Copycat Olive Garden Minestrone Soup
Do you ever crave that warm, comforting bowl of soup from Olive Garden? I know I do! Well, get ready to make some magic in your own kitchen.
My copycat minestrone soup recipe is so simple and tastes just like the real deal. It’s packed with fresh veggies, beans, and pasta, all swimming in a rich tomato broth. You are going to love how easy it is to bring this restaurant favorite home.
Why You’ll LOVE This Minestrone Soup
This soup is a game-changer for busy weeknights! It’s a one-pot meal, which means less cleanup for you. YAY! You can throw in whatever veggies you have on hand, so it’s a great way to clean out the fridge. It’s healthy, filling, and tastes even better the next day. Seriously, the flavors just get cozier. My family asks for this all the time.
If you’re a big fan of hearty Italian flavors, you should also try my Tomato Florentine Soup. And for another amazing Italian dish, you can’t go wrong with this yummy Italian Tortellini Pasta Salad. Both are crowd-pleasers!
Ingredients You’ll Need
Here are the simple, fresh ingredients you need for this soup. For the exact amounts, check out the recipe card below!
- Olive Oil: This helps you sauté your veggies to perfection.
- Yellow Onion: It adds a sweet, savory base flavor to everything.
- Carrots: They bring a little sweetness and beautiful color.
- Celery: This gives the soup that classic, earthy taste.
- Zucchini: I love the soft texture it adds to the soup.
- Minced Garlic: You can’t have a great soup without it!
- Vegetable Broth: This is the flavorful liquid base for our soup.
- Diced Tomatoes: I use canned tomatoes to make things super easy.
- Tomato Paste: This makes the broth rich and deeply flavorful.
- Red Kidney Beans: They add wonderful protein and a creamy texture.
- Great Northern Beans: These little beans are so soft and delicious.
- Italian Seasoning: A perfect blend of herbs for that classic taste.
- Small Shell Pasta: The little shells catch all that yummy broth.
- Fresh Spinach: It wilts right into the soup for extra goodness.
How to Make Olive Garden Minestrone Soup
Making this soup is a piece of cake! Just follow these simple steps to create a warm, cozy meal.
Step 1: Sauté the Veggies
First, heat 2 tablespoons olive oil in your large pot over medium heat. Add 1 chopped onion, 2 sliced carrots, and 2 chopped celery stalks. Cook them for about 5 minutes until they start to get soft and smell AMAZING.
Step 2: Add More Flavor
Now, stir in 1 diced zucchini and 2 minced garlic cloves. Cook for another minute until the garlic is fragrant. Be careful not to let the garlic burn! This step builds a delicious layer of flavor for your soup.
Step 3: Simmer the Broth
Pour in 6 cups vegetable broth, diced canned tomato, and 2 tablespoons tomato paste. Add 1 tablespoon of Italian seasoning. Stir it all together, bring it to a boil, then reduce the heat and let it simmer for 15 minutes.
Step 4: Add Beans and Pasta
Next, stir in drained canned kidney beans, a 15-ounce can of drained Great Northern beans, and ½ cup small shell pasta. Let the soup simmer for about 10 more minutes until the pasta is tender.
Step 5: Wilt the Spinach and Serve
Finally, turn off the heat and stir in 2 cups fresh spinach. It will wilt in just a minute. Add salt and pepper to your liking. Now, your delicious soup is ready to serve.
Tips for the Best Minestrone Soup
Follow these simple tips to make sure your minestrone soup is absolutely perfect every single time you make it.
- Chop Veggies Uniformly. Try to cut all your vegetables to about the same size for even cooking.
- Don’t Overcook Pasta. Add the pasta near the end so it doesn’t turn mushy in the soup.
- Use Fresh Herbs. If you have fresh basil or parsley, add it at the end for a bright flavor.
- Add a Parmesan Rind. Toss a Parmesan cheese rind into the pot while it simmers for extra flavor.
- Let It Rest. Letting the soup sit for a few minutes before serving helps the flavors meld together.
- Toast the Tomato Paste. Sauté the tomato paste for a minute before adding liquids to deepen its flavor.
