If you’ve ever wished you could capture the comforting warmth and cozy flavors of Olive Garden’s classic soup at home, you’re in for a treat with this Minestrone Soup (Olive Garden Copycat) Recipe. It’s packed with vibrant veggies, hearty beans, tender pasta, and seasoned perfectly to hit every savory note you love. Whether you’re craving a nourishing weekday lunch or a satisfying dinner, this soup brings that familiar, homey feeling right to your kitchen table. Simple ingredients come together in a flavorful melody that’s both wholesome and bursting with Italian charm.
Ingredients You’ll Need
This Minestrone Soup (Olive Garden Copycat) Recipe shines because of its straightforward ingredients, each playing an essential role in building rich textures, bright colors, and a balanced flavor profile. The veggies bring freshness and bite, the beans add creamy heartiness, and the herbs tie everything together with their aromatic depth.
- Carrots: Diced into small cubes to create a subtly sweet crunch and vibrant orange color.
- Zucchinis: Adds a gentle, fresh flavor and soft texture that complements the hearty beans.
- Onion: Gives depth and sweetness when sautéed, building a rich flavor base.
- Celery: Brings a slightly bitter, aromatic crunch that balances the soup perfectly.
- Garlic: Minced to infuse a warm, savory note that elevates the entire dish.
- Canned Diced Tomatoes: Provides acidity and juiciness that brighten the soup.
- Vegetable Broth: The savory liquid backbone that carries all ingredients harmoniously.
- Great Northern Beans: Adds creamy, tender bites for protein and texture.
- Kidney Beans: Contributes additional heartiness and a contrasting color.
- Italian Seasoning: A fragrant blend that brings classic Italian flavors.
- Dried Basil: Enhances the herbaceous profile with sweet, peppery notes.
- Small Pasta: Perfect for soaking up broth and mingling with veggies and beans.
- Olive Oil: Used for sautéing, adding richness and helping vegetables soften.
- Water: Helps adjust the broth’s consistency for just the right soupiness.
- Salt and Pepper: To season and balance all the flavors to your taste.
- Parmesan (optional): A lovable finishing touch for a savory, cheesy layer on top, or omit for a vegan-friendly version.
How to Make Minestrone Soup (Olive Garden Copycat) Recipe
Step 1: Sauté Your Vegetables
Start by heating olive oil in a large soup pot over medium heat. Toss in the finely diced carrots, celery, onion, and zucchini, then sauté gently for about 10 minutes until the veggies are soft and aromatic. This slow softening unlocks their natural sweetness and creates the perfect base for your soup.
Step 2: Add Tomatoes and Herbs
Next, stir in the canned diced tomatoes along with their juices, Italian seasoning, and dried basil. Let the mixture simmer for a few minutes, allowing the herbs to release their fragrance and blend beautifully with the tomatoes’ tangy brightness.
Step 3: Combine Broth, Beans, and Pasta
Pour in the vegetable broth, then add your drained Great Northern and kidney beans. Stir in your choice of small pasta and let the soup cook for roughly 10 minutes. Keep an eye on the pasta; you want it tender but not mushy, soaking up flavors without losing its bite.
Step 4: Introduce Garlic and Simmer
Stir in the minced garlic, then allow the soup to gently simmer for another 10 minutes. This step layers in that beautiful, savory garlicky essence. If your soup thickens more than you’d like, add a bit of water to reach your preferred consistency. Taste and season with salt and pepper as needed.
Step 5: Serve Warm and Cozy
Once perfectly cooked, ladle the soup into bowls and sprinkle with parmesan cheese or fresh basil if you’d like that extra burst of flavor. This Minestrone Soup (Olive Garden Copycat) Recipe is now ready to be enjoyed with your favorite crusty bread or a refreshing salad on the side.
How to Serve Minestrone Soup (Olive Garden Copycat) Recipe
Garnishes
Topping your minestrone with freshly grated parmesan cheese adds a luxurious, salty dimension that beautifully complements the veggies and beans. For a fresh twist, sprinkle in some chopped fresh basil or parsley to brighten every spoonful with herbaceous vibrancy.
Side Dishes
This hearty soup pairs wonderfully with crusty Italian bread for dipping and soaking up all that rich broth. Alternatively, a simple green salad with a lemon vinaigrette can add a light, crisp contrast that balances the richness of the soup.
Creative Ways to Present
For a fun and family-friendly dinner, serve your Minestrone Soup (Olive Garden Copycat) Recipe in bread bowls, hollowed-out ciabatta loaves that soak up the flavors while adding delightful texture. Or create mini servings in espresso cups as appetizers for a dinner party to impress your guests with elegance and warmth.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Minestrone Soup (Olive Garden Copycat) Recipe into airtight containers and store in the refrigerator. It will stay fresh and flavorful for up to four days, making it an excellent option for quick lunches or dinner remakes during the week.
