If you love a warm and hearty bowl of soup, this Olive Garden minestrone soup recipe is a must-try! Packed with fresh vegetables, beans, pasta, and a flavorful broth, this classic Italian-inspired soup is both nutritious and delicious.
Perfect for a cozy meal, this homemade version lets you enjoy the comforting taste of Olive Garden right from your own kitchen.
Why Do People Love This Olive Garden Minestrone Soup Recipe?
This recipe is loved for its rich and savory flavors while being healthy and filling. It’s loaded with vegetables, making it a great choice for a light yet satisfying meal.
The combination of beans and pasta provides a protein boost, making it ideal for vegetarians. Plus, it’s incredibly easy to make with simple ingredients, making it a go-to recipe for busy weeknights.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 cup fresh spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- ½ teaspoon red pepper flakes (optional)
Instructions
1. Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute.
2. Add the Broth and Tomatoes
Pour in the vegetable broth and canned diced tomatoes (with juice). Stir well, then add the oregano, basil, salt, black pepper, bay leaf, and red pepper flakes (if using). Bring the mixture to a gentle boil.
3. Add the Beans and Pasta
Reduce the heat to medium-low and add the kidney beans, great northern beans, and pasta. Stir to combine, then let the soup simmer for about 10-12 minutes or until the pasta is tender.
4. Add the Zucchini and Spinach
Once the pasta is cooked, stir in the diced zucchini and fresh spinach. Let the soup simmer for another 5 minutes until the zucchini is tender and the spinach has wilted.
5. Serve and Enjoy
Remove the bay leaf before serving. Ladle the soup into bowls and serve warm. Enjoy with crusty bread or a side of Olive Garden-style breadsticks!
Serving Suggestions
This minestrone soup pairs wonderfully with:
- Freshly grated Parmesan cheese (if not keeping it vegan)
- Crusty Italian bread or garlic bread
- A side salad with balsamic dressing
- Olive Garden-style breadsticks for an authentic experience
Storage Tips and Tricks
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well! Let it cool completely, then store it in a freezer-safe container for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through. If the pasta has absorbed too much liquid, add a little extra vegetable broth before reheating.
Pro Tips for Making the Best Olive Garden Minestrone Soup
- Sauté for Maximum Flavor
- Don’t rush the sautéing step! Cooking the onions, carrots, and celery slowly allows them to release their natural sweetness, adding depth to the soup’s flavor.
- Use Low-Sodium Broth
- Store-bought vegetable broth can be high in sodium. Opt for low-sodium broth to have better control over seasoning and enhance flavors naturally with herbs.
- Let It Simmer for Richer Taste
- While this soup cooks quickly, letting it simmer for an extra 10-15 minutes (before adding pasta) allows the flavors to meld together beautifully.
- Add Pasta at the Right Time
- If you’re making a large batch, cook the pasta separately and add it to individual servings to prevent it from getting too soft or absorbing too much liquid.
- Balance the Acidity
- If your soup tastes too acidic due to the tomatoes, add a pinch of sugar or a splash of balsamic vinegar to balance the flavors.
- Boost the Umami Factor
- For an even richer taste, add a Parmesan rind while the soup simmers. Remove it before serving—it will infuse the soup with a subtle, savory depth.
- Customize the Vegetables
- This soup is versatile! Swap out vegetables based on seasonality or personal preference. Try adding butternut squash, bell peppers, or mushrooms for variety.
Frequently Asked Questions (FAQ)
1. Can I use different vegetables?
Yes! Feel free to substitute or add vegetables like green beans, bell peppers, or potatoes. The great thing about minestrone soup is its versatility—use whatever veggies you have on hand.
2. Can I make this soup gluten-free?
Absolutely! Simply use gluten-free pasta or swap it for rice or quinoa. Be sure to check the labels on store-bought broth to ensure it’s gluten-free as well.
3. How can I make this soup richer in flavor?
For a deeper flavor, add a splash of balsamic vinegar or a Parmesan rind while the soup simmers. You can also use fire-roasted tomatoes for an added depth of flavor.
4. Can I add meat to this recipe?
Yes! If you prefer, you can add cooked Italian sausage or shredded chicken for extra protein. Just be sure to cook the meat separately before adding it to the soup.
5. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for longer storage. When reheating, add some extra vegetable broth if the pasta has absorbed too much liquid.
6. Can I use canned or fresh tomatoes?
Either works! If using fresh tomatoes, use about 2 cups of diced tomatoes instead of the canned version. Fresh tomatoes will give the soup a slightly fresher taste.
7. Can I make this soup in a slow cooker?
Yes! To make this soup in a slow cooker, sauté the onions, carrots, celery, and garlic first, then add everything except the pasta and spinach to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the pasta and spinach 30 minutes before serving.
Olive Garden Minestrone Soup Recipe
Equipment
- Large pot or Dutch oven
- Cutting Board and Knife
- Measuring cups and spoons
- Wooden spoon or ladle
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots chopped
- 2 celery stalks chopped
- 1 zucchini diced
- 1 can 15 oz diced tomatoes
- 4 cups vegetable broth
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz great northern beans, drained and rinsed
- 1 cup small pasta such as ditalini or elbow macaroni
- 1 cup fresh spinach chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- ½ teaspoon red pepper flakes optional
Instructions
Sauté the Vegetables
- Heat olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute.
Add the Broth and Tomatoes
- Pour in the vegetable broth and canned diced tomatoes (with juice). Stir well, then add the oregano, basil, salt, black pepper, bay leaf, and red pepper flakes (if using). Bring the mixture to a gentle boil.
Add the Beans and Pasta
- Reduce the heat to medium-low and add the kidney beans, great northern beans, and pasta. Stir to combine, then let the soup simmer for about 10-12 minutes or until the pasta is tender.
Add the Zucchini and Spinach
- Once the pasta is cooked, stir in the diced zucchini and fresh spinach. Let the soup simmer for another 5 minutes until the zucchini is tender and the spinach has wilted.
Serve and Enjoy
- Remove the bay leaf before serving. Ladle the soup into bowls and serve warm. Enjoy with crusty bread or a side of Olive Garden-style breadsticks!
