Copycat Olive Garden Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 4 garlic cloves
minced
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/3 cup tomato paste
- 1 can diced tomatoes
14-1/2 ounces
- 4 cups reduced-sodium chicken broth
- 1 can white kidney or cannellini beans
rinsed and drained, 15-1/2 ounces
- 1 can kidney beans
rinsed and drained, 15-1/2 ounces
- 3/4 cup uncooked small pasta shells
- 1 small zucchini
chopped
- 1/2 cup fresh or frozen cut green beans
- 2 cups fresh spinach
chopped
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh basil
- 1/4 cup grated Parmesan cheese
Directions
- 1
Heat the olive oil in a stockpot over medium heat. Add the onion, celery and carrots. Cook until the vegetables are slightly soft, four to five minutes. Add the garlic, Italian seasoning, salt and pepper, and cook until they're fragrant, one to two minutes. Editor's Tip: The combo of onion, celery and carrots is also known as mirepoix, while the Italian soffritto adds garlic.
- 2
Stir in the tomato paste and cook until it’s bubbly, one to two minutes.
- 3
Add the diced tomatoes and the chicken broth. Bring the soup to a simmer.
- 4
Stir in the white beans, kidney beans and pasta shells. Simmer the soup until the pasta is almost cooked, six to seven minutes.
- 5
Stir in the zucchini, green beans and spinach. Cook the soup for an additional two to three minutes, or until the vegetables are crisp-tender and the pasta is al dente. Editor’s Tip: If you prefer your zucchini and green beans to be extra tender (no crunch) you can add them to the soup when you add the beans and pasta to extend their cooking time.
- 6
Stir the fresh minced basil and parsley into the soup. Garnish it with Parmesan and if desired, additional minced fresh basil.
Copycat Olive Garden Minestrone Soup
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About this Recipe
Craving that warm, comforting bowl of Minestrone soup from Olive Garden right in your own kitchen? This copycat recipe brings the beloved restaurant classic to your table, packed with hearty vegetables and savory broth.
What makes this Minestrone truly special is its rich medley of fresh and canned ingredients, creating layers of flavor with minimal fuss. The combination of aromatic vegetables like onion, celery, and carrot, robust Italian seasoning, and two types of beans ensures a satisfying and deeply flavorful soup that feels both familiar and wonderfully homemade.
You can expect a vibrant, hearty Minestrone soup brimming with a delightful mix of tender vegetables and pasta in a rich, tomato-infused broth. Each spoonful offers a satisfying texture, from the soft pasta shells to the toothsome kidney and cannellini beans, balanced by the freshness of zucchini, green beans, and spinach. It's a truly comforting and full-bodied soup, perfect for a cozy meal.
Feel free to adapt this classic soup to your liking. For a vegetarian version, simply swap the chicken broth for vegetable broth. You could also use other small pasta shapes if shells aren't available, or add extra vegetables like bell peppers or potatoes for an even heartier bowl. If you don't have fresh parsley or basil, dried herbs can be used in a pinch, though fresh will offer a brighter flavor.
This wholesome Minestrone is ideal as a main course for a family dinner or a lighter lunch. Serve it alongside some crusty bread for dipping and a sprinkle of extra Parmesan cheese for that authentic Italian touch.