Olive Garden Minestrone Soup

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There’s something about a bowl of hearty soup that feels like a warm hug, and for me, Olive Garden’s minestrone has always hit that perfect note. I’ve lost count of how many times I’ve craved its cozy blend of vegetables, beans, and pasta in a savory tomato broth. That’s why I decided to recreate it at home — and honestly, I think I’ve nailed it.

This homemade version of Olive Garden’s Minestrone Soup is now a staple in my kitchen. It’s a vibrant, feel-good recipe that’s packed with fiber, plant-based protein, and comforting flavors. Whether I’m meal prepping for the week or just need something nourishing after a long day, this soup delivers every single time.

Why You’ll Love This Olive Garden Minestrone Soup

It’s wholesome, plant-based, and so incredibly satisfying. You get a full spectrum of textures — tender pasta, creamy beans, soft-cooked veggies, and that rich tomato broth that ties it all together. Plus, it’s one of those rare dishes that tastes even better the next day.

Whether you’re cooking for a family, trying to eat more vegetables, or simply after a cozy bowl of comfort, this soup checks every box.

What Kind of Pasta Should I Use?

For this minestrone, I use small pasta shapes like ditalini, shells, or elbow macaroni. They cook quickly and soak up just the right amount of broth without overpowering the other ingredients. The goal is balance — and these pasta shapes strike it beautifully.

Options for Substitutions

• Beans: Cannellini and kidney beans are the classic combo, but you can use great northern beans, pinto beans, or chickpeas.
• Veggies: Use what you have! Zucchini, yellow squash, green beans, or even chopped kale can work.
• Pasta: Gluten-free pasta is a seamless swap. Just keep an eye on the cooking time.
• Broth: A low-sodium vegetable broth keeps this plant-based and allows you to control the seasoning better.

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Ingredients for This Olive Garden Minestrone Soup

Each ingredient plays a role in building the soup’s rich, layered flavor and satisfying texture.

• Olive oil – For sautéing the base vegetables and enhancing depth.
• Yellow onion – Adds sweet, aromatic notes as the base of the flavor.
• Garlic cloves – Essential for that warm, savory backbone.
• Carrots – Adds sweetness and color.
• Celery – Balances the sweetness of carrots with subtle bitterness.
• Zucchini – Softens beautifully and soaks up the broth.
• Green beans – Adds freshness and a pop of green.
• Diced tomatoes (canned) – Delivers acidity and tomato richness.
• Tomato paste – Intensifies the tomato base and thickens the soup.
• Vegetable broth – The core liquid that holds all the flavor.
• Red kidney beans – Adds heartiness and color.
• Cannellini beans – Creamy and protein-rich.
• Baby spinach – Wilts down and boosts nutrients.
• Italian seasoning – Brings an herbaceous aroma.
• Salt and black pepper – For seasoning and balance.
• Small pasta (shells or ditalini) – Makes the soup filling and complete.

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Add diced onions, garlic, carrots, and celery. Cook for about 5-7 minutes, until the onions are translucent and fragrant.

Step 2: Add the Vegetables and Seasoning

Stir in zucchini and green beans, followed by Italian seasoning, salt, and pepper. Let everything cook for another 4-5 minutes so the vegetables start to soften and absorb the seasoning.

Step 3: Build the Tomato Broth

Add the tomato paste and canned diced tomatoes. Stir well to incorporate, then pour in the vegetable broth. Bring the mixture to a boil.

Step 4: Simmer and Add the Beans

Reduce the heat to low and stir in the drained and rinsed red kidney beans and cannellini beans. Let the soup simmer gently for about 15-20 minutes to allow all the flavors to meld.

Step 5: Cook the Pasta

Add the small pasta directly to the simmering soup and cook according to the pasta package instructions (usually 8-10 minutes) until al dente. Stir occasionally to prevent sticking.

Step 6: Finish with Spinach

Once the pasta is tender, stir in the fresh spinach. It will wilt down quickly in the hot broth. Taste and adjust seasoning if needed.

