Vegetable Minestrone with Tomato, Cabbage and Pasta

Name: Vegetable Minestrone with Tomato, Cabbage and Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian-inspired
Ingredients: 2 tbsp olive oil; 1 whole medium onion, diced; 2 whole celery stalks, diced; 2 whole carrots, diced; 2 whole medium potatoes, diced; 2 whole garlic cloves, minced; 2 tbsp tomato paste; 400 g canned chopped tomatoes; 1.5 l vegetable stock; 250 g white cabbage, shredded; 150 g small pasta; 1 whole red bell pepper, diced; to taste salt and black pepper; 2 tbsp chopped parsley; 30 g grated Parmesan, optional

A hearty Italian-inspired vegetable soup with tomato, cabbage, potatoes and pasta.

By Savva LoginovUpdated October 2, 2026

Total 50 minMakes 6 servings

Jump to Recipe

This vegetable minestrone combines onion, celery, carrot, potato, cabbage, tomato and pasta in a savoury broth. The source translation mislabels pasta, so this version uses small dried pasta and measures the broth in litres. Cook pasta in the soup only if serving immediately; for leftovers, cook it separately so it does not absorb all the broth. Finish with parsley and grated cheese if you like. Heat oil in a soup pot. Cook onion, celery and carrots for 6 minutes. Add garlic and tomato paste and cook 1 minute. Add chopped tomatoes, stock, potatoes and cabbage. Bring to a boil, then simmer 15 minutes. Stir in bell pepper and pasta. Simmer according to pasta package directions until pasta and vegetables are tender.

Vegetable Minestrone with Tomato, Cabbage and Pasta

How to tell when it is ready

Ladle into bowls and top with parsley and Parmesan if using.

Tips

Heat oil in a soup pot.
Add chopped tomatoes, stock, potatoes and cabbage.
Stir in bell pepper and pasta.
Taste and add salt and pepper.

Troubleshooting

If pasta absorbs too much broth, add hot stock.
If vegetables are not tender, simmer a little longer before adding pasta.

Substitutions

Use gluten-free pasta.
Use vegetable stock to keep the soup vegetarian.

Variations

Add drained cannellini beans.
Stir in spinach at the end.

Serving suggestions

Serve with crusty bread.
Add grated Parmesan.
Drizzle with olive oil.
Offer a green salad.

Make ahead

Prepare components ahead and store safely. Refrigerate for up to 3 days. For best texture, store cooked pasta separately and add when reheating.

Storage

Refrigerate for up to 3 days. For best texture, store cooked pasta separately and add when reheating.

Food safety

Refrigerate leftovers within 2 hours and reheat until steaming.

Frequently asked questions

Can I freeze minestrone?

Yes. Freeze the soup without pasta for up to 2 months; add freshly cooked pasta after thawing.

How should I store vegetable minestrone?

Refrigerate for up to 3 days. For best texture, store cooked pasta separately and add when reheating.

Serve with crusty bread. Refrigerate for up to 3 days. For best texture, store cooked pasta separately and add when reheating.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Vegetable Minestrone with Tomato, Cabbage and Pasta