Freezing
You can freeze this soup for longer storage, but keep in mind that pasta can become a bit softer after thawing. To avoid mushiness, consider freezing the soup before adding pasta and cooking the pasta fresh when reheating instead. Package in freezer-friendly containers and enjoy within two months for best taste.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring frequently to avoid scorching. If it’s too thick, add a splash of water or broth to revive that perfect soupiness. Microwave heating works well for quick lunches; just cover loosely and stir halfway through.
FAQs
Can I make this Minestrone Soup (Olive Garden Copycat) Recipe vegan?
Absolutely! Simply omit the parmesan cheese or use a plant-based alternative for a delicious vegan version without compromising the soup’s comforting flavor and texture.
What kind of pasta works best in this soup?
Small pasta shapes like ditalini, elbow macaroni, or small shells are perfect because they hold onto the broth well without overpowering the other ingredients.
Can I use fresh herbs instead of dried?
Yes, fresh herbs can add a lively touch. Use about three times the amount of fresh basil and Italian seasoning equivalent, adding fresh herbs towards the end of cooking to preserve their brightness.
Is it possible to make this soup gluten-free?
Definitely! Swap the pasta for gluten-free varieties or omit it entirely and enjoy a lighter, yet still hearty, version of this Minestrone Soup (Olive Garden Copycat) Recipe.
How do I prevent the pasta from getting mushy when reheating leftovers?
The best method is to undercook the pasta slightly the first time or keep the pasta separate when freezing and combine it fresh when reheating. This keeps textures perfect and fresh tasting.
Final Thoughts
There is something truly special about making the Minestrone Soup (Olive Garden Copycat) Recipe at home — it’s like inviting a piece of Italy into your kitchen with every spoonful. With easy-to-find ingredients and simple steps, you can enjoy a soul-warming bowl full of wholesome goodness anytime you like. Give it a try and watch how this comforting classic quickly becomes one of your most-loved go-to recipes.
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 homemade Minestrone Soup recipe is a hearty and wholesome Olive Garden copycat, filled with fresh vegetables, beans, and pasta in a savory tomato broth. Perfect for a comforting meal, it combines classic Italian herbs and a medley of nutritious ingredients to create a flavorful and satisfying soup that serves 10.
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)
Liquids & Canned Items
- 28 oz canned diced tomatoes
- 32 oz vegetable broth
- 2 cups water
Beans
- 15 oz canned Great Northern beans (drained)
- 15 oz canned Kidney beans (drained)
Other Ingredients
- 1 tbsp Italian seasoning
- 1 tbsp dry basil
- ½ cup pasta (any small pasta works great)
- 1 tbsp olive oil
- Salt and pepper (to taste, optional)
- Parmesan cheese (a sprinkle, optional, omit for vegan version)
Instructions
- Prepare the vegetables: Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the diced carrots, celery, onion, and zucchini. Sauté the vegetables for about 10 minutes until they become softened and fragrant, ensuring they develop a slightly tender texture.
- Add tomatoes and herbs: Stir in the canned diced tomatoes along with their juice, then sprinkle in 1 tablespoon of Italian seasoning and 1 tablespoon of dried basil. Allow this mixture to simmer for a few minutes to meld the flavors together.
- Combine broth, beans, and pasta: Pour in the vegetable broth followed by the drained Great Northern and kidney beans. Add the ½ cup of small pasta. Continue cooking the soup for about 10 minutes, keeping an eye on the pasta to ensure it cooks to your preferred level of doneness.
- Add garlic and finish simmering: Stir in the minced garlic and let the soup simmer for another 10 minutes, giving all ingredients time to blend flavors perfectly. If the soup becomes too thick, add up to 2 cups of water to adjust the consistency. Season with salt and pepper according to your taste.
- Serve: Ladle the hot minestrone soup into bowls and optionally top each serving with a sprinkle of Parmesan cheese or fresh basil leaves. This soup pairs wonderfully with crusty bread or a fresh salad for a complete meal.
Notes
- For a vegan version, omit the Parmesan cheese topping.
- Any small pasta shapes like ditalini, elbow macaroni, or small shells can be used.
- If you prefer thicker soup, reduce the added water or broth slightly.
- Fresh herbs can replace dried herbs if available; use 3 times the amount of fresh herbs.
- Make sure to monitor pasta closely to avoid overcooking and turning mushy.
- Sodium content may vary depending on the broth and canned beans used; consider low-sodium options if desired.
