If you’ve ever craved the cozy, hearty flavors of your favorite Italian restaurant from the comfort of your own kitchen, then this Minestrone Soup (Olive Garden Copycat) Recipe is about to become your new go-to. Packed with vibrant vegetables, tender pasta, and rich broth, every spoonful delivers that perfect balance of comforting warmth and fresh goodness. It’s an easy recipe that feels special, perfect for family dinners or meal prepping to brighten up your week with wholesome, satisfying flavors.
Ingredients You’ll Need
Getting the ingredients together for this soup is delightfully straightforward, and each item plays a crucial role to build layers of flavor, color, and texture. From crisp veggies to tender pasta and hearty beans, all simple, approachable kitchen staples come together brilliantly in this recipe.
- 2 medium carrots (diced into small cubes): Adds sweetness and a lovely pop of orange color.
- 2 small zucchinis (diced into small cubes): Brings mild, fresh flavor and soft texture.
- ½ large onion (diced into small cubes): Creates a flavorful base with a subtle bite.
- 6 ribs celery (diced into small cubes): Offers a slight crunch and aromatic depth.
- 2 cloves garlic (minced): Infuses the soup with savory warmth and richness.
- 28 oz canned diced tomatoes: Introduces vibrant acidity and sweetness.
- 32 oz vegetable broth: Forms the hearty, comforting soup base.
- 15 oz canned Great Northern beans (drained): Adds creamy texture and protein.
- 15 oz canned Kidney beans (drained): Provides color contrast and a satisfying bite.
- 1 tbsp Italian seasoning: A blend of herbs that ties all the flavors together.
- 1 tbsp dry basil: Enhances the fresh, herbaceous notes.
- ½ cup pasta (any small pasta works great): Creates a comforting, chewy element.
- 1 tbsp olive oil: Used for sautéing vegetables to deepen flavor.
- 2 cups water: Adjusts the soup consistency perfectly as it simmers.
- Salt and pepper (to taste, optional): For enhancing and balancing all the flavors.
- Parmesan (optional, omit for vegan version): A sprinkle on top adds that irresistible cheesy finish.
How to Make Minestrone Soup (Olive Garden Copycat) Recipe
Step 1: Sauté Your Vegetables
Start by heating the olive oil in a large soup pot over medium heat. Toss in the diced carrots, celery, onion, and zucchini, and sauté them gently for about 10 minutes until they become tender and fragrant. This step is where your soup begins to develop its warm and inviting personality, as the natural sweetness of the vegetables softens perfectly to create a wonderful base.
Step 2: Add Tomatoes and Herbs
Next, stir in the canned diced tomatoes along with their juices, the Italian seasoning, and dried basil. Let the mixture simmer for a few minutes. This melds the bright, tangy tomato flavor with the aromatic herbs, setting a vibrant and heartwarming stage for your soup’s layers of flavor.
Step 3: Incorporate Broth, Beans, and Pasta
Pour in the vegetable broth, Great Northern beans, kidney beans, and pasta. Bring everything to a gentle boil, then reduce the heat to let it cook for about 10 minutes, keeping an eye on the pasta to reach just the right tenderness. The beans contribute a creamy element while the pasta adds satisfying texture, making every bite completely comforting and filling.
Step 4: Garlic and Simmer
It’s time to add your minced garlic to the pot. Let the soup simmer for another 10 minutes, which helps the garlic release its rich flavor without becoming overpowering. If the soup gets too thick, feel free to stir in some water to adjust the consistency. This gentle simmer invites all the ingredients to marry beautifully.
Step 5: Final Seasoning and Serve
Season to taste with salt and pepper, then ladle the steaming hot minestrone into bowls. Top with a sprinkle of parmesan or fresh basil if you like. This last touch offers an extra layer of richness and a burst of freshness — the perfect finishing flourish to your homemade Minestrone Soup (Olive Garden Copycat) Recipe.
How to Serve Minestrone Soup (Olive Garden Copycat) Recipe
Garnishes
While the soup is fantastic on its own, a few garnishes can elevate it nicely. Freshly grated parmesan adds a luscious creaminess, while a sprinkle of chopped basil brings a bright herbal contrast. For a vegan twist, a drizzle of good-quality olive oil or a spoonful of pesto works wonders as well.
Side Dishes
Serve this Minestrone Soup (Olive Garden Copycat) Recipe alongside crusty Italian bread or warm garlic breadsticks to soak up every drop. A crisp green salad with lemon or balsamic dressing pairs beautifully, providing refreshing balance against the rich soup. These simple sides make the meal even more memorable and satisfying.
Creative Ways to Present
Want to impress your guests? Ladle the soup into charming soup crocks or bread bowls for a rustic look that’s as inviting as the flavors inside. You can also set up a little garnish bar with parmesan, fresh herbs, and crushed red pepper flakes—letting everyone customize their own bowl keeps things fun and interactive.
