Name: Olive Garden Minestrone Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 3 garlic cloves, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 zucchini, diced; 1 cup green beans, trimmed and chopped; 1 can (15 oz) diced tomatoes; 2 tablespoons tomato paste; 4 cups vegetable broth; 1 can (15 oz) cannellini beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 2 cups baby spinach or chopped kale; 3/4 cup ditalini pasta; 2 teaspoons Italian seasoning; Salt and pepper, to taste

Craving a bowl of warm, wholesome comfort without the heavy guilt? The Olive Garden Minestrone Soup is your perfect go-to. Packed with vibrant vegetables, hearty beans, and tender pasta in a herbed tomato broth, it’s a nutrient-rich bowl that satisfies without being overindulgent. Whether you’re a seasoned home cook or just stepping into the kitchen, this recipe is delightfully easy to follow and endlessly adaptable.

This copycat version brings all the rustic charm of the restaurant favorite into your home. It’s vegan-friendly, meal-prep approved, and freezes beautifully. Even better? You likely already have most of the ingredients in your pantry. Let’s break down how to get this one-pot wonder simmering in your kitchen today.

Preparation Phase & Tools to Use

To prepare Olive Garden Minestrone Soup efficiently, having the right tools on hand makes all the difference:

Large Soup Pot or Dutch Oven: This is your main cooking vessel. It needs to be roomy enough to hold the broth, vegetables, and pasta without boiling over.
Sharp Chef’s Knife: Essential for slicing and dicing the medley of vegetables uniformly.
Cutting Board: A non-slip surface will speed up prep work and keep it safe.
Wooden Spoon or Silicone Spatula: Ideal for stirring without scratching your pot.
Ladle: For clean and easy serving.

Having these ready helps streamline the process and makes cleanup less of a hassle. Plus, using quality tools ensures your veggies cook evenly and your soup base stays flavorful and consistent.

Ingredients for the Olive Garden Minestrone Soup

Olive Oil: Used to sauté the vegetables and develop a rich, aromatic base.
Yellow Onion: Adds depth and mild sweetness to the soup.
Garlic: A must for that savory backbone.
Carrots: Bring color and natural sweetness.
Celery: Adds balance and a subtle crunch.
Zucchini: Soaks up flavor and adds tender texture.
Green Beans: A fibrous addition that holds up well in soup.
Canned Diced Tomatoes: Forms the acidic and tangy base.
Tomato Paste: Intensifies the tomato flavor.
Vegetable Broth: Keeps it light and vegan while infusing savory notes.
Cannellini Beans & Kidney Beans: For creaminess and hearty protein.
Baby Spinach or Kale: Wilts into the broth and delivers nutrients.
Small Pasta (like ditalini): Adds chew and makes the soup more filling.
Italian Seasoning: A blend of herbs that define the soup’s classic flavor.
Salt & Pepper: For balance and seasoning.

How To Make the Olive Garden Minestrone Soup

Step 1: Build the Flavor Base

Heat olive oil in your soup pot over medium heat. Add diced onions, carrots, and celery. Sauté for about 5-7 minutes until softened. Stir in garlic and cook until fragrant.

Step 2: Add the Vegetables and Tomatoes

Add zucchini and green beans next. Stir for a couple of minutes before adding the canned diced tomatoes and tomato paste. Let everything combine and simmer together for 2-3 minutes.

Step 3: Pour in the Broth and Beans

Pour in the vegetable broth and bring to a gentle boil. Add the cannellini and kidney beans. Stir in Italian seasoning, salt, and pepper. Reduce heat and let simmer for 10-15 minutes.

Step 4: Add Pasta and Greens

Stir in the pasta and simmer for another 8-10 minutes until al dente. Just before serving, toss in the baby spinach or kale. Let it wilt into the broth.

Step 5: Taste and Serve

Adjust seasoning if needed. Serve hot with crusty bread or a sprinkle of vegan Parmesan if desired.

How to Serve and Store Olive Garden Minestrone Soup

Serve this hearty soup hot, preferably with a slice of toasted baguette or focaccia for dipping. It also pairs wonderfully with a crisp Italian salad.

For storage, let the soup cool completely before transferring to an airtight container. It will keep in the fridge for up to 4 days. If freezing, omit the pasta and add it fresh when reheating to avoid sogginess. Freeze for up to 3 months.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?

Yes, but be sure to peel and dice them, and cook them longer to break them down fully.

What pasta types work best?

Ditalini is classic, but elbow macaroni or small shells are great options too.

Is it okay to substitute kale with spinach?

Absolutely. Spinach wilts faster and has a milder taste.

Can I add meat to this soup?

Sure! Add cooked Italian sausage or rotisserie chicken if you’re not keeping it vegetarian.

Does it freeze well?

Yes, but for best results, freeze without the pasta and add it when reheating.

How can I make it spicier?

Add a pinch of red pepper flakes or a diced jalapeño during the sauté phase.

Want More Soup Ideas?

You might also like the Hearty Tuscan Bean Soup, rich in legumes and perfect for a rustic dinner night. Or try the ultra-comforting Creamy Broccoli Cheddar Soup, a cheesy classic for colder evenings.

For something a bit meaty, the Wendy’s Chili Recipe hits all the right notes. Craving something unique? My Crockpot Italian Meatball Soup is a weeknight winner.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you use kale or spinach? Did you sneak in extra veggies? Leave a comment below. I’m always curious how your kitchen experiments go.

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