Simple and flavorful Olive Garden Minestrone Soup packed with fresh vegetables, greens, and simmered in a delicious broth! Made effortlessly in one pot for a cozy weeknight meal the entire family will adore!
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No exaggeration, this is undoubtedly one of my favorite soups. Drawing inspiration from Olive Garden’s iconic minestrone soup, I created and shared this imitation recipe around 15 years ago, but I really needed some refreshed photographs. This classic minestrone soup recipe is incredibly flavorful, brimming with an assortment of vegetables, and is so comforting and cozy, whether it’s a cold day or you’re feeling a bit under the weather. Pair it with some crusty bread or a side salad for a complete meal!
Why You’ll Adore This
- Nourishing and satisfying – this copycat Olive Garden-inspired soup is filled with a variety of fresh vegetables, beans, and fiber-rich pasta for a deliciously nourishing dish.
- Quick and straightforward – this hearty soup comes together in mere 30 minutes with simple pantry staples.
- One-pot dish – only one pot is needed, allowing the vegetable soup to come together quickly with easy cleanup.
- Perfect for leftovers – as this soup rests, the flavors blend, making it taste even better the next day! An ideal recipe for meal prep.
Ingredients You Will Need
- onion, carrots, and celery – they create the perfect savory foundation for soups.
- vegetables – I incorporated fresh zucchini and green beans along with the onion, carrots, and celery, but feel free to include any variety of vegetables you prefer.
- beans – I used both red kidney beans and white beans, but you could also choose navy beans, cannellini beans, or pinto beans.
- pasta – I opted for small shells in this soup, but any type of small pasta like ditalini, orecchiette, or elbow macaroni will do. You can omit it for a lower-carb version.
- vegetable broth – chicken broth or any stock you have on hand can also be used.
- tomatoes – I used one large can of crushed tomatoes, though diced tomatoes are fine too. Adding a bit of tomato paste can thicken the soup.
- garlic – it really enhances the flavor and is a must in this soup!
- leafy greens – spinach or kale are excellent choices for this soup.
- herbs and seasonings – I used a mix of dried oregano, basil, thyme, salt, and pepper, but feel free to swap in a teaspoon of Italian seasoning for the dried herbs. Fresh parsley or a bay leaf can also be added.
Steps to Prepare Minestrone Soup
The fantastic aspect of this soup is that it all comes together in just 30 minutes in a few easy steps! Here’s how I prepare it:
- 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, around 5 minutes. Then add the garlic and sauté for an extra 30 seconds.
- Allow the soup to simmer. Mix in the vegetable broth, crushed tomatoes, beans, and seasonings. Bring to a boil, then lower the heat, cover, and let the soup simmer for about 20 minutes.
- Add spinach and pasta. Stir in the baby spinach leaves and pasta, cooking for another 10 minutes.
- Serve and relish! Ladle soup into bowls, top with freshly grated parmesan cheese, and serve with some crusty bread or croutons.
Substitutions and Variations
The best thing about minestrone soup is its customizability! Here are some ways to adjust this soup to your liking.
- Veggies – feel free to add any variety of veggies you enjoy! Seasonal options like yellow squash, bell peppers, sweet potatoes, butternut squash, broccoli, cauliflower, kale, etc., all work wonderfully.
- Protein – the beans in this recipe provide a great protein source, but you can also incorporate some chicken, turkey, ground beef, or even Italian sausage.
- Gluten-free – interchange the pasta with gluten-free pasta or even regular rice or wild rice.
- Vegan – this soup is already vegan; however, instead of parmesan cheese topping, you could utilize vegan cheese or nutritional yeast.
- Make it spicy – add some red pepper flakes or hot sauce for a kick in this Italian soup.
- Enhance flavor depth – I enjoy adding a parmesan rind to the soup while it simmers to elevate the flavor. A bit of tomato paste can also enrich the broth.
Preparing and Storing
To Store: Leftovers remain in your fridge in a sealed, airtight container for up to 5 days. You may find that the noodles absorb much of the broth as the soup sits, but adding more broth during re-heating works well.
To Freeze: If you plan to freeze, first allow the soup to cool completely, then store it in a sealed container in the freezer for up to 3 months. When you’re ready to enjoy, let the soup thaw fully 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 relish this Olive Garden Minestrone Soup, and if you enjoy it as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delightful recreations!
- Warm olive oil in a large saucepan or soup pot over medium heat and sauté onion, celery, carrots, and zucchini until soft, roughly 5 minutes. Then incorporate the garlic and sauté for another 30 seconds.
Next, pour in the vegetable broth, crushed tomatoes, beans, and seasonings. Bring to a boil, then lower the heat, cover, and let the soup simmer for around 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, thus should only be used as an approximation.
**Olive Garden’s Minestrone Soup Recipe: A Flavorful and Hearty Classic**
Minestrone soup is a cherished Italian classic, recognized for its robust mix of vegetables, beans, and pasta. Olive Garden, a well-known Italian-American restaurant chain, has its own take on this comforting soup that many fans appreciate. If you’re aiming to replicate this appetizing dish at home, here’s a recipe that embodies the spirit of Olive Garden’s Minestrone Soup.
**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 pieces
– 4 cups vegetable broth
– 2 cups water
– 1 (28-ounce) can diced tomatoes
– 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, roughly chopped
– Grated Parmesan cheese for serving (optional)
**Instructions:**
1. **Sauté the Aromatics:**
– In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
– Stir in the minced garlic and cook for one more minute until fragrant.
2. **Add Vegetables:**
– Add the chopped carrots, celery, zucchini, and green beans to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. **Simmer the Soup:**
– Pour in the vegetable broth and water. Add the canned diced tomatoes with their juices.
– Stir in the red kidney beans and great northern beans.
– Season the soup with dried oregano, basil, thyme, salt, and pepper. Bring the mixture to a boil.
4. **Cook the Pasta:**
– Once boiling, lower the heat to a simmer. Add the pasta shells or ditalini and cook according to the package directions until al dente, usually about 8-10 minutes.
5. **Finish with Spinach:**
– Stir in the chopped spinach and let it wilt into the soup, cooking for an additional 2-3 minutes.
6. **Serve:**
– Taste and adjust seasoning with more salt and pepper if necessary.
– Ladle the soup into bowls and, if desired, sprinkle with grated Parmesan cheese before serving.
**Tips for the Perfect Minestrone:**
– **Customize Your Vegetables:** Feel free to add or swap out other vegetables like bell peppers, potatoes, or peas according to your preference or seasonal availability.
– **Broth Options:** For a deeper flavor, you can opt for chicken broth in place of vegetable broth if you are not following a vegetarian diet.
– **Pasta Alternatives:** If preferred, use whole wheat or gluten-free pasta to suit dietary requirements.
– **Make It Ahead:** Minestrone usually tastes even better the next day as the flavors meld, making it a fantastic meal prep option.
This homemade adaptation of Olive Garden’s Minestrone Soup is sure to become a household favorite. It’s a healthy, fulfilling meal that’s perfect for any day of the week. Enjoy the warmth and comfort of this Italian classic, straight from your own kitchen!
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