How do I make Olive Garden-style minestrone soup at home?

To make Olive Garden-style minestrone soup, start by sautéing onions, carrots, celery, and zucchini in olive oil. Add diced tomatoes, vegetable broth, and a mix of beans such as cannellini or great northern beans. Bring to a simmer, then add small pasta like ditalini. Cook until the pasta and vegetables are tender. Finish by stirring in spinach and seasoning with salt, pepper, and Italian herbs. Serve hot with grated Parmesan and crusty bread.

What vegetables are traditionally used in Olive Garden minestrone soup?

Olive Garden minestrone soup typically includes onions, carrots, celery, zucchini, green beans, tomatoes, and spinach. You can also add other seasonal vegetables like potatoes or yellow squash. The vegetables are diced small and cooked until tender, creating a rich, hearty soup with a fresh vegetable flavor.

Can I prepare Olive Garden minestrone soup in a slow cooker?

Yes, you can use a slow cooker. Add all vegetables, beans, tomatoes, and broth except the pasta and spinach. Cook on low for 4-6 hours or on high for 2-3 hours. About 30 minutes before serving, add the pasta and spinach to avoid overcooking. This method makes the flavors meld nicely while keeping noodles from becoming mushy.

How can I prevent the pasta and zucchini in minestrone soup from getting mushy?

To keep noodles and zucchini firm, add the zucchini during the last 10-15 minutes of cooking. Cook pasta separately until just shy of al dente, then combine with the soup right before serving. This prevents overcooking and maintains the ideal texture of both ingredients.

What is a good serving size for Olive Garden minestrone soup and how long does it keep?

A standard serving of Olive Garden minestrone soup is about 1 ½ cups. Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors may deepen as it sits, but it’s best to reheat gently and add extra broth or water if the soup thickens too much. Avoid freezing, as fresh vegetables can lose texture.

Olive Garden Minestrone Soup Recipe For Easy Home Cooking

Name: Minestrone Soup Recipe: Classic Italian Vegetable Soup Copycat for Home Cooking
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 3/4 cup diced onion (about 1 cup in some variations); 1/2 cup sliced celery; 1/2 cup peeled, quartered, and sliced carrots (or roughly 3/4 cup diced carrots); 1 zucchini, quartered and sliced (around 3/4 cup cubed); 2 teaspoons minced garlic (2 cloves or grated); Salt and pepper to taste (including kosher salt and cracked black pepper recommended); 1 (14 to 16-ounce) can diced tomatoes with juice; 4 cups vegetable broth (can substitute with beef broth for richer flavor); 1/4 cup tomato paste; 1 to 2 teaspoons Italian seasoning (with optional addition of 1 tablespoon dried basil); 1 (15 to 16-ounce) can small white beans or cannellini beans, drained and rinsed; 1 (15 to 16-ounce) can kidney beans, drained and rinsed; 1/2 cup frozen cut green beans (or 1 cup frozen green beans); 1/2 cup small shell pasta or 1/2 cup dry noodles (mini shell pasta recommended); 2 cups baby spinach leaves; 2 tablespoons chopped parsley (optional garnish)

Ingredients

Scale

2 tablespoons olive oil
3/4 cup diced onion (about 1 cup in some variations)
1/2 cup sliced celery
1/2 cup peeled, quartered, and sliced carrots (or roughly 3/4 cup diced carrots)
1 zucchini, quartered and sliced (around 3/4 cup cubed)
2 teaspoons minced garlic (2 cloves or grated)
Salt and pepper to taste (including kosher salt and cracked black pepper recommended)
1 (14 to 16-ounce) can diced tomatoes with juice
4 cups vegetable broth (can substitute with beef broth for richer flavor)
1/4 cup tomato paste
1 to 2 teaspoons Italian seasoning (with optional addition of 1 tablespoon dried basil)
1 (15 to 16-ounce) can small white beans or cannellini beans, drained and rinsed
1 (15 to 16-ounce) can kidney beans, drained and rinsed
1/2 cup frozen cut green beans (or 1 cup frozen green beans)
1/2 cup small shell pasta or 1/2 cup dry noodles (mini shell pasta recommended)
2 cups baby spinach leaves
2 tablespoons chopped parsley (optional garnish)

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Instructions

1. Heat olive oil in a large pot over medium-high heat. Add diced onion, celery, carrots, and zucchini and sauté for 3 to 10 minutes until vegetables soften but remain slightly firm.
2. Add minced or grated garlic; cook for about 30 seconds until fragrant. Season with salt and pepper.
3. Stir in tomato paste, then add diced tomatoes with juice, vegetable broth, and Italian seasoning (and dried basil if used). Bring to a simmer.
4. Add white beans, kidney beans, green beans, and pasta. Simmer gently for 10 to 15 minutes until pasta and vegetables are tender. If needed, add up to 2 cups water to adjust soup thickness.
5. Add baby spinach leaves and cook 2 to 3 minutes until wilted.
6. Adjust seasoning with salt and pepper. Sprinkle chopped parsley before serving.

Last Step:

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Notes

🍝 Cooking pasta separately until al dente and adding it at the end helps prevent mushy noodles. Alternatively, add zucchini later in cooking to preserve texture.
⏲️ The soup can be made in a slow cooker by simmering all ingredients except pasta, spinach, and parsley for several hours, adding these near the end.
🏋️‍♀️ Rinsing canned beans reduces sodium content.

Author: Brandi Oshea
Prep Time: 20 minutes
Resting Time: 0 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 152-300 kcal
Sugar: Not specified
Sodium: 599-644 mg
Fat: 2-5 g
Saturated Fat: Not specified
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: 27-49 g
Fiber: 9-12 g
Protein: 7-15 g
Cholesterol: Not specified