Olive Garden Copycat Minestrone Soup

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I’ve always had a soft spot for Olive Garden’s minestrone soup. It’s warm, hearty, and packed with veggies, beans, and tender pasta—basically everything I want in a comforting bowl. After trying it several times at the restaurant, I knew I had to recreate it at home. This version captures all the cozy, familiar flavors you love, but with a fresh, homemade twist.

Making this copycat minestrone soup in my own kitchen has become one of my go-to weekly meals. It’s not only budget-friendly, but it’s also a fantastic way to sneak in a ton of vegetables and fiber-rich beans. Whether you’re vegetarian, trying to eat healthier, or just in need of a one-pot meal that tastes like a hug, this recipe is for you.

Why You’ll Love This Olive Garden Copycat Minestrone Soup

It’s a nourishing, feel-good meal that’s easy to throw together with pantry staples and fresh veggies. You get all the classic Italian-American soup flavors without needing to leave your house. Plus, it’s vegetarian and can be made vegan with a simple adjustment.

This soup is also ideal for meal prepping—it tastes even better the next day! And since it’s loaded with fiber, vitamins, and plant-based protein, you can enjoy a bowl knowing it’s doing your body good.

What Kind of Pasta Should I Use?

For the most authentic Olive Garden-style experience, use ditalini pasta—those cute, short tubes that cook up quickly and hold broth beautifully. But don’t stress if you don’t have ditalini. Small shells, elbow macaroni, or even broken spaghetti will work just fine. The key is to keep the pasta small so it complements the vegetables and beans without overpowering the spoon.

Options for Substitutions

This soup is wonderfully flexible. Want to make it gluten-free? Use gluten-free pasta. No kidney beans? Swap them with white beans or chickpeas. If you don’t have fresh zucchini, try frozen. And for a deeper flavor, you can add a parmesan rind while it simmers (just remove before serving). The broth can be either vegetable or chicken, depending on your dietary preference, though I stick to veggie broth to keep it vegetarian-friendly.

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Ingredients for this Olive Garden Copycat Minestrone Soup

Olive oil – Used to sauté the aromatics and vegetables, adding depth and richness to the base of the soup.

Yellow onion – A key aromatic that builds flavor and gives the soup a sweet-savory backbone.

Garlic – Minced fresh garlic provides a fragrant, slightly spicy note essential to Italian-style soups.

Carrots – Adds natural sweetness and a slight crunch that softens beautifully as it cooks.

Celery – Balances the sweetness of the carrots and adds aromatic dimension.

Zucchini – Gives a light, tender texture and soaks up the flavors of the broth.

Green beans – Adds vibrant color and slight bite; you can use fresh or frozen.

Diced tomatoes (canned) – Provides acidity, color, and rich tomato flavor, helping form the base of the broth.

Tomato paste – Intensifies the tomato richness in the broth.

Vegetable broth – The flavorful liquid base that carries all the ingredients; low-sodium is best for control.

Red kidney beans – Hearty and creamy, they bring protein and richness.

Cannellini beans – A second variety of beans that adds creaminess and a different texture.

Ditalini pasta – The signature pasta in minestrone, small enough to complement every spoonful.

Italian seasoning – A blend of dried herbs like oregano, basil, and thyme brings classic flavor.

Salt & black pepper – Essential for seasoning and balancing the overall taste.

Fresh parsley – Chopped parsley for a final garnish adds brightness and freshness.

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Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.

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Step 2: Add Garlic and Tomato Base

Stir in the minced garlic and tomato paste. Cook for about 1 minute, just until the garlic is fragrant and the tomato paste begins to darken slightly in color.

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Step 3: Toss in the Vegetables and Tomatoes

Add zucchini, green beans, and canned diced tomatoes with their juices. Stir everything to combine and allow it to simmer for 2-3 minutes to meld the flavors.

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Step 4: Add the Broth and Seasonings

Pour in the vegetable broth. Add the Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for about 10-12 minutes until vegetables are tender.

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Step 5: Stir in the Beans

Drain and rinse the red kidney beans and cannellini beans, then add them to the soup. Simmer for another 5 minutes to warm the beans and combine flavors.

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Step 6: Add Pasta and Finish Cooking

Stir in the ditalini pasta and continue simmering until the pasta is just tender, about 8-10 minutes. Keep an eye on it, as overcooked pasta can become mushy.

