If you have ever craved a comforting bowl of hearty, vegetable-packed soup bursting with flavor, you are going to love this Olive Garden Minestrone Soup Recipe. It perfectly captures the classic Italian-American taste that warms your soul, combining fresh veggies, tender pasta, and savory herbs in a rich tomato broth. What’s truly fantastic is how this homemade version rivals the restaurant’s beloved soup but is made with simple, wholesome ingredients right in your own kitchen. Whether you need a nutritious weeknight dinner or a satisfying lunch, this Olive Garden Minestrone Soup Recipe will quickly become a cherished favorite in your recipe collection.
Ingredients You’ll Need
Getting the right combination of ingredients is the key to creating that authentic Olive Garden Minestrone Soup Recipe magic. Each element contributes its own texture and flavor—from the sweetness of fresh carrots to the vibrant color of spinach—blending to form a cozy, soul-healing dish.
- 2 tablespoons oil (avocado or olive): Provides a smooth base for sautéing vegetables and adds subtle richness.
- 1 cup onion (finely diced): Adds a natural sweetness and depth to the broth when cooked down.
- 2 stalks celery (cut into ½-inch slices): Brings a mild crunch and classic aromatic flavor to the soup.
- 1 cup carrots (quartered, cut into ½-inch pieces): Offers a touch of sweetness and beautiful color contrast.
- 3 cloves garlic (finely minced): Infuses every bite with an irresistible savory punch.
- 6 cups vegetable broth (regular sodium): Forms the flavorful, comforting foundation for the soup.
- 1 (15-ounce) can fire-roasted tomatoes: Adds smoky depth and vibrant tomato flavor.
- 3 tablespoons tomato paste: Intensifies the tomato base for richer, more robust taste.
- 1 tablespoon Italian seasoning: A blend of herbs to evoke classic Italian flavors effortlessly.
- 1 teaspoon oregano (dried): Adds earthiness and warmth.
- 1 teaspoon parsley (dried): Brightens the soup with a subtle herbal note.
- 1 tablespoon sugar (optional): Balances acidity from the tomatoes for a smoother taste.
- 1 ½ teaspoons salt: Enhances all the flavors harmoniously.
- ¼ teaspoon black pepper: Provides gentle heat and complexity.
- ¼ – ½ teaspoon red pepper flakes (optional): Adds a hint of spice for those who like a little kick.
- 1 squash or zucchini (quartered, cut into ½-inch pieces): Adds freshness and soft texture to the soup.
- 1 (15-ounce) can cannellini beans (rinsed and drained): Offers creamy bites packed with protein and fiber.
- 1 (15-ounce) can red kidney beans (rinsed and drained): Contributes a meaty texture and earthy flavor.
- ½ cup ditalini pasta (or elbow): Small pasta that soaks up the broth perfectly without overpowering.
- ¾ cup frozen green beans: Adds a crisp snap and bright color contrast.
- 2 cups spinach (coarsely chopped): Finishes the soup with nutrient-rich leafy greens that wilt beautifully into the broth.
How to Make Olive Garden Minestrone Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating the oil in a large Dutch oven over medium heat. Toss in the diced onions, celery, and carrots, and cook gently for 2 to 3 minutes until the vegetables become translucent and begin to soften. This step unlocks the veggies’ natural sweetness and builds the flavor base. Add the minced garlic last, stirring for about 30 seconds until you can smell that wonderful garlic aroma filling the kitchen.
Step 2: Build the Broth
Pour in the vegetable broth, then add the fire-roasted tomatoes, tomato paste, Italian seasoning, oregano, parsley, and if you like, a little sugar to balance the tomato’s acidity. Season with salt, black pepper, and optional red pepper flakes for subtle heat. Stir everything together, then crank up the heat to bring it all to a lively boil. This rich, herb-infused broth is what makes this Olive Garden Minestrone Soup Recipe so comforting.
Step 3: Add Beans, Squash, and Pasta
Once the broth is boiling, add the quartered squash and both types of rinsed beans into the pot. Let everything come back to a boil before adding the ditalini pasta and frozen green beans. Reduce the heat to medium-high and boil for 7 to 8 minutes, or until the pasta reaches a perfect al dente texture—that slight bite that makes every spoonful so satisfying.
Step 4: Finish with Fresh Spinach
Turn off the heat and stir in the coarsely chopped spinach. The residual heat will wilt the greens beautifully without overcooking them, adding a fresh pop of color and nutrition. Allow the soup to rest for a few minutes before serving so the flavors marry perfectly.
How to Serve Olive Garden Minestrone Soup Recipe
Garnishes
One of the joys of this recipe is how easily you can elevate it with simple garnishes. Sprinkle freshly grated Parmesan cheese on top for a nutty, salty finish that melts slightly into the hot soup. A few torn basil leaves or a drizzle of good-quality olive oil adds brightness and a touch of elegance. Some cracked black pepper on top can enhance aroma and flavor with every spoonful.
Side Dishes
This soup shines on its own but pairs beautifully with crusty bread for dipping—think a warm baguette or sourdough. A crisp mixed green salad with lemon vinaigrette complements the soup’s richness wonderfully and makes for a balanced meal. If you want to keep the Italian theme going, garlic knots or cheesy breadsticks are crowd-pleasing choices.