Variations and Substitutions
Here are a few fun ways to change things up. Don’t be afraid to experiment and make this soup your own!
- Make It Meaty. Add some cooked ground beef or Italian sausage. Brown it with the onions for a heartier soup.
- Switch Up the Beans. Feel free to use chickpeas or cannellini beans instead. Whatever you have in your pantry will work great.
- Go Gluten-Free. Use your favorite gluten-free pasta. Just be sure to cook it according to the package directions.
- Add More Greens. Try adding some chopped kale or Swiss chard instead of spinach for a different texture.
- Spice It Up. Add a pinch of red pepper flakes with the garlic if you like a little bit of heat.
Make-Ahead and Storage Tips
This soup is perfect for making ahead of time! The flavors get even better after a day or two in the fridge. To store it, let the soup cool down completely. Then, pour it into an airtight container and keep it in the refrigerator for up to 4 days.
If you plan to freeze it, I suggest leaving the pasta out. Cooked pasta can get a little mushy when frozen and reheated. Just freeze the soup base, and when you’re ready to eat, thaw it, bring it to a simmer, and add freshly cooked pasta.
Recipe FAQs
What is minestrone soup made of?
Minestrone is an Italian soup made with a tomato-based broth. It’s packed with vegetables like onions, carrots, and celery, along with beans and pasta. It is a very hearty and healthy soup!
Can I use different vegetables?
Absolutely! You can use green beans, peas, potatoes, or butternut squash. This soup is a great way to use up any extra veggies you have in your fridge. Feel free to get creative.
Can I make this soup in a slow cooker?
Yes, you can! Just add all the ingredients except the pasta and spinach to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the pasta and spinach during the last 30 minutes.
What to serve with minestrone soup?
This soup is a meal in itself! But I love serving it with a side of crusty bread for dipping. My Homemade Cheesy Garlic Bread is a perfect match, or you could try these delicious Cornbread Muffins.
How do you thicken minestrone soup?
This soup is naturally thick from the veggies, beans, and pasta. If you want it even thicker, you can mash some of the beans before adding them to the pot. This will help create a creamier base.
Is this minestrone soup recipe vegan?
Yes, it is! As long as you use vegetable broth, this recipe is completely vegan. It’s a wonderful plant-based meal that is full of flavor and will keep you full and happy.
Can I use canned vegetables instead of fresh?
Fresh is always best for flavor and texture, but you can use canned vegetables in a pinch. Just be sure to drain them well before adding them to the soup to avoid extra salt.
How long does this soup last?
This minestrone soup will stay fresh in the refrigerator for up to 4 days. Store it in an airtight container. The flavors will get even better, making it perfect for leftovers!
Copycat Olive Garden Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 2 medium carrots (sliced)
- 2 celery stalks (chopped
- 1 medium zucchini (diced)
- 2 cloves garlic (minced)
- 6 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 (15-ounce) can Great Northern beans, rinsed and drained
- 1 tablespoon Italian seasoning
- ½ cup small shell pasta
- 2 cups fresh spinach
- salt and black pepper to taste
Instructions
- Sauté vegetables: Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook for 5 minutes, until softened.
- Add zucchini and garlic: Stir in the diced zucchini and 2 minced garlic cloves. Cook for 1 more minute until the garlic is fragrant, being careful not to let it burn.
- Simmer broth: Pour invegetable broth, the can of diced tomatoes, omato paste, and talian seasoning. Bring to a boil, then simmer for 15 minutes.
- Cook beans and pasta: Stir in the rinsed kidney beans, Great Northern beans, and small shell pasta. Continue to simmer for 10-12 minutes, or until the pasta is al dente.
- Finish and serve: Remove the pot from the heat and stir in 2 cups of fresh spinach until it wilts. Season with salt and pepper to taste before serving warm.
Notes
- Feel free to add other vegetables like green beans or peas.
- For a gluten-free version, use your favorite gluten-free pasta.
- This soup tastes even better the next day as leftovers.
- Store any leftovers in an airtight container in the fridge.
- You can top your soup with grated Parmesan cheese if desired.
