Mama’s Hearty Minestrone

  • Recipe By
  • Published Dec 31st
  • Ready In1h
  • Servings8
  • Calories237
I concocted this dish using my family's recipe and another recipe I found online as guidelines, while also putting my own spin on it. What it turned into was the best minestrone my family has had yet! My husband likes his soups with hardly any broth; thus, 'hearty minestrone!' Enjoy!

Mama’s Hearty Minestrone Ingredients

The following are the ingredients needed to make delicious Mama’s Hearty Minestrone for 8 servings:

  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 cups tomato sauce
  • 1/2 cup water, more if needed
  • 2 cups diced carrots
  • 1 zucchini, sliced and quartered
  • 1 green bell pepper, diced
  • 1 tablespoon dried basil
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup finely chopped broccoli
  • 1/2 cup elbow macaroni
  • 1/4 cup shredded Parmesan cheese, or more to taste

Mama’s Hearty Minestrone Cooking Instructions

  • Prep15m
  • Cook45m
  • Ready In1h

To cook Mama’s Hearty Minestrone, you need about 15 minutes of preparation time. The time needed to cook this Mama’s Hearty Minestrone is about 45 minutes , and you can serve your Mama’s Hearty Minestrone within 1 hour . The following are the steps to cook Mama’s Hearty Minestrone easily:

  1. 1 Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
  2. 2 Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.
  3. 3 Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.


  • Cook's Note:
  • You really can use any combination of vegetables you'd like besides the carrots and zucchini. Usually celery, spinach, and green beans are also used in minestrone, but I didn't have them when I made this recipe, so I just used broccoli. The best thing about soups is you totally have options!

Nutrition Facts

Per Serving: 237 calories; 11.9 grams of fat; 19.5 grams of carbohydrates; 14.7 grams of protein; 38 milligrams of cholesterol; 736 milligrams of sodium.

  1. Sep 7th 2018

    The seasonings were right on! This is a great base for a minestrone soup. It’s easy to make changes and have it still taste good. I made two versions. One with shredded beef and another v ...

  2. Jun 4th 2018

    I do admit I made some small adjustments. I used hot sausage instead of hamburger and feel this gives it more flavor. I did not add broccoli or green peppers but added orange/yellow pepper, ...

  3. May 27th 2016

    Good. Very filling.

  4. Jan 27th 2015

    It was fantastic, only thing we changed was omitting the green pepper.

  5. May 19th 2014

    Delicious! It is thick enough that in stretching it (by adding more pasta and chicken broth to make it more soup-y) for our large family of 8, it still maintained its rich, tomato taste. I ...

  6. Apr 17th 2013

    this was really good. i wouldn't change a thing!

  7. Feb 21st 2013

    I made it vegetarian. Left out the meat and added a can of white kidney beans. I also used veg broth to replace the chicken broth. And it was still very flavorful!

  8. Jan 12th 2013

    This was very good. I used green beans, carrots, and zucchini. Would definately make again.

  9. Oct 3rd 2012

    Yum! Easy, quick soup with great flavor. Tastes just as good the second day. Even my husband who is picky about most veggies liked it.