This spring minestrone soup with lemon whipped ricotta is perfect for cool nights. It’s packed full of vegetables, is vegetarian-friendly, and ready in just 30 minutes! Your whole family will love this easy and flavorful soup.
Nothing is better than a big bowl of hearty soup, any time of year.
This spring minestrone soup with lemon whipped ricotta is full of bright green vegetables, tender noodles, rich broth, and a fresh creamy topping.
Even meat lovers can’t deny how satisfying and filling this vegetarian soup is!
And the best part? It comes together in only 30 minutes, so it’s perfect to whip up for a weeknight meal.
Trust me, you’re going to love making this spring minestrone soup with lemon whipped ricotta for your friends and family!
Ingredients for spring minestrone soup with lemon whipped ricotta
- Leeks – Leeks have a delicate, mild onion flavor.
- Garlic – A classic addition that will bring an earthiness to the dish.
- Fresh Oregano – A strong, sweet, and pungent herb. I do not recommend substituting dried oregano here, because it is so much stronger than fresh.
- Vegetable stock – Feel free to use either homemade or your favorite store-bought variety.
- Vegetables – I’ve chosen zucchini, peas, and asparagus because they’re bright green, fresh, and sweet in soups.
- White beans – Canned cannellini beans, or great northern beans would work well here. Soft interior, but able to hold their shape after having been cooked.
- Small shaped pasta – I’ve used ditalini, but any small shapes–acini de pepe, stelline, or rings–would be fine.
- Lemon – Lemon gives us a fresh burst of citrus flavor
- Ricotta cheese – This Italian whey cheese is super smooth and creamy.
If you’re not vegetarian and you’re looking for a little extra protein in this soup, there’s a super-easy way to do it!
Most major grocery stores have pre-cooked rotisserie chickens in their deli sections.
Shred up some rotisserie chicken and add it in! Fast and easy!
Don’t be afraid to customize this soup to your tastes.
If you’re not a fan of peas, feel free to double the amounts of either the zucchini or asparagus.
It’s all up to you!
Other great additions would be yellow summer squash, fresh baby spinach, sweet fennel, or sugar snap peas.
Storage and leftovers
This soup can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating is as simple as placing it in a microwave-safe dish, covered loosely with a damp paper towel, and heating for 2-3 minutes or until heated thoroughly.
Store the whipped lemon ricotta separately, also in an airtight container for up to 4 days in the refrigerator.
More soup recipes
- Craving cauliflower? Try my Roasted Cauliflower Fennel Leek Soup.
- Need another vegetarian soup? Try my Creamy Carrot Orange Soup.
- Love all things lemon? Try my Lemon Chicken Vegetable Farro Soup.
- Have some avocados hanging around? Try my Chicken Avocado Cilantro Lime Soup.
- 2 tablespoons unsalted butter
- 2 leeks, cleaned, trimmed and thinly sliced into half moons
- 4 cloves of garlic, minced
- 2 tablespoons minced fresh oregano
- 6 cups vegetable stock
- 2 cups diced zucchini
- 2 cups diced asparagus
- 2 cups frozen peas
- 1 (14 ounce) can white beans, drained and rinsed
- 1/4 cup minced parsley
- 8 ounces small shaped pasta, cooked
- 1/2 lemon, juiced and zested
- 1 cup ricotta
- Kosher salt, to taste
- Black pepper, freshly cracked, to taste
- Add butter to a soup pot and set over medium high heat.
- When the butter is melted add the leeks and cook for 5 minutes.
- Add garlic and oregano and saute for a minute.
- Pour in the vegetable stock and bring to a boil.
- Add in the zucchini, asparagus, peas and white beans. Cook for 5 minutes to just soften the vegetables.
- Turn off the heat and stir in parsley, cooked pasta and lemon juice.
- Using a mixer, blend ricotta cheese with lemon zest until fluffy, about 1 minute.
- Season soup with kosher salt and pepper.
- Serve soup with a dollop of whipped ricotta on top.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 1011mgCarbohydrates: 41gFiber: 9gSugar: 7gProtein: 17g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.