Simple and flavorful Olive Garden Minestrone Soup brimming with fresh vegetables, greens, and simmered in a delicious broth! Effortlessly prepared in one pot for a comforting weeknight meal that the entire family will adore!
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No doubt about it, this is genuinely one of my top soups. Drawing inspiration from Olive Garden’s popular minestrone soup, I developed and posted this copycat recipe around 15 years ago, but really needed some refreshed photos. This traditional minestrone soup recipe is incredibly tasty, packed with an assortment of vegetables and provides a cozy, warming experience, whether it’s a cold day or when you’re feeling a bit off. Serve it alongside some crusty bread or a side salad for a well-rounded meal!
Why You’ll Adore This
- Nourishing and satisfying – this copycat Olive Garden inspired soup is full of a variety of fresh veggies, beans, and fiber-rich pasta for a delightful, nourishing experience.
- Fast and straightforward – this hearty soup comes together in just 30 minutes using easy-to-find pantry staples.
- Single pot dish – this vegetable soup requires only one pot, making preparation quick and cleanup effortless.
- Perfect for leftovers – as this soup sits, the flavors blend beautifully, making it taste even more delightful the following day! An ideal recipe for meal prepping.
Ingredients Required
- onion, carrots, and celery – create the ideal savory foundation for soups.
- vegetables – I used fresh zucchini and green beans in addition to the onion, carrots, and celery, but feel free to include any variety of vegetables you prefer.
- beans – I opted for both red kidney beans and white beans, but navy beans, cannellini beans, and pinto beans are all fantastic choices.
- pasta – I included small shells in this soup, but any small pasta, such as ditalini, orecchiette, or elbow macaroni, will work. You can also omit the pasta to reduce carbs.
- vegetable broth – you may also use chicken broth or any stock available in your pantry.
- tomatoes – I used one large can of crushed tomatoes, but diced tomatoes are also a great option. You might also include a bit of tomato paste for a thicker soup.
- garlic – this truly enhances the flavor and is a necessity in this soup!
- leafy greens – spinach or kale are excellent additions to this soup.
- herbs and spices – I utilized a combination of dried oregano, basil, thyme, salt, and pepper, but you can substitute one teaspoon of Italian seasoning for the dried herbs. You can also add some fresh parsley or a bay leaf.
Steps to Prepare Minestrone Soup
The wonderful aspect of this soup is that it all comes together in just 30 minutes through a few uncomplicated steps! Here’s my method:
- Sauté the vegetables. Warm olive oil in a large saucepan or soup pot over medium-high heat and sauté onion, celery, carrots, and zucchini until softened, about 5 minutes. Then add the garlic and continue to sauté for another 30 seconds.
- Allow the soup to simmer. Stir in the vegetable broth, crushed tomatoes, beans, and spices. Bring to a boil, then lower the heat, cover, and let the soup simmer for approximately 20 minutes.
- Add spinach and pasta. Incorporate the baby spinach leaves and pasta, cooking for an additional 10 minutes.
- Serve and relish! Ladle soup into bowls, sprinkle with freshly grated parmesan cheese, and enjoy with some crusty bread or croutons.
Substitutions and Modifications
The best part about minestrone soup is its customizability! Here are a few ways to adapt this soup to your tastes.
- Veggies – feel free to incorporate any vegetables you prefer! Seasonal options like yellow squash, bell peppers, sweet potatoes, butternut squash, broccoli, cauliflower, kale, etc. all make excellent additions.
- Protein – while the beans in this recipe provide a great source of protein, you can also add chicken, turkey, ground beef, or Italian sausage.
- Gluten-free – substitute the pasta with gluten-free pasta or even regular rice or wild rice.
- Vegan – this soup is inherently vegan; however, instead of finishing it with parmesan cheese, you could opt for vegan cheese or nutritional yeast.
- Spice it up – add red pepper flakes or hot sauce to introduce some heat to this Italian dish.
