Olive Garden Minestrone Soup

One chilly evening last fall, I found myself craving that warm, comforting soup from Olive Garden—the minestrone soup that always feels like a hug in a bowl. I knew I had to recreate it at home, but without all the added stuff from restaurants. This Olive Garden Minestrone Soup recipe is my take on that classic, packed with fresh vegetables, beans, and pasta, simmering together to create layers of flavor you can almost taste through the screen. Trust me, once you make this, you’ll want to keep a pot of it simmering on your stove all year round.

Olive Garden Minestrone Soup: Why It Works & Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup diced celery (about 2 stalks)
• 1 cup diced carrots (about 2 medium carrots)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 medium zucchini, diced
• 1 cup diced potatoes (Yukon Gold preferred)
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, with juices
• 4 cups vegetable broth or chicken broth
• 1 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 3/4 cup small pasta (like ditalini or elbow macaroni)
• 2 cups fresh spinach, roughly chopped

Here’s why this soup just works: Olive oil, not butter, is the base because it brings out the Mediterranean vibe and gives a light richness without weighing down the broth. The diced onion, carrots, and celery create a classic soffritto that builds a natural sweetness. Green beans, zucchini, and potatoes add those tender, hearty textures you expect from minestrone. I love using two types of beans—it balances creaminess and firmness. The tomatoes bring brightness, while the herbs give bits of aromatic warmth. Using vegetable or chicken broth allows you to control the salt and depth, unlike store-bought pre-seasoned stocks. Adding pasta at the end keeps it tender, not mushy. And of course, spinach at the last minute adds freshness and a hint of earthiness that just sings with the rest.

Olive Garden Minestrone Soup

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Warm your soul with Olive Garden Minestrone Soup a hearty blend packed with fresh veggies and rich flavors made to satisfy your hunger

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Soup
• Cuisine: Italian

Ingredients

Scale 1x2x3x

2 tablespoons extra virgin olive oil

1 cup diced yellow onion

2 cloves garlic, minced

1 cup diced celery (about 2 stalks)

1 cup diced carrots (about 2 medium carrots)

1 cup green beans, trimmed and cut into 1-inch pieces

1 medium zucchini, diced

1 cup diced potatoes (Yukon Gold preferred)

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can cannellini beans, drained and rinsed

1 (14.5-ounce) can diced tomatoes, with juices

4 cups vegetable broth or chicken broth

1 cup water

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

Salt and pepper to taste

3/4 cup small pasta (like ditalini or elbow macaroni)

2 cups fresh spinach, roughly chopped

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Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes.

Add the minced garlic, celery, and carrots. Cook for another 3-4 minutes, stirring frequently.

Pour in the diced tomatoes with their juices. Stir to combine and let simmer for about 5 minutes.

Add the vegetable broth, water, green beans, zucchini, potatoes, kidney beans, and cannellini beans. Stir in dried oregano, basil, thyme, and season with about 1 teaspoon salt and black pepper. Bring to a boil, then reduce to simmer and cook uncovered for 20-25 minutes until vegetables are tender.

In the last 10 minutes of cooking, add the pasta. Mix well and cook to tender.

Just before serving, stir in fresh spinach until wilted.

Taste and adjust seasoning as desired. Optionally add red wine vinegar or Parmesan cheese. Serve hot with crusty bread.

Notes

This Olive Garden Minestrone Soup recipe is a homemade take on the classic comforting soup, packed with fresh vegetables, beans, and pasta simmering together to create layers of rich flavor.

