
Minestrone soup is a hearty, flavorful Italian dish perfect as a main course. This recipe is a close version of Olive Garden’s famous Minestrone Soup, filled with vegetables, beans, and pasta in a savory tomato broth.



Key Takeaways
- Copycat recipe replicates Olive Garden’s Minestrone Soup flavors.
- Includes a variety of vegetables, beans, and pasta in a savory tomato broth.
- Can be made on the stovetop or in a slow cooker for convenience.
- Suitable for vegetarian, vegan, and gluten-free diets.
- Balanced nutrition with fiber, protein, and essential vitamins and minerals.

Introduction to Olive Garden Minestrone Soup
Olive Garden’s Minestrone Soup is a favorite at the Italian restaurant chain. This classic soup combines vegetables, beans, and pasta in a tasty tomato broth. What sets Olive Garden’s soup apart is their special recipe and cooking method.

What Makes Olive Garden Minestrone Soup Special?
- Fresh veggies: Carrots, celery, zucchini, and sweet onions.
- Beans: Red kidney, cannellini, and green beans for extra protein and fiber.
- Small macaroni pasta: Adds a fun texture to the soup.
- Herbs: Basil, thyme, oregano, and rosemary create an aromatic, savory broth.

History of Minestrone Soup
Minestrone soup has a long history in Italy. The name comes from the Italian word “minestra,” meaning “soup.” Originally made with leftover vegetables, it was a filling and affordable dish. Over time, each region added its own touch to the recipe. Olive Garden’s version honors this tradition with their own special take.

Ingredients for Copycat Olive Garden Minestrone Soup

Essential Ingredients
- Fresh veggies: Carrots, celery, zucchini, onions
- Canned diced tomatoes, tomato paste, vegetable broth
- Kidney beans, white beans
- Italian seasoning, garlic, and spices

Vegan-Friendly Ingredients
- Swap regular broth for vegan vegetable broth
- Use fresh veggies, beans, and seasonings for a meatless minestrone soup

Step-by-Step Instructions



Preparing the Vegetables
- Gather all ingredients.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add 1 cup of diced onion, 1/2 cup of sliced celery, and 1 cup of chopped carrots.
- Cook until soft, about 5-7 minutes.
- Add 3 cloves of minced garlic and cook for another minute, stirring often.

Cooking the Soup
- Pour in 6 cups of vegetable broth.
- Mix in 1 (15 oz) can of fire-roasted diced tomatoes and 3 tablespoons of tomato paste.
- Season with 1 tablespoon of Italian seasoning, 1 teaspoon of dried oregano, 1 teaspoon of dried parsley, 1 tablespoon of sugar (optional), 1.5 teaspoons of salt, and 1/4 teaspoon of black pepper.
- Let the soup simmer for 10-15 minutes.
- Add 1 (15 oz) can of cannellini beans, 1 (15 oz) can of red kidney beans, 1/2 cup of ditalini or elbow pasta, and 3/4 cup of frozen green beans.
- Simmer until the pasta and veggies are tender, about 10-15 minutes more.
- Before serving, add 2 cups of coarsely chopped spinach and let it cook down.

Slow Cooker Method
- Put all ingredients, except pasta and spinach, in the slow cooker.
- Cook on low for 4-6 hours or high for 2-3 hours.
- Stir in the pasta and spinach 30 minutes before serving, until tender.

Tips for the Best Minestrone Soup Recipe
- Cut vegetables into similar sizes for even cooking.
- Drain and rinse canned beans to reduce sodium.
- Simmer soup for 10-15 minutes to blend flavors.

Serving Suggestions for Olive Garden Minestrone Soup



Pairing with Other Dishes
- Parmesan Garlic Breadsticks: Warm, buttery breadsticks make a perfect match.
- Fresh garden salad: A lighter option.
- Grilled chicken or Italian-style meatballs: For a heartier meal.












Garnishing Ideas
- Freshly grated Parmesan cheese: Adds rich flavor.
- Fresh basil leaves: Adds color and scent.
- Drizzle of olive oil and cracked black pepper: For elegance.

Why You’ll Love This Recipe







Health Benefits of Vegan Soup
- Nutritious vegetables: Great source of fiber, vitamins, and minerals.
- Protein-rich beans: Adding even more nutrition.
- Versatile and nutrient-dense: With 8 different vegetables.

Easy to Make and Perfect for Any Occasion
- Simple preparation: Ideal for any season.
- Quick cooking: Perfect for busy days or weekends.
- Delicious flavor: True to the restaurant version and healthier.

Frequently Asked Questions
Can I Freeze Minestrone Soup?
Yes, but the veggies and pasta might soften after thawing and reheating. Freeze in an airtight container or bag for up to 3 months.
How to Store Leftovers
- Cool the soup completely.
- Transfer to an airtight container.
- Refrigerate for up to 4 days or freeze for up to 3 months.
- Thaw frozen soup in the fridge overnight and reheat on the stovetop or in the microwave.

Taking My Olive Garden Copycat Recipe To Go!
This copycat Olive Garden Minestrone Soup recipe is a true-to-the-original Italian delight. It’s easy to make, packed with healthy ingredients, and perfect for any occasion. Enjoy the authentic flavors of this classic dish right in your kitchen. Buon appetito!

The Best Olive Garden Minestrone Soup Recipe to Make!

Olive Garden Minestrone Soup
Equipment
- Large stockpot
- Wooden spoon
- Garlic press (or knife for mincing)
- Chef’s Knife
- Can Opener
- Ladle
- Airtight storage containers
Ingredients
- 2 tablespoons olive oil
- 1 cup diced white onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 zucchini diced
- 2 teaspoons minced garlic
- 14 ounces canned diced tomatoes
- 32 ounces vegetable stock
- 1 bay leaf
- 1 1/2 tablespoons Italian seasoning
- 2 tablespoons tomato paste
- 15 ounces canned small white beans drained and rinsed
- 15 ounces canned kidney beans drained and rinsed
- 1 cup frozen green beans or fresh
- 1/2 cup small shell pasta
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat the olive oil in a large stockpot over medium heat. Add the onions, celery, carrots, and garlic, and a pinch of salt. Cook for 3-5 minutes until the vegetables soften.
- Add Liquids and Seasonings: Add the diced tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil, then reduce to a simmer.
- Add Remaining Ingredients: Stir in the white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10-15 minutes, or until the pasta and vegetables are tender.
- Season and Serve: Season with salt and pepper to taste. If desired, garnish with fresh parsley.
Notes
- For extra flavor, use fire-roasted diced tomatoes.
- Substitute yellow squash for zucchini, or add other fresh vegetables.
- Add more fresh vegetables if desired.
- If you have leftover vegetables in your refrigerator, consider adding them to this recipe. It’s a great way to use up leftovers.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months