This Paleo Minestrone Soup recipe is a hearty, nutrient-packed twist on the classic Italian classic, made with tons of veggies. Bursting with a variety of vegetables, a medley of herbs, and rich broth, it delivers big flavors without gluten, dairy, or legumes. Perfect for cozy nights or meal prepping a big batch, it’s a hearty soup that nourishes your body and delights your taste buds!
This hearty Italian soup is a delicious comforting meal on a cold night. I love making this all winter long because it is an easy way to get fresh veggies, even in the winter. This hearty, yet simple soup has my family asking for a bowl of minestrone whenever the temps drop!
Why You'll Love This Recipe
- Hearty: A lot of soups don't feel super filling, however, this soup has lots of hearty veggies, protein, and pasta that makes a delicious, filling meal.
- Comfort Food Made Healthy: It offers all the comforting vibes of classic minestrone soup but without any processed ingredients, making it perfect for those who want healthier comfort food.
- Customizable: You can easily swap or add vegetables and proteins to suit individual tastes or use what's already in your fridge or pantry.
- Easy Meal Prep: The recipe is simple to prepare and reheats beautifully, making it great for batch cooking or easy weekday meals.
Ingredients You Will Need
Ground Chicken: a lean source of protein, rich in essential nutrients like vitamin B6, niacin, and phosphorus, supporting muscle growth and overall health. Its mild flavor makes it a versatile base, easily absorbing spices and herbs to complement a variety of dishes.
Olive Oil: It is really important to get a high-quality olive oil and one that is 100% olive oil and single origin, the food industry likes to cut corners when it comes to oils so be sure you check your labels.
Carrots: are full of vitamin A, biotin, and beta-carotene. They aid in eye health, lowering cholesterol, and weight loss.
Celery: a low-calorie vegetable rich in vitamins K, C, and potassium, along with antioxidants and dietary fiber that support digestion and overall health. Its crisp texture and subtly earthy, slightly peppery flavor make it a refreshing addition.
Yellow Onion: are full of antioxidants that help fight inflammation. They also have folate, manganese, and some vitamin C. They are antibacterial, help digestion (for some), and can help reduce your risk of cancer.
Green Beans: are a low-calorie vegetable rich in essential nutrients such as vitamins K, C, and A, along with dietary fiber. Helping support bone health, boost the immune system, and aid in maintaining healthy vision and skin green beans are a great addition to a plate.
Zucchini: is a summer squash that has tons of health benefits. They are loaded with nutrients that aid in digestion, immune function, and so much more. They are high in antioxidants, potassium, B vitamins, and much more. They are a low-carb squash and pair well with so many things.
Garlic: is known for its anti-inflammatory and antibacterial properties. It helps fight many diseases like the common cold, heart disease, and others.
Tomato Sauce: a nutrient-rich base packed with vitamins A, C, and K, as well as potassium and lycopene, an antioxidant linked to heart health and reduced inflammation. Its tangy, slightly sweet flavor provides a vibrant, savory depth.
Chicken Broth: When looking for chicken broth be sure you are checking the ingredients and the source that it comes from. I prefer to buy one with no extra preservatives, sugar, or coloring, and that is organic.
Oregano: offers various health benefits, including its antioxidant-rich nature, which helps combat free radicals, and it is a natural antimicrobial agent, aiding in the prevention and treatment of infections. Additionally, it may have anti-inflammatory properties.
Thyme: is an herb from the mint family! It may also provide numerous health benefits, such as fighting acne, regulating mucus, fighting infections, helps boost your overall immune system.
Sage: an aromatic herb that has many health benefits such as anti-inflammatory and antioxidant. It can help with digestive health, oral health, and skin health.
Parsley: is a versatile herb that goes great in many dishes. It is packed full of antioxidants and vitamins that support your brain health, immune system, and even your bone health.
Red Pepper Flakes: are a concentrated source of heat due to the presence of capsaicin, the compound responsible for the spicy sensation. They also provide a modest amount of vitamin A. Additionally, the capsaicin in red pepper flakes has been associated with various health benefits, including potential pain relief and metabolism-boosting effects.
