Minestrone Soup is one of those comforting meals that feels both cozy and nourishing, and this Ultimate Minestrone Soup, Like Olive Garden, brings that familiar restaurant flavor straight into your kitchen. In the first spoonful, you get tender vegetables, hearty beans, delicate pasta, and a rich tomato broth that tastes slow-simmered but comes together surprisingly easily at home.
This recipe is inspired by the classic Olive Garden favorite, but it is made with simple pantry ingredients and clear steps so anyone can master it. Whether you are cooking for your family, meal prepping for the week, or craving a warm bowl of soup on a chilly evening, this version delivers every time.
Why You’ll Love This Minestrone Soup
This Minestrone Soup is more than just a copycat recipe. It is a dependable, wholesome meal that fits into busy schedules and different lifestyles.
First, it is incredibly satisfying while still being light and vegetable forward. The combination of beans and pasta makes it filling without feeling heavy. Second, it is naturally vegetarian and easy to keep vegan, which makes it great for mixed households. Third, it is budget friendly since it relies on affordable vegetables and canned goods you may already have on hand.
Another reason to love this recipe is how flexible it is. You can swap vegetables based on the season, adjust the pasta, or make it thicker or brothier depending on your preference. It also tastes even better the next day, which makes it perfect for leftovers.
Ingredients for Minestrone Soup
This recipe uses classic ingredients that mirror the Olive Garden version closely, while still allowing room for customization.
Vegetables
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
Soup Base
- 3 cloves garlic, minced
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz tomato sauce
- 6 cups vegetable broth
- 2 cups water
Beans and Pasta
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz Great Northern beans, drained and rinsed
- 1 cup small pasta such as ditalini or small shells
Seasonings
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt, or to taste
- 0.5 teaspoon black pepper
Optional Add Ins
- 1 to 2 cups fresh spinach or kale
- Grated Parmesan style cheese for serving
Ingredient Notes and Substitutions
If you do not have zucchini, you can substitute yellow squash or even green beans. For gluten free needs, swap the pasta for cooked rice or gluten free pasta. If you want a lower carb version, simply reduce the pasta or leave it out entirely.
This recipe does not use alcohol or pork. If you ever see versions that include wine, you can replace it with a splash of lemon juice or a little extra vegetable broth to keep it family friendly.
Step-by-Step Instructions
Making Minestrone Soup at home is straightforward. Follow these steps for the best results.
Step 1: Sauté the Vegetables
Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onion looks translucent.
Step 2: Add Zucchini and Garlic
Stir in the diced zucchini and minced garlic. Cook for another 1 to 2 minutes until fragrant. Be careful not to brown the garlic, as that can make it bitter.
Step 3: Build the Tomato Base
Pour in the diced tomatoes and tomato sauce. Stir well to combine with the vegetables. Add the Italian seasoning and dried basil, mixing thoroughly so the herbs are evenly distributed.
Step 4: Add Liquids
Add the vegetable broth and water to the pot. Stir everything together and bring the soup to a gentle boil.
Step 5: Add Beans and Pasta
Once the soup is boiling, add the kidney beans, Great Northern beans, and pasta. Reduce the heat to medium low and let the soup simmer for about 10 minutes, or until the pasta is tender.
Step 6: Final Seasoning
Taste the soup and season with salt and black pepper as needed. If you are adding spinach or kale, stir it in during the last 2 minutes of cooking so it wilts gently.
Remove the pot from heat and let the soup rest for a few minutes. Serve hot with grated cheese if desired.
Pro Tips for Success
- Cut all vegetables into similar sized pieces so they cook evenly.
- Do not overcook the pasta. It will continue to soften as the soup sits.
- If you plan to freeze the soup, cook the pasta separately and add it later.
- Let the soup rest for 10 minutes before serving to allow flavors to blend.
- Use good quality vegetable broth for the richest flavor.
Flavor Variations
This Minestrone Soup is easy to customize. Here are a few ideas to switch things up.
Add a pinch of red pepper flakes for a gentle heat. Stir in a spoonful of pesto at the end for a fresh herbal note. Use fire roasted tomatoes instead of regular diced tomatoes for a deeper flavor. Add chopped potatoes for extra heartiness. Include fresh herbs like parsley or basil just before serving for brightness.
Serving Suggestions
Serve this soup with warm breadsticks, garlic bread, or crusty Italian bread to recreate the full restaurant experience. A simple green salad with a light vinaigrette pairs beautifully and keeps the meal balanced. For a heartier dinner, you can serve the soup alongside a baked chicken breast or roasted vegetables.
Storage and Freezing Instructions
Store leftover Minestrone Soup in an airtight container in the refrigerator for up to 4 days. The flavors actually improve over time, making it excellent for meal prep.
To freeze, let the soup cool completely. Transfer it to freezer safe containers and freeze for up to 3 months. For best texture, freeze without the pasta and add freshly cooked pasta when reheating.
Reheat gently on the stovetop over medium heat, adding a splash of water or broth if the soup has thickened.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 10 g |
| Carbohydrates | 36 g |
| Fat | 5 g |
| Fiber | 8 g |
| Sodium | 780 mg |
Values are approximate and will vary based on ingredients used.
FAQ About Minestrone Soup
What makes this Minestrone Soup taste like Olive Garden?
The balance of vegetables, beans, pasta, and tomato broth closely mirrors the restaurant version. Using Italian seasoning and the right ratio of broth to tomatoes helps recreate that familiar flavor.
Can I make this Minestrone Soup in advance?
Yes, this soup is perfect for making ahead. The flavors deepen as it sits, making it even better the next day. Just keep in mind the pasta will absorb liquid over time.
Is this Minestrone Soup healthy?
Yes, it is packed with vegetables, plant based protein from beans, and fiber. It is filling without being heavy and fits well into many balanced eating plans.
Can I make this in a slow cooker?
You can. Sauté the vegetables first, then add everything except the pasta to the slow cooker. Cook on low for 6 to 7 hours and add the pasta during the last 30 minutes.
How do I thicken Minestrone Soup?
If you prefer a thicker soup, reduce the liquid slightly or mash some of the beans before adding them to the pot. This naturally thickens the broth without changing the flavor.
Ultimate Minestrone Soup Like Olive Garden
Equipment
- large soup pot
- cutting board
- chef’s knife
- wooden spoon
- measuring cups
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (15 oz)
- 6 cups vegetable broth
- 2 cups water
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can Great Northern beans, drained and rinsed (15 oz)
- 1 cup small pasta such as ditalini or small shells
- 1 tbsp Italian seasoning
- 1 tsp dried basil
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- fresh spinach or kale, optional
- grated Parmesan-style cheese, for serving
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes until softened and translucent.
- Add the zucchini and garlic and cook for 1 to 2 minutes until fragrant, being careful not to brown the garlic.
- Stir in the diced tomatoes, tomato sauce, Italian seasoning, and dried basil until well combined.
- Add the vegetable broth and water, stir well, and bring the soup to a gentle boil.
- Add the kidney beans, Great Northern beans, and pasta. Reduce heat and simmer for about 10 minutes, until the pasta is tender.
- Season with salt and black pepper to taste. Stir in spinach or kale during the last 2 minutes if using.
- Remove from heat and let the soup rest for a few minutes before serving. Serve hot with grated cheese if desired.
Notes
Nutrition
Final Thoughts
This Ultimate Minestrone Soup, like Olive Garden’s, proves that you do not need to dine out to enjoy restaurant-quality comfort food. With simple ingredients, flexible options, and reliable results, this soup deserves a spot in your regular meal rotation. It is warm, hearty, and satisfying in every bowl.
