Minestrone Soup with Brussels Sprouts

This minestrone soup with Brussels sprouts is a simple, cosy twist on the classic Italian favourite. It’s packed with vegetables, a light tomato broth, and just enough pasta to make it feel hearty without being heavy. Adding Brussels sprouts gives the soup a slightly nutty flavour and makes it perfect for the colder months, when you want something warm, nourishing, and easy to throw together. It’s a flexible recipe too—use whatever small pasta you have on hand, including gluten-free options. Serve it with a sprinkle of fresh herbs and a little grated Parmesan for a comforting bowl that works just as well for a quick weeknight dinner as it does for a slow weekend lunch.

Print Recipe

Prep Time 5

Cook Time 20

Resting Time 4

Total Time 30

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

2 cups Brussels sprouts halved
2 shallots finely chopped
2 celery sticks chopped
2 carrots chopped
1 clove garlic chopped
1 tsp dried oregano
1 Tbsp tomato purée
1 cup passata
About 500 ml stock vegetable or chicken
1 cup small pasta or gluten-free pasta
Fresh parsley basil, or coriander leaves, to serve
Olive oil
Salt and pepper

Method

Finely chop the shallots, celery, carrots, and garlic.
Cut the Brussels sprouts in half.
Heat a drizzle of olive oil in a saucepan over medium heat.
Gently cook the shallots, celery, carrots, and garlic for a few minutes until softened.
Add the oregano, tomato purée, and Brussels sprouts. Stir well to coat everything.
Pour in the passata and stock, then bring to a gentle boil.
Add the pasta and stir for the first few minutes to stop it sticking to the bottom of the pan.
Cook for 10–15 minutes, until the pasta is tender and the Brussels sprouts are cooked through.
Taste and adjust with salt and pepper if needed.
Ladle into bowls and scatter over fresh herbs. Serve with a little grated Parmesan, if liked.