A simple yet delightful Olive Garden Minestrone Soup brimming with fresh vegetables, greens, and simmered in a wonderfully flavorful broth! This one-pot recipe is a perfect choice for a warm family dinner that everyone will adore!
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No exaggeration, this is truly one of my favorites among soups. Drawing inspiration from Olive Garden’s renowned minestrone, I first made this around 15 years ago, but felt it was time for some fresh photos. This timeless minestrone recipe is incredibly tasty, filled with an assortment of vegetables, and offers warmth and comfort, perfect for cold days or when you’re not feeling your best. Serve it alongside crusty bread or a light salad for a complete meal!
Why You’ll Adore This
- Nutritious, packed with flavor and an abundance of vegetables!
- Ready in just 30 minutes.
- Only one pot required, making cleanup a breeze.
- A beloved copycat recipe inspired by Olive Garden!
Ingredients Needed
- onion, carrots, and celery – the ideal savory foundation for soups.
- vegetables – I chose fresh zucchini and green beans, but any veggies you enjoy will do.
- beans – I used red kidney beans and white beans, though navy, cannellini, or pinto beans work great too.
- pasta – Ditalini pasta is what I used here, but any small pasta will work, or omit it to reduce carbs.
- vegetable broth – chicken broth or other stocks can also be used.
- tomatoes – I went with one large can of crushed tomatoes, but diced tomatoes are also a good choice.
- garlic – this ingredient adds a significant flavor boost and is a must for this soup!
- leafy greens – spinach or kale fit perfectly in this recipe.
- herbs and spices – I combined dried oregano, basil, thyme, salt, and pepper, but you can also swap in a teaspoon of Italian seasoning for the dried herbs. Mixing in fresh parsley or a bay leaf is another option.
Steps to Create Minestrone Soup
The beauty of this soup is that it comes together in just 30 minutes with a few straightforward steps! Here’s how I prepare it:
- Sauté the vegetables. Heat olive oil in a large saucepan or pot over medium-high heat and sauté onion, celery, carrots, and zucchini until tender, about 5 minutes. Add garlic and sauté for another 30 seconds.
- Let the soup simmer. Mix in the vegetable broth, crushed tomatoes, beans, and spices. Bring it to a boil, then lower the heat, cover, and let it simmer for about 20 minutes.
- Add spinach and pasta. Incorporate the baby spinach and pasta, cooking for another 10 minutes.
- Serve and relish! Dish the soup into bowls, add parmesan cheese on top, and enjoy with some crusty bread or croutons.
Substitutions and Variations
The greatest aspect of minestrone soup is its versatility! Here are some alterations you can make to suit your tastes.
- Vegetables – use any assortment of veggies you prefer! Yellow squash, bell peppers, sweet potatoes, butternut squash, broccoli, cauliflower, kale, and more all work well.
- Protein – while the beans provide plenty of protein, you can also include chicken, turkey, ground beef, or Italian sausage.
- Gluten-free – substitute the pasta for gluten-free options or even regular rice or wild rice.
- Vegan – this soup is already vegan; however, instead of parmesan cheese, consider using vegan cheese or nutritional yeast.
- Add a kick – incorporate some red pepper flakes or hot sauce to spice things up a bit!
Storing and Preparing
To Store: Leftovers can be kept in the fridge in a sealed, airtight container for up to 5 days. Note that the noodles may absorb much of the broth over time, but simply add more broth when reheating.
To Freeze: If you plan to freeze it, allow the soup to cool thoroughly before storing it in a sealed container in the freezer for up to 3 months. When ready to enjoy, thaw it completely in the fridge and warm it up in a pot or reheat individual servings in the microwave.
More Tasty Soup Recipes
I hope you all love this Olive Garden Minestrone Soup, and if it delights you as much as it does us, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! I truly enjoy seeing all your delicious recreations!
- Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 3-4 minutes until softened.
Next, mix in the diced tomatoes (with juice), tomato sauce, vegetable broth, and water. Add the dried basil, oregano, thyme, salt, black pepper, and red pepper flakes (if using). Let the mixture come to a gentle boil.
Incorporate the green beans, kidney beans, and great northern beans. Lower the heat and let it simmer for about 15 minutes.
Add the pasta to the pot and continue cooking for another 10 minutes, or until the pasta is tender.
Stir in the chopped spinach and cook for an additional 2 minutes, until wilted. Taste and adjust seasoning as necessary.
Ladle the soup into bowls and, if desired, garnish with grated Parmesan cheese. Serve warm with crusty bread or a side salad.
Serving: 1/6th of recipe | Calories: 233kcal | Carbohydrates: 43.6g | Protein: 12.3g | Fat: 3.2g | Saturated Fat: 0.4g | Sodium: 724.8mg | Fiber: 11.7g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.