If you’ve ever wished you could bring the warm, comforting flavors of your favorite Italian restaurant right into your kitchen, this Minestrone Soup (Olive Garden Copycat) Recipe is the answer. Packed with fresh veggies, hearty beans, and tiny pasta swimming in a fragrant broth, this soup delivers exactly that cozy, wholesome experience. It’s a vibrant medley of textures and tastes that feels like a hug in a bowl — perfect for family dinners or when you want something nourishing and downright delicious.
Ingredients You’ll Need
Crafting the perfect Minestrone Soup (Olive Garden Copycat) Recipe is all about simple, fresh ingredients that harmonize beautifully to give you that authentic taste. Each component adds its own magic, from the sweetness of the carrots to the earthiness of the beans, to the fragrant herbs that make this soup unforgettable.
- 2 medium carrots (diced into small cubes): Adds a natural sweetness and vibrant color to brighten the soup.
- 2 small zucchinis (diced into small cubes): Provides a tender texture and subtle flavor that blends perfectly with other veggies.
- ½ large onion (diced into small cubes): Builds the savory foundation that makes the broth flavorful and aromatic.
- 6 ribs celery (diced into small cubes): Contributes a slight crunch and freshness that balances the heartier ingredients.
- 2 cloves garlic (minced): Imparts a punch of warmth and depth in every spoonful.
- 28 oz canned diced tomatoes: Offers tangy brightness and a lovely base for the broth.
- 32 oz vegetable broth: Ties all the ingredients together into a rich, comforting liquid.
- 15 oz canned Great Northern beans (drained): Adds creaminess and protein, making the soup filling and hearty.
- 15 oz canned kidney beans (drained): Brings a robust flavor and appealing color contrast.
- 1 tbsp Italian seasoning: A blend of herbs that infuse the soup with classic Italian flair.
- 1 tbsp dry basil: Enhances the herbal notes and gives the soup an authentic aroma.
- ½ cup pasta (any small pasta works great): Adds bite-sized carbs that soak up all the delicious broth.
- 1 tbsp olive oil: For sautéing and enriching the soup with a silky mouthfeel.
- 2 cups water: Keeps the soup at the right consistency as it simmers.
- Salt and pepper to taste (optional): Essential for balancing flavors and seasoning just right.
- A sprinkle of parmesan (optional, omit for vegan version): Adds a savory finishing touch and a little indulgence.
How to Make Minestrone Soup (Olive Garden Copycat) Recipe
Step 1: Sauté the Veggies to Build Flavor
Start by heating the olive oil in a large soup pot over medium heat. Toss in the diced carrots, celery, onion, and zucchini, and sauté them gently for around 10 minutes. This step softens the vegetables and unlocks their natural sweetness and aroma, setting a flavorful stage for the soup’s base.
Step 2: Add Tomatoes and Herbs for Depth
Next, stir in the canned diced tomatoes with their juice along with the Italian seasoning and dry basil. Let this mixture simmer for a few minutes to meld the flavors. This herbaceous tomato base is a signature moment in the Minestrone Soup (Olive Garden Copycat) Recipe that brings that classic Italian essence you love.
Step 3: Incorporate Broth, Beans, and Pasta
Pour in the vegetable broth, add both Great Northern and kidney beans, and then toss in the pasta. Let everything cook for about 10 minutes. Keep an eye on the pasta’s doneness—it should be tender but with a slight bite. This step fills the soup with protein and hearty textures, making every spoonful satisfying.
Step 4: Garlic and Final Touches
Stir in the minced garlic and let the soup simmer for another 10 minutes. If the soup thickens too much, add the water to loosen it to your preferred consistency. Finally, season with salt and pepper to taste. This simmering stage lets the flavors blend fully, making the soup taste like it’s been lovingly stewing all day.
Step 5: Serve and Enjoy
Ladle your piping hot Minestrone Soup (Olive Garden Copycat) Recipe into bowls and, if you like, finish with a sprinkle of parmesan or some fresh basil for that irresistible finishing touch.
How to Serve Minestrone Soup (Olive Garden Copycat) Recipe
Garnishes
Adding a sprinkle of freshly grated parmesan cheese instantly elevates your soup with creamy, savory richness. For a vegan twist, fresh basil leaves bring a burst of color and herbaceous brightness that brightens the bowl beautifully. A drizzle of extra virgin olive oil can also add a luscious finishing note.
