Olive Garden Minestrone Soup
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This veggie-packed Olive Garden Minestrone Soup is hearty and comforting, loaded with beans and pasta in a rich tomato broth. It’s the perfect fix for chilly nights, whether you sop it up with some crusty bread or pair a bowl with a toasted sandwich. Better yet, everything cooks in just one pot, so you won’t be stuck cleaning later. Why get takeout minestrone soup from Olive Garden when you can make a big pot at home with this easy recipe?!
WHY YOU’LL LOVE THIS MINESTRONE SOUP OLIVE GARDEN COPYCAT
- Ready in under an hour
- Budget-friendly
- Easy to customize with what’s on hand
- Large batch = plenty of servings
Table of Contents
Olive Garden Minestrone Soup
My full-blooded Italian dad may love Olive Garden, but let’s be real… he’d never admit it out loud to the old-school relatives. 😂
Meanwhile, in my early 20s, you could practically find me living off their all-you-can-eat breadsticks, soup, and salad.
I’m talking lunch after lunch of endless refills, until the servers started giving me the look. And the minestrone? Always my first pick.
This recipe is my way of saying, “Sure, Olive Garden, you’re cute. But I can do it better at home… in yoga pants… without the awkward basket refills.”
Maybe that’s why I’ve come up with homemade versions of their Zuppa Toscana, Pasta Fagioli, and Chicken Gnocchi Soup too!
And the best part? No waiter side-eye when you ask for more soup. You just ladle it yourself, and no one can stop you. 😉
INGREDIENT NOTES
- Green Beans: Fresh is best, but frozen or canned work well in a pinch. Rinse canned ones so they aren’t too salty and add them towards the end.
- Canned Beans: Cannellini or navy beans both work. Rinse well to avoid excess starch.
- Stock: Chicken stock is the gold standard for soups because it generally adds more flavor. For a vegetarian Olive Garden minestrone soup, use vegetable stock.
- Pasta: While ditalini is the traditional choice, I like small shells for this recipe. Orecchiette or elbows are another good option.
- Spinach: Roughly chop so you don’t get large leafy clumps in each bite.
VARIATIONS
Protein Boost: Add cooked Italian sausage or shredded chicken for extra heartiness.
Spicy Kick: Stir in a pinch of red pepper flakes while simmering.
Gluten Free: Use gluten-free pasta or rice, adjusting cooking time as needed.
Extra Veggies: Add corn, peas, or bell peppers for more color. Sweet potatoes, leeks, and kale would make this minestrone soup recipe from Olive Garden even heartier.
SERVING SUGGESTIONS
- Topping Ideas: Add some freshly cracked pepper and shredded Parmesan or crushed crackers.
- Classic Trio: It wouldn’t be a true copycat meal without salad and breadsticks!
- Appetizers: Munch on toasted ravioli or fried mozzarella while you wait for dinner to finish.
- Heartier Meal: Pair this Olive Garden minestrone recipe with a gourmet grilled cheese or a crusty loaf of bread with plenty of butter.
- Dessert Options: Keep it light with a scoop of sorbet or a slice of Italian lemon cream cake.
MINESTRONE SOUP RECIPE OLIVE GARDEN FAQ
Pasta can get a little funky in the freezer when extra liquid is involved. It would be better to freeze the soup without it, then make a fresh batch and add it just before serving.
Or, add dried pasta to the soup while it reheats on the stove. Keep it at a simmer, and by the time it’s warmed through, the pasta should be done!
While we can’t know exactly how the restaurant prepares its recipes, we know the main ingredients in this copycat Olive Garden minestrone soup are essentially the same.
The restaurant has updated its menu in recent years and now shows this dish as a vegan option. Using egg-free noodles and vegetable stock (in place of the chicken broth) is the fix for that!
Already ahead of you! I’ve got a slow cooker version of this recipe that’s just as easy to make. The ingredients and measurements are a little bit different, but the end result is pretty much the same.
Over the years, I’ve learned that the secret to a restaurant-quality minestrone is all about layering flavor.
Sautéing the onions and celery first builds a foundation, the tomato paste deepens the broth, and simmering before adding zucchini and spinach keeps those vegetables tender but not mushy.
