Servings
Font
Back
0 from 33 votes

Olive Garden Minestrone Soup Recipe

This Olive Garden Minestrone Soup copycat recipe is my go-to when I'm craving a cozy bowl of hearty, vegetable-packed goodness. Loaded with zucchini, carrots, beans, and pasta, it has all the flavor of the classic restaurant version, but made fresh right at home!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Calories: 326 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 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
  • 6 cups vegetable broth regular sodium
  • 1 (15-ounce) can fire-roasted tomatoes
  • 3 tablespoons tomato paste
  • 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
  • 1 squash or zucchini quartered, cut into ½-inch pieces
  • 1 (15-ounce) cannelini beans canned, rinsed and drained
  • 1 (15-ounce) red kidney beans canned, rinsed and drained
  • ½ cup ditalini pasta or elbow
  • ¾ cup frozen green beans
  • 2 cups spinach coarsely chopped

Instructions

    Cup of Yum
  1. 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.
  2. Pour in the vegetable broth and add the tomatoes, tomato paste, Italian seasoning, oregano, parsley, sugar, salt, black pepper and red pepper flakes. Mix until it is all well combined. Increase the heat to high and bring everything to a boil.
  3. Once boiling, add the squash and the rinsed and drained beans. Bring everything back to a boil and then add the pasta and frozen green beans. Reduce the heat to medium-high and boil for 7-8 minutes, or until the pasta is al dente.
  4. Stir in the chopped spinach and turn off the heat. Let the soup sit for a few minutes before serving.

Notes

  • Spices. Make your own Italian seasoning for the best flavor.
  • Noodles. Elbow pasta is the best option.
  • Spinach. Don't add the spinach too early.
  • Storage. Allow the soup to cool before transferring to an airtight, resealable container. Keep leftover minestrone in the fridge for up to 4 to 5 days.
  • Freeze. You can either freeze this soup in a large container or freezer-safe bag, or portion out individual servings for easy reheating. Keep in the freezer for up to 4 to 5 months.

Nutrition Information

Calories 326kcal (16%) Carbohydrates 58g (19%) Protein 15g (30%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.02g Sodium 1781mg (74%) Potassium 763mg (22%) Fiber 14g (56%) Sugar 11g (22%) Vitamin A 5806IU (116%) Vitamin C 19mg (21%) Calcium 186mg (19%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 326

% Daily Value*

Calories 326kcal 16%
Carbohydrates 58g 19%
Protein 15g 30%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 0.02g 1%
Sodium 1781mg 74%
Potassium 763mg 16%
Fiber 14g 56%
Sugar 11g 22%
Vitamin A 5806IU 116%
Vitamin C 19mg 21%
Calcium 186mg 19%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.