Side Dishes
Pair this Minestrone Soup (Olive Garden Copycat) Recipe with crusty Italian bread or warm garlic breadsticks for perfect dipping. A crisp green salad with a tangy vinaigrette also complements the soup’s heartiness, providing a balanced meal that’s both comforting and fresh.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy, homestyle vibe or pour it into mini bread bowls for a fun and edible presentation. Garnishing with microgreens or a swirl of basil pesto can give your presentation an elegant touch that impresses guests without extra effort.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve its vibrant flavors and textures. The beans and pasta soak up the broth over time, so you might want to add a splash of water or broth when reheating.
Freezing
You can freeze Minestrone Soup (Olive Garden Copycat) Recipe for up to 3 months, but it’s best to leave out the pasta until reheating to prevent it from getting mushy. Freeze the soup base with beans and veggies, then cook fresh pasta when you’re ready to serve.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. If the soup seems thicker than you like, add a bit of water or broth to adjust. This gradual reheating keeps the flavors vibrant and the vegetables tender without overcooking.
FAQs
Can I use different types of beans in this recipe?
Absolutely! Cannellini, black beans, or even chickpeas work well, adding their own unique textures and flavors while keeping the dish hearty and nutritious.
Is this Minestrone Soup Recipe suitable for vegans?
Yes! Simply omit the parmesan or use a plant-based cheese alternative to make this Minestrone Soup (Olive Garden Copycat) Recipe completely vegan-friendly without sacrificing any flavor.
What kind of pasta is best for Minestrone Soup?
Small, short pasta shapes like ditalini, elbow macaroni, or small shells are ideal because they cook quickly and distribute evenly throughout the soup.
Can I prepare this soup in a slow cooker?
Definitely! Start by sautéing the veggies on the stove, then combine all ingredients (except pasta and garlic) in the slow cooker. Add pasta last, about 20 minutes before serving to keep it from overcooking.
How can I make the soup thicker or thinner?
For a thicker soup, simmer uncovered a bit longer to reduce the liquid. To thin it out, simply stir in more vegetable broth or water until you reach your desired consistency.
Final Thoughts
This Minestrone Soup (Olive Garden Copycat) Recipe is a wonderful way to bring warm, wholesome comfort to your table with ingredients that are simple, nutritious, and packed with flavor. Whether you’re cooking for a crowd or just craving a cozy bowl for yourself, this recipe is sure to become a beloved staple. So, grab your pot, stock up on fresh veggies, and get ready to enjoy a delicious homemade taste of Italy!
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 Minestrone Soup recipe is a flavorful and hearty Olive Garden copycat, packed with fresh vegetables, beans, and pasta. Perfectly seasoned with Italian herbs and simmered to develop rich, comforting flavors, it makes a wholesome meal ideal for any season.
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 and Canned Goods
- 28 oz canned diced tomatoes
- 32 oz vegetable broth
- 2 cups water
Beans and Pasta
- 15 oz canned Great Northern beans (drained)
- 15 oz canned Kidney beans (drained)
- ½ cup pasta (any small pasta works great)
Seasonings and Oils
- 1 tbsp Italian seasoning
- 1 tbsp dry basil
- 1 tbsp olive oil
- Salt and pepper to taste (optional)
- Parmesan cheese for garnish (optional, omit for vegan version)
Instructions
- Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Add diced carrots, celery, onion, and zucchini. Cook and stir for about 10 minutes until the vegetables soften and begin to release their aromas.
- Add Tomatoes and Herbs: Stir in the canned diced tomatoes along with their juice, Italian seasoning, and dried basil. Let the mixture simmer for a few minutes to allow the flavors to meld.
- Combine Broth, Beans, and Pasta: Pour in the vegetable broth, drained Great Northern beans, kidney beans, and pasta. Continue to cook the soup for about 10 minutes, keeping an eye on the pasta to reach your preferred level of doneness.
- Add Garlic and Simmer: Stir in the minced garlic and allow the soup to simmer gently for another 10 minutes. If the soup thickens too much during this time, add water to thin it to your desired consistency. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the hot soup into bowls and top with a sprinkle of parmesan cheese or fresh basil if desired. This soup pairs wonderfully with crusty bread or a fresh salad.
Notes
- For a vegan version, omit the parmesan cheese garnish.
- If you prefer a thicker soup, reduce the amount of water added.
- Use any small pasta shapes you have on hand, such as ditalini or small shells.
- Adjust salt and pepper according to your taste preferences.
- This soup reheats well and flavors improve after a day in the refrigerator.
