If you’ve ever wished you could capture the warm, comforting magic of your favorite restaurant soup at home, this Olive Garden Minestrone Soup Recipe is the answer you’ve been waiting for. It’s a beautiful, hearty blend of tender vegetables, savory beans, and perfectly cooked pasta that come together in a rich tomato broth bursting with Italian flavors. Each spoonful offers a satisfying hug in a bowl, packed with fresh textures and herbs that make it feel both wholesome and indulgent. Whether it’s a chilly evening or you just want to brighten your weekday meal, this soup promises to become a staple favorite in your kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, wholesome ingredients — each one playing a crucial role in layering flavor, adding texture, or providing that vibrant color that makes this soup so visually inviting. With simple pantry staples and fresh vegetables, you’re set up for a fail-proof, delicious meal.
- 2 tablespoons oil (avocado or olive): Used to gently sauté the base vegetables and bring out their natural sweetness.
- 1 cup onion (finely diced): Adds a subtle sharpness and depth to the broth.
- 2 stalks celery (cut into ½-inch slices): Contributes a fresh, crunchy texture and classic soup flavor.
- 1 cup carrots (quartered, cut into ½-inch pieces): Offers sweetness and a pleasant bite.
- 3 cloves garlic (finely minced): Infuses warmth and an aromatic essence important for Italian dishes.
- 6 cups vegetable broth (regular sodium): The flavorful, hearty liquid base that holds everything together.
- 1 (15-ounce) can fire-roasted tomatoes: Adds smoky depth and rich color to the broth.
- 3 tablespoons tomato paste: Concentrates the tomato flavor for a robust, savory taste.
- 1 tablespoon Italian seasoning: Blends herbs beautifully to give the soup its traditional Italian essence.
- 1 teaspoon oregano (dried): Brings a slightly peppery, aromatic flavor.
- 1 teaspoon parsley (dried): Adds freshness and subtle herbal notes.
- 1 tablespoon sugar (optional): Balances the acidity of the tomatoes for a smoother taste.
- 1 ½ teaspoons salt: Enhances all the natural flavors.
- ¼ teaspoon black pepper: Provides mild heat and complexity.
- ¼ – ½ teaspoon red pepper flakes (optional): Adds a touch of spicy warmth if you like a little kick.
- 1 squash or zucchini (quartered, cut into ½-inch pieces): Contributes a soft, mild texture and bright green color.
- 1 (15-ounce) can cannellini beans (rinsed and drained): Adds creaminess and a hearty protein boost.
- 1 (15-ounce) red kidney beans (rinsed and drained): Deepens the texture and adds a satisfying bite.
- ½ cup ditalini pasta (or elbow): Small pasta shapes that hold the broth well and provide comforting chewiness.
- ¾ cup frozen green beans: Adds a fresh snap and vibrant green color without extra prep.
- 2 cups spinach (coarsely chopped): Finishes the soup with a burst of leafy greens and nutrients.
How to Make Olive Garden Minestrone Soup Recipe
Step 1: Sauté the Vegetables
Start by heating your oil in a large Dutch oven over medium heat. Toss in your finely diced onions, sliced celery, and chopped carrots. Let these cook gently for 2 to 3 minutes until they become translucent and begin to soften, releasing their natural sweetness. Then add the minced garlic and cook for an extra 30 seconds — this step lets the garlic bloom, filling your kitchen with an irresistible aroma that’s a perfect prelude to what’s coming.
Step 2: Build the Broth
Pour in the vegetable broth along with your fire-roasted tomatoes and tomato paste. Sprinkle in the Italian seasoning, dried oregano, parsley, and if you want to balance the flavors, add a tablespoon of sugar. Season with salt, black pepper, and red pepper flakes if you’re craving a little heat. Stir everything well to combine, then crank the heat to high and bring this vibrant medley to a rolling boil. This is where the flavor foundation really comes alive.
Step 3: Add Vegetables, Beans, and Pasta
Once the broth is boiling, it’s time for the zucchini or squash pieces and the rinsed cannellini and kidney beans to join the party. Bring this mixture back to a boil, then stir in the ditalini pasta and frozen green beans. Lower the heat slightly to medium-high and let everything cook for 7 to 8 minutes, or until your pasta is tender yet still has a nice bite — al dente is the way to go here to keep that delightful texture.
Step 4: Finish with Fresh Spinach
Just before serving, stir in the chopped spinach and turn off the heat. The residual warmth will gently wilt the spinach, preserving its vibrant color and delicate texture without overcooking. Let the soup rest for a few minutes so all those lovely flavors meld together perfectly — then it’s ready to enjoy!
How to Serve Olive Garden Minestrone Soup Recipe
Garnishes
A simple garnish can take your Olive Garden Minestrone Soup Recipe to the next level. Try sprinkling freshly grated Parmesan cheese on top for a rich, salty boost. A few torn fresh basil leaves or a light drizzle of extra virgin olive oil adds brightness and an elegant finish that looks and tastes amazing.