Pasta: My favorite grain-free pasta is Jovial pasta, which makes this recipe paleo, however, you can use any pasta that you like! Banza pasta is made from chickpeas and will add more protein, regular pasta also works perfectly fine, too. Small pasta shapes work best for this recipe, like macaroni or ditalini.
Recipe Variations
- Meat: I typically use ground chicken or ground turkey, but ground beef, Italian sausage, or your favorite ground meat would be delicious in this soup also.
- Making it Whole30: All you need to do is swap out the noodles for potatoes to make this soup Whole30 compatible. I like to use white sweet potatoes or russet potatoes. Add these when you add the broth and cook until the fork tender.
- Pasta: Grain-free pasta keeps this soup paleo, but any gluten-free pasta or regular pasta works perfectly.
- Broth: To add a little more nutrients and protein, you can use bone broth instead of regular chicken broth.
- Plant-based: To make this soup plant-based, simply swap out the meat for kidney beans and use vegetable broth instead of chicken broth.
Instructions
Step 1: Heat a large pot to medium heat and add olive oil. Brown the ground chicken in a pan until cooked through.
Step 2: To the same pot, add the carrots, celery, onion, green beans, zucchini, and garlic to saute for about 5 minutes.
Step 3: Add the chicken back to the pot. Then add oregano, thyme, sage, parsley, salt, pepper, and bay leaves to the pot.
Step 4: Then add chicken broth, and tomato sauce and bring to a boil. This should take about 20 minutes.
Step 5: In the meantime cook your pasta according to the directions on the package or until al dente.
- Step 6: Then add the pasta to the pot and let simmer for another 5 minutes. Serve and enjoy!
Recipe Tips and Tricks
- Don't overcook the noodles because they will get mushy in the soup- just cook them to al dente before adding them to the soup.
Storage Tips
Refrigerator: This heart soup will keep in the fridge for up to 5 days when stored in an airtight container.
Freezer: This soup will freeze ok if you leave the pasta out and add it when you are ready to eat it. Just be sure to freeze it in a freezer-safe container. When you are ready to reheat, add cooked pasta at that time.
What To Serve It With
Side Salad: Dairy-free Caesar, Grilled wedge, Grapefruit Avocado Salad
FAQs About Paleo Minestrone Soup
This biggest difference is that traditional minestrone soup has pasta and beans, while vegetable soup does not.
I really enjoy Jovial cassava pasta the best out of all the grain-free options. If you are looking for gluten-free pasta, though, I really like Banza or Trader Joe's lentil pasta the best.
Did you make this recipe?! If so, do me a huge favor and leave me a review and a rating below! This helps my small business continue providing free recipes.
If you like this soup be sure to check out my Paleo "Pasta" Fagioli Soup, too!
Paleo Minestrone Soup
Ingredients
- 1 pound Ground Chicken
- 2 tablespoon Olive Oil
- 2 Large Carrots diced
- 3 Stalks Celery diced
- ½ Medium Yellow Onion diced
- 1.5 cups Green Beans chopped into bite size pieces
- 1 Zucchini diced
- 2 Garlic Cloves minced
- 3 can Tomato Paste (14 oz)
- 4 cups Chicken Broth
- 2 cups Water
- 1 tablespoon Oregano
- ½ tablespoon Thyme
- ½ teaspoon Red Pepper Flakes
- 1 teaspoon Salt (add more for taste)
- 1 teaspoon Pepper
- 1 box Pasta can be grain-free, gluten-free, or regular
Instructions
- Heat a large pot to medium heat and add olive oil. Brown the ground chicken in a pan until cooked through.
- To the same pot, add the carrots, celery, onion, green beans, zucchini, and garlic to saute for about 5 minutes.
- Add the chicken back to the pot. Then add oregano, thyme, sage, parsley, salt, pepper, and bay leaves to the pot.
- Then add chicken broth, and tomato sauce and bring to a boil. This should take about 20 minutes.
- In the meantime cook your pasta according to the directions on the package or until al dente. Then add to the pot and let simmer for another 5 minutes.
- Serve and enjoy!
Notes
- Don't overcook the noodles because they will get mushy in the soup- just cook them to al dente before adding them to the soup.
- Make a double batch because this is a great freezer meal down the road.
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