yellow-bowl

How to Store

Store leftovers in an airtight container in the fridge for up to 5 days. Add a little additional water or broth when reheating as desired as the pasta will likely continue to absorb the liquid.

Best Tips for Success

  • Use a small shape pasta like mini shells, ditalini, or elbows so the cooking times in the recipe work well. You may need to cook a little longer if you use a larger shape.
  • Swap in a package of just one veggie (as opposed to the veggie medley) if you prefer. You could do all corn or green beans.
  • If the kids don’t love bits of onion and garlic, omit it and add ½ teaspoon each of garlic and onion powder.
  • Omit the salt if making for a baby and salt your own portion to taste.
  • Double the recipe to make a larger quantity.
  • Add more water or broth to make it soupier if you prefer.
  • You might also like Alphabet Soup, Big Batch Veggie Chili, Easy Chicken Noodle Soup, and One-Pot Broccoli Mac and Cheese.

I’d love to hear your feedback on this recipe, so please comment and rate it below!

three-bowls-of-minestrone

Extra-Veggie Minestrone Baby Soup (for Big Kids too!)

With a streamlined method and a quick cooking time, this veggie-packed baby soup (that big kids and parents will also enjoy!) is filled with vegetarian protein and super yummy Italian flavors.
5 from 26 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Dinner
Calories 309kcal
Servings 6

Ingredients

  • 2 tablespoons olive oil (or unsalted butter)
  • 1 small onion, peeled and minced
  • 2 garlic cloves, peeled and minced
  • 1/2 teaspoon salt (optional, or to taste)
  • 14.5 ounce can white navy or cannelini beans (drained and rinsed in a colander)
  • 8 ounce can no-salt added tomato sauce
  • 1 quart reduced-sodium chicken stock (or vegetable stock)
  • 1 teaspoon Italian seasoning
  • 8 ounces mini shell pasta
  • 10 ounce bag frozen vegetable medley (sometimes called "gardener's blend"; Iook for a green bean, corn, and carrot mixture)
  • 1 cup water or additional broth (optional)
  • Grated Parmesan (optional)

Instructions

  • Add the olive oil to a large pot set over medium heat. Add the onion and garlic. Stir to coat. Sprinkle with salt if using. Cook for 4 minutes.
  • Add the beans, tomato sauce, stock, and Italian seasoning. Turn heat up to high and bring to a boil.
  • Reduce heat to medium-high, or to a simmer, and add pasta. Cook for 8 minutes or until pasta is just soft.
  • Stir in the frozen vegetables and cook for an additional 2 minutes. Turn off heat. Add additional liquid if you'd like it to have more liquid.
  • Serve topped with grated Parmesan, if desired.

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days. Add a little additional water or broth when reheating as desired as the pasta will likely continue to absorb the liquid.
  • Use a small shape pasta like mini shells, ditalini, or elbows so the cooking times in the recipe work well. You may need to cook a little longer if you use a larger shape.
  • Swap in a package of just one veggie (as opposed to the veggie medley) if you prefer. You could do all corn or green beans.
  • If the kids don’t love bits of onion and garlic, omit it and add ½ teaspoon each of garlic and onion powder.
  • Omit the salt if making for a baby and salt your own portion to taste.
  • Double the recipe to make a larger quantity.
  • Add more water or broth to make it soupier if you prefer.

Nutrition

Calories: 309kcal, Carbohydrates: 50g, Protein: 14g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 258mg, Potassium: 732mg, Fiber: 6g, Sugar: 4g, Vitamin A: 199IU, Vitamin C: 6mg, Calcium: 83mg, Iron: 4mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    So delicious! I’m not a fan of tomato base soup and this was really hearty and delicious! My 4 year old who isn’t a big soup eater enjoyed it as well. Took about 20 min to make and got us out of our pb&j phase. Used 1tbs of tomato paste cause i didn’t have tomato sauce. Served it with a piece of buttered home-made sourdough. I’ll definitely make again.

  2. 5 stars
    Can this be made and then frozen in a 12-portion baby silicone food tray? If so does the recipe need to be modified?

    1. Yes, totally, the only thing to know is that you may want to add a little broth when you reheat it. Hope that helps!

  3. 5 stars
    I’ve made this a few times and the whole family loves it. The leftovers are great for school lunches too. Thanks, Amy!

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