Olive Garden Minestrone Soup (Copycat Recipe)

This Olive Garden Minestrone Soup is a hearty, flavorful, and healthy dish packed with fresh vegetables, beans, and pasta in a savory tomato broth. It’s a classic Italian-inspired soup that’s naturally vegan, filling, and loaded with nutrients, making it perfect for a cozy lunch or dinner.

This homemade version brings all the comforting flavors of the restaurant favorite but with fresh ingredients and full control over the seasoning. Serve it with warm breadsticks or a side salad for a complete meal!

Kitchen Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Cutting board and knife

Ingredients Overview

• Vegetables: A mix of fresh onions, carrots, celery, zucchini, and spinach adds depth and texture.
• Beans: Kidney and cannellini beans provide protein and heartiness.
• Pasta: Small pasta like ditalini or elbow macaroni makes it satisfying.
• Tomato Base: A combination of diced tomatoes and tomato paste creates a rich, flavorful broth.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 small zucchini, diced
• 1 (15-oz) can red kidney beans, drained and rinsed
• 1 (15-oz) can cannellini beans, drained and rinsed
• 1 (15-oz) can diced tomatoes
• 3 tablespoons tomato paste
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1 cup small pasta (ditalini, elbow, or small shells)
• 2 cups fresh spinach, chopped
• 1 tablespoon balsamic vinegar (for depth of flavor)
• Fresh parsley or Parmesan cheese for garnish (optional)

Directions

Step 1: Sauté the Vegetables

1. Heat olive oil in a large pot over medium heat.
2. Add onions, carrots, and celery, sautéing for 4-5 minutes until softened.
3. Stir in garlic and zucchini, cooking for another 2 minutes.

Step 2: Add the Beans & Broth

1. Pour in kidney beans, cannellini beans, diced tomatoes, tomato paste, vegetable broth, and water.
2. Stir in basil, oregano, thyme, salt, pepper, and red pepper flakes.
3. Bring to a gentle simmer, cover, and cook for 15 minutes.

Step 3: Cook the Pasta

1. Stir in pasta and let it cook uncovered for 8-10 minutes, or until tender.

Step 4: Add Spinach & Finish

1. Stir in chopped spinach and balsamic vinegar, cooking for another 2 minutes until wilted.
2. Taste and adjust seasoning as needed.

Step 5: Serve & Enjoy

1. Ladle into bowls and garnish with fresh parsley or Parmesan cheese.
2. Serve with crusty bread or breadsticks for dipping!

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~220
• Fat: ~5g
• Carbohydrates: ~38g
• Protein: ~9g

Expert Tips

• For a Thicker Soup: Mash some of the beans before adding them.
• Make It Gluten-Free: Use gluten-free pasta or swap for rice.
• For More Flavor: Add a Parmesan rind while simmering for an extra umami boost.

FAQs

Can I make this soup ahead of time?
Yes! The flavors develop even more overnight. Store in the fridge for up to 4 days.

Can I freeze minestrone soup?
Yes! Freeze in portions for up to 3 months. Thaw and reheat on the stove.

Can I use different beans?
Absolutely! Try black beans, chickpeas, or navy beans as substitutes.

Storing & Freezing

• Storing: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze for up to 3 months. Reheat on the stovetop, adding broth if needed.

Substitutions & Variations

• Protein-Packed: Add cooked ground turkey or sausage.
• Low-Carb: Skip the pasta or replace it with cauliflower rice.
• Extra Veggies: Add bell peppers, green beans, or mushrooms.

Olive Garden Minestrone Soup (Copycat Recipe)

This **Olive Garden Minestrone Soup** is a hearty, flavorful, and healthy dish packed with **fresh vegetables, beans, and pasta in a savory tomato broth**.

Print Recipe Pin Recipe

Equipment

• - Large pot or Dutch oven
• - Wooden spoon
• Measuring cups and spoons
• - Cutting board and knife

Ingredients

  

• - 2 tablespoons olive oil
• - 1 small onion diced
• - 2 carrots diced
• - 2 celery stalks diced
• - 3 cloves garlic minced
• - 1 small zucchini diced
• - 1 15-oz can red kidney beans, drained and rinsed
• - 1 15-oz can cannellini beans, drained and rinsed
• - 1 15-oz can diced tomatoes
• - 3 tablespoons tomato paste
• - 4 cups vegetable broth
• - 1 cup water
• - 1 teaspoon dried basil
• - 1 teaspoon dried oregano
• - 1/2 teaspoon dried thyme
• - 1/2 teaspoon salt adjust to taste
• - 1/4 teaspoon black pepper
• - 1/2 teaspoon red pepper flakes optional for heat
• - 1 cup small pasta ditalini, elbow, or small shells
• - 2 cups fresh spinach chopped
• - 1 tablespoon balsamic vinegar for depth of flavor
• - Fresh parsley or Parmesan cheese for garnish optional

Instructions

 

• #### **Step 1: Sauté the Vegetables**
• Heat **olive oil** in a large pot over **medium heat**.
• Add **onions, carrots, and celery**, sautéing for **4-5 minutes** until softened.
• Stir in **garlic and zucchini**, cooking for another **2 minutes**.
• #### **Step 2: Add the Beans & Broth**
• Pour in **kidney beans, cannellini beans, diced tomatoes, tomato paste, vegetable broth, and water**.
• Stir in **basil, oregano, thyme, salt, pepper, and red pepper flakes**.
• Bring to a **gentle simmer**, cover, and cook for **15 minutes**.
• #### **Step 3: Cook the Pasta**
• Stir in **pasta** and let it cook uncovered for **8-10 minutes**, or until tender.
• #### **Step 4: Add Spinach & Finish**
• Stir in **chopped spinach and balsamic vinegar**, cooking for another **2 minutes** until wilted.
• Taste and adjust seasoning as needed.
• #### **Step 5: Serve & Enjoy**
• Ladle into bowls and garnish with **fresh parsley or Parmesan cheese**.
• Serve with **crusty bread or breadsticks** for dipping!