Side Dishes
This soup shines as a main course but pairs wonderfully with crusty bread like a warm baguette or garlic breadsticks to mop up every last drop. A light mixed green salad with a tangy vinaigrette also complements the rich tomato base nicely without overpowering it, offering a refreshing counterpoint.
Creative Ways to Present
For a cozy dinner party or family gathering, serve the soup in rustic, shallow bowls with a wedge of lemon on the side to squeeze in some fresh acidity. You can even ladle it into small mugs for a charming, casual appetizer presentation that invites everyone to savor every spoonful.
Make Ahead and Storage
Storing Leftovers
This minestrone soup actually tastes even better the next day once the flavors have had a chance to deepen. Store leftover soup in an airtight container in the refrigerator for up to 4 days. Make sure it’s cooled to room temperature before refrigerating to keep the flavors fresh and the texture perfect.
Freezing
Want to save some for later weeks? This Olive Garden Minestrone Soup Recipe freezes beautifully. Transfer cooled soup into freezer-safe containers or heavy-duty bags, leaving a bit of space for expansion. It will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove.
Reheating
Reheat your soup on the stovetop over medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it seems too thick after cold storage. It’s best to avoid reheating in the microwave for long stretches to preserve the balanced texture and vibrant flavors.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a richer flavor and is a great alternative if you’re not vegetarian. Just be aware it will change the flavor profile slightly, making it more savory and less plant-forward.
Is it possible to make this soup vegan?
Yes! The recipe as given is naturally vegan — just be sure to use vegetable broth and skip any cheese garnishes. It’s perfectly hearty and satisfying on its own.
What if I don’t have ditalini pasta?
No worries! You can substitute ditalini with any small pasta shape like elbow macaroni, small shells, or even broken spaghetti. Just keep an eye on cooking times as they may vary a little.
Can I add meat to this minestrone soup?
Of course! While this Olive Garden Minestrone Soup Recipe is traditionally vegetarian, adding cooked Italian sausage or shredded chicken can give you a heartier meal. Just add them in step 3 with the beans and vegetables.
How spicy is this soup?
The spice level is very mild by default, thanks to just a pinch of red pepper flakes which are optional. You can adjust this up or down based on your heat preference, making it suitable for all palates.
Final Thoughts
There’s nothing quite like the feeling of serving up a steaming bowl of homemade soup that tastes like it came from your favorite restaurant. This Olive Garden Minestrone Soup Recipe delivers on that front and more, providing a nourishing, vibrant, and downright delicious meal that’s easy to make and sure to impress. I encourage you to try it out—you just might find it becomes your go-to comfort food for cozy nights and gatherings. Happy cooking and even happier eating!
Print
Olive Garden Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Olive Garden Minestrone Soup recipe is a hearty and flavorful vegetarian soup packed with fresh vegetables, beans, and pasta simmered in a rich tomato-based broth. Inspired by the classic Italian-American restaurant favorite, it is perfect for a comforting meal that balances nutrition and taste.
Ingredients
Vegetables and Aromatics
- 2 tablespoons oil (avocado or olive)
- 1 cup onion (finely diced)
- 2 stalks celery (cut into ½-inch slices)
- 1 cup carrots (quartered, cut into ½-inch pieces)
- 3 cloves garlic (finely minced)
- 1 squash or zucchini (quartered, cut into ½-inch pieces)
- ¾ cup frozen green beans
- 2 cups spinach (coarsely chopped)
Broth and Seasonings
- 6 cups vegetable broth (regular sodium)
- 1 (15-ounce) can fire-roasted tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon oregano (dried)
- 1 teaspoon parsley (dried)
- 1 tablespoon sugar (optional)
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ – ½ teaspoon red pepper flakes (optional)
Beans and Pasta
- 1 (15-ounce) can cannellini beans (canned, rinsed and drained)
- 1 (15-ounce) can red kidney beans (canned, rinsed and drained)
- ½ cup ditalini pasta (or elbow)
Instructions
- Sauté Aromatics: Add oil to a large Dutch oven along with the onions, celery, and carrots. Cook over medium heat for 2-3 minutes, or until the vegetables become translucent. Add garlic and continue cooking for an additional 30 seconds, or until fragrant.
- Add Liquids and Seasonings: Pour in the vegetable broth and add the fire-roasted tomatoes, tomato paste, Italian seasoning, oregano, parsley, sugar (if using), salt, black pepper, and red pepper flakes. Mix until everything is well combined. Increase heat to high and bring the mixture to a boil.
- Cook Vegetables and Pasta: Once boiling, add the squash and rinsed and drained beans. Bring everything back to a boil, then add the ditalini pasta and frozen green beans. Reduce the heat to medium-high and cook for 7-8 minutes, or until the pasta is al dente.
- Finish with Spinach and Serve: Stir in the chopped spinach and turn off the heat. Allow the soup to sit for a few minutes to let the flavors meld before serving.
Notes
- For a richer flavor, use olive oil instead of avocado oil.
- Adjust the red pepper flakes based on your spice preference or omit for a milder soup.
- You can substitute ditalini pasta with elbow macaroni or small shell pasta.
- Adding sugar is optional and helps balance the acidity of the tomatoes.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
