Name: Olive Garden Minestrone Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 2 medium carrots, sliced; 1 medium zucchini, diced; 1 cup green beans, chopped; 1 can (15 oz) diced tomatoes; 4 cups vegetable broth; 1 can (15 oz) kidney beans, drained; 1 can (15 oz) cannellini beans, drained; 3/4 cup ditalini pasta; 2 cups spinach or kale, chopped; 1 teaspoon Italian seasoning; Salt and black pepper to taste

If you crave comfort in a bowl, Olive Garden Minestrone Soup is the kind of wholesome, veggie-packed meal that warms the soul. With its vibrant mix of colorful vegetables, tender beans, and perfectly seasoned broth, it’s a dish that brings hearty Italian flair right into your kitchen. This copycat version captures everything we love about the original—just with a fresher, homemade twist.

Whether you’re cozying up during chilly weather or aiming to add more plant-based meals to your week, this soup is the perfect answer. It’s as flexible as it is flavorful. From quick lunches to a starter for dinner parties, this soup truly wears many hats.

Why You’ll Love This Olive Garden Minestrone Soup

It’s loaded with nutritious veggies and fiber-rich beans.
Completely meatless and easily adaptable to vegan or gluten-free diets.
Makes a big pot to feed a crowd or freeze for later.
Budget-friendly and made with pantry staples.
Tastes even better the next day!

Can I Use Canned or Fresh Veggies for Minestrone Soup?

Absolutely! Canned beans and tomatoes are convenient and perfect for weeknight speed. But if you have fresh garden veggies on hand—zucchini, spinach, or green beans—they’ll only elevate the final dish. Frozen veggies also work in a pinch, especially during off-seasons.

Ingredients for the Olive Garden Minestrone Soup

The ingredients for this soup are simple, wholesome, and come together to create a comforting, flavorful broth. Each one plays a role in building that signature hearty texture and taste:

Olive oil: Starts the flavor base by sautéing your aromatics.
Onion, celery, and garlic: These build the savory backbone of the soup.
Carrots: Add sweetness and color.
Zucchini: A tender veggie that soaks up broth beautifully.
Green beans: For bite and color.
Canned diced tomatoes: Bring tangy acidity and umami.
Vegetable broth: The flavorful liquid base.
Kidney beans & cannellini beans: For protein and heartiness.
Pasta (ditalini or small shells): Traditional and satisfying.
Spinach or kale: Adds leafy green goodness.
Italian seasoning, salt & pepper: For classic herbal notes and seasoning.

How To Make the Olive Garden Minestrone Soup

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Cook until softened, about 5-7 minutes. Stir in the garlic and cook for another 30 seconds.

Step 2: Add Vegetables and Broth

Toss in the zucchini and green beans. Stir in canned diced tomatoes (with juices), vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a simmer.

Step 3: Simmer with Beans and Pasta

Add the kidney beans, cannellini beans, and uncooked pasta. Let everything simmer for 10-12 minutes until pasta is al dente and vegetables are tender.

Step 4: Stir in Leafy Greens

In the final few minutes, stir in spinach or kale. Cook just until wilted.

Step 5: Serve Hot and Fresh

Ladle into bowls and enjoy with warm crusty bread or grated parmesan on top (if not keeping it vegan).

How to Serve and Store Olive Garden Minestrone Soup

This soup serves 6 to 8 people and is perfect as a main dish or as a hearty appetizer. To store, let it cool completely and transfer to an airtight container. It will keep in the fridge for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. When reheating, add a splash of water or broth to loosen the consistency if the pasta has absorbed too much liquid.

What to Serve With Olive Garden Minestrone Soup

Crusty Garlic Bread

Perfect for dipping and soaking up the flavorful broth.

Simple Mixed Greens Salad

Balance the warmth of the soup with a fresh side salad tossed in balsamic vinaigrette.

Roasted Veggies

Try roasted Brussels sprouts or carrots for extra veggie goodness.

Cheese Toast or Parmesan Crisps

A crunchy, cheesy bite on the side is never a bad idea.

Grilled Cheese Sandwich

Especially with sourdough or whole grain bread.

Bruschetta

Tomato and basil bruschetta adds a fresh, tangy contrast.

Antipasto Platter

Add olives, marinated artichokes, and a few cheese slices to round it out.

Want More Soup Ideas?

If you loved this Olive Garden Minestrone Soup, you might also enjoy these cozy creations:

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And let me know in the comments how yours turned out. Did you go with kale or spinach? Throw in any other veggies? I’d love to hear how you made it your own.

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Olive Garden Minestrone Soup

Author: Nora
Total Time: 35 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Looking for a cozy, veggie-packed dish that’s easy to whip up and full of nutrition? This Olive Garden Minestrone Soup hits all the marks. It’s loaded with fiber-rich beans, garden vegetables, and a herby tomato broth that simmers into something truly soul-soothing. Whether you’re in need of a quick lunch, an easy dinner recipe, or a meatless Monday idea, this hearty soup is a flavorful winner. It’s one of those perfect comfort food ideas that checks the box for healthy snacks, weeknight dinners, and satisfying meal prep.