Name: Copycat Olive Garden Minestrone Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 garlic cloves, minced; 2 medium carrots, sliced; 2 celery stalks, sliced; 1 medium zucchini, diced; 1 cup green beans, cut into 1-inch pieces; 1 can (15 oz) diced tomatoes; 2 tablespoons tomato paste; 6 cups vegetable broth; 1 can (15 oz) red kidney beans, drained and rinsed; 1 can (15 oz) cannellini beans, drained and rinsed; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and black pepper, to taste; 1 cup small shell pasta; 2 cups fresh spinach; Optional: red pepper flakes to taste

I’ve always had a soft spot for the warm, comforting bowls of soup served at Olive Garden, especially their classic minestrone. There’s something about that hearty blend of vegetables, pasta, and beans in a savory tomato broth that makes it the perfect dish for just about any day. So, I set out to recreate it at home—and I have to say, this Copycat Olive Garden Minestrone Soup is every bit as satisfying as the restaurant version.

What I love most about this recipe is how customizable it is. Whether I’m trying to clean out the veggie drawer or simply want a nourishing meal that comes together quickly, this soup never fails me. It’s entirely plant-based, budget-friendly, and full of textures and colors that make each spoonful feel like a warm hug.

Why You’ll Love This Copycat Olive Garden Minestrone Soup

This soup checks all the boxes: it’s comforting, wholesome, and incredibly easy to prepare. It’s naturally vegan, loaded with fiber and nutrients, and perfect for batch cooking. Plus, the mix of soft pasta, tender beans, and crisp-tender vegetables gives it a variety of textures that keep every bite interesting.

Whether you’re looking for a quick dinner or a make-ahead lunch option, this soup delivers on both flavor and function. It also freezes beautifully, which means you’ll always have a hearty, home-cooked meal ready to go when you need it most.

What Kind of Pasta Should I Use?

Traditionally, Olive Garden uses small shell pasta (conchiglie), and that’s what I like to stick with. The shape holds the broth nicely and fits perfectly on a spoon. However, any small pasta like ditalini, elbow macaroni, or even mini penne works just as well. If you’re gluten-free, opt for a sturdy gluten-free pasta that won’t fall apart during cooking.

Options for Substitutions

This soup is as flexible as it is flavorful. Not a fan of kidney beans? Use chickpeas or black beans instead. Don’t have fresh spinach? Frozen works just fine, or you can swap it for kale or Swiss chard. Want to boost the protein? Stir in some cooked lentils.

You can also change up the vegetables based on seasonality or what you have on hand. Zucchini, yellow squash, or even sweet potatoes would be delicious additions. And if you’re looking to make it heartier, a spoonful of pesto or a sprinkle of Parmesan cheese (if you’re not vegan) can add an extra layer of depth.

Ingredients for This Copycat Olive Garden Minestrone Soup

Olive Oil – A small amount is used to sauté the aromatics and veggies, adding richness and depth to the base.
Yellow Onion – Adds a subtle sweetness and savory backbone to the broth.
Garlic – Essential for that signature Italian flavor—don’t skip it.
Carrots – Brings sweetness, color, and a soft bite once simmered.
Celery – Adds an aromatic crunch and blends beautifully into the soup base.
Zucchini – Offers a tender texture and absorbs the flavorful broth.
Green Beans – Their slightly firm texture makes the soup heartier.
Diced Tomatoes (canned) – Forms the tomato base and gives it a classic Italian-style broth.
Tomato Paste – Intensifies the tomato flavor and thickens the soup.
Vegetable Broth – The flavorful liquid that carries all the vegetables and pasta.
Red Kidney Beans – A traditional minestrone staple that adds protein and texture.
Cannellini Beans – Creamy and mild, balancing the heartiness of the kidney beans.
Dried Oregano & Basil – The herbal notes give that authentic Italian feel.
Salt & Black Pepper – Essential seasonings to bring everything together.
Small Shell Pasta (or ditalini) – Classic shape for minestrone; holds broth well.
Fresh Spinach – Stirred in at the end for a vibrant, leafy finish.
Optional: Red Pepper Flakes – For a touch of heat if you like it spicy.

Step 1: Sauté the Aromatics

Heat olive oil in a large soup pot over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for about 5–7 minutes until the onions become translucent and the vegetables begin to soften. This base builds the foundation of flavor.

Step 2: Add the Vegetables and Tomato Base

Stir in the zucchini and green beans. Cook for another 3–4 minutes. Add the canned diced tomatoes (with juices), tomato paste, dried oregano, dried basil, salt, and pepper. Stir to combine well.

Step 3: Pour in the Broth and Beans

Add the vegetable broth, kidney beans, and cannellini beans. Stir, bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook gently for about 15–20 minutes to allow the vegetables to soften and the flavors to meld.

