When chilly winds roll in or you simply need a comforting, wholesome meal to feed a hungry family, nothing hits the spot quite like a bowl of homemade Thick & Hearty Beef Minestrone Soup. This rustic, Italian-inspired soup brings together tender chunks of seared beef, vibrant garden vegetables, creamy beans, and al dente pasta, all simmered slowly in a rich, herb-infused tomato broth. It is a complete meal in a single pot, bursting with layered flavors and incredible textures that make your kitchen smell like a warm, welcoming trattoria.
Unlike lighter broth-based soups that leave you reaching for a snack an hour later, this elevated take on traditional minestrone is robust, deeply satisfying, and designed to fill you up. The combination of slow-simmered beef stew meat, nutrient-dense legumes, and wholesome vegetables creates a dish that bridges the gap between a classic vegetable soup and a rich, stick-to-your-ribs beef stew.
What Is Thick & Hearty Beef Minestrone Soup?
At its core, Thick & Hearty Beef Minestrone Soup is a thick Italian soup that marries tender browned beef with a colorful array of diced vegetables, beans, pasta, and herbs in a savory tomato-beef broth. While traditional Italian minestrone is primarily a vegetarian dish made with whatever fresh vegetables are in season, this hearty variation introduces cubed beef chuck or stew meat to add deep savory notes, rich natural gelatin, and extra protein.
The defining characteristic of this recipe is its wonderful density and complexity. Every spoon yields a balanced mix of tender meat, soft carrots, sweet onions, earthy celery, zucchini, green beans, tender kidney and cannellini beans, and small pasta cuts like ditalini or elbow macaroni. As the soup simmers, the tomato paste, beef broth, and starch from the beans and pasta naturally thicken the liquid into a rich, velvety base that coats the back of your spoon.
Origin of Thick & Hearty Beef Minestrone Soup
The word minestrone comes from the Italian word minestra, which translates to soup, combined with the augmentative suffix -one, meaning a big or thick soup. Historically, minestrone was created out of practicality across rural Italy as a cucina povera or poor kitchen dish. Families would simmer whatever garden vegetables, legumes, and grain leftovers were available in a large pot over open fires to feed whole households economically.
Because minestrone originally had no fixed, rigid recipe, regional cooks across Italy adapted the base depending on local agriculture and available ingredients. In Northern Italy, cooks frequently enriched their soup bases with pancetta, lard, or beef broth to combat colder mountain winters. Over time, Italian-American cooks and home chefs worldwide began adding browned stew beef directly into the soup pot, creating the modern classic we love today: a delicious hybrid combining the rich comfort of an old-fashioned beef stew with the vibrant, vegetable-rich soul of a traditional Italian minestrone.
Ingredients with Quantity: Thick & Hearty Beef Minestrone Soup
To prepare six generous, restaurant-quality servings of this savory soup, gather the following fresh vegetables, pantry staples, and quality cuts of meat.
For the Soup Base
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Beef stew meat: One pound (four hundred fifty grams), cut into small, bite-sized cubes
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Olive oil: Two tablespoons extra virgin olive oil
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Yellow onion: One medium yellow onion, finely diced
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Carrots: Two medium carrots, peeled and diced
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Celery: Two celery stalks, diced
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Garlic: Three fresh garlic cloves, minced
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Tomato paste: Two tablespoons double-concentrated tomato paste
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Diced tomatoes: One can (four hundred grams or fourteen ounces) diced tomatoes with juices
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Beef broth: Six cups (one and four-tenths liters) low-sodium beef broth
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Kidney beans: One can (four hundred grams or fourteen ounces) dark red kidney beans, drained and rinsed
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Cannellini beans: One can (four hundred grams or fourteen ounces) cannellini or white navy beans, drained and rinsed
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Zucchini: One medium zucchini, diced
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Green beans: One cup fresh green beans, trimmed and chopped into small pieces
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Small pasta: One cup small pasta shapes, such as ditalini, elbow macaroni, or small shells
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Dried oregano: One teaspoon dried oregano
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Dried basil: One teaspoon dried basil
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Dried thyme: One-half teaspoon dried thyme
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Bay leaf: One whole dried bay leaf
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Smoked paprika: One-half teaspoon smoked paprika (optional, for subtle smokiness)
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Worcestershire sauce: One tablespoon Worcestershire sauce (optional, for deep umami flavor)
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Salt and black pepper: Salt and freshly ground black pepper, added to taste
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Fresh greens: Two cups fresh baby spinach leaves or finely chopped kale
For Serving
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Parmesan cheese: Freshly grated Parmesan or Pecorino Romano cheese
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Fresh parsley: One tablespoon fresh flat-leaf parsley, finely chopped
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Crusty bread: Warm garlic bread or artisan sourdough bread for dipping
Step by Step Direction and Preparation Method: Thick & Hearty Beef Minestrone Soup
Creating this masterclass Thick & Hearty Beef Minestrone Soup requires layering flavors sequentially in a single pot. Following these step-by-step instructions ensures your beef achieves melt-in-your-mouth tenderness while keeping your vegetables perfectly tender.
