Olive Garden Minestrone Soup is the perfect soup for when wanting a light and filling meal. It’s easy to make, and it is perfect for those who follow a vegetarian diet.
Everyone loves minestrone soup, and this copycat Olive Garden Minestrone Soup recipe is very simple to make at home – it does not require much work.
Just let everything simmer away and dinner is served! Plus this is a great soup to hit the spot at any time of the year. A light soup for summer or a steaming hot bowl on a cold day. It doesn’t hurt that this soup is not only tasty but also very colorful!
The flavors smell so wonderful while it’s cooking. If you have kids, you’ll receive a What smells so good? when they rush in from school.
Olive Garden Soups
One of my favorite spots for soup and salad is the Olive Garden. I am addicted to their salads, and they also have the most delish soups! Every time I eat at the Olive Garden I order the soup, breadsticks, and salad.
I just never get tired of their minestrone soup; it’s my absolute favorite! This homemade version is easy to put together and is a great way to get your family to not only eat their veggies but to also enjoy them! Serve your soup with garlic knots or some crusty bread for a complete meal.
What is in Olive Garden Minestrone Soup?
Every time I visit the Olive Garden, I have to get the minestrone soup. It’s full of great flavors and textures, yet it’s light enough that I still have room for the main course.
I love this copycat Olive Garden Minestrone Soup recipe because it’s loaded up with some of my favorite veggies – zucchini, spinach, carrots, green beans – with pasta and beans in a savory tomato broth. Here are a few tips for making this soup:
- Try to cut all the veggies more or less the same size so that they cook at the same rate.
- You can use fresh or frozen green beans, whichever you prefer.
- It’s ok to change up the veggies depending on what you have on hand or what’s in season. Other great veggie options are russet potatoes, butternut squash, sweet potatoes, leeks, kale.
- To get rid of all that extra sodium, be certain to drain and rinse your canned beans before adding them to the soup.
- This is a vegan soup that is hearty enough to serve as a main course, but if you’d like more protein, add some pieces of cooked Italian sausage. You can make up a big pot of this tasty soup ahead of time.
- You can freeze this soup, but keep in mind that the pasta and vegetables may be a little softer after thawing and reheating.
Please feel free to send me a comment on this soup. I always want to hear from my readers. And, if you would like some more copycat soup recipes, please
Olive Garden Minestrone Soup
If you are anything like me, you will be dipping into this pot of soup before it has even finished cooking. You will be breathing in the enticing aroma and you won’t be able to resist. Add a sprinkling of parmesan and some warm, crusty bread, and you’ve got a quick dinner that everyone is sure to love.
Olive Garden Minestrone Soup
- 2 tablespoons olive oil
- 1 cup white onion diced
- 1/2 cup celery diced
- 1/2 cup carrots peeled, diced
- 1 zucchini diced
- 2 teaspoons minced garlic
- 14 ounces canned diced tomatoes
- 32 ounces vegetable stock
- 1 bay leaf
- 1 1/2 tablespoons Italian seasoning
- 2 tablespoons tomato paste
- 15 ounces canned small white beans drained and rinsed
- 15 ounces canned kidney beans drained and rinsed
- 1 cup frozen green beans You can use fresh
- 1/2 cup small shell shaped pasta
- parsley for garnish
- Heat olive oil in a large stockpot over medium heat.
- When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.
- Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer.
- Add white beans, kidney beans, green beans, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
- Season with salt and pepper.
- If desired, garnish with parsley.