Easy and delicious Olive Garden Minestrone Soup loaded with fresh veggies, leafy greens and simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!
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Zero exaggeration that this is hands down one of my favorite soups. Inspired by Olive Garden’s famous minestrone soup, I re-created and shared this copycat recipe about 15 years ago, but really needed some updated photos. This classic minestrone soup recipe is SO flavorful, loaded with a variety of vegetables and is just so cozy and comforting whether it’s a chilly day or you’re feeling under the weather. Pair it with some crusty bread or side salad for a complete meal!
Why You’ll Love This
- Healthy and filling – this copycat Olive Garden inspired soup is loaded with a variety of fresh vegetables, beans and fiber-rich pasta for a delicious nourishing meal.
- Quick and easy – this hearty soup easily comes together in just 30 minutes using simple pantry ingredients.
- One pot meal – you only need to use one pot to which makes this vegetable soup come together quickly and clean up is a breeze.
- Great for leftovers – as this soup sits, the flavors meld together making this taste even better the next day! Perfect recipe for meal prep.
Ingredients You’ll Need
- onion, carrots and celery – makes the perfect savory base for soups.
- vegetables – I used fresh zucchini and green beans along with the onion, carrots and celery, but feel free to use any variety of vegetables you like.
- beans – I used both red kidney beans and white beans, but navy beans, cannellini beans and pinto beans all make great options.
- pasta – I used small shells in this soup, but any type of small pasta will work such as ditalini, orecchiette or elbow macaroni. Feel free to leave it out to keep this lower in carbs.
- vegetable broth – you could also use chicken broth or any stocks you have in your pantry.
- tomatoes – I used one large can of crushed tomatoes, but diced tomatoes work well too. You could also add in a little tomato pasta for a thicker soup.
- garlic – this really punches up the flavor and is a must in this soup!
- leafy greens – spinach or kale work great in this soup.
- herbs and seasonings – I used a combination of dried oregano, basil, thyme, salt and pepper, but you could also substitute one teaspoon of Italian seasoning for the dried herbs. You could also mix in some fresh parsley or a bay leaf.
How to Make Minestrone Soup
The great thing about this soup is that everything comes together in just 30 minutes in just a few simple steps! Here’s how I make it:
- Sauté the veggies. Heat olive oil in a large saucepan or soup pot over medium-high heat and sauté onion, celery, carrots and zucchini until softened, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
- Let the soup simmer. Stir in the vegetable broth, crushed tomatoes, beans, and seasonings. Bring to a boil, then reduce heat, cover and let the soup to simmer for about 20 minutes.
- Mix in spinach and pasta. Add in the baby spinach leaves and pasta, cooking for an additional 10 minutes.
- Serve and enjoy! Ladle soup into bowls, top with freshly grated parmesan cheese and serve with some crusty bread or croutons.
Substitutions and Variations
The best part about minestrone soup is that it is so customizable! Here are some ways to switch up this soup to your liking.
- Veggies – feel free to use any variety of veggies you like! Seasonal vegetables like yellow squash, bell peppers, sweet potatoes, butternut squash, broccoli, cauliflower, kale, etc. all make great options.
- Protein – the beans in this recipe are a great source of protein, but you can also add in some chicken, turkey, ground beef or even Italian sausage.
- Gluten-free – you can substitute the pasta for gluten-free pasta or even some regular rice or wild rice.
- Vegan – this soup is already vegan, however instead of topping with parmesan cheese you could top with vegan cheese or nutritional yeast.
- Make it spicy – throw in some red pepper flakes or hot sauce to add some heat to this Italian soup.
- More depth of flavor – I like to add a parmesan rind into the soup as it simmers to really enhance the flavor of the soup. You could also add a little tomato paste for a more rich tomato broth.
Prepping and Storing
To Store: Leftovers will last in your fridge in a sealed, airtight container for up to 5 days. You may find that the noodles will soak up a lot of the broth as the soup sits, but you can easily add more broth as needed when re-heating.
To Freeze: If planning to freeze, first let the soup cool completely and then store it in a sealed container in the freezer for up to 3 months. When ready to enjoy, let the soup thaw completely in the fridge. Warm it up in a pot on the stove or re-heat individual servings in the microwave.
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More Delicious Soup Recipes
- Chicken and Wild Rice Soup – the perfect cozy soup packed with flavor and loaded with chicken, veggies and tender wild rice
- Creamy Broccoli Cheddar Soup – a delicious low carb soup packed with veggies and made in under 30 minutes
- Chicken Tortilla Soup – the perfect weeknight meal that can easily be made in your Instant Pot, slow cooker or even right on the stove
- Spicy Sausage and Kale Soup – hearty, loaded with a variety of vegetables and leafy kale, all simmered in flavorful beef broth, diced tomatoes and yes, a whole jar of salsa!
- Sausage and Spinach Tortellini Soup – creamy, cozy and made with cheesy tortellini, sausage and fresh veggies
- Detox Immune-Boosting Chicken Soup – the perfect remedy for cold and flu season filled with antioxidants that boost immunity and tastes delicious
Hope you all enjoy this Olive Garden Minestrone Soup and if you love this as much as we do, please leave me 
below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Olive Garden Minestrone Soup
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Ingredients
- 1 tablespoons olive oil
- 1 small onion chopped
- 2 ribs celery chopped
- 2 carrots chopped
- 1 small zucchini chopped
- 3 cloves garlic minced
- 5 1/2 cups vegetable broth
- 1 (28 oz) can crushed tomatoes
- 1 cup fresh or frozen cut green beans
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can small white beans, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups fresh baby spinach
- 1/2 cup small pasta I used ditalini
- Optional toppings: parmesan cheese, red pepper flakes or croutons
Instructions
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Heat olive oil in a large saucepan or soup pot over medium high heat and sauté onion, celery, carrots and zucchini until softened, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
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Next add in the vegetable broth, crushed tomatoes, beans, and seasonings. Bring to a boil, then reduce heat, cover and let the soup to simmer for about 20 minutes.
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Add in the baby spinach leaves and pasta, cooking for an additional 10 minutes. Top with parmesan cheese, serve and enjoy!
Nutrition
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