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Olive Garden Minestrone Soup Recipe

An easy copycat Olive Garden minestrone soup recipe for that hearty, flavorful vegetarian (and vegan!) soup you know and love. Serve with breadsticks and salad to get the full restaurant experience!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 servings
Calories: 192 kcal
Course: Main Course , Appetizer , Soup
Cuisine: Italian , American

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion peeled and chopped
  • ¾ cup sliced carrots
  • ½ cup sliced celery
  • 3-4 cloves garlic minced
  • 32 ounces vegetable broth
  • 14 ounces diced tomatoes
  • ¼ cup tomato paste
  • 1 tablespoon Italian seasoning
  • ¼ - ½ teaspoon crushed red pepper optional
  • 15 ounces canned kidney beans drained
  • 15 ounces canned Great Northern beans drained
  • ¾ cup frozen cut green beans
  • ½ cup small dried pasta shells, ditalini, macaroni
  • 1 small zucchini halved and sliced
  • 2 large handfuls fresh baby spinach
  • 1 tablespoon fresh chopped parsley

Instructions

    Cup of Yum
  1. Chop and prepare all necessary ingredients. Set a large 6-8 quart saucepot over medium heat.
  2. Add the olive oil to the pot. Once hot, add the chopped onions, carrots, celery, and garlic. Generously salt and pepper. Sauté for 4-6 minutes to soften.
  3. Add the vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Bring to a boil.
  4. Once boiling, stir in the kidney beans, great northern beans, green beans, and pasta. Stir 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.
  5. Finally, add in the sliced zucchini, spinach leaves, and parsley. Stir and simmer for 2 minutes. Taste, then salt and pepper as needed. Serve warm.

Notes

  • This soup recipe is great to make ahead and keep in the fridge or freezer! Once the soup has cooled, transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. To freeze, wrap the container in a layer of aluminum foil and keep in the freezer for up to 3 months. Defrost overnight in the fridge and reheat on the stovetop or microwave.

Nutrition Information

Serving 1.25cups Calories 192kcal (10%) Carbohydrates 32g (11%) Protein 9g (18%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 680mg (28%) Potassium 686mg (20%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 2649IU (53%) Vitamin C 16mg (18%) Calcium 93mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 192

% Daily Value*

Serving 1.25cups
Calories 192kcal 10%
Carbohydrates 32g 11%
Protein 9g 18%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 680mg 28%
Potassium 686mg 15%
Fiber 8g 32%
Sugar 6g 12%
Vitamin A 2649IU 53%
Vitamin C 16mg 18%
Calcium 93mg 9%
Iron 3mg 17%

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