Olive Garden Minestrone Soup Recipe

An easy copycat Olive Garden minestrone soup recipe for that hearty, flavorful vegetarian (and vegan!) soup you know and love. Perfect for cozy dinners or gatherings, this dish brings together a medley of fresh vegetables and beans in a savory broth, offering a delightful taste of Italy right at home.

Why You’ll Love This Recipe

• Quick Preparation – With just 20 minutes of prep time, this soup comes together in no time!
• Flavorful Ingredients – Packed with vibrant vegetables and fragrant herbs, every spoonful is bursting with flavor.
• Versatile Dish – Serve it as an appetizer or a main meal; it pairs wonderfully with breadsticks and salad.
• Healthy Option – This minestrone soup is low in calories yet high in nutrients, making it a guilt-free choice.
• Easily Customizable – Feel free to add your favorite seasonal veggies or substitute the pasta for more beans if desired.

Tools and Preparation

Before diving into the cooking process, gather your essential tools to make the experience seamless.

Essential Tools and Equipment

• Large 6-8 quart saucepot
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Importance of Each Tool

• Large Saucepot – A spacious pot allows for even cooking and simmering of all ingredients without overcrowding.
• Wooden Spoon – Ideal for stirring hot soups without scratching your cookware.
• Measuring Cups and Spoons – Ensure precise measurements for balanced flavors in your recipe.
• Knife and Cutting Board – Efficient chopping of vegetables makes preparation quick and easy.

Ingredients

An easy copycat Olive Garden minestrone soup recipe for that hearty, flavorful vegetarian (and vegan!) soup you know and love. Serve with breadsticks and salad to get the full restaurant experience!

Vegetables

• 2 tablespoons olive oil
• 1 large onion (peeled and chopped)
• ¾ cup sliced carrots
• ½ cup sliced celery
• 3-4 cloves garlic (minced)
• 1 small zucchini (halved and sliced)

Broth Base

• 32 ounces vegetable broth
• 14 ounces diced tomatoes
• ¼ cup tomato paste
• 1 tablespoon Italian seasoning
• ¼ – ½ teaspoon crushed red pepper (optional)

Beans & Pasta

• 15 ounces canned kidney beans (drained)
• 15 ounces canned great northern beans (drained)
• ¾ cup frozen cut green beans
• ½ cup small dried pasta (shells, ditalini, macaroni)

Greens & Herbs

• 2 large handfuls fresh baby spinach
• 1 tablespoon fresh chopped parsley

How to Make Olive Garden Minestrone Soup Recipe

Step 1: Prepare Your Ingredients

Begin by chopping all the necessary vegetables. Set your large saucepot over medium heat.

Step 2: Sauté the Vegetables

1. Add the olive oil to the pot. Once hot:
2. Add the chopped onions, carrots, celery, and minced garlic.
3. Generously season with salt and pepper.
4. Sauté for about 4-6 minutes until softened.

Step 3: Create the Broth Base

1. Pour in the vegetable broth along with:
2. Diced tomatoes,
3. Tomato paste,
4. Italian seasoning,
5. Crushed red pepper (if using).
6. Bring the mixture to a boil.

Step 4: Add Beans and Pasta

1. Once boiling:
2. Stir in kidney beans, great northern beans, green beans, and pasta.
3. Simmer for 8-10 minutes while partially covered, stirring every couple of minutes to prevent sticking.

Step 5: Finish with Greens

1. Finally, add in the sliced zucchini, spinach leaves, and parsley.
2. Stir well and simmer for an additional 2 minutes.
3. Taste before serving; adjust seasoning as needed. Serve warm for a comforting meal!

How to Serve Olive Garden Minestrone Soup Recipe

Serving Olive Garden minestrone soup is all about complementing its hearty goodness with perfect sides and garnishes. Here are some delightful ideas to enhance your dining experience.

Pair with Fresh Breadsticks

• Warm, fluffy breadsticks are a classic pairing. Dip them into the soup for a delicious bite.

Add a Side Salad

• A crisp side salad with mixed greens, cucumbers, and a light vinaigrette adds freshness and balances the flavors of the soup.

Garnish with Fresh Herbs

• Sprinkle freshly chopped parsley or basil on top to brighten the dish and add an aromatic touch.

Serve with Grated Vegan Cheese

• Offer a sprinkle of grated vegan cheese for those who enjoy a cheesy flavor without dairy.

Include Seasonal Veggies

• Serve alongside grilled or roasted seasonal vegetables for added nutrients and color on the plate.

How to Perfect Olive Garden Minestrone Soup Recipe

To achieve the best version of this Olive Garden minestrone soup recipe, consider these helpful tips.

• Use fresh vegetables: Fresh produce can elevate the flavor profile significantly. Try using organic or locally sourced veggies for better taste.

• Adjust seasoning: Taste as you go! Adjust salt and pepper levels to suit your palate, ensuring each bowl is perfectly seasoned.

• Choose the right pasta: Smaller pasta shapes like ditalini or shells work best in this soup, holding onto broth and providing a delightful texture.

• Prep ahead: Chop vegetables in advance to save time during cooking. This makes for an easy weeknight meal.

• Store properly: If you have leftovers, store them in an airtight container in the fridge. The soup can last up to 3 days!

Best Side Dishes for Olive Garden Minestrone Soup Recipe

Enhancing your meal with complementary side dishes can make your dining experience even more enjoyable. Here are some excellent options to serve alongside your minestrone soup.

