I’m delighted to be in the kitchen today with Tuttorosso tomatoes, teaching the healing art of making Minestrone Soup. I prepared a big pot of this deliciousness regularly for my children when they were growing up—but if you know me, you know that my friends and neighbors enjoyed plenty of it as well! This is a version of the one in the book, which highlights summer produce.

Typically, a minestrone has beans, pasta, and potatoes—just a bit of each. But you can change yours up seasonally like I’ve done here, or leave out anything you’re not crazy about. In the winter, I like to use kale, and in the summer, zucchini and yellow squash are the perfect addition.

Although this soup is quite easy, there is a level of chopping involved—so it’s a perfect opportunity to spend time with your family in the kitchen, everyone helping to chop and stir. What I love about Tuttorosso tomatoes is that they are super high quality and unprocessed, simply steamed after they’re picked in the summer to preserve their freshness, then canned without adding anything artificial. You can absolutely taste the old school deliciousness. They offer an amazing richness to this family favorite, which is basically a bowl full of love. When the potatoes break down a bit, they add to the tomato-y richness of the broth, so this soup is often even better the second day.

Find where to buy Tuttorosso Tomatoes near you.

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Winter Minestrone

  • Author: nocrumbsleft
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 min
  • Yield: 4-5 servings


This soup is the perfect hearty family meal for any night of the week!


1 tablespoon extra-virgin olive oil

5 slices, bacon, cut into 1/2” squares (optional)

1 cup peeled and cut into ¼-inch carrots

½ cup chopped yellow onions

½ cup chopped celery

2 tablespoons finely chopped garlic

1 can (28 oz) Tuttorosso Tomatoes, pureed

1 tablespoon tomato paste

4 cups chicken broth

 4 cups of water

1 tablespoon kosher salt

1 cup cut into inch cubed yellow potatoes

½ cup gluten free penne pasta

½ cup frozen peas

2 cups thinly sliced cabbage

1½ cup spinach

¾ cup canned, drained pinto beans

½ teaspoon black pepper

½ teasspoon red pepper flakes

½ teaspoon dried basil


In a large sauté pan, over medium high heat warm the olive oil. Add the bacon and fry until crispy (about 8 minutes). Remove the bacon from the pan with a slotted spoon, and set aside to enjoy later. Leaving 2 tablespoons of the remaining fat in the pan and set aside the rest.

Return the pan to medium high heat and add the carrots, onions, celery, cook 3-4 minutes, then add the garlic. Cook for 1 more minute. Set aside.

In a food processor, puree the tomatoes and the tomato paste until well combined. Set aside.

In a large Dutch Oven over high heat, combine 4 cups water and 4 cups chicken stock. Bring to a boil and add 1 Tablespoon of salt, the potatoes and gluten free pasta, cooking until noodles are 75% done, about 7-8 minutes.

Add the mirepoix, peas, cabbage, spinach and beans.  Add the black pepper, red pepper flakes, basil and stir to combine. Add the tomato mixture, stirring and bring to a boil, and turn off. Serve.