Copycat Olive Garden Minestrone Soup
Olive Garden Minestrone soup is one of their most famous soup recipes and it’s for a reason! It’s hearty, comforting and full of veggies like carrots, onions, celery, zucchini and tomatoes and even a little pasta – plus it’s ready in just 30 minutes! You and your family are able to love this flavor packed, authentic copycat Olive Garden Minestrone soup from the comfort of your own home!
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🔍 COPYCAT SECRETS UNCOVERED!
If you love Olive Garden soups – I’ve got more! Be sure to try the Zuppa Toscana and Pasta Fagioli too! Don’t miss these tips to be sure your Minestrone is identical to Olive Garden:
- Vegetable broth
- Using vegetable broth instead of water creates a more authentic Olive Garden experience!
- Don’t overcook the pasta
- Olive Garden’s Minestrone soup doesn’t have softer noodles, so for the most authentic experience, cook your ditalini pasta to al dente!
- Finish with Parmesan cheese!
- A classic meal from Olive Garden isn’t complete without a little bit of Parmesan on top as a finishing touch!
❤️ Why You’ll Love This Olive Garden Minestrone Soup
- Budget-friendly recipe
- Ready in only 30 minutes
- Loaded with veggies and fiber
- Tastes exactly like Olive Garden!
What is Olive Garden minestrone soup made of?
This is the best minestrone soup recipe out there! I researched and then went back to Olive Garden and got the soup again – it tastes just like the original!
- Olive oil
- Vegetables: yellow onion, celery, carrots, zucchini, diced tomatoes, green beans & kale (or spinach)
- Beans: Northern beans & Kidney Beans
- Seasonings: minced garlic, salt & black pepper, oregano & basil (or Italian seasoning)
- Vegetable broth
- Ditalini pasta – or you could use a small shell pasta
🧰 Tools That Help You Get That Olive Garden Feel
- Dutch Oven – this one pot is what I used to get that slow-simmered Olive Garden flavor and makes the best soup every time
- Chef’s Knife – for getting the perfect bite-sized pieces for your soup
- Ladle – perfect for serving the soup
How do you make Olive Garden’s Minestrone soup?
This soup takes just 30 minutes from start to finish and it’s so comforting! Here’s where we start:
- HEAT the olive oil in a dutch oven style pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
- SAUTE onion & vegetables until tender, 5-7 minutes. Add the garlic and cook for 30 seconds. Add salt and pepper.
- ADD the tomatoes, vegetable broth, oregano, salt and basil to the pot. Bring to a boil, turn down to medium heat and simmer for 10 minutes.
- ADD uncooked pasta, white beans, kidney beans, green beans. Simmer for 10 minutes.
- STIR in the chopped kale (or spinach leaves) and cook for 2-3 minutes or until wilted.
- SERVE with salad & breadsticks of course! Top with fresh parsley and grated parmesan cheese
FAQs
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Copycat Olive Garden Minestrone
Olive Garden’s Minestrone soup is one of their staples and it’s so delicious. This soup is full of veggies like carrots, onions, celery, zucchini and tomatoes and even a little pasta!
Equipment
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Ingredients
- 2 tbsp olive oil
- 1/3 cup yellow onion medium diced (not fine)
- 1/3 cup celery diced
- 1/3 cup carrots peeled, quartered, sliced
- 1 zucchini small, halved, sliced
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp black pepper
- 14 oz canned Italian tomatoes diced
- 4 cups vegetable broth
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp coarse sea salt
- 1/3 cup ditalini pasta uncooked
- 7 oz northern beans 1/2 can, drained, rinsed
- 7 oz kidney beans 1/2 can, drained, rinsed
- 1 can Italian green beans or regular green beans
- 1 cup kale roughly torn
Instructions
- Heat the olive oil in a dutch oven style pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.2 tbsp olive oil, 1/3 cup yellow onion, 1/3 cup celery, 1/3 cup carrots, 1 zucchini
- Cook until the vegetables are tender, 5-7 minutes. Add the garlic and cook for 30 seconds. Add salt and pepper.2 tsp minced garlic, 1 tsp salt, 1 tsp black pepper
- Add the tomatoes, vegetable broth, oregano, salt and basil to the pot. Bring to a boil then turn heat down and simmer for 10 minutes.14 oz canned Italian tomatoes, 4 cups vegetable broth, 1 tbsp dried oregano, 1 tbsp dried basil, 1 tbsp coarse sea salt
- Add uncooked pasta, white beans, kidney beans, green beans. Simmer for 10 minutes.1/3 cup ditalini pasta, 7 oz northern beans, 7 oz kidney beans, 1 can Italian green beans
- Stir in the chopped kale and cook for 2-3 minutes or until wilted.1 cup kale
- Serve! Top with fresh parsley and grated parmesan
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1.5cupCalories: 171kcalCarbohydrates: 20.7gProtein: 8.7gFat: 6.1gSaturated Fat: 1gSodium: 1988mgPotassium: 451mgFiber: 5.4gSugar: 3.8gCalcium: 79mgIron: 2mg
Tried this recipe?Let us know how it was!
I love the minestrone at olive Garden. This is perfect to make at home!
Loved this minestrone soup! One of the best I have had!
My kids love Panera’s minestrone soup. So happy I found this recipe – will save me lots of money.
Heather, you’ve done it again! My family LOVES The Olive Garden’s minestrone, and now we can make your tasty version whenever we’re craving it. Thanks for another winning recipe!
I recently moved far away from the Olive Garden and have been craving this soup almost every day since! This recipe tastes exactly like the real thing! My craving has finally been satisfied and now I can make it any time I want!
Has anybody substituted potatoes for the pasta? Or added meat like chicken?