1. Garlic Bread: Toasted bread spread with garlic and olive oil complements the flavors of the soup wonderfully.

2. Caprese Salad: A fresh salad made with tomatoes, basil, and mozzarella (or vegan cheese) adds a refreshing contrast to the warm soup.

3. Roasted Vegetables: Seasonal roasted veggies bring a delightful crunch and earthy flavor that pairs well with minestrone.

4. Stuffed Peppers: Vegetarian stuffed bell peppers filled with rice or quinoa provide a hearty addition to your meal.

5. Pasta Salad: A chilled pasta salad tossed with veggies and a light dressing offers a nice contrast in temperature and texture.

6. Quinoa Salad: Light yet filling, quinoa salad packed with herbs and lemon dressing brings brightness to your table.

7. Crispy Potato Wedges: Baked potato wedges seasoned with herbs can serve as a satisfying crunchy side.

8. Bruschetta: Toasted bread topped with diced tomatoes, basil, garlic, and olive oil adds vibrant flavors that pair beautifully with soup.

Common Mistakes to Avoid

Making Olive Garden minestrone soup can be simple, but there are common pitfalls to watch for. Here are some mistakes to avoid:

• Ignoring ingredient prep: Failing to chop and prepare ingredients ahead can lead to uneven cooking. Always prep everything before starting the cooking process.

• Overcooking the pasta: Adding pasta too early can make it mushy. Add the pasta towards the middle of the cooking time and keep an eye on it.

• Not seasoning properly: Under-seasoning can result in bland soup. Taste as you go and adjust salt and pepper according to your preference.

• Skipping the simmering step: Not allowing the soup to simmer can prevent flavors from melding. Make sure to simmer long enough for a rich taste.

• Using low-quality broth: A poor-quality vegetable broth will impact flavor significantly. Choose a high-quality or homemade broth for the best results.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in airtight containers.
• The Olive Garden minestrone soup can be refrigerated for up to 4 days.

Freezing Olive Garden Minestrone Soup Recipe

• Freeze in airtight containers or freezer bags.
• It can be frozen for up to 3 months for optimal freshness.

Reheating Olive Garden Minestrone Soup Recipe

• Oven: Preheat oven to 350°F (175°C). Place soup in an oven-safe dish, cover, and heat for about 20-25 minutes.
• Microwave: Place soup in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes. Stir halfway through.
• Stovetop: Pour into a saucepan over medium heat, stirring occasionally until heated through (about 5-7 minutes).

Frequently Asked Questions

Here are some common questions about making this Olive Garden minestrone soup recipe:

How do I make Olive Garden Minestrone Soup Recipe vegan?

You can easily ensure your Olive Garden minestrone soup recipe is vegan by using vegetable broth and omitting any animal-derived products.

Can I customize my Olive Garden Minestrone Soup Recipe?

Yes! Feel free to add your favorite vegetables or beans based on personal preferences.

What types of beans work best in this recipe?

Kidney beans and great northern beans are ideal, but you can also use black beans or chickpeas for variety.

Can I make this recipe gluten-free?

To make this Olive Garden minestrone soup recipe gluten-free, simply substitute regular pasta with gluten-free pasta options available at most grocery stores.

Final Thoughts

This Olive Garden minestrone soup recipe is not only hearty but also versatile. You can customize it with various vegetables or legumes based on what you have available. Whether served as an appetizer or main course alongside breadsticks and salad, it offers a delightful experience that’s both comforting and wholesome. Try making it today!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Olive Garden Minestrone Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Saphira
• Total Time: 40 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Indulge in the heartwarming flavors of Italy with this easy-to-make Olive Garden Minestrone Soup Recipe. This delicious soup combines a medley of fresh vegetables, hearty beans, and fragrant herbs simmered in a savory vegetable broth, making it a perfect choice for cozy dinners or gatherings. Not only is it quick to prepare, but it’s also customizable to suit your taste preferences, allowing you to add seasonal veggies or swap pasta for extra beans. Serve it warm with crispy breadsticks and a refreshing side salad for the ultimate comfort food experience that’s as nutritious as it is satisfying.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 large onion (peeled and chopped)
• ¾ cup sliced carrots
• ½ cup sliced celery
• 3–4 cloves garlic (minced)
• 1 small zucchini (halved and sliced)
• 32 ounces vegetable broth
• 14 ounces diced tomatoes
• ¼ cup tomato paste
• 1 tablespoon Italian seasoning
• ¼ – ½ teaspoon crushed red pepper (optional)
• 15 ounces canned kidney beans (drained)
• 15 ounces canned great northern beans (drained)
• ¾ cup frozen cut green beans
• ½ cup small dried pasta (shells, ditalini, macaroni)
• 2 large handfuls fresh baby spinach
• 1 tablespoon fresh chopped parsley

Cook Mode Prevent your screen from going dark

---

Instructions

1. Chop all vegetables.
2. Heat olive oil in a large saucepot over medium heat. Sauté onions, carrots, celery, and garlic with salt and pepper until softened (4-6 minutes).
3. Add vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and optional crushed red pepper. Bring to a boil.
4. Stir in kidney beans, great northern beans, green beans, and pasta; simmer uncovered for 8-10 minutes.
5. Add zucchini, spinach, and parsley; simmer for an additional 2 minutes. Taste and adjust seasoning before serving.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 150
• Sugar: 5g
• Sodium: 600mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 0mg