Brown the Beef
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Heat two tablespoons of extra virgin olive oil in a large, heavy-bottomed Dutch oven or soup pot over medium-high heat.
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Season your cubed beef stew meat generously with salt and freshly ground black pepper.
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Place the beef into the hot pot in single batches. Do not overcrowd the pot, as crowding causes meat to steam rather than sear.
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Brown the beef pieces on all sides for five to seven minutes until a deep, dark brown crust forms across the exterior.
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Transfer the browned beef onto a clean plate using a slotted spoon, leaving the flavorful rendered fat and oil behind in the pot.
Sauté the Vegetable Mirepoix
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Lower the heat under the pot to medium.
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Add the diced yellow onion, diced carrots, and diced celery directly into the remaining hot oil and beef drippings.
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Cook the vegetable mirepoix for five to six minutes, stirring occasionally, until the onions become translucent and soft.
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Add the minced garlic and two tablespoons of tomato paste.
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Cook for another one to two minutes, stirring constantly, until the garlic becomes fragrant and the tomato paste darkens from bright red to a deep brick red color.
Build the Savory Broth
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Pour approximately one-half cup of the beef broth into the hot pot. Use a wooden spoon to scrape up all the golden-brown caramelized bits stuck to the bottom of the pot.
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Return the browned beef and any accumulated juices back into the pot.
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Pour in the remaining beef broth along with the canned diced tomatoes, drained kidney beans, drained cannellini beans, dried oregano, dried basil, dried thyme, bay leaf, smoked paprika, and Worcestershire sauce if using.
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Stir the soup ingredients together thoroughly and bring the pot to a gentle rolling boil over medium-high heat.
Simmer Until the Beef Is Tender
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As soon as the soup reaches a boil, reduce the stove heat to low.
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Cover the pot partially with its lid, leaving a small gap for steam to escape.
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Let the soup simmer gently for thirty-five to forty-five minutes, stirring occasionally.
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Test a piece of beef with a fork; it should be becoming soft and fork-tender. If using larger or tougher beef cuts, extend simmering time by ten to fifteen minutes as needed.
Add the Fresh Garden Vegetables
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Stir the diced zucchini and chopped green beans into the simmering soup pot.
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Continue simmering uncovered for another eight to ten minutes until these green vegetables become tender-crisp.
Cook the Pasta
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Add one cup of dry small pasta directly into the simmering soup.
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Cook uncovered for eight to ten minutes, stirring frequently to keep pasta pieces from sticking to the bottom of the pot, until the pasta reaches an al dente texture.
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If the pasta absorbs too much liquid and makes the soup overly thick, splash in an extra cup of warm beef broth or hot water to reach your ideal soup consistency.
Finish with Greens and Seasonings
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Stir the two cups of fresh baby spinach or chopped kale into the soup.
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Cook for two to three minutes until the leafy greens wilt completely into the broth.
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Fish out and discard the whole bay leaf.
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Taste the hot broth carefully and adjust seasonings with additional salt and freshly ground black pepper as needed.
Serve Warm
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Ladle the piping hot soup into wide soup bowls.
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Top each serving with a generous sprinkle of freshly grated Parmesan cheese and finely chopped fresh parsley.
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Serve immediately alongside slices of warm, buttered garlic bread or crusty artisan bread.