And here’s a tip straight from experience: if you want your leftovers to taste like day-one soup, cook the pasta separately and stir it into each bowl before serving.
That keeps your broth perfectly soupy instead of turning into a stew by day two.
DONNA’S PRO TIPS
- Don’t skip the tomato paste. It’s what gives the broth its richness.
- Keep heat at a simmer. More than that, and you’ll end up cooking off too much liquid!
- Cook pasta just until al dente. It will keep cooking a bit in the hot soup.
- Add fresh herbs at the end for brightness if you have them on hand.
- Taste and adjust seasoning before serving. Canned beans and stock can vary in saltiness.
TOOLS NEEDED
- Large Stockpot or Dutch Oven: Heavy-bottomed cookware is perfect for soups.
- Sharp Chef’s Knife: Important for quick and precise chopping.
- Cutting Board: Keeps your knives in good condition and your counters clean.
- Wooden Spoon or Ladle: For stirring and serving!
Enjoy!
With love, from our simple kitchen to yours.
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Olive Garden Minestrone Soup
Ingredients
- 2 medium yellow onions, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 2 tablespoons extra virgin olive oil
- 2 large carrots, diced (about 1 cup)
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 2 tablespoons tomato paste
- 1 can, 15 ounces fire-roasted diced tomatoes, including juices
- 1 can, 15 ounces white beans (cannellini or navy), drained and rinsed
- 1 can, 15 ounces red kidney beans, drained and rinsed
- 6 cups vegetable stock or chicken stock
- 1 tablespoon dried Italian seasoning
- 1 medium zucchini, sliced into half-moons
- 2 cups fresh spinach, roughly chopped
- 2/3 cup small shell pasta
- Kosher salt and fresh ground black pepper, to taste
- Fresh parsley, chopped (optional garnish)
- Grated parmesan cheese, optional garnish
Instructions
- Sauté the Base Vegetables: In a large stockpot or Dutch oven, heat olive oil over medium heat. Add onion and celery. Cook until softened and fragrant, about 5 minutes, stirring occasionally.
- Build the Soup Base: Add carrots, green beans, tomato paste, diced tomatoes, white beans, kidney beans, stock, and Italian seasoning. Stir to combine and bring the soup to a boil.
- Simmer: Reduce the heat to medium-low and simmer uncovered for 10 minutes. This helps the flavors meld together.
- Add Quick-Cooking Veggies & Pasta: Stir in zucchini, spinach, and pasta. Cook until the pasta is al dente, about 10 minutes. Stir occasionally so the pasta doesn’t stick to the bottom.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Remove from heat. Ladle soup into bowls and garnish with parsley or parmesan, if desired. Serve immediately with breadsticks or crusty bread.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2021, updated and republished October 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Your copycat recipes are always on par, or better than the original! In this case it’s so much better. Soups are so easy to make and I love how you can change them up to suit your needs. I make at least one of your soup’s every week!
I had a minestrone years ago with a more beefy broth, almost like thin gravy. Can I use some beef broth. Maybe thickened?
use some cornstarch, mixed with water to thin consistency to desired broth thickness
I just made this soup and it was delicious! My only tweaks were to add more vegetable broth, cut the the zucchini slices in quarters and used elbows since I couldn’t find “mini” shells in the store. Thanks for the recipe! I will make this again.
Wonderful soup. Thank you
Hi Nancy!
We’re so glad you enjoyed it.
TSRI Team Member,
Devlyn
donna and chad’s recipes never disappoint! This Olive Garden Minestrone Soup was so easy to make and incredibly delicious. A real crowd-pleaser!
Hi Nora!
We’re glad you enjoyed!
TSRI Team Member,
Devlyn
This soup was a game-changer for me! I followed Donna and Chad’s recipe from The Slow Roasted Italian, and it turned out just like the restaurant version. So good!
Hi William!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
I made Donna’s Minestrone Soup last night, and it was a hit. I used canned green beans instead of fresh, and it was still delicious and easy to make.
Hi Sydney!
Glad you enjoyed!
TSRI Team Member,
Devlyn