Creative Ways to Present
For a cozy family dinner, serve the soup in rustic bowls with handles to keep it casual and comforting. If you’re entertaining, consider hollowing out small round loaves of bread and ladling the soup inside for charming edible bowls. Using clear glass bowls delights guests by showing off the vibrant colors and textures of the soup’s ingredients—a feast for the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Minestrone soup tastes even better the next day once the flavors have had more time to mingle. Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may continue to soften, so if you’d like to preserve the perfect bite, consider cooking the pasta separately and adding it just before reheating.
Freezing
This Olive Garden Minestrone Soup Recipe freezes beautifully, making it a fantastic candidate for meal prep. Cool the soup completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. Just be aware that the pasta may become softer after freezing and thawing, so you might prefer to freeze the soup without pasta or add fresh pasta when serving.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to warm evenly. If the soup has thickened too much, add a splash of vegetable broth or water to reach your desired consistency. Avoid microwaving too aggressively to preserve the texture of the vegetables and beans.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! While this recipe is vegetarian by design using vegetable broth, substituting chicken broth can add extra depth if you prefer a non-vegetarian version. Just keep in mind it will alter the overall flavor slightly but still be delicious.
What can I substitute for ditalini pasta?
If you don’t have ditalini pasta handy, small pasta shapes like elbow macaroni, small shells, or even broken spaghetti work well. The key is to use a small pasta that cooks quickly and fits nicely on the spoon with the other ingredients.
Is it possible to make this recipe gluten-free?
Yes, simply swap out regular pasta for your favorite gluten-free variety. Just watch the cooking time according to the package instructions and add it at the same step. The soup will remain just as delicious and hearty.
Can I add meat to this soup?
Definitely! Adding Italian sausage, diced chicken, or even pancetta can bring a wonderful savory element if you like meat in your soup. Cook the meat separately or in the pot before adding vegetables to ensure it’s fully cooked and flavorful.
Why does the soup sometimes taste too acidic?
If the tomatoes make the soup overly acidic, the optional tablespoon of sugar in the recipe is a great way to balance that sharpness. You can also simmer the soup a little longer to mellow the flavors or add a pinch of baking soda carefully to neutralize acidity.
Final Thoughts
Making the Olive Garden Minestrone Soup Recipe at home is a delightful way to bring warmth and flavor to any day. It’s approachable, packed with nutrition, and full of comforting, familiar tastes that make every spoonful feel like a hug. Whether you’re feeding family, hosting friends, or simply treating yourself, you’ll find this soup is a joyous addition to your kitchen repertoire. Trust me, once you try it, you’ll want to keep coming back to this heartwarming classic time and again.
Print
Olive Garden Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Olive Garden Minestrone Soup recipe delivers a hearty and flavorful Italian classic packed with fresh vegetables, beans, and tender pasta in a comforting tomato-based broth. Perfect for a wholesome, filling meal, this soup is easy to make and ideal for family dinners or meal prepping.
Ingredients
Vegetables & Aromatics
- 2 tablespoons oil (avocado or olive)
- 1 cup onion (finely diced)
- 2 stalks celery (cut into ½-inch slices)
- 1 cup carrots (quartered, cut into ½-inch pieces)
- 3 cloves garlic (finely minced)
- 1 squash or zucchini (quartered, cut into ½-inch pieces)
- ¾ cup frozen green beans
- 2 cups spinach (coarsely chopped)
Liquids & Canned Goods
- 6 cups vegetable broth (regular sodium)
- 1 (15-ounce) can fire-roasted tomatoes
- 3 tablespoons tomato paste
- 1 (15-ounce) can cannellini beans (canned, rinsed and drained)
- 1 (15-ounce) can red kidney beans (canned, rinsed and drained)
Seasonings & Pasta
- 1 tablespoon Italian seasoning
- 1 teaspoon oregano (dried)
- 1 teaspoon parsley (dried)
- 1 tablespoon sugar (optional)
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ – ½ teaspoon red pepper flakes (optional)
- ½ cup ditalini pasta (or elbow macaroni)
Instructions
- Sauté Vegetables: Add oil to a large Dutch oven along with the onions, celery, and carrots. Cook over medium heat for 2-3 minutes, or until the vegetables become translucent. Add garlic and continue cooking for an additional 30 seconds, or until fragrant.
- Add Broth and Seasonings: Pour in the vegetable broth and add the fire-roasted tomatoes, tomato paste, Italian seasoning, oregano, parsley, sugar (if using), salt, black pepper, and red pepper flakes. Stir well to combine all ingredients. Increase the heat to high and bring the mixture to a boil.
- Add Beans, Squash, and Pasta: Once boiling, add the diced squash along with the rinsed and drained cannellini and red kidney beans. Bring back to a boil, then add the ditalini pasta and frozen green beans. Reduce heat to medium-high and boil for 7-8 minutes, or until the pasta is cooked al dente.
- Finish and Serve: Stir in the chopped spinach and turn off the heat. Allow the soup to sit for a few minutes to meld flavors and let the spinach wilt before serving.
Notes
- Use fire-roasted tomatoes for a richer, smokier flavor.
- Adjust red pepper flakes to your heat preference or omit for a milder soup.
- For a gluten-free version, substitute ditalini pasta with gluten-free pasta.
- The optional sugar helps balance the acidity of the tomatoes but can be skipped if preferred.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