Make Ahead and Storage
Storing Leftovers
Leftover Minestrone Soup (Olive Garden Copycat) Recipe keeps beautifully in the fridge for 3 to 4 days. Store it in an airtight container to preserve freshness and flavors. As the soup sits, the flavors deepen, making your next meal even tastier.
Freezing
This soup freezes exceptionally well, perfect for meal prepping or saving for busy days. Let it cool completely before transferring to freezer-safe containers or heavy-duty bags. It’s best enjoyed within 2 to 3 months for optimal flavor and texture.
Reheating
When reheating, do so gently over low to medium heat on the stove, stirring occasionally. If the soup has thickened, stir in a little water or broth to loosen it up. The pasta may absorb some broth, so adjusting liquid as needed keeps every spoonful just right.
FAQs
Can I use different types of beans in this Minestrone Soup (Olive Garden Copycat) Recipe?
Absolutely! While Great Northern and kidney beans are classic, you can substitute or mix in cannellini, chickpeas, or black beans depending on your preference. Just ensure you use cooked or canned beans for the best texture and flavor.
Is this soup vegan-friendly?
Yes, this Minestrone Soup (Olive Garden Copycat) Recipe is inherently vegan if you skip the parmesan topping. The combination of vegetables, beans, and pasta creates a rich, hearty soup without any animal products.
What kind of pasta works best for Minestrone Soup (Olive Garden Copycat) Recipe?
Small shapes like ditalini, elbow macaroni, or small shells work perfectly because they cook quickly and blend well with the soup’s ingredients. Use whatever small pasta you have on hand to keep things easy.
Can I make this soup ahead of time?
Definitely! The flavors actually improve after sitting for a day. Prepare the soup a day ahead and refrigerate it; just reheat before serving. If adding pasta, consider cooking it separately and adding it when serving to avoid over-softening.
How can I make this soup more filling?
To boost the heartiness, add extra beans or toss in some chopped kale or spinach toward the end of cooking for additional nutrients and fiber. You could also stir in cooked grains like quinoa or barley to make it even more satisfying.
Final Thoughts
This Minestrone Soup (Olive Garden Copycat) Recipe is such a comforting hug in a bowl that I can’t recommend it enough. Whether you’re looking for a satisfying weeknight meal or a nourishing lunch to enjoy throughout the week, this recipe delivers all the cozy, fresh, and vibrant flavors you love from the restaurant, made easy at home. Give it a try—you’re going to fall in love all over again with just how simple and delightful homemade minestrone can be.
Print
Minestrone Soup (Olive Garden Copycat) Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This hearty Minestrone Soup recipe is a flavorful Olive Garden copycat that’s packed with fresh vegetables, beans, and pasta. Perfect for a comforting meal, this soup combines sautéed carrots, celery, zucchini, and onions with juicy canned tomatoes, Italian herbs, and tender beans, simmered together in a savory vegetable broth. Ready in under an hour and serving 10, it’s an excellent option for a nutritious, satisfying dinner.
Ingredients
Vegetables
- 2 medium carrots, diced into small cubes
- 2 small zucchinis, diced into small cubes
- ½ large onion, diced into small cubes
- 6 ribs celery, diced into small cubes
- 2 cloves garlic, minced
Canned Goods & Liquids
- 28 oz canned diced tomatoes
- 32 oz vegetable broth
- 15 oz canned Great Northern beans, drained
- 15 oz canned Kidney beans, drained
- 2 cups water
Herbs & Seasonings
- 1 tbsp Italian seasoning
- 1 tbsp dried basil
- Salt and pepper, to taste (optional)
Other Ingredients
- ½ cup small pasta (any small pasta shape)
- 1 tbsp olive oil
- Parmesan cheese, sprinkle for topping (optional, omit for vegan)
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add diced carrots, celery, onion, and zucchini to the pot. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Tomatoes and Herbs: Stir in the canned diced tomatoes with their juice, then add 1 tablespoon Italian seasoning and 1 tablespoon dried basil. Allow the mixture to simmer for a few minutes to combine the flavors.
- Add Broth, Beans, and Pasta: Pour in 32 ounces of vegetable broth, add the drained Great Northern and kidney beans, and stir in the ½ cup of small pasta. Cook the soup for approximately 10 minutes, checking the pasta frequently to ensure it reaches your preferred tenderness.
- Incorporate Garlic and Final Simmer: Add the minced garlic to the soup and let it simmer for an additional 10 minutes. If the soup becomes too thick, stir in 2 cups of water to achieve your desired consistency. Season with salt and pepper to taste.
- Serve: Ladle the hot minestrone soup into bowls. Top each serving with a sprinkle of parmesan cheese or fresh basil if desired. Serve alongside crusty bread or a fresh salad for a complete meal.
Notes
- For a vegan version, omit the parmesan cheese topping.
- Any small pasta shape such as ditalini, elbow macaroni, or small shells works well in this soup.
- If the soup thickens too much during cooking, adding water helps maintain the desired soup consistency.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust seasoning toward the end of cooking to suit your taste preferences.