Step 4: Add the Pasta

Add the small shell pasta to the simmering soup and cook uncovered until the pasta is al dente, about 8–10 minutes. Stir occasionally to prevent sticking. If needed, add more broth or water depending on how thick or brothy you prefer the soup.

Step 5: Stir in the Spinach

Once the pasta is cooked, stir in the fresh spinach and let it wilt for about 2 minutes. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.

Step 6: Serve and Enjoy

Ladle the hot soup into bowls and serve with a side of crusty bread or a light salad. For a non-vegan option, sprinkle with Parmesan cheese. Enjoy the warmth and comfort of this homemade classic!

How Long to Prepare the Copycat Olive Garden Minestrone Soup

Prep Time: Preparing the vegetables—chopping onions, carrots, celery, zucchini, and green beans—takes around 15–20 minutes. If you use canned beans and pre-chopped or frozen veggies, this step can be even quicker. Gathering all your ingredients beforehand makes the process smoother.

Cook Time: Once everything is in the pot, the cooking process takes about 30–35 minutes. This includes sautéing the aromatics, simmering the soup for flavor development, cooking the pasta, and finishing with the spinach. Overall, you can have a piping hot bowl of minestrone ready in under an hour.

Tips for Perfect Copycat Olive Garden Minestrone Soup

Dice vegetables evenly so they cook at the same rate.
Slightly undercook the pasta if you’re planning to store leftovers—it will continue to soften in the broth.
Stir frequently after adding pasta to prevent it from sticking to the bottom.
Use low-sodium broth if you want more control over salt levels.
Add fresh herbs like parsley or basil right before serving for extra flavor.

Watch Out for These Mistakes While Cooking

Overcooking the Pasta: It will turn mushy if left in the hot broth too long, especially when reheating.
Skipping the Tomato Paste: This adds richness and depth—don’t omit it.
Undercooking the Vegetables: Make sure the carrots and green beans are tender before adding pasta.
Using Too Little Broth: The pasta absorbs a lot of liquid, so keep extra broth or water on hand to adjust consistency.
Adding Spinach Too Early: Add it last to keep its vibrant color and fresh taste.

What to Serve With Copycat Olive Garden Minestrone Soup?

1. Garlic Bread

Buttery and crispy garlic bread is perfect for dipping into the savory broth.

2. House Salad

A classic Olive Garden-style salad with lettuce, olives, tomatoes, and Italian dressing complements the soup.

3. Parmesan Breadsticks

Soft, warm breadsticks dusted with Parmesan bring restaurant vibes to your table.

4. Grilled Cheese Sandwich

For something heartier, pair it with a golden, melty grilled cheese.

5. Roasted Vegetables

A light side of roasted seasonal veggies rounds out the meal without making it too heavy.

Storage Instructions

Refrigeration: Let the soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4–5 days. The pasta will continue to absorb broth, so you may want to add a splash of water or broth when reheating.

Freezing: If you’re planning to freeze it, cook the soup without the pasta. Pasta tends to get mushy after thawing. Freeze the soup base in a freezer-safe container for up to 3 months. When ready to enjoy, cook fresh pasta separately and add it after reheating the soup.

Reheating: Warm over medium heat on the stovetop, or microwave in short intervals, stirring in between. Add more broth as needed to loosen the texture.

Estimated Nutrition (Per Serving)

Calories: ~220 kcal
Protein: 10g
Carbohydrates: 35g
Fiber: 8g
Sugars: 6g
Fat: 5g
Saturated Fat: 0.5g
Sodium: 450mg
Cholesterol: 0mg

Frequently Asked Questions

How can I make this minestrone gluten-free?

Use gluten-free pasta and double-check your vegetable broth is certified gluten-free.

Can I use frozen vegetables?

Yes! Frozen carrots, green beans, and zucchini work well and save time.

Is this soup spicy?

No, it’s mild. But you can add red pepper flakes if you prefer a bit of heat.

Can I make this soup in a slow cooker?

Absolutely. Sauté the aromatics first, then combine everything except the pasta and spinach in the slow cooker. Cook on low for 6–7 hours. Add pasta and spinach in the last 20–30 minutes.

How do I thicken the broth?

You can mash a few beans into the broth or let it simmer uncovered for longer to reduce the liquid.

Conclusion

This Copycat Olive Garden Minestrone Soup brings together all the comforting elements of the original restaurant classic—right from your own kitchen. It’s colorful, nourishing, and incredibly satisfying whether you serve it as a starter or a main dish. With its hearty mix of vegetables, pasta, and beans, it’s a meal that feels like home with every bite. Whether you’re cooking for a crowd or meal prepping for the week, this soup will keep you warm, full, and coming back for more.