Extra Veggie Minestrone Soup For Baby And Big Kids

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 Soup 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. 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. (You may also like my Favorite Soups for Kids, Vegetarian Lentil Soup, Black Bean Soup, or Red Lentil Soup recipes.)

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. Sign up for our email updates to get tips and ideas sent to your inbox.

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.

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

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!