Pro-Tips for Perfect Beef Minestrone
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Choose the best beef cut: Well-marbled beef chuck roast cut into small, uniform three-quarter-inch cubes works far better than lean round steak. Chuck roast contains connective tissue that breaks down during simmering, making the meat tender and enriching the broth.
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Thicken naturally: For an even thicker, velvety soup texture, use the back of your spoon or a potato masher to crush about one-half cup of the white beans against the side of the pot during step three.
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Add a Parmesan rind: If you have a leftover hard Parmesan cheese rind in your refrigerator, drop it into the pot while the broth simmers. It adds incredible savory umami depth to the soup.
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Prevent bloated pasta for meal prep: If you plan on eating this soup across several days, cook the pasta separately in a small pot of salted water. Store the cooked pasta in a separate container and spoon a portion into individual bowls before pouring hot soup over top. This prevents the pasta from absorbing all the liquid overnight in the refrigerator.
Variations of Thick & Hearty Beef Minestrone Soup
This versatile minestrone recipe easily accommodates whatever ingredients you have in your pantry or refrigerator:
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Sausage and Beef Minestrone: Swap half of the stew beef for ground Italian sausage or sweet pork sausage. Brown the sausage alongside the beef for an extra kick of herbs and spice.
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Slow Cooker Beef Minestrone: Brown the beef and sauté the aromatics on your stovetop first, then transfer everything except the zucchini, green beans, pasta, and spinach into a slow cooker. Cook on low heat for six to seven hours. Stir in the remaining vegetables and cooked pasta during the final thirty minutes of cooking.
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Low-Carb or Grain-Free Variation: Omit the pasta entirely and replace it with additional diced zucchini, yellow summer squash, or cauliflower florets.
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Root Vegetable Minestrone: Add one cup of diced peeled yellow potatoes or butternut squash along with the carrots and celery during step two for a sweeter, autumnal flavor profile.
Storage and Reheating Guidelines: Thick & Hearty Beef Minestrone Soup
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Refrigeration: Allow cooked soup to cool down to room temperature. Transfer into an airtight glass or plastic container and store in the refrigerator for three to four days.
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Freezing: This soup freezes exceptionally well without pasta. Freeze the soup base in airtight containers or freezer bags for up to three months. Thaw overnight in the refrigerator, warm on your stovetop, and add freshly cooked pasta right before serving.
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Reheating: Reheat individual portions in a saucepan over medium-low heat on your stovetop. Add a splash of beef broth or water if the stored soup has thickened in the fridge.
Frequently Asked Questions (FAQs): Thick & Hearty Beef Minestrone Soup
What is the best pasta shape for minestrone soup?
Small pasta shapes work best because they fit comfortably on a soup spoon along with beef, beans, and vegetables. Excellent options include ditalini, elbow macaroni, small conchiglie shells, or tubetti.
Can I make this beef minestrone in an Instant Pot?
Yes! Use the sauté function on your pressure cooker to brown the beef and sauté the aromatics. Add the broth, tomatoes, beans, herbs, and hard vegetables. Lock the lid and cook on high pressure for twenty minutes, then allow a ten-minute natural release. Stir in the green beans, zucchini, and pasta, then run the sauté function for eight minutes until the pasta is cooked.
Why did my minestrone soup lose all its broth in the fridge?
Pasta acts like a sponge and continues to absorb liquid even after it is cooked and cooled. To fix this, simply stir in an extra cup of warm beef broth or water when reheating your leftover soup on the stovetop.
Can I substitute frozen vegetables for fresh ones?
Yes, frozen green beans, peas, corn, or frozen chopped spinach can easily be substituted for fresh ingredients. Add frozen vegetables during the last ten minutes of cooking so they stay tender and bright.
How do I make the soup flavor richer if it tastes plain?
If your broth tastes flat, add a pinch more salt, a teaspoon of fresh lemon juice, a splash of red wine vinegar, or a tablespoon of tomato paste. Acidity and salt highlight savory flavors in long-simmered beef dishes.