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Step 7: Taste, Adjust, and Garnish

Taste the soup and adjust the seasoning if needed. If it’s too thick, add a bit more broth or water. Just before serving, sprinkle freshly chopped parsley over each bowl for a bright, fresh touch.

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How Long to Prepare the Olive Garden Copycat Minestrone Soup

Prep Time: Most of the prep work involves chopping vegetables and gathering ingredients. Expect it to take around 15–20 minutes, especially if you’re working with fresh produce. You can cut this down by using pre-chopped or frozen veggies.

Cook Time: Once everything is in the pot, the soup simmers for about 25–30 minutes in total, including the time for the vegetables and pasta to cook. This gives enough time for flavors to meld without overcooking anything.

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Tips for Perfect Olive Garden Copycat Minestrone Soup

• Use low-sodium broth so you can better control the saltiness of the final dish.
• Don’t overcook the pasta—it will continue to absorb broth even after cooking.
• Add delicate vegetables like zucchini later in the process so they don’t become mushy.
• A splash of lemon juice or a sprinkle of parmesan right before serving can brighten the flavors.
• For a thicker soup, mash some of the beans before adding them in.

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Watch Out for These Mistakes While Cooking

• Adding pasta too early – It can overcook and become mushy if simmered too long.
• Over-salting before simmering – Flavors concentrate as the soup cooks, so wait to adjust salt until the end.
• Skipping the tomato paste – It’s essential for depth and richness in the broth.
• Using too much pasta – The soup will turn into a pasta dish if the balance is off.
• Not rinsing canned beans – This removes excess sodium and prevents clouding the broth.

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What to Serve With Olive Garden Copycat Minestrone Soup?

1. Garlic Bread

Crispy, buttery garlic bread is the classic pairing that never fails with any Italian-style soup.

2. Simple Side Salad

A fresh green salad with a light vinaigrette adds a refreshing contrast.

3. Parmesan Crisps

Oven-baked parmesan cheese crisps are a fun, crunchy alternative to croutons.

4. Grilled Cheese Sandwich

A gooey grilled cheese dipped into this veggie-packed soup is absolute comfort food.

5. Roasted Vegetables

If you’re going full-on veggie, a side of roasted carrots, cauliflower, or Brussels sprouts makes a warm, hearty addition.

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Storage Instructions

Refrigeration: Store the cooled soup in an airtight container in the refrigerator for up to 4–5 days. It actually tastes better the next day as the flavors deepen.

Freezing: For longer storage, freeze in individual portions. Be sure to slightly undercook the pasta if freezing to prevent it from getting too soft when reheated. Freeze for up to 3 months.

Reheating: Reheat on the stovetop over medium heat, adding a splash of water or broth if the soup has thickened. If reheating from frozen, let it thaw overnight in the fridge before warming up.

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Estimated Nutrition

Serving size: 1 ½ cups

• Calories: ~210 kcal
• Protein: 9g
• Carbohydrates: 36g
• Dietary Fiber: 9g
• Sugars: 6g
• Fat: 4g
• Saturated Fat: 0.5g
• Sodium: 680mg

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Frequently Asked Questions

How do I keep the pasta from getting mushy in leftovers?

Cook the pasta separately and add it to individual servings. This prevents it from soaking up all the broth over time.

Can I make this soup in a slow cooker?

Yes! Just add everything except the pasta and cook on low for 6–7 hours. Stir in cooked pasta just before serving.

Is this soup vegan?

It’s vegetarian by default. To make it fully vegan, skip any parmesan and use vegan-certified broth.

Can I add meat to this soup?

Absolutely. Browned Italian sausage or ground turkey can be added after sautéing the onions for a meatier version.

What if I don’t have Italian seasoning?

You can make your own with a mix of dried oregano, basil, thyme, rosemary, and marjoram.

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Conclusion

This Olive Garden Copycat Minestrone Soup is everything you want in a one-pot meal: hearty, nourishing, budget-friendly, and deeply satisfying. Whether you’re recreating restaurant magic at home or simply looking for a comforting bowl of veggie-packed goodness, this soup checks all the boxes. It’s a recipe you’ll come back to again and again—for weeknight dinners, make-ahead lunches, or when you just need a little cozy in a bowl.

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