Olive Garden Minestrone Soup

Olive Garden Minestrone Soup

This Olive Garden minestrone soup is loaded with vegetables, beans and pasta in a tomato broth. It's a copycat of the restaurant version that tastes even better than the original recipe!

Ingredients

  • 2 tablespoons olive oil
  • 3/4 cup onion

    diced

  • 1/2 cup celery

    sliced

  • 1/2 cup carrots

    peeled, quartered and sliced

  • 1 zucchini

    quartered and sliced

  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 14 ounce can diced tomatoes
  • 4 cups vegetable broth
  • 1/4 cup tomato paste
  • 2 teaspoons Italian seasoning
  • 1 15 ounce can small white beans

    drained and rinsed

  • 1 15 ounce can kidney beans

    drained and rinsed

  • 1/2 cup frozen cut green beans
  • 1/2 cup small shell pasta
  • 2 cups baby spinach leaves
  • 2 tablespoons chopped parsley

Directions

  1. 1

    Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.

  2. 2

    Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

  3. 3

    Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

  4. 4

    Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

  5. 5

    Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.

  6. 6

    Sprinkle the parsley over the soup and serve.

Olive Garden Minestrone Soup

Olive Garden Minestrone Soup

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About this Recipe

Craving that comforting, hearty minestrone soup you love from Olive Garden? This copycat recipe delivers even deeper, fresher flavors than the original, right in your own kitchen. You'll love how easy it is to create this restaurant-quality dish from scratch.

What makes this minestrone truly special is its generous blend of fresh vegetables—crisp celery, tender carrots, and vibrant zucchini—paired with two types of beans for incredible texture and satisfying protein. The rich tomato broth, seasoned with classic Italian herbs like Italian seasoning, ties everything together for a truly comforting bowl that tastes even better than what you get at the restaurant.

Prepare for a bowl brimming with robust, savory flavors. You'll taste the sweetness of diced tomatoes balanced with aromatic garlic and herbs, all mingling with the earthy notes of small white and kidney beans. The small shell pasta adds a delightful chew, while the fresh baby spinach leaves melt into the warm broth, adding a final touch of verdant freshness. This soup is designed to be deeply comforting and wonderfully hearty, making it a perfect meal for any day.

Customization & Variations

  • Vegetables: While loaded with carrots, celery, zucchini, and green beans, feel free to add other quick-cooking vegetables like diced bell peppers or leafy greens such as kale.
  • Pasta: Any small pasta shape, like ditalini or elbow macaroni, would work well if you don't have small shells on hand.
  • Beans: Swap small white beans for cannellini beans or great northern beans, or use two cans of kidney beans if that's what you have.

Serve this hearty minestrone warm with a sprinkle of fresh parsley for a burst of color. It makes a fantastic light lunch or a satisfying main course alongside some crusty bread for dipping.

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