Conclusion: Thick & Hearty Beef Minestrone Soup
Preparing a pot of Thick & Hearty Beef Minestrone Soup is one of the most comforting cooking projects you can undertake in your home kitchen. By combining seared stew beef, garden vegetables, fiber-rich beans, and tender pasta in a rich tomato broth, you create a complete, balanced meal that nourishes both body and soul. This recipe is simple to execute, highly customizable to your family’s preferences, and even better when enjoyed as leftover lunches the next day. Gather your ingredients, slice your vegetables, and enjoy a piping hot bowl of rustic Italian comfort tonight.
Print
Thick & Hearty Beef Minestrone Soup
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
At its core, Thick & Hearty Beef Minestrone Soup is a thick Italian soup that marries tender browned beef with a colorful array of diced vegetables, beans, pasta, and herbs in a savory tomato-beef broth. While traditional Italian minestrone is primarily a vegetarian dish made with whatever fresh vegetables are in season, this hearty variation introduces cubed beef chuck or stew meat to add deep savory notes, rich natural gelatin, and extra protein.
Ingredients
Scale
For the soup
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450 g (1 lb) beef stew meat, cut into small cubes
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2 tablespoons olive oil
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1 medium onion, diced
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2 medium carrots, peeled and diced
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2 celery stalks, diced
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3 cloves garlic, minced
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2 tablespoons tomato paste
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1 can (400 g / 14 oz) diced tomatoes
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6 cups (1.4 liters) beef broth
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1 can (400 g / 14 oz) kidney beans, drained and rinsed
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1 can (400 g / 14 oz) cannellini beans, drained and rinsed
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1 medium zucchini, diced
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1 cup chopped green beans
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1 cup small pasta, such as elbow macaroni or ditalini
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1 teaspoon dried oregano
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1 teaspoon dried basil
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½ teaspoon dried thyme
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1 bay leaf
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½ teaspoon smoked paprika (optional)
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Salt and freshly ground black pepper, to taste
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2 cups fresh spinach or chopped kale
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1 tablespoon Worcestershire sauce (optional)
For serving
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Grated Parmesan cheese
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Fresh chopped parsley
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Crusty bread or garlic bread
Instructions
1. Brown the beef
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef with salt and black pepper. Add it to the pot in batches and brown on all sides for about 5–7 minutes. Avoid overcrowding the pot so the beef develops a rich, flavorful crust.
Transfer the browned beef to a plate.
2. Sauté the vegetables
In the same pot, add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until softened.
Add the garlic and tomato paste. Cook for another 1–2 minutes, stirring frequently, until fragrant and the tomato paste darkens slightly.
3. Build the broth
Pour in a little beef broth and scrape the browned bits from the bottom of the pot.
Return the beef to the pot. Add the remaining beef broth, diced tomatoes, kidney beans, cannellini beans, oregano, basil, thyme, bay leaf, smoked paprika if using, and Worcestershire sauce if desired.
Stir well and bring the mixture to a gentle boil.
4. Simmer until the beef is tender
Reduce the heat to low, cover partially, and simmer for 35–45 minutes, stirring occasionally, until the beef is becoming tender.
If your beef cubes are larger or particularly tough, allow extra simmering time until fork-tender.
5. Add the remaining vegetables
Stir in the zucchini and green beans. Simmer for another 8–10 minutes, until the vegetables are tender but not mushy.
6. Cook the pasta
Add the pasta directly to the soup and simmer according to the package instructions, usually 8–10 minutes, until al dente.
Stir occasionally to prevent the pasta from sticking. If the soup becomes too thick, add extra beef broth or hot water until it reaches your preferred consistency.
7. Finish with greens
Stir in the spinach or kale and cook for 2–3 minutes, until wilted and tender.
Remove the bay leaf. Taste and adjust the seasoning with additional salt and black pepper.
8. Serve
Ladle the hot soup into bowls and finish with grated Parmesan and fresh parsley.
Serve immediately with crusty bread or garlic bread for a hearty, satisfying meal.
Notes
Thick & Hearty Beef Minestrone Soup is comfort food at its best, combining tender beef, nourishing vegetables, creamy beans, and pasta in a rich Italian-inspired broth. Pair it with warm garlic bread and a sprinkle of Parmesan for a cozy meal the whole family will love. ❤️
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 420 kcal
