Sweet Potato Minestrone Recipe
Sweet Potato Minestrone Recipe photo by Taste of Home
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Sweet Potato Minestrone Recipe

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I don't cook as much now that our daughters are on their own. But when I do, this is the recipe I reach for.—Helen Vail, Glenside, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:14 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 14 servings


  • 4 cans (14-1/2 ounces each) reduced-sodium beef or vegetable broth
  • 3 cups water
  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 6 cups shredded cabbage
  • 1 package (7 ounces) small pasta shells
  • 2 cups frozen peas

Nutritional Facts

1 cup: 127 calories, 1g fat (0 saturated fat), 0 cholesterol, 67mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.


  1. In a soup kettle, combine the broth, water, sweet potatoes, onion, garlic and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Return to a boil. Add the cabbage, pasta and peas; cook for 8-10 minutes or until the pasta and vegetables are tender. Yield: 14 servings (about 3-1/2 quarts).
Originally published as Sweet Potato Minestrone in Country Woman January/February 1998, p36

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Cook_aholic User ID: 797539 45108
Reviewed Jan. 31, 2013

"I have made something very like this so tried it with these ingredients this time. We liked it but I used Kitchen Table's "unsalted" beef broth to cut down the sodium even more and to give it a little more body. I also added 1 t. of rosemary. We liked it a lot."

payoungs User ID: 547678 53401
Reviewed Jan. 17, 2010

"I took this to a gathering and was it good, getting the rec. for a friend now. Yum"

munger2525 User ID: 1904715 50002
Reviewed Jan. 9, 2010

"I thought it was pretty good, but I have several other soup recipes that I like much better. It is a little more filling than regular vegetable soup. My husband likes vegetable soup, only with deer meat in it."

Maxine Miller User ID: 2800706 21914
Reviewed Jan. 9, 2010

"I thought this would be excellent using Tarragon ( a lemony flavor) instead of Italian spices.  Use chicken broth for base."

Maxine Miller User ID: 2800706 21265
Reviewed Jan. 7, 2010

"I would use tarragon and chicken broth to make this soup."

tkarinas User ID: 4389335 21777
Reviewed Jan. 7, 2010

"This is a very delicious dinner soup and one my family loves. This recipe is very easy to make as well, which brings smiles to all the faces at the dinner table. This is a keeper, for sure."

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