Name: Olive Garden Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 yellow onion, chopped; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 zucchini, chopped; 1 cup green beans, trimmed and chopped; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) cannellini beans, drained and rinsed; 1 can (15 oz) diced tomatoes; 4 cups vegetable broth; 2 tablespoons tomato paste; 2 teaspoons Italian seasoning; Salt and pepper to taste; 3/4 cup short pasta (like ditalini or small shells); 2 cups spinach or kale, chopped

This Olive Garden Minestrone Soup is the ultimate comfort food in a bowl. Packed with hearty vegetables, tender pasta, and rich tomato broth, it’s a plant-based classic that satisfies even the hungriest crowd. Whether you’re craving something cozy on a cold day or want a light, veggie-packed dinner option, this soup delivers in every spoonful.

Inspired by the beloved Olive Garden favorite, this version keeps all the robust Italian flavors you know and love. It’s warm, filling, and surprisingly easy to whip up. Plus, it’s completely vegan and budget-friendly, making it a staple for busy weeknights or meal prep Sundays.

Why You’ll Love This Olive Garden Minestrone Soup

Loaded with flavor: Thanks to aromatic herbs, garlic, and tomatoes.
Wholesome ingredients: Full of vegetables, beans, and pasta.
Diet-friendly: It’s naturally vegan and dairy-free.
Simple to make: One pot, minimal fuss, and it reheats beautifully.
Customizable: Add extra greens, swap beans, or adjust pasta types easily.

Preparation Phase & Tools to Use

Before you start cooking, make sure your kitchen is equipped with a few essential tools:

Large Soup Pot: A heavy-bottomed pot is key to even cooking and preventing sticking. This is where all the magic happens!
Sharp Chef’s Knife: Essential for chopping carrots, celery, onions, and other hearty vegetables.
Wooden Spoon or Silicone Spatula: Great for stirring the ingredients without scratching your pot.
Ladle: Makes serving easy and mess-free.
Fine Mesh Strainer (Optional): Handy if you rinse canned beans or drain excess liquid from diced tomatoes.

Having your ingredients prepped and tools ready will streamline the cooking process and ensure nothing is missed. Stay organized and enjoy the comforting scent of simmering soup filling your kitchen.

Ingredients for the Olive Garden Minestrone Soup

Olive Oil: Adds a silky base and helps to sauté veggies.
Yellow Onion: For a sweet, aromatic backbone.
Garlic: Brings warmth and robust flavor.
Carrots & Celery: Classic soup duo for crunch and sweetness.
Zucchini: Adds tender texture and balances the beans.
Green Beans: For a fresh bite and color contrast.
Kidney Beans & Cannellini Beans: Provide protein and heartiness.
Diced Tomatoes: For a tangy, rich broth.
Vegetable Broth: The flavorful liquid base.
Tomato Paste: Deepens the tomato flavor.
Italian Seasoning: A blend of basil, oregano, and thyme for bold flavor.
Salt & Pepper: To taste.
Short Pasta (like shells or ditalini): Adds bulk and satisfaction.
Spinach or Kale: Stirred in at the end for a green, nutritious touch.

How To Make the Olive Garden Minestrone Soup

Step 1: Build the Flavor Base

Heat olive oil in a large soup pot over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 5-6 minutes. Stir in minced garlic and cook for 1 more minute.

Step 2: Add the Veggies and Tomatoes

Add zucchini, green beans, and canned tomatoes with their juices. Stir in tomato paste and Italian seasoning.

Step 3: Pour in the Broth and Beans

Pour in the vegetable broth and bring the pot to a boil. Add the drained and rinsed kidney beans and cannellini beans. Season with salt and pepper.

Step 4: Simmer the Soup

Reduce heat and let the soup simmer gently for 15-20 minutes, until the vegetables are tender.

Step 5: Add the Pasta

Add the uncooked pasta and simmer until al dente, about 8-10 minutes. Stir occasionally so it doesn’t stick.

Step 6: Stir in Greens and Serve

Right before serving, add in the spinach or kale. Stir until wilted, about 2 minutes. Taste and adjust seasoning.

How to Serve and Store This Soup

Serve this hearty minestrone hot with a side of crusty bread or a sprinkle of vegan parmesan on top. It makes a fantastic main course or starter to an Italian-themed meal.

To store, let the soup cool completely before transferring to airtight containers. It keeps well in the refrigerator for up to 5 days. For longer storage, freeze it without the pasta (add freshly cooked pasta when reheating). Reheat gently on the stovetop or microwave, adding a splash of water or broth if needed.

Frequently Asked Questions

How can I make this soup gluten-free?

Simply use gluten-free pasta or rice in place of regular pasta.

Can I use frozen vegetables instead of fresh?

Yes, frozen veggies work great and reduce prep time. Just toss them in straight from the freezer.

Is this soup freezer-friendly?

Yes, but for best texture, freeze the soup without pasta and add cooked pasta when reheating.

Can I add meat?

Absolutely. Italian sausage or shredded rotisserie chicken can be added if you’re not sticking to a vegan version.

What kind of beans can I substitute?

Feel free to use black beans, pinto beans, or chickpeas based on your preference or pantry stock.

Can I make it in a slow cooker?

Yes! Sauté the aromatics first, then transfer everything except the pasta and spinach to the slow cooker. Cook on low for 6-8 hours or high for 3-4. Add pasta and spinach in the last 30 minutes.

Want More Soup Ideas?

If you love this Olive Garden Minestrone Soup, try these other cozy soup creations from Kitchen by Kate:

Hearty Italian Sausage Soup for a meaty, rich broth experience.
Easy Thai Red Curry Dumpling Soup with a spicy, global twist.
Mediterranean White Beans & Greens if you’re craving more bean-based goodness.
Cinnamon Roll Cheesecake for a sweet finish to your meal.
Rose Pistachio Cheesecake Ice Cream if you want to cool down with something floral and creamy.

Save This Pin For Later

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And let me know in the comments how yours turned out. Did you add a spicy twist or sneak in extra greens? Did your kids gobble it up or did it become your new Sunday night ritual?

I love hearing how others bring these recipes to life. Feel free to ask questions or share tips—let’s keep the soup simmering!

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