I Tried Cher's Minestrone Soup, and I'll Be Making It Again

I was 12 when I learned the words to the Sonny and Cher classic, “I Got You Babe.” My best friend and I would take turns being Sonny or Cher, singing along and laughing through the lyrics. It was the '90s, and we couldn’t get over how “retro” the song felt. That was the extent of my knowledge of Cher—a great singer with an amazing wardrobe! Little did I know that almost 25 years later, I’d be writing not about Cher’s music or clothes, but her minestrone soup!

I’m not Italian and didn’t grow up eating much Italian food, except for spaghetti because it was my brother’s favorite. It wasn’t until an Italian restaurant opened nearby that I had my first taste of minestrone. I wasn’t sure what to think when the server dropped it at our table. There were beans and noodles and tomatoes? I remember thinking that combination didn’t seem like a good idea, but I was hungry and gave it a chance. Turns out, it was delicious, and it soon became one of my favorite soups.

How to Make Cher’s Minestrone

Cher’s recipe is straightforward and includes a few efficient shortcuts to help get the soup to the table quickly. Instead of sautéing the vegetables first and layering ingredients like in many soups, almost everything is added to a pot and brought to a boil. Once the carrots, celery, and onion are tender, you add kidney beans and pasta, cooking until the pasta is al dente. Portion the soup into bowls and garnish with grated Parmesan cheese.

How Does Cher’s Minestrone Taste?

It’s bright with a big, bold tomato flavor. Other minestrones I’ve enjoyed (including the restaurant version I grew up loving) taste more complex, which makes sense given the short cooking time of Cher’s recipe—only about 30 minutes. Deeper, richer soups are often made by layering flavors and simmering for hours. That being said, despite the shorter time on the stove, I found the soup delicious. It was refreshing and satisfying, and I’d definitely make it again, but with a few tweaks.

Tips for Making Cher's Minestrone Even Better

Add minced garlic: I love the simplicity of garlic powder, but it doesn’t offer the same rich flavor as fresh garlic. If you have an extra minute, grab a few cloves and mince them for the soup.

Cook the veggies first: I’m a big fan of being efficient in the kitchen, but there’s a time and place for it. If you want a deeper, more delicious flavor, take five minutes to sauté the carrots, onion, and celery in olive oil before cooking the rest of the soup.

Cook the noodles separately: This recipe makes a big pot of soup, so be ready for leftovers! To avoid mushy noodles, cook them separately and add them to each bowl instead of the whole pot. This way, you can freeze the soup and noodles separately and reheat without sacrificing texture.

Add crushed red pepper: I love a bit of heat in my minestrone. You can add crushed red pepper and let it simmer with everything during the last 15 minutes of cooking or use it as a garnish. Either way, it adds another delicious layer of flavor.