Name: Olive Garden Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 2 carrots, sliced; 2 celery stalks, diced; 2 garlic cloves, minced; 1 zucchini, diced; 1 cup green beans, cut into 1-inch pieces; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can great northern beans, drained and rinsed; 1 (15 oz) can diced tomatoes; 6 cups vegetable broth; 2 cups fresh spinach, chopped; 1 tsp dried oregano; 1 tsp dried basil; ½ tsp dried thyme; Salt and black pepper, to taste; 1 cup small pasta (like ditalini); Grated Parmesan cheese (optional, for serving)

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Short description

A hearty and vibrant Italian-style soup brimming with vegetables, beans, and pasta, all simmered in a savory tomato-based broth. It’s comforting, well-balanced, and full of wholesome flavor—perfect as a starter or a light main dish.

Why You’ll Love This Recipe

This version replicates the spirit of Olive Garden’s Minestrone, capturing that iconic combination of colorful veggies, tender beans, and pasta in a rich tomato broth. It’s wholesome, satisfying, and adaptable—great for weeknight dinners, meal prep, or feeding a crowd with minimal effort.

Olive Garden Minestrone Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tbsp olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, diced
2 garlic cloves, minced
1 zucchini, diced
1 cup green beans, cut into 1-inch pieces
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
1 (15 oz) can diced tomatoes
6 cups vegetable broth
2 cups fresh spinach, chopped
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
Salt and black pepper, to taste
1 cup small pasta (like ditalini)
Grated Parmesan cheese (optional, for serving)

Directions

Heat olive oil in a large pot over medium heat.
Add onion, celery, carrots, and zucchini; sauté until softened. Stir in garlic briefly until fragrant.
Add diced tomatoes, tomato paste, broth (and water if using), and Italian seasoning; bring to a simmer.
Stir in the beans, optional green beans, and pasta. Simmer until pasta and vegetables are tender—typically 10–15 minutes.
Season with salt and pepper to taste. Stir in baby spinach (or greens) until wilted—about 2–3 minutes.
Garnish with fresh parsley and Parmesan cheese before serving.

Servings and timing

Servings: approximately 6 to 8
Prep time: around 15–20 minutes, depending on chopping speed
Cook time: 20–25 minutes to sauté and simmer until pasta is al dente and vegetables are cooked

Variations

Add protein: Include cooked Italian sausage, ground turkey, or shredded chicken for a heartier meal.
Switch greens: Replace spinach with kale, Swiss chard, or collard greens for added texture.
Gluten-free option: Use gluten-free pasta or omit pasta entirely for a broth-focused version.
Make it vegan: Omit Parmesan cheese—or use a dairy-free alternative—to keep it plant-based.
Boost veggies: Toss in seasonal extras like bell peppers, butternut squash, leeks, or broccoli to customize flavor and nutrition.

Storage/reheating

Refrigerator: Store cooled soup in an airtight container for up to 4–5 days.
Freezer: It freezes well for up to 3 months—note that pasta and some vegetables may soften upon thawing.
Reheating: Warm gently on the stovetop or in the microwave; stir occasionally. If the soup appears too thick, add extra broth or water to restore a soupy consistency. The pasta may absorb liquid over time, so adjust accordingly.

FAQs

How long will the soup stay fresh in the fridge?

It remains good for up to 4–5 days when stored properly in a sealed container.

Can I freeze this minestrone?

Yes—freeze it for up to 3 months. Note that pasta and vegetables may become softer after thawing.

Should I cook the pasta separately?

No need—add pasta directly to the simmering soup. If you prefer firmer noodles or to freeze leftovers, cook separately and stir in when serving.

What slow cooker adaptations are possible?

Yes! Sauté veggies first, then transfer all ingredients except pasta and greens to the slow cooker. Cook on low for 4–6 hours or high for 2–3 hours. Add pasta and spinach 20–30 minutes before serving.

Is this soup vegan or vegetarian?

Yes—it’s vegetarian and can be vegan if you skip the Parmesan garnish.

What if I don’t have beans on hand—can I omit them?

Absolutely. Beans add protein and texture, but you can omit or substitute them with other legumes like chickpeas.

How do I prevent mushy pasta over time?

Cook pasta until just tender, or add it right before serving. For leftovers, add fresh pasta during reheating to maintain texture.

Can this be made gluten-free?

Yes—simply substitute gluten-free pasta or omit pasta entirely.

What’s the best way to enhance flavor?

Sautéing the vegetables first helps deepen flavor. Also, a splash of lemon juice or fresh herbs just before serving can brighten the taste.

How to serve this soup most authentically?

Serve it with crusty bread or garlic-style breadsticks, and top with generous Parmesan and chopped parsley for that classic touch.

Conclusion

This deliciously comforting Olive Garden–style Minestrone Soup is a versatile and wholesome classic, perfect for any season. With minimal effort, you’ll enjoy a flavorful, vegetable-packed meal that adapts easily to dietary preferences or pantry constraints. Whether served as a light main dish or alongside crusty bread, it’s a timeless favorite that’s sure to please every taste.