Name: Copycat Olive Garden Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 2 carrots, diced; 2 stalks celery, diced; 1 zucchini, diced; 1 cup green beans, chopped; 1 can (15 ounces) diced tomatoes; 2 tablespoons tomato paste; 4 cups vegetable broth; 1 can (15 ounces) kidney beans, drained and rinsed; 1 can (15 ounces) cannellini beans, drained and rinsed; 2 cups fresh spinach; 1 teaspoon Italian seasoning; 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; ¾ cup ditalini or small shell pasta

Few things bring comfort like a hearty bowl of minestrone soup, especially when it’s inspired by the beloved version from Olive Garden. This Copycat Olive Garden Minestrone Soup is a cozy, veggie-packed classic that turns everyday ingredients into a soul-warming, flavorful dish that tastes like it’s been simmering all day.

Brimming with colorful vegetables, tender pasta, and a rich tomato broth, this homemade version is not only budget-friendly but also customizable to your favorite ingredients. Whether you’re aiming for a meatless Monday or just want something lighter yet satisfying, this soup checks every box.

Why You’ll Love This Copycat Olive Garden Minestrone Soup

This soup is a plant-based powerhouse, loaded with fiber-rich beans, fresh vegetables, and tender pasta. It’s filling without being heavy, making it a perfect meal for lunch or dinner. Plus, it stores beautifully, so you can enjoy leftovers throughout the week.

One of the best parts of this copycat recipe is the control it gives you. Want it gluten-free? Swap the pasta. Need to use up extra zucchini or green beans? Toss them in. It’s adaptable, forgiving, and always delicious.

Preparation Phase & Tools to Use

To make this soup as smooth and stress-free as possible, it’s helpful to have the following tools on hand:

Large Dutch Oven or Soup Pot: A deep, heavy-bottomed pot ensures even cooking and enough room for all the broth, vegetables, and pasta.
Chef’s Knife & Cutting Board: Essential for prepping the veggies. A sharp knife makes quick, clean cuts.
Wooden Spoon or Silicone Spatula: For stirring the soup without damaging your pot.
Colander: For draining and rinsing canned beans and cooked pasta if needed.
Measuring Cups and Spoons: To get the right balance of broth, seasoning, and veggies.

Having these tools ready before you start makes the whole cooking process easier and more enjoyable.

Ingredients for the Copycat Olive Garden Minestrone Soup

Olive Oil: Used to sauté the vegetables and infuse flavor into the base.
Yellow Onion: Adds a sweet, aromatic foundation to the soup.
Garlic: Offers depth and traditional Italian flavor.
Carrots: Brings subtle sweetness and heartiness.
Celery: Adds aromatic flavor and a pleasant crunch.
Zucchini: A soft vegetable that soaks up the tomato broth beautifully.
Green Beans: Gives the soup a fresh, crisp bite.
Diced Tomatoes (canned): Forms the rich and tangy base of the broth.
Tomato Paste: Intensifies the tomato flavor for a bolder soup.
Vegetable Broth: The essential liquid base; use low-sodium to control salt.
Kidney Beans: Adds texture, protein, and color.
Cannellini Beans: A creamy, mild bean that balances the bolder kidney beans.
Spinach: Wilts into the hot soup and adds a leafy green boost.
Italian Seasoning: Brings classic herb flavors like oregano, basil, and thyme.
Salt & Black Pepper: To balance and enhance the overall taste.
Dried Pasta (Ditalini or Small Shells): The signature minestrone touch – tender bites of pasta in every spoonful.

How To Make the Copycat Olive Garden Minestrone Soup

Step 1: Build the Flavor Base

Heat olive oil in a large Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook until softened and fragrant, about 5–7 minutes. Stir in garlic and cook for another minute.

Step 2: Add Tomatoes and Broth

Stir in the tomato paste and canned diced tomatoes (with juice). Cook for 2–3 minutes to combine. Pour in the vegetable broth and bring the soup to a simmer.

Step 3: Layer in Vegetables & Seasoning

Add the zucchini, green beans, Italian seasoning, salt, and pepper. Let simmer for 10–15 minutes until vegetables begin to soften.

Step 4: Add Beans and Pasta

Stir in the drained kidney beans and cannellini beans. Add your dried pasta and continue simmering until the pasta is al dente (about 8–10 minutes).

Step 5: Finish with Spinach

Turn off the heat and stir in fresh spinach. Let it wilt naturally in the residual heat. Taste and adjust seasoning if needed.

Step 6: Serve and Enjoy

Ladle the soup into bowls and serve with a sprinkle of Parmesan if desired, plus warm crusty bread or garlic toast on the side.

Serving and Storing Your Minestrone

This hearty soup is best served hot, with a side of crusty garlic bread or a sprinkle of grated Parmesan cheese for extra flavor. It also pairs beautifully with a light green salad if you’re serving it as part of a larger meal.

To store, allow the soup to cool completely before transferring it to airtight containers. It can be refrigerated for up to 5 days. If you plan to freeze it, we recommend doing so before adding the pasta, as pasta can become mushy when reheated. Simply cook fresh pasta when ready to serve.

Reheat on the stove over medium heat or in the microwave, adding a splash of broth or water to loosen it up if needed.

Frequently Asked Questions

What type of pasta works best for minestrone?

Small pasta shapes like ditalini, small shells, or elbow macaroni work best because they hold up well in the broth and are easy to eat by the spoonful.

Can I make this soup gluten-free?

Yes! Simply use your favorite gluten-free pasta and double-check that your broth and canned ingredients are certified gluten-free.

Is this soup vegan?

It is! As long as you don’t top it with cheese, the recipe is entirely plant-based. You can even use vegan Parmesan if you want that final savory touch.

Can I add meat?

Absolutely. While it’s traditionally vegetarian, feel free to brown some Italian sausage or ground turkey and add it in during the sauté stage.

How do I prevent the pasta from getting mushy in leftovers?

If you’re making this for meal prep, consider storing the pasta separately and adding it just before serving. That way, it keeps its texture.

Can I make this in a slow cooker?

Yes, just sauté the aromatics first, then add everything except the pasta and spinach to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the pasta and spinach in the last 20–30 minutes.

Want More Soup Ideas?

If you love this cozy Copycat Olive Garden Minestrone, you might also enjoy these flavorful and filling soups:

Try the creamy, spicy kick of our Easy Thai Red Curry Dumpling Soup.
For something hearty and rich, check out the Hearty Italian Sausage Soup.
Craving cheesy and indulgent? You’ll love the Million Dollar Ravioli Casserole.
Don’t miss the comfort-filled One Pot Creamy Tuscan Chicken Pasta.
And for a lighter, nutritious bowl, go for the Mediterranean White Beans & Greens.

Save This Pin For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Kitchen By Kate on Pinterest

And let me know in the comments how your version turned out. Did you add a twist? Try new veggies? I love hearing how you make these dishes your own. Questions are always welcome too—let’s keep the kitchen conversation going!