There’s something so comforting about a warm bowl of Olive Garden’s minestrone soup. It’s hearty, packed with fresh veggies, and has that perfect balance of flavors that makes you feel right at home. I’ve always loved how it’s both light and satisfying—perfect for any season.
I decided to recreate this classic at home, and let me tell you, it’s a game-changer. Not only is it super simple to make, but it’s also a great way to use up those veggies sitting in your fridge. Plus, there’s just something special about enjoying a restaurant favorite without ever leaving your kitchen.
Olive Garden Minestrone Soup Copycat Recipe
Recreating Olive Garden’s minestrone soup at home is simpler than you’d think. The combination of fresh veggies, beans, pasta, and a flavorful broth makes it one of my favorite soups to prepare. Let me walk you through the steps to make this heartwarming dish from scratch.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 celery stalks, sliced
- 2 medium carrots, peeled and diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 4 cups vegetable broth
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup small pasta (like ditalini or elbow macaroni)
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
1. Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the zucchini and green beans:
Toss in the diced zucchini and green bean pieces. Cook for 3-4 minutes to allow the vegetables to begin softening. This adds more texture and layers of flavor to the soup.
3. Pour in the broth and seasonings:
Carefully pour the vegetable broth into the pot, followed by the can of diced tomatoes (with the liquid). Add the dried oregano, basil, and thyme. Stir well and bring the mixture to a gentle boil.
4. Add the beans and simmer:
Reduce the heat to low. Stir in the kidney beans and cannellini beans. Cover the pot with a lid and let the soup simmer for about 20 minutes. This gives the flavors time to meld together.
5. Cook the pasta:
While the soup simmers, bring a small pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
6. Add spinach and pasta:
Once the soup finishes simmering, stir in the chopped spinach and cooked pasta. Let them warm through for 2-3 minutes. Taste the soup and adjust the salt and pepper if needed.
7. Serve and garnish:
Ladle the hot soup into bowls, sprinkle some fresh parsley on top if desired, and serve with warm crusty bread or breadsticks on the side.
Ingredients
This Olive Garden minestrone soup copycat recipe uses fresh, hearty ingredients that come together for a delicious homemade version of the classic. Below, I’ve broken down everything you’ll need into simple categories for easy preparation.
Vegetables
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup zucchini, chopped into small cubes
- 2 cups fresh spinach, roughly chopped
- 2 minced garlic cloves
- 1 (14-ounce) can diced tomatoes, with their juices
Beans and Pasta
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can great northern beans, drained and rinsed
- 1 ½ cups small shell pasta
Broth and Seasonings
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- 1 teaspoon salt (or more to taste)
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
Tools And Equipment
Making Olive Garden’s minestrone soup at home is simple when you have the right tools and equipment on hand. I like to gather everything I need before starting to keep the process smooth and enjoyable. Here’s what I use:
- Large Soup Pot or Dutch Oven: A heavy-bottomed pot for even cooking and ample space for all the ingredients.
- Wooden Spoon or Spatula: Ideal for stirring vegetables and beans gently without damaging their texture.
- Cutting Board: A sturdy surface to chop all the fresh vegetables.
- Chef’s Knife: A sharp knife for precise cutting of onions, celery, carrots, zucchini, and garlic.
- Measuring Cups and Spoons: Accurate measures ensure perfect seasoning and broth consistency.
- Colander: To rinse and drain canned beans effectively.
- Ladle: Perfect for stirring the soup and serving it into bowls.
These simple tools make preparing this hearty soup stress-free and enjoyable from start to finish.
Directions
This Olive Garden minestrone soup copycat recipe comes together quickly with just a few simple steps. Follow along to create a comforting, flavorful dish in your own kitchen.
Prep
I begin by gathering and prepping all my ingredients to keep things seamless. Here’s what I do:
- Dice 1 medium onion.
- Chop 2 stalks of celery and 2 medium carrots into small pieces.
- Slice 1 medium zucchini into half-moons.
- Mince 3 cloves of garlic.
