dinner, Most Loved Recipe, Recipes, Soups, Chili & Stew

tosi’s inspired italian minestrone soup

This delicious vegetable soup is practically famous in my home town of St. Joseph, MI – try it and find out why!

*Updated 9.13.2022*

If you grew up in the vicinity of St. Joseph, Michigan you have likely had or at least heard of Tosi’s minestrone soup. This is not THE recipe, but it’s one of those “my cousin Ruth gave it to her housekeeper Catherine who got it from her hairdresser’s Uncle who used to bartender there” – then I tweaked it over the last decade recipe situations.

I have made it for my family who thinks it’s pretty darn close, so if you’ve got a hankering for the original but are far from Michigan I encourage you to try this as it certainly has satisfied my cravings over the years!

Minestrone soup spoonful

I adore this minestrone soup recipe for it’s flavor of course but there is also something magical about the texture. It’s silky and smooth but also has beautiful bite with bits of fresh veggies in every spoonful. It’s also a perfect transition soup for late summer to early fall (did I make that up – transition soup? LOL). It’s hearty but not heavy – it doesn’t stick to your ribs like a beef stew.

I’m also a bit of a nut when it comes to fresh bread with soup. It’s a must! I am not a baker, but I have made Life as a Strawberry’s Easy Crusty French Bread and it has never failed me. I mean, look at this beauty!

French bread boule to serve with minestrone soup.

I’d be remiss if I didn’t tell you how amazing this soup is after a day in the fridge so don’t be afraid to make ahead of time. It thickens up a bit and all of the flavors just meld together to make a phenomenally tasty bowl. I hope you all enjoy this family favorite as much as I do!

Minestrone Soup
Minestrone Soup

Tosi’s Inspired Minestrone Soup

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine Italian


  • 4 Tbs Butter
  • 1 Cup Chopped Onion
  • 1 Cup Chopped Celery
  • 1 Cup Chopped Carrot
  • 1 Can Cannellini Beans
  • 1 Cup Shredded Cabbage
  • 1 14.5 Oz Stewed Tomatoes
  • 1 Tbs Tomato Paste
  • 1 1/2 Cups Chopped Yukon Gold Potatoes
  • 6 Cups Chicken Stock Can swap in vegetable stock to make vegetarian.
  • 2 Cloves Minced Garlic
  • 2 Tbs Dried Parsley
  • 1 1/2 Tsp Dried Oregano
  • 1/2 Tsp Dried Rosemary
  • 1 1/2 Tsp Salt
  • 1 Tsp Fresh Ground Pepper
  • Grated Parmesan for Topping


  • Melt the butter in a large dutch oven over medium heat then add the onion, celery, and carrots. Saute for ten minutes or until softened.
  • Next, add the beans, chopped cabbage, tomatoes, tomato paste, cubed potatoes, chicken stock, garlic, parsley, oregano, rosemary, salt and pepper to the pot and stir together.
  • Bring the soup to a boil, then turn the temperature down to a simmer. Cover the pot and continue to simmer for an hour and fifteen minutes, stirring a few times as the soup cooks. Break apart any large tomatoes that are larger than a spoonful.
  • Finally, take about 1/4 of the soup and place it in a blender. Pulse this until smooth and then add it back into the pot. Stir together well.
  • Taste for salt or any additional seasonings here you want to take up a notch.
  • Serve with a crusty piece of French bread on the side and topped with freshly grated parmesan cheese.
Keyword Easy Soup Recipe, Italian Soup, Minestrone, Minestrone Soup, Soup Recipe, Tosi’s Minestrone, Vegetable Soup

12 thoughts on “tosi’s inspired italian minestrone soup

      1. Ah……SJ/BH area native. That explains it. I know the Ruff family that work for Tosi’s for a few generations. SJ class ’76 so I started my cooking fetish late in life. Breads and pastry so I tend to go to Bit O’ Swiss a lot. Would LOVE to work with Foley just to watch.

  1. Thank you for this recipe! I am a St. Joe native (and I still live here), and I’ve been wanting to piece together this recipe forever! Great job! I made it tonight and although mine came out a little thin, the flavor was sooooo close. I’ll tweak my liquid/bean/potato ratio next time. Thanks again for a great recipe!

    1. Oh wow! Well hello fellow St. Joseph gal! I typically find that soups thicken up on the 2nd day, so hopefully it’s a little thicker for you today! Yum, now I want a big batch of this. 😀

  2. I can’t wait to try this. I’m a Stevensville native and used to work for a summer at Tosi’s. I Love love love their Minestrone Soup and though my mom may have this recipe written down somewhere, I’m still going to try this one. Nice to see a fellow local post this. I’m in Central IL now, and miss the area, so thanks for posting!

  3. Tosi’s was my husbands first job as a bus boy at 15. He always raves about this soup so I was so excited to come across your recipe and try it out for him. Now 30 years later he is so happy. It was delicious. Thank you.

  4. I’m super excited to try this out for a house warming party. I grew up in Harbert, MI and worked several years at Tosi’s along with family members and got to know Ginger who once owned, it quite well. Now I’m 27 years in Oregon. I’ve figured out the Bit of Swiss salted rye which I’ll serve along with this. Per your suggestion in the comments I’ll make this a day ahead so it’ll thicken, great idea!

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