Craving a warm, hearty bowl of soup just like your favorite Olive Garden classic? Look no further! This Olive Garden Minestrone Soup recipe is a copycat version that’s packed with colorful vegetables, tender beans, and al dente pasta all simmered in a rich tomato broth. It’s hearty, healthy, and bursting with Italian-inspired flavors.

Perfect for a cozy family dinner, this soup is also vegetarian, vegan-friendly, and loaded with nutrients. Whether you’re serving it as an appetizer or a main course with warm breadsticks on the side, this minestrone will bring the taste of Olive Garden right to your kitchen.

Why You’ll Love This Minestrone Soup

• Healthy and Hearty: This soup is packed with fresh vegetables, plant-based protein, and fiber-rich beans.
• Budget-Friendly: Made with affordable pantry staples and seasonal vegetables.
• Perfect Copycat: This recipe tastes just like Olive Garden’s famous minestrone but better because it’s homemade!
• Vegan and Vegetarian-Friendly: Naturally plant-based and easy to customize to your preferences.

What Does Minestrone Soup Taste Like?

Minestrone soup has a rich and savory tomato-based broth flavored with Italian herbs like basil, oregano, and thyme. The combination of tender vegetables, soft beans, and pasta gives the soup a hearty, comforting texture, while the vibrant flavors of the fresh veggies shine through. It’s a perfect balance of freshness and warmth in every spoonful!

Ingredients You’ll Need

Here’s everything you’ll need to make Olive Garden Minestrone Soup:

For the Soup Base:

• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Carrots (2 medium, diced)
• Celery (2 stalks, diced)
• Zucchini (1 medium, diced)
• Garlic (3 cloves, minced)

• Green beans (1 cup, trimmed and cut into 1-inch pieces)
• Diced tomatoes (1 can, 14 oz)
• Tomato paste (2 tablespoons)
• Vegetable broth (6 cups)
• Bay leaf (1)
• Dried basil (1 teaspoon)
• Dried oregano (1 teaspoon)
• Thyme (½ teaspoon)
• Salt and pepper (to taste)

For the Add-Ins:

• Kidney beans (1 can, drained and rinsed)
• Cannellini beans (1 can, drained and rinsed)
• Spinach (2 cups, fresh or frozen, chopped)
• Ditalini pasta (¾ cup, or another small pasta shape)

Optional Garnishes:

• Parmesan cheese (grated, for topping if not vegan)
• Fresh parsley (chopped)
• Crusty bread or breadsticks (for serving)

Tools You’ll Need

To prepare this soup, you’ll need:

• A large soup pot or Dutch oven (to cook the soup).
• A wooden spoon (for stirring).
• A sharp knife and cutting board (to chop the veggies).
• Ladle (for serving).

Ingredient Additions and Substitutions

Feel free to make this soup your own with these easy swaps and additions:

• Gluten-Free: Use gluten-free pasta or skip the pasta and add diced potatoes instead.
• Protein Boost: Add cooked Italian sausage, shredded chicken, or turkey if you’re not vegetarian.
• Use Seasonal Veggies: Swap zucchini for yellow squash, add bell peppers, or toss in some peas.
• Spice It Up: Add a pinch of red pepper flakes for a spicy kick.
• Herb Variations: Fresh basil or rosemary can replace dried herbs for a fresher taste.

How to Make Olive Garden Minestrone Soup

Let’s walk through the simple steps to make this delicious and hearty soup:

Step 1: Sauté the Vegetables

1. Heat olive oil in a large soup pot over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
3. Stir in the garlic, zucchini, and green beans. Cook for another 3-4 minutes, stirring occasionally.

Step 2: Build the Broth

1. Add the diced tomatoes (with their juices), tomato paste, vegetable broth, bay leaf, basil, oregano, thyme, salt, and pepper. Stir to combine.
2. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes.

Step 3: Add the Beans and Pasta

1. Stir in the kidney beans, cannellini beans, and pasta. Cook for an additional 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking.

Step 4: Add the Spinach

1. During the last 2 minutes of cooking, stir in the chopped spinach until wilted.
2. Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.

Step 5: Serve

Ladle the soup into bowls, garnish with fresh parsley or Parmesan cheese (if desired), and serve hot with crusty bread or breadsticks on the side.

What to Serve with Minestrone Soup

This hearty soup is delicious on its own but pairs beautifully with these sides:

• Breadsticks: Just like Olive Garden, serve with warm, buttery breadsticks.
• Salad: A crisp Caesar or garden salad balances the warmth of the soup.
• Crusty Bread: Use it to soak up the flavorful broth.
• Garlic Bread: Adds a rich, garlicky touch to the meal.

Tips for Perfect Minestrone Soup

• Cook Pasta Separately for Leftovers: If you plan to save leftovers, cook the pasta separately and add it to individual bowls when serving. This prevents the pasta from absorbing too much liquid and becoming mushy.
• Don’t Skip the Herbs: The dried herbs are key to replicating that classic Italian flavor.
• Make It Ahead: This soup tastes even better the next day, as the flavors meld together.
• Adjust Consistency: If the soup gets too thick, add more vegetable broth or water to thin it out.

Storage Instructions

• Refrigerate: Store leftover soup in an airtight container in the fridge for up to 4 days.
• Freeze: Freeze the soup (without the pasta) in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.
• Reheat: Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if it thickens.

Frequently Asked Questions (FAQ)

Can I make this soup in a slow cooker?

Yes! Sauté the onions, carrots, celery, and garlic first, then transfer everything (except the spinach and pasta) to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta and spinach during the last 20 minutes of cooking.

Can I use canned vegetables?

Yes, but fresh or frozen vegetables are recommended for the best texture. If using canned green beans, add them during the last 5 minutes of cooking.

How do I make this soup thicker?

You can blend a portion of the soup with an immersion blender or add a tablespoon of tomato paste for a thicker broth.

Is this recipe vegan?

Yes! Just skip the Parmesan cheese garnish to keep it vegan.

Conclusion

There you have it—Olive Garden Minestrone Soup, a perfect copycat recipe that’s hearty, flavorful, and so easy to make. Packed with wholesome veggies, tender beans, and pasta, this soup is the ultimate comfort food for any occasion. Whether you’re serving it as a main dish or alongside some warm breadsticks, it’s guaranteed to be a hit.

If you try this recipe, let me know how it turns out! Leave a comment below or share your photos on Pinterest. And if you’re looking for more soup recipes, check out my hearty lentil soup or creamy tomato basil soup—you’ll love them!

Nutritional Information (Per Serving)

• Calories: 220
• Carbohydrates: 35g
• Protein: 10g
• Fat: 5g
• Fiber: 8g
• Sugar: 7g

Enjoy every comforting spoonful of this delicious minestrone soup—it’s like bringing Olive Garden home! 😊