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This hearty Olive Garden Minestrone Soup copycat recipe brings the beloved restaurant favorite right to your kitchen with minimal effort. Packed with fresh vegetables, beans, and pasta swimming in a savory tomato broth, it delivers that authentic Italian flavor that makes you feel like you're dining out—even when you're cozied up at home.
I first recreated this soup during a particularly cold winter when my family was craving something comforting but healthy. What started as a restaurant copycat experiment has since become our most requested soup—my children now recognize the scent of sautéing vegetables and excitedly ask if it's "that Olive Garden soup" night.
Ingredients
- Olive or avocado oil: Provides a good base for sautéing vegetables without overpowering the soup's flavors
- Onions, celery, and carrots: Create the classic mirepoix foundation that gives depth to any good soup
- Fire-roasted tomatoes: Add a subtle smokiness that elevates this soup beyond basic minestrone
- Italian seasoning blend: Saves time while delivering authentic flavor
- Ditalini pasta: Holds up beautifully in soup and closely matches what Olive Garden uses
- Two types of beans (cannellini and kidney): Offer contrasting textures and maximize protein content
- Zucchini: Adds a tender texture that absorbs the flavors of the broth beautifully
- Spinach: Stirred in at the end provides a fresh green element and nutritional boost
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat oil in a large Dutch oven over medium heat. Add the diced onions, sliced celery, and chopped carrots, cooking for 2-3 minutes until they become translucent. This foundational step builds flavor complexity that carries throughout the entire soup. Add the minced garlic and cook for just 30 seconds more—enough time to release its aroma without burning it.
- Build the Broth Base:
- Pour in vegetable broth, fire-roasted tomatoes, and tomato paste, then sprinkle in all seasonings including Italian seasoning, oregano, parsley, optional sugar, salt, pepper, and red pepper flakes if using. The sugar helps balance acidity from the tomatoes while the herbs infuse the broth with classic Italian flavors. Increase heat to high and bring the mixture to a full boil to help the flavors meld.
- Add Vegetables and Beans:
- Once boiling, add the zucchini chunks, cannellini beans, and kidney beans. Return to a boil before adding pasta and frozen green beans. Reduce heat to medium-high and maintain a steady boil for 7-8 minutes until the pasta reaches al dente texture. The timing is crucial here—you want vegetables tender but not mushy and pasta with just a slight bite.
- Finish with Greens:
- Turn off the heat and stir in the chopped spinach. Let the soup rest for a few minutes before serving. This final rest allows the spinach to wilt perfectly while giving the flavors one last chance to harmonize. The residual heat wilts the spinach without overcooking it, preserving its bright color and nutrients.
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I consider the fire-roasted tomatoes the secret weapon in this recipe. On a memorable occasion, I served this soup during a family gathering, and my Italian grandmother actually requested the recipe—the highest compliment I could ever receive for an Italian-inspired dish.
Make-Ahead Tips
This minestrone actually improves with time as the flavors continue to develop. You can prepare it a day in advance of serving, but I recommend adding the pasta just before serving if possible. If making ahead with pasta included, consider using slightly less cooking time for the pasta during initial preparation, as it will continue to absorb liquid and soften while stored.
Perfect Pairings
Serve this soup with a chunk of crusty garlic bread or rosemary focaccia for the ultimate Olive Garden experience at home. A simple side salad with Italian dressing completes the meal. For a heartier dinner, a small portion of this soup makes an excellent starter before pasta or a protein main course.
Storage and Reheating
This minestrone keeps beautifully in the refrigerator for 4-5 days in an airtight container. The flavors actually improve overnight as they continue to meld. When reheating, you may need to add a splash of broth or water as the pasta will absorb liquid during storage. For longer storage, freeze portions for up to 4-5 months, ideally before adding pasta to prevent it from becoming mushy.
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This Olive Garden Minestrone Soup delivers the cozy, comforting taste of a restaurant classic—right from your own kitchen.
Frequently Asked Questions
- → Can I make this minestrone soup vegetarian or vegan?
This minestrone soup is already vegetarian as written. To make it vegan, simply ensure your vegetable broth doesn't contain any animal products and skip the optional sugar or use a vegan alternative.
- → What can I substitute for ditalini pasta?
If you don't have ditalini pasta, you can substitute with elbow macaroni, small shells, orzo, or any small pasta shape. The recipe notes mention that elbow pasta is actually the best alternative option.
- → How do I store leftover minestrone soup?
Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for 4-5 days. For longer storage, freeze in a freezer-safe container or portioned freezer bags for up to 4-5 months.
- → Can I add meat to this minestrone soup?
Yes, you can add meat for additional protein. Try adding cooked Italian sausage, ground beef, or diced chicken. Add the cooked meat when you add the beans to ensure it's heated through without overcooking.
- → Why shouldn't I add the spinach too early?
Adding spinach too early will cause it to overcook, become mushy, and lose its bright green color. For best results, stir in the spinach at the very end and turn off the heat. The residual heat will wilt the spinach while maintaining its texture and nutrients.
- → Is this soup gluten-free?
This soup isn't gluten-free as written due to the pasta. To make it gluten-free, simply substitute the ditalini or elbow pasta with your favorite gluten-free pasta alternative and ensure your vegetable broth is certified gluten-free.