Copycat Olive Garden Minestrone Soup – An easy recipe for a classic vegetarian (and vegan!) Soup bursting with seasonal veggies and hearty beans. This tasty dish is quick to make in 40 minutes, and is great to make ahead!
Mmmminestrone soup… With a fine broth of tomatoes, fresh vegetables, pasta and beans, minestrone soup is one of those magical dishes that manage to be both light and hearty at a time.
The classic restaurant chain Olive Garden is best known for its Italian-esque pasta dishes. However, they also have a great minestrone soup which is incredibly popular! Who else is torn between starting with a little bowl before starter or go big and have a big bowl like the entrance?
Today we share with you our version of Olive Garden Minestrone Soup that we think you’ll love it even more than the OG goodness. It’s a easy vegetarian and vegan recipe this is sure to satisfy, and of course, goes perfectly with breadsticks and salad!
Copycat Olive Garden Minestrone Soup
This olive garden-inspired minestrone soup recipe is wonderfully simple and doesn’t deviate too much from the classic dish you know and love. Ours has the same iconic little ditalini pasta, fresh veggies like zucchini and spinach, and savory tomato broth.
But we also include tomato paste in addition to the canned diced tomatoes to really bring that delicious, bright tomato flavor to this. vegan soup. In addition, a pinch of red pepper flakes for a touch of delicious warmth! (Don’t worry, the red pepper is optional if you’re not a fan.)
From preparation to serving you only need about 40 minutes, and everything is cooked together in a saucepan. So it’s great to make a quick but heartwarming dinner out of it, even on a busy weeknight. Prepare to fall innamorato with the simplest, tastiest and most authentic Minestrone Olive Garden soup recipe!
Ingredients
It is one of those recipes that has just the right balance fresh ingredients and pantry staples. To prepare our Olive Garden Minestrone Soup from scratch you need:
- Olive oil – or preferred high temperature cooking oil
- Onion – peeled and chopped
- Carrots – cut into discs
- Celery – minced
- Garlic – chopped
- Vegetables soup – or broth and water
- Tomatoes – canned or fresh, diced
- Tomato paste – the secret ingredient in the best minestrone soup recipe
- italian seasoning – store bought or homemade
- Red chilli peppers – optional for some delicious heat
- Canned red beans – rinsed and drained
- Canned Northern Beans – rinsed and drained
- Green beans – frozen
- Dry pasta – small shape like ditalini (what we use here), macaroni or shellfish
- Courgette – halved and sliced in the shape of a half moon
- Baby spinach – fresh, washed and dried
- Costs – chopped
How to make minestrone soup (better than an olive garden!)
Like just about all great soup recipes, here’s a wonder in one pot plate.
After chopping and preparing all the ingredients, place a large 6 to 8 quart saucepan over medium heat.
Add olive oil to the pan. Once hot, add the chopped onions, carrots, celery and garlic. Season generously with salt and pepper to taste. Then cook for 4 to 6 minutes just to soften. You don’t want them to be burnt or mushy!
Then add the vegetable broth, diced tomatoes, tomato paste, Italian seasoning and crushed red pepper.
Increase the heat if necessary and bring to a boil.
Once boiling, stir in kidney beans, Great Northern beans, green beans and pasta. Stir well and lower the heat if necessary to return to medium to medium-low. Simmer 8-10 minutes, partially covered.
Make sure you stir every 2 minutes, so that the pasta does not stick to the bottom.
Finally, add the sliced zucchini, spinach leaves and parsley.
Get the Complete (Printable) Copycat Olive Garden Minestrone Soup below. Enjoy!
Stir and simmer for 2 more minutes.
If the soup seems additional thick, add 1 to 2 cups of water and bring to a boil. Cook for about a minute more, then season with salt and pepper again if necessary.
Remove from the heat and pour the minestrone soup into bowls with a pinch of fresh parsley.
Serve hot with your favorite savory sides.
Frequently Asked Questions
Simply use your favorite gluten-free pasta to easily make a vegan and gluten-free minestrone soup recipe! Keep in mind that gluten-free pasta usually doesn’t hold its shape as long as wheat pasta, so serve it right away.
Sure! Check out our Chicken Minestrone Soup recipe for another take on this traditional Italian soup. Or feel free to use chicken broth in this recipe.
This soup recipe is great to make ahead and store in the fridge or freezer! Once the soup has cooled, transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. To freeze, wrap the container in a layer of foil and store in the freezer until 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Looking for more satisfying soup recipes?
(Better than) Olive Garden Minestrone Soup
An easy-to-copy Olive Garden minestrone soup recipe for that hearty and flavorful vegetarian (and vegan) soup you know and love. Serve with breadsticks and salad to fully enjoy the restaurant experience!
Servings: 8 portions
Chop and prepare all the necessary ingredients. Place a large 6 to 8 quart saucepan over medium heat.
Add olive oil to the pan. Once hot, add the chopped onions, carrots, celery and garlic. Salt and pepper generously. Sauté 4 to 6 minutes to soften.
Add the vegetable broth, diced tomatoes, tomato paste, Italian seasoning and crushed red pepper. Bring to a boil.
Once boiling, stir in kidney beans, Great Northern beans, green beans and pasta. Mix well and simmer for 8-10 minutes, partially covered. Make sure to stir every 2 minutes so the pasta doesn’t stick to the bottom.
Finally, add the sliced zucchini, spinach leaves and parsley. Stir and simmer for 2 minutes. Taste, then season with salt and pepper as needed. Serve hot.
This soup recipe is great to make ahead and store in the fridge or freezer! Once the soup has cooled, transfer it to an airtight container. Store in the refrigerator until 3-4 days. To freeze, wrap the container in a layer of aluminum foil and store in the freezer until 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Portion: 1.25cups, Calories: 192kcal, Carbohydrates: 32g, Protein: 9g, Fat: 4g, Saturated fat: 1g, Polyunsaturated fats: 1g, Monounsaturated fats: 3g, Sodium: 680mg, Potassium: 686mg, Fiber: 8g, Sugar: 6g, Vitamin A: 2649UI, Vitamin C: 16mg, Calcium: 93mg, The iron: 3mg
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