Olive Garden Minestrone Soup Copycat Recipe

There’s nothing quite like sitting down to a warm bowl of minestrone soup at Olive Garden, but when the craving hits and going out isn’t an option, this copycat recipe brings those same hearty Italian flavors right to your kitchen. It’s healthy, full of veggies, and perfect for cozy nights when you want comfort food without the guilt.

Why You’ll Love This Olive Garden Minestrone Soup

• Tastes just like your favorite Olive Garden version
• Packed with fresh vegetables and hearty flavor
• Naturally vegetarian and easy to make vegan
• Family-approved comfort food
• Perfect for meal prep or freezing

Simple Ingredients

These everyday ingredients make it easy to bring Olive Garden flavor home.

• Olive Oil: For sautéing the vegetables and building flavor.
• Onion, Celery & Carrots: The aromatic trio that creates the soup’s savory base.
• Garlic: Adds depth and rich aroma.
• Zucchini: A fresh veggie that adds texture and lightness.
• Diced Tomatoes: The base of the tomato broth.
• Vegetable Broth: Keeps it light yet flavorful.
• Red Kidney Beans & Great Northern Beans: Add protein and creaminess.
• Small Shell Pasta or Ditalini: Classic Italian soup pasta.
• Green Beans & Spinach: Adds color, nutrients, and a fresh finish.
• Italian Seasoning, Salt & Pepper: The key to that Olive Garden taste.

Servings & Time

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

What Is Needed

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• 1 cup green beans, chopped
• 1 cup small shell pasta or ditalini
• 2 cups fresh spinach
• 1 ½ tsp Italian seasoning
• Salt & pepper to taste

Instructions

Step 1:

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.

Step 2:

Add garlic and zucchini; cook for another 2–3 minutes until fragrant.

Step 3:

Pour in diced tomatoes and vegetable broth. Stir in Italian seasoning, salt, and pepper. Bring to a boil.

Step 4:

Add kidney beans, great northern beans, and green beans. Reduce heat and simmer for 15 minutes.

Step 5:

Add pasta and cook until tender, about 10 minutes.

Step 6:

Stir in spinach and let it wilt for 1–2 minutes before serving. Adjust seasoning to taste.

Top Tips

• Use low-sodium broth for better control of saltiness.
• Add the pasta right before serving if planning to store leftovers it can get mushy otherwise.
• Want extra flavor? Add a parmesan rind while simmering.
• Use seasonal veggies for a fresh twist.
• Double the batch it freezes beautifully!

Recipe Variations

• Spicy Twist: Add red pepper flakes or a splash of hot sauce.
• Healthier Option: Swap pasta for whole-grain or chickpea pasta.
• Kid-Friendly: Use smaller pasta shapes and chop veggies finely.
• Seasonal Swap: Try adding butternut squash or kale in fall/winter.

Recommended Equipment

• Large soup pot
• Wooden spoon
• Ladle
• Cutting board
• Chef’s knife

Make-Ahead Tips

Chop all vegetables and store them in airtight containers in the fridge for up to 2 days. You can also cook the broth base ahead of time and add pasta just before serving.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warm. For best texture, cook fresh pasta and add it when reheating.

What to Serve With This Recipe

• Warm garlic breadsticks
• Fresh green salad with Italian dressing
• A glass of red wine or sparkling water with lemon

What You Need to Know About This Recipe

This recipe is inspired by the famous Olive Garden minestrone soup, a fan favorite known for its comforting, veggie-packed flavor. This homemade version is lighter, fresher, and tastes just like the one you love no restaurant needed!

One-Pot Cooking Rocks!