Dill Minestrone Soup

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

1 cup small pasta shells

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 medium onion, finely chopped

4 ounces Canadian bacon, finely chopped

2 cloves garlic, finely chopped

1 teaspoon Worcestershire sauce

1/3 cup chopped fresh dill

8 cups precut mixed vegetables

4 cups low-sodium chicken broth

Freshly ground pepper

1/3 cup sour cream

Paprika, for topping

Whole-wheat rolls, for serving (optional)


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and rinse under cold water. Transfer to a bowl; drizzle lightly with olive oil and set aside.
  2. Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion, Canadian bacon, garlic, Worcestershire sauce and half of the dill and cook, stirring occasionally, until the onion is soft and slightly golden, 6 to 8 minutes.
  3. Add the mixed vegetables and 1/4 cup water to the pot; cover and cook until beginning to soften, 4 minutes. Add the broth, 2 cups water, 1 teaspoon salt, and pepper to taste. Bring to a high simmer and cook, uncovered, until the vegetables are tender, 12 to 15 more minutes. Stir in the pasta and the remaining dill; season with salt and pepper.
  4. Divide the soup among bowls. Top with the sour cream and sprinkle with paprika. Serve with rolls.

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