Easy and delicious Olive Garden Minestrone Soup loaded with fresh vegetables and leafy greens, simmered in a flavorful broth. Made in one pot, it’s perfect for a cozy weeknight dinner the whole family will enjoy.
This is one of my favorite soups. Inspired by Olive Garden’s minestrone, I first shared a version of this copycat recipe many years ago and recently updated the photos. This classic minestrone is packed with vegetables, beans and small pasta in a savory tomato-broth base. It’s comforting on chilly days or when you’re under the weather. Serve with crusty bread or a salad for a complete meal.
Why You’ll Love This
- Healthy and filling – loaded with vegetables, beans and fiber-rich pasta for a nourishing meal.
- Quick and easy – comes together in about 30 minutes using pantry staples.
- One-pot meal – everything cooks in a single pot for easy prep and cleanup.
- Great for leftovers – flavors deepen as it sits, making it ideal for meal prep.
Ingredients You’ll Need
- Onion, carrots and celery – the classic aromatic base for soups.
- Vegetables – zucchini and green beans are used here, but any mix you prefer works well.
- Beans – red kidney and small white beans are used; cannellini, navy or pinto are good alternatives.
- Pasta – small shapes like ditalini, small shells or elbows. Omit for a lower-carb option or use gluten-free pasta.
- Vegetable broth – chicken broth or stock can be substituted if preferred.
- Tomatoes – crushed tomatoes give a smooth base; diced or adding a bit of tomato paste will also work.
- Garlic – essential for bright, savory flavor.
- Leafy greens – fresh spinach or kale stirred in at the end.
- Herbs and seasonings – dried oregano, basil, thyme, salt and pepper. Italian seasoning or fresh parsley/bay leaf are optional additions.
How to Make Minestrone Soup
This soup comes together quickly in a few simple steps. Here’s the method I use:
- Sauté the vegetables. Heat olive oil in a large saucepan or soup pot over medium-high heat. Cook chopped onion, celery, carrots and zucchini until softened, about 5 minutes. Add minced garlic and cook 30 seconds more.
- Simmer the soup. Stir in vegetable broth, crushed tomatoes, drained beans and seasonings. Bring to a boil, then reduce heat, cover and simmer about 20 minutes to meld flavors.
- Add spinach and pasta. Stir in baby spinach and the small pasta, and cook until the pasta is tender, about 10 minutes.
- Serve. Ladle into bowls and top with freshly grated Parmesan, red pepper flakes or croutons if desired. Enjoy with crusty bread.
Substitutions and Variations
Minestrone is very flexible. Try these ideas to tailor it to your taste or dietary needs:
- Vegetables: Swap in seasonal produce like yellow squash, bell peppers, sweet potato, broccoli or cauliflower.
- Protein: Add cooked chicken, turkey, ground beef or Italian sausage along with or instead of the beans.
- Gluten-free: Use gluten-free pasta or substitute rice or wild rice.
- Vegan: The base is vegan; top with nutritional yeast or vegan cheese instead of Parmesan.
- Spicy: Add red pepper flakes or hot sauce for heat.
- Deeper flavor: Simmer with a Parmesan rind or a spoonful of tomato paste for a richer broth.
Prepping and Storing
To store: Refrigerate leftovers in an airtight container for up to 5 days. Noodles may absorb broth; add extra broth or water when reheating to restore consistency.
To freeze: Cool completely before transferring to freezer-safe containers. Freeze up to 3 months. Thaw in the refrigerator and reheat on the stove or in the microwave. If frozen with pasta, texture may change; consider storing pasta separately when possible.
More Delicious Soup Recipes
- Chicken and Wild Rice Soup – cozy and packed with chicken, vegetables and tender wild rice.
- Creamy Broccoli Cheddar Soup – a satisfying, low-carb option made in under 30 minutes.
- Chicken Tortilla Soup – a flavorful weeknight meal adaptable to Instant Pot or slow cooker.
- Spicy Sausage and Kale Soup – hearty, with vegetables, kale and a robust tomato-beef broth.
- Sausage and Spinach Tortellini Soup – creamy, cheesy tortellini with sausage and fresh vegetables.
- Detox Immune-Boosting Chicken Soup – a comforting, antioxidant-rich option for cold season.
If you enjoy this minestrone, please leave a rating and tag me on Instagram — I love seeing your recreations!
Olive Garden Minestrone Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 ribs celery, chopped
- 2 carrots, chopped
- 1 small zucchini, chopped
- 3 cloves garlic, minced
- 5 1/2 cups vegetable broth
- 1 (28 oz) can crushed tomatoes
- 1 cup fresh or frozen cut green beans
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can small white beans, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups fresh baby spinach
- 1/2 cup small pasta (ditalini suggested)
- Optional toppings: Parmesan cheese, red pepper flakes or croutons
Instructions
- Heat olive oil in a large saucepan or soup pot over medium-high heat. Sauté onion, celery, carrots and zucchini until softened, about 5 minutes. Add garlic and cook 30 seconds more.
- Add vegetable broth, crushed tomatoes, beans and seasonings. Bring to a boil, then reduce heat, cover and simmer about 20 minutes.
- Stir in baby spinach and small pasta. Cook an additional 10 minutes or until pasta is tender. Serve topped with Parmesan if desired.
Nutrition
Nutrition information is an approximation.