- Enhance the flavor – consider adding a parmesan rind to the soup as it simmers for a richer flavor. A bit of tomato paste can also deepen the tomato broth.
Preparation and Storage
To Store: Leftovers can be kept in the refrigerator in a sealed, airtight container for up to 5 days. You may notice that the noodles absorb a lot of broth as the soup sits, but simply add more broth as needed when reheating.
To Freeze: If you intend to freeze, let the soup cool completely first and store it in a sealed container in the freezer for up to 3 months. When ready to enjoy, allow the soup to thaw in the fridge. Reheat it in a pot on the stove or warm individual servings in the microwave.
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I hope you all love this Olive Garden Minestrone Soup and if you enjoy it as much as we do, please give me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! I love seeing all of your delicious recreations!
- Heat olive oil in a large saucepan or soup pot over medium-high heat and sauté onion, celery, carrots, and zucchini until softened, around 5 minutes. Then add the garlic and sauté for another 30 seconds.
Next, add the vegetable broth, crushed tomatoes, beans, and seasonings. Bring to a boil, then reduce heat, cover, and let the soup simmer for about 20 minutes.
Add the baby spinach leaves and pasta, cooking for another 10 minutes. Top with parmesan cheese, serve, and enjoy!
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.
**Minestrone Soup Recipe Inspired by Olive Garden**
Minestrone soup is a traditional Italian dish renowned for its hearty and nutritious ingredients. Olive Garden, a well-known Italian-American restaurant chain, offers its own cherished version of this soup, which is full of flavor and packed with veggies. Here’s a recipe inspired by Olive Garden’s Minestrone Soup that you can recreate at home.
**Ingredients:**
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 medium zucchini, chopped
– 1 cup fresh green beans, cut into 1-inch segments
– 1 (14.5-ounce) can diced tomatoes
– 4 cups vegetable broth
– 1 (15-ounce) can red kidney beans, drained and rinsed
– 1 (15-ounce) can Great Northern beans, drained and rinsed
– 1/2 cup small pasta shells or ditalini
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/4 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups fresh spinach leaves
– 2 tablespoons fresh parsley, chopped
– Grated Parmesan cheese for serving (optional)
**Instructions:**
1. **Prepare the Vegetables:**
– Begin by warming the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, around 4-5 minutes. Stir in the minced garlic and cook for an additional minute.
2. **Cook the Base:**
– Add the chopped carrots, celery, zucchini, and green beans to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. **Add Liquids and Seasonings:**
– Pour in the diced tomatoes and vegetable broth. Stir in the red kidney beans and Great Northern beans. Add the oregano, basil, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to simmer.
4. **Simmer the Soup:**
– Let the soup simmer for about 20 minutes, or until the vegetables are tender.
5. **Cook the Pasta:**
– Incorporate the pasta and continue to simmer for an additional 10 minutes, or until the pasta is al dente.
6. **Add Final Ingredients:**
– Fold in the fresh spinach and cook for another 2-3 minutes, until the spinach is wilted. Adjust seasoning with extra salt and pepper if necessary.
7. **Serve:**
– Ladle the soup into bowls and garnish with fresh parsley. Serve with grated Parmesan cheese on top, if desired.
**Tips for the Ideal Minestrone:**
– **Customize Your Vegetables:** Feel free to add or replace vegetables such as potatoes, cabbage, or peas based on your tastes or what’s in season.
– **Make it Gluten-Free:** Use gluten-free pasta or rice to make this soup suitable for those with gluten sensitivities.
– **Enhance the Flavor:** For deeper flavor, consider adding a splash of red wine or a Parmesan rind during the simmering phase.
This Minestrone Soup is not just a warm and nourishing meal but also a versatile dish that can be modified to cater to different tastes and dietary requirements. Savor this Olive Garden-inspired recipe with a side of crusty bread for a complete and delightful dining experience.
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