Step 7: Serve Hot

Ladle the minestrone into bowls while hot. Optionally, serve with a sprinkle of freshly grated Parmesan (if not keeping it vegan) and crusty bread on the side.

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How Long to Prepare Olive Garden Minestrone Soup

Making this soup doesn’t take much time at all, and most of the work is simply chopping and simmering.

Prep Time: It takes about 15–20 minutes to chop all the vegetables and prepare the ingredients. If you’re quick with a knife, you might even shave off a few minutes.

Cook Time: Once everything is in the pot, the soup simmers for about 25–30 minutes, including the time to cook the pasta. During this time, the flavors meld beautifully, and the vegetables become tender.

Tips for Perfect Olive Garden Minestrone Soup

• Use fresh vegetables for the best texture and flavor.
• Cook pasta just until al dente to avoid it turning mushy as it sits in the broth.
• Add spinach at the end to preserve its bright color and nutrients.
• Taste and season gradually as you go, especially with salt and pepper.
• Let it rest for 10 minutes before serving – the flavors deepen as it sits.

Watch Out for These Mistakes While Cooking

• Overcooking the pasta: Remember, it continues to cook even after you turn off the heat.
• Skipping the sauté: This first step builds the flavor base; don’t rush it.
• Using too much tomato paste: It can make the broth too thick or overly acidic.
• Adding spinach too early: It will overcook and lose its color.
• Not rinsing canned beans: This can add excess salt and an unpleasant taste.

What to Serve With Olive Garden Minestrone Soup?

1. Crusty Garlic Bread

Golden, buttery, and loaded with garlic – a classic pairing that’s perfect for dipping.

2. Simple Side Salad

A crisp green salad with Italian dressing adds a refreshing contrast to the warm soup.

3. Parmesan Breadsticks

If you’re mirroring the Olive Garden experience, you can’t skip the soft, cheesy breadsticks.

4. Grilled Cheese Sandwich

Especially good with a sharper cheese like provolone or white cheddar.

5. Roasted Vegetables

Add some roasted bell peppers, cauliflower, or asparagus on the side for a hearty, veggie-rich meal.

Storage Instructions

Refrigerator: Let the soup cool completely before transferring it into airtight containers. It can be stored in the fridge for up to 4 days. The pasta may absorb some broth, so you might need to add a splash of water or broth when reheating.

Freezer: If freezing, it’s best to do so before adding the pasta. Freeze the broth and veggie mix in freezer-safe containers for up to 2 months. When reheating, cook fresh pasta separately and add it just before serving.

Reheating: Warm the soup in a saucepan over medium heat, stirring occasionally. If microwaving, cover loosely and heat in intervals, stirring in between.

Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~220
• Protein: 10g
• Carbohydrates: 38g
• Fiber: 8g
• Sugars: 6g
• Fat: 4g
• Saturated Fat: 0.5g
• Sodium: 620mg

Frequently Asked Questions

What type of beans does Olive Garden use in minestrone?

Typically, they use red kidney beans and cannellini beans. Both add creaminess and protein.

Can I make this minestrone gluten-free?

Yes! Just use a gluten-free pasta and double-check that your broth is certified gluten-free.

Is this soup vegan?

Absolutely. As long as you skip the Parmesan garnish or use a dairy-free version, it’s completely plant-based.

Can I use frozen vegetables?

Yes, frozen green beans, spinach, or even mixed vegetables can work in a pinch. Just add them toward the end of cooking.

Will the pasta get soggy if I store leftovers?

It can. To prevent this, you can store the pasta separately from the soup or cook a fresh batch when reheating leftovers.

Conclusion

This homemade Olive Garden Minestrone Soup brings together everything I love about comfort food — it’s simple, nourishing, and endlessly customizable. Whether you’re feeding a crowd or prepping for the week, this soup is one of those meals that feels like a win every single time. It’s proof that healthy doesn’t have to be bland, and that a pot of soup can go a long way in both flavor and comfort.

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