I still remember the first time I had minestrone soup at Olive Garden. It wasn’t just the soup. It was the whole moment. The scent of simmered tomatoes and herbs, the cozy buzz of conversation around me, and that first spoonful filled with tender veggies and beans. It felt like a warm hug in a bowl. After that, I had to figure out how to recreate it at home. And after lots of testing, I’ve finally nailed it.
This copycat Olive Garden minestrone soup is everything you want from a hearty, comforting bowl. It’s flavorful, veggie-packed, and incredibly easy to make. Whether you’re cooking for your family on a busy weeknight or meal-prepping for the week ahead, this version checks every box. Let's get into why this soup is a keeper.
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Why You’ll Love This Recipe
- Tastes just like Olive Garden: This minestrone has that rich, savory flavor you expect when dining out, but made fresh in your own kitchen.
- One pot, no fuss: Everything cooks in one pot. That means less cleanup and more time enjoying your meal.
- Super customizable: Swap out veggies, adjust the spices, or change up the pasta. It’s a flexible recipe that works with what you have on hand.
- Naturally healthy: Loaded with fiber, plant-based protein, and nutrients. It’s satisfying without being heavy.
- Perfect for leftovers: The flavors deepen as it sits, making tomorrow’s lunch even better than dinner.
- Kid and freezer friendly: Mild enough for picky eaters and easy to portion out and freeze if needed.
Ingredients You'll Need
- Carrots – Two medium ones, diced small for even cooking
- Zucchini – Two small, chopped into bite-sized cubes
- Celery ribs – About six, finely sliced for texture and flavor
- Onion – Half of a large one, diced
- Garlic cloves – Just two, freshly minced
- Canned diced tomatoes – One 28-ounce can, juice included
- Vegetable broth – 32 ounces, or use a good-quality veggie bouillon
- Great Northern beans – One 15-ounce can, drained and rinsed
- Kidney beans – Also one 15-ounce can, rinsed well
- Italian seasoning – A full tablespoon for that signature flavor blend
- Dried basil – One tablespoon to deepen the herbal notes
- Small pasta – Half a cup; ditalini or small shells work great
- Olive oil – Just a tablespoon to sauté the veggies
- Water – About two cups, added as needed for consistency
Optional: Salt and pepper to taste, and a sprinkle of parmesan before serving if you're not keeping it vegan.
How to Make Olive Garden Minestrone Soup
Step 1: Start with the base
Heat the olive oil in a large soup pot over medium heat. Add the diced carrots, celery, onion, and zucchini. Sauté for about 10 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.
Step 2: Add the flavor
Pour in the canned diced tomatoes along with their juice. Stir in the Italian seasoning and dried basil. Let this mixture simmer for a few minutes to allow the herbs to bloom and the flavors to mingle.
Step 3: Build the soup
Next, pour in the vegetable broth. Add the drained Great Northern and kidney beans. Stir in the pasta and let everything cook for about 10 more minutes. Keep an eye on the pasta so it stays firm and doesn’t overcook.
Step 4: Finish strong
Press the garlic directly into the pot using a garlic press or mince it finely by hand. Let the soup simmer for another 10 minutes. If the broth gets too thick, add a bit of water to loosen it up. Adjust the seasoning with salt and pepper to taste.
Step 5: Serve and enjoy
Ladle the soup into bowls while it’s hot. Top with grated parmesan or fresh basil if you like. It’s hearty enough to be a meal on its own, but it also pairs beautifully with crusty bread or a simple salad.
Pro Tips from My Kitchen
✓ Let it simmer slowly – Give your soup time to simmer. The longer it cooks gently, the more the flavors come together. This isn't a dish you want to rush.
✓ Don’t overcook the pasta – Add the pasta once the soup is already simmering and watch it closely. Pasta continues to cook in hot broth, so pull it off the heat while it’s still a little firm.
✓ Add greens at the end – If you’re using spinach or kale, stir them in during the last few minutes of cooking. This keeps them vibrant and avoids that overcooked texture.
✓ Taste and adjust – Soup can always be tweaked. After simmering, taste it. A pinch more salt or a splash of broth can make all the difference.
✓ Store pasta separately for leftovers – Pasta will soak up all the broth if left in the soup overnight. If you plan on saving extra, store the cooked pasta in a separate container and combine just before reheating.
✓ Better the next day – Like many soups, this one tastes even richer the next day. Make a big batch and enjoy it throughout the week.
Frequently Asked Questions about Minestrone Soup
You can, but it’s best to freeze it without the pasta. Cooked pasta tends to get mushy when frozen and thawed. Freeze the broth and veggies on their own, then add freshly cooked pasta when reheating.
Short pasta shapes like ditalini, elbow macaroni, or small shells hold up well and blend perfectly with the chunky texture of the soup. Avoid large or delicate noodles, which can fall apart.
Stored in an airtight container, it will keep for up to five days in the refrigerator. The flavors actually deepen over time, so the soup often tastes even better on day two.
Yes, you can use fresh tomatoes if they’re in season. Dice them finely and simmer longer to let them break down. Canned tomatoes provide a deeper, richer base but fresh ones work in a pinch.
It can be. Just make sure to use vegetable broth, egg-free pasta, and skip the parmesan topping. It’s naturally full of plant-based ingredients, making it easy to adjust.
Minestrone Soup Recipe (Olive Garden Copycat)
Ingredients
- 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
- 28 oz canned diced tomatoes
- 32 oz vegetable broth
- 15 oz canned Great Northern beans drained
- 15 oz canned Kidney beans drained
- 1 tablespoon Italian seasoning
- 1 tablespoon dry basil
- ½ cup pasta any small pasta work great
- 1 tablespoon olive oil
- 2 cups water
- 1 to taste Salt and pepper optional
- 1 sprinkle parmesan optional, omit for vegan version
Instructions
- Heat olive oil in a large soup pot over medium heat. Add carrots, celery, onion, and zucchini. Sauté for about 10 minutes until softened.
- Stir in canned diced tomatoes with juice, Italian seasoning, and dried basil. Let simmer for a few minutes.
- Add vegetable broth, Great Northern and kidney beans, and pasta. Cook for about 10 minutes, monitoring pasta for doneness.
- Stir in minced garlic. Simmer for another 10 minutes. Add water if the soup thickens too much. Season with salt and pepper to taste.
- Ladle into bowls and top with parmesan or fresh basil, if desired. Serve with crusty bread or a salad.
Notes
- For best results, don’t overcook the pasta—add it only once the soup is already simmering.
- Add greens like spinach or kale in the final minutes of cooking.
- For leftovers, store pasta separately to prevent it from absorbing all the broth.
- Soup tastes even better the next day.
Lindsay says
How much is a serving?
Olivia Ross says
10 hearty servings, One serving is generally considered 1.5 to 2 cups of soup.