- Rinse and drain 1 can (15 ounces) of red kidney beans and 1 can (15 ounces) of great northern beans using a colander.
- Measure out 1 cup of uncooked small shell pasta to have it ready.
- Prepare 3 cups of fresh spinach by washing and roughly chopping it.
Cook
Using my large soup pot or Dutch oven, I start by heating 2 tablespoons of olive oil over medium heat. Once the oil shimmers, I add the diced onion, celery, carrots, zucchini, and minced garlic. I sauté these for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant. Then, I stir in 1 can (14.5 ounces) of diced tomatoes, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of dried thyme.
Add Beans And Pasta
Next, I pour in 4 cups of vegetable broth and 1 cup of water. I bring the mixture to a simmer, then add the drained kidney beans and great northern beans. Stirring well, I add 1 bay leaf along with 1 cup of small shell pasta.
Serving Suggestions
When it comes to serving this Olive Garden minestrone soup copycat, I like to keep things simple yet satisfying. This hearty soup pairs beautifully with a side of warm, crusty bread or freshly baked breadsticks to soak up the flavorful broth. If you’re feeling indulgent, garlic bread is always a winner alongside a steaming bowl of minestrone.
For a complete meal, I often serve the soup with a crisp side salad. A classic Caesar salad or a mixed green salad with a light vinaigrette complements the rich and savory flavors of the soup perfectly. You can top the salad with shredded Parmesan and croutons for added texture and flavor.
If you’re hosting dinner or want to elevate your meal, add a sprinkle of freshly grated Parmesan cheese or a drizzle of extra virgin olive oil on top of the soup before serving. This finishing touch enhances the flavors and makes the dish feel extra special.
For beverages, a chilled glass of iced tea or a tangy lemonade balances the warm, comforting nature of the soup. Alternatively, a robust red wine like Chianti or a light white wine pairs wonderfully for those who enjoy wine with dinner. Don’t forget to serve the soup in warm bowls to keep it piping hot and inviting.
This minestrone soup is versatile and can be enjoyed on its own or as part of a larger spread. Whether as a starter, main course, or a cozy lunch, it’s a recipe that shines in any setting.
Make-Ahead And Storage Tips
Making this Olive Garden minestrone soup copycat recipe ahead of time is a breeze, and it stores beautifully for future meals. Here’s how I handle prepping and storing it to ensure it stays delicious and fresh.
Make-Ahead Instructions
To make this soup ahead, I recommend cooking it completely and allowing it to cool to room temperature. Once cooled, transfer the soup to an airtight container. If you plan to add pasta, it’s best to cook and store it separately. Pasta tends to soak up liquid over time, which can alter the texture of the soup. When reheating, simply add the cooked pasta to the soup right before serving.
Refrigerating
You can safely refrigerate the soup in an airtight container for up to 4 days. I keep it stored in smaller portions for convenience. This way, I can reheat only the amount I need without reheating the whole batch, keeping the leftovers fresher for longer.
Freezing
This soup is freezer-friendly if you skip the pasta during cooking. Once cooled, I pour the soup into freezer-safe containers or heavy-duty freezer bags, leaving an inch of space at the top to allow for expansion as it freezes. Label the containers with the date, and it will keep well in the freezer for up to 3 months.
Reheating Tips
When reheating refrigerated or frozen soup, I use a medium saucepan over low to medium heat. Stir occasionally to ensure even warming. If the soup is too thick after storage, I add a splash of water or vegetable broth to bring it back to the desired consistency. If I froze the soup without pasta, this is the perfect time to cook and add it fresh for the best texture.
Conclusion
Making this Olive Garden minestrone soup copycat recipe at home is such a rewarding experience. It’s not just about recreating a favorite dish but also about savoring the process and enjoying a bowl of wholesome, homemade goodness.
This recipe brings warmth and comfort to any meal while giving you the flexibility to make it your own. Whether you’re serving it as a starter, a main course, or a cozy lunch, it’s sure to impress.
I hope this recipe inspires you to roll up your sleeves, gather your ingredients, and enjoy the magic of cooking something truly special. Happy cooking!