Olive Garden Minestrone Soup: Step-by-Step Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. You’ll know it’s ready when the kitchen smells sweet and savory—this is your base flavor kicking off.
2. Add the minced garlic, celery, and carrots. Cook for another 3-4 minutes, stirring frequently so the garlic doesn’t burn. These veggies soften and marry together, creating that comforting soup aroma.
3. Pour in the diced tomatoes with their juices. Stir to combine and let them simmer for about 5 minutes. This step introduces a slightly tangy sweetness and blends well with the herbs you add next.
4. Add the vegetable broth, water, green beans, zucchini, potatoes, kidney beans, and cannellini beans. Stir in dried oregano, basil, thyme, and season with about 1 teaspoon salt and a few grinds of black pepper. Bring the soup to a boil, then reduce to a simmer. Let it cook uncovered for 20-25 minutes until the vegetables are tender but not mushy. You’ll see the broth start to thicken and deepen in color at this stage.
5. In the last 10 minutes of cooking, add the pasta. Mix it well, so it cooks evenly in the flavorful broth. Keep an eye on it—pasta is tricky; over-cooking makes the soup gummy.
6. Just before serving, stir in fresh spinach. It will wilt gently and add those bright green pops of color and fresh flavor to the soup.
7. Taste and adjust the seasoning—sometimes I add a splash of red wine vinegar or a pinch of Parmesan cheese for a little extra zing. Serve hot with crusty bread for dunking!

Olive Garden Minestrone Soup: Tips for Success

• Cut your vegetables uniformly. It helps them cook evenly, so you don’t end up with bits that are too soft while others linger hard.
• Don’t skip rinsing canned beans. This removes excess starch and sodium that can cloud your broth or make it too salty.
• Add pasta late in the cooking process. Adding pasta too early can turn the whole soup into a starchy mess, so save it for the last 10 minutes.
• Use fresh spinach—or baby kale for a twist. Add leafy greens at the end so they keep their texture and bright flavor.
• Be patient with simmering. Low and slow allows all those flavors to marry without boiling away the liquid or toughening veggies.

Olive Garden Minestrone Soup: Storage & Reheating

This soup stores like a champ. Let it cool completely, then transfer to airtight containers and refrigerate for up to 4 days. When you reheat, do it gently on the stovetop over medium-low heat. This keeps the broth smooth and the veggies intact. If the soup thickens too much, add a splash of broth or water to loosen it back up.

If you freeze it, portion the soup into freezer-safe containers, leaving some room at the top for expansion. Freeze for up to 3 months. When thawing, do it overnight in the fridge and reheat slowly on the stove. Pasta might absorb some of the broth and become softer, so if you want a firmer bite, cook the pasta fresh when reheating, or add freshly cooked pasta to thawed soup.

Olive Garden Minestrone Soup: FAQ

Can I make this soup vegetarian or vegan?

Absolutely! Using vegetable broth instead of chicken broth keeps it vegan-friendly, and the beans provide plenty of protein. Just skip any cheese garnishes if you’re sticking strictly to vegan rules.

What can I substitute for the pasta?

If you want a gluten-free version, swap pasta for gluten-free pasta or even small grains like quinoa or barley. Keep in mind, cooking times will vary slightly, so adjust accordingly.

How long does Olive Garden Minestrone Soup last in the fridge?

Stored properly in an airtight container, it should stay fresh for about 3 to 4 days. The flavors often taste even better the next day once they’ve had time to meld.

Can I add meat to the soup?

Sure, cooked Italian sausage or diced chicken breast can be mixed in if you want to turn this into more of a hearty meal. Just cook the meat separately before adding to avoid crowding the flavor balance.

Why does the soup sometimes become cloudy?

A cloudy broth can happen if the pasta releases too much starch or if the beans weren’t rinsed well. This doesn’t affect taste much but rinsing beans and adding pasta late can keep your broth clear.

Nutritional Information

Estimated per serving (makes about 6 servings):

• Calories: 220
• Fat: 5g (mostly from olive oil)
• Protein: 9g (beans and pasta)
• Carbohydrates: 35g (from veggies, pasta, beans)
• Fiber: 7g (thanks to beans and vegetables)

These estimates are approximate and can vary based on ingredient brands and portion sizes.

Olive Garden Minestrone Soup: Wrapping Up

Making this Olive Garden Minestrone Soup from scratch has been one of my favorite kitchen wins. It’s approachable yet rewards you with those cozy, layered flavors that keep you coming back for more. I hope you enjoy throwing this together as much as I do, and don’t be shy to tweak it to fit your pantry or taste buds. If you try it, leave a comment or drop a rating—I love hearing about your kitchen adventures!