Olive Garden Minestrone Soup

Olive Garden Minestrone Soup is a deliciously hearty and wholesome Italian-style vegetable soup loaded with beans, pasta, and seasonal veggies, all simmered in a flavorful tomato-based broth. It’s a satisfying and nutritious option, perfect for a cozy dinner or a light lunch.

Why You’ll Love This Recipe

• Healthy & Filling: Packed with vegetables, beans, and pasta, it’s both nutritious and satisfying.
• Great for Meal Prep: Keeps well and tastes even better the next day.
• Customizable: Adapt it with your favorite veggies or add protein for a twist.
• Vegetarian-Friendly: Naturally meat-free and full of plant-based goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion
• Celery
• Carrots
• Zucchini
• Garlic
• Canned diced tomatoes
• Tomato paste
• Vegetable broth
• Italian seasoning
• Red kidney beans
• Cannellini beans
• Green beans
• Small pasta (like ditalini or shells)
• Baby spinach
• Salt and pepper
• Fresh parsley
• Optional: grated Parmesan cheese for garnish

Directions

1. Heat olive oil in a large pot. Sauté onions, celery, carrots, and zucchini until tender.
2. Add garlic and cook until fragrant.
3. Stir in diced tomatoes, tomato paste, Italian seasoning, salt, and pepper.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and simmer for 10 minutes.
6. Add kidney beans, cannellini beans, green beans, and pasta. Simmer until pasta is tender.
7. Stir in spinach and cook until wilted.
8. Garnish with parsley and Parmesan cheese if desired. Serve warm.

Servings and timing

• Servings: 6–8
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Variations

• Add sausage or pancetta for a meatier version.
• Swap spinach for kale or chard.
• Use gluten-free pasta if needed.
• Add a pinch of red pepper flakes for a little heat.

Storage/reheating

• Store in the fridge for up to 3 days in an airtight container.
• Reheat on the stovetop over medium heat, adding broth if it thickens.
• Freeze the soup without pasta for up to 2 months; add cooked pasta when reheating.

FAQs

What pasta is best for minestrone soup?

Small types like ditalini, elbow macaroni, or small shells work perfectly.

Can I use canned beans?

Yes, canned beans are convenient and work great—just rinse and drain them.

How do I keep the pasta from getting mushy?

Cook the pasta separately and add it to each bowl before serving.

Is this soup vegan?

Yes, as long as you skip the Parmesan cheese or use a vegan version.

Can I add more vegetables?

Absolutely—try adding bell peppers, peas, or even corn.

Can I use chicken broth instead of vegetable broth?

Yes, if you’re not vegetarian, chicken broth adds great flavor.

How long will this soup last?

It lasts up to 3 days in the fridge or 2 months in the freezer (without pasta).

What’s a good side dish for this soup?

Serve with garlic bread, a green salad, or a slice of crusty Italian bread.

Is this soup spicy?

No, it’s very mild. You can add spice with chili flakes or hot sauce if desired.

Does it taste like Olive Garden’s version?

Yes! This recipe closely mimics the restaurant’s version, with all the familiar flavors.

Conclusion

Olive Garden Minestrone Soup is a classic for a reason—warm, comforting, and bursting with flavor and veggies. Whether you’re making it for a cozy night in or a healthy weekday meal, it’s a satisfying dish you’ll come back to again and again.

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