Olive Garden Minestrone Soup (Copycat)

Two bowls of Olive Garden Minestrone soup next to breadsticks.

Olive Garden Minestrone Soup (Copycat)

Enjoy a warm, comforting bowl of Olive Garden Minestrone Soup (Copycat) with this easy recipe! Packed with fresh vegetables, beans, and pasta in a flavorful broth, it’s a healthy, hearty meal that tastes just like the restaurant favorite.

Course Soup

Cuisine American, Italian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings (2 cups each)

Calories 241kcal

Author Meggan Hill

Ingredients

2 tablespoons olive oil
1 medium onion peeled and diced (about 1 1/2 cups)
3 medium carrots peeled and diced (about 1 1/2 cups)
4 celery ribs chopped
1 medium zucchini quartered lengthwise and chopped into 1/2-inch pieces
Salt and freshly ground black pepper
4 cloves garlic minced
1 teaspoon Italian seasoning (see note 1)
1/4 teaspoon red chili flakes
8 cups vegetable broth (see note 2)
1 (14.5-ounce) can cannellini beans drained and rinsed
1 (14.5-ounce) can kidney beans drained and rinsed
1 (14.5-ounce) can diced tomatoes undrained
2 cups kale stemmed and chopped, or fresh spinach leaves
1 cup frozen cut green beans
1 cup small shell pasta (see note 4)
2 tablespoons tomato paste (see note 3)
1 bay leaf
freshly grated Parmesan cheese for serving

US Customary - Metric

Instructions

In a large pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add onion, carrots, celery, zucchini, and a pinch of salt, and cook until vegetables are softened, about 10 to 12 minutes.
Add garlic, Italian seasoning, and red chili flakes, and cook until fragrant, about 30 seconds.
Stir in vegetable broth, Cannelini beans, kidney beans, diced tomatoes, kale, green beans, pasta, tomato paste, bay leaf, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil.
Reduce heat and simmer until pasta is al dente, about 10 to 12 minutes. Remove bay leaf. Season to taste with salt and freshly ground black pepper. Garnish individual bowls with Parmesan cheese and serve.

Video

Notes

Italian seasoning: To make your own Italian Seasoning, in a small bowl, combine 2 Tbsp. of dried basil, 2 Tbsp. of dried oregano, 2 Tbsp. of dried rosemary, 2 Tbsp. of dried thyme, and 2 Tbsp. of dried marjoram. Store extra in an airtight container.
Vegetable broth: I keep jars of homemade vegetable stock in the freezer, but store-bought is also good. Or, make broth from Better than Bouillon Roasted Vegetable Base. Or substitute chicken broth.
Tomato paste: If you don’t want to open a small can of tomato paste, look for a tube at the grocery store.
Small shell pasta: Or substitute any small pasta such as ditalini or macaroni.
Yield: This recipe makes at least 16 cups of soup, enough for 8 servings (2 cups each). To serve as a first course, you'll have 16 servings, 1 cup each.

Nutrition