Now you can make Minestrone Soup exactly like Olive Garden with this copycat recipe full of vegetables, beans, and pasta in a healthy broth! Simply add the ingredients to a pot, bring to a boil, and simmer. Once you know how to cook this healthy Italian meal at home, you may never have to go back to the restaurant again!

A Dutch oven full of Minestrone soup made from an Olive Garden copycat recipe.

Copycat Olive Garden Minestrone Soup Recipe

It’s no secret that I love Olive Garden. I have so many memories of eating there over the years.

Because of this, I have spent lots of time recreating some of my favorite recipes at home. It’s definitely something I don’t mind.

Olive Garden’s Minestrone Soup is so good, and you even feel good after eating it. It is chock full of vegetables and broth that warms you from the inside out.

Serve this soup as a healthy side dish, or as the main course!

This soup is one of the best vegetarian dishes to make on a Fall evening or busy weeknights.

And if you love this recipe, be sure to try this Zuppa Toscana, Chicken Gnocchi Soup, and even this Olive Garden Italian Dressing at home.

Vegetables, pasta, broth, and spices are the basic ingredients for this dish.

Ingredients

To make this copycat Olive Garden Minestrone Soup recipe you need:

  • Oil. Avocado oil is recommended, but olive oil works well, too.
  • Onion. You need one diced onion. Sweet, yellow, or white options can all be used.
  • Vegetables. This recipe calls for both celery and carrots. They are sauteed with the onions to create the flavor base.
  • Garlic. Finely minced is recommended, but garlic powder can be used. It will, however, impact the flavor.
  • Broth. Vegetable broth keeps this soup vegetarian. You could use chicken broth if needed, but steer clear of beef broth because it flavor could overpower.
  • Canned tomatoes. Fire roasted tomatoes are one of the secret ingredients of this soup. While you can opt for regular canned tomatoes, the results won’t quite be the same.
  • Tomato paste. This reduced tomato sauce adds a punch to the base of the soup, so don’t skip it.
  • Italian seasoning. It is super quick and easy to make your own Homemade Italian Seasoning mix. You can also buy a pre-mixed blend from the grocery store.
  • Herbs. Both dried parsley and oregano are needed for this recipe. If you prefer fresh herbs, be sure to increase the amount used.
  • Beans. Both cannellini and kidney beans are called for. Be sure to rinse and drain both cans before adding them in.
  • Squash. You can pick your favorite variety. Yellow squash or zucchini both work fantastic.
  • Pasta. There is no hard and fast rule on what type of pasta to use, but the best types are probably ditalini or elbow.
  • Green beans. Keep a bag of frozen green beans on hand and you’ll be one step closer to making this soup.
  • Spinach. Fresh spinach leaves are added at the end. Opt for regular or baby spinach.

How to Make Olive Garden’s Minestrone Soup

These are the steps to follow to make the copycat version of this vegetarian minestrone soup recipe:

Prep and Sauté the Vegetables

Before you start cooking this easy minestrone soup, take some time to cut all of the veggies. Finely dice the garlic and onion, cut the celery and carrots into small chunks, and chop the squash into bite-sized pieces.

Finally, give the spinach a rough chop.

Pour the oil into a large Dutch oven or large pot and heat the stovetop to medium. Add in the onions, celery, and carrots.

Sauté the fresh veggies for 2 to 3 minutes. The veggies should become translucent.

Toss in the garlic and continue cooking for another 30 seconds. You should smell its unmistakable scent. Watch carefully so it doesn’t burn, though.

Add the Broth, Tomatoes, and Herbs

Carefully pour in the vegetable broth, then stir in the diced tomatoes.

Then, stir in the tomato paste, Italian seasoning, oregano, parsley, sugar, salt, black pepper, and red pepper flakes.

Turn the stove up to high heat and bring the soup to a full boil.

Combine the Rest of the Ingredients

After the soup is boiling, add in the squash along with the kidney and cannellini beans, once they’re rinsed and drained.

Return it to a boil.

Cook the Pasta and Spinach

Add the pasta noodles and the frozen green beans to the boiling soup. Reduce the heat to medium-high and allow the soup to cook for another 7 to 8 minutes.

Finally, stir in the chopped spinach and immediately turn the heat off.

Let the soup sit for 1-2 minutes to let the spinach cook slightly. Serve this soup piping hot!

Meal Prep and Storage

  • How to prep ahead of time: You can slice the vegetables up to 1 to 2 days ahead of time. Be sure to store them in the fridge in an airtight container until you make the soup.
  • How to store: 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.
  • How to 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. (Learn more about how to freeze soup!)
  • How to reheat: Leftover soup is best warmed back up in a large stock pot or Dutch oven on the stove over medium heat.

Where is minestrone soup from?

Minestrone soup is from Italy. These days, it is quite popular in America thanks to Olive Garden. This soup usually has a tomato-based broth filled with beans, pasta, and vegetables.

Is minestrone soup healthy?

Minestrone soup is a very healthy dish full of good-for-you vegetables in a savory broth base.

What are the main ingredients in minestrone soup?

While there is no hard and fast recipe, there are some basic ingredients in most minestrone soups. There is usually a tomato and vegetable broth base that is loaded up with a variety of vegetables, beans, and pasta.

A big bowl of healthy minestrone soup full of vegetables.

Dietary Modifications

The recipe you’ll find below is already vegetarian as written.  Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Gluten-free: Stick with a gluten-free pasta variety.
  • Vegan: Ensure the noodles are made without eggs.

Expert Tips and Tricks

  • Prep-ahead. Save time by chopping all of the veggies the day before you make this soup.
  • Save the noodles. If you want to make extra to freeze, wait to cook and add the pasta until reheating.
  • DIY spice. Throw together a big batch of homemade Italian seasoning and keep it on hand.
  • Wait ’til the last minute. Stir in the spinach just before serving so it isn’t too wilted.
  • Some like it hot. Add more or less red pepper flakes depending on how spicy you want the soup.
  • Make it thick. Add a bit of a cornstarch slurry or learn how to thicken soup 5 easy ways!
Two bowls of a copycat Olive Garden Minestrone soup recipe.

What to Serve with Minestrone Soup

This classic minestrone soup can either be the main dish or you can serve it alongside your favorite protein.

Opt for Homemade Croutons and a salad, like this Chopped Kale Salad.

Or, make up some Olive Garden Chicken Marsala or Honey Balsamic Chicken to enjoy with the soup.

More Soup Recipes

Flavorful soup is so comforting and can be made in so many ways. Try out this delicious Cabbage Soup that’s also full of veggies!

Italian Wedding Soup and Stuffed Bell Pepper Soup are loaded with meat and veggies.

Or, choose a creamy and hearty vegetable soup, like this Cream of Asparagus Soup or this Roasted Butternut Squash Soup.

Tap stars to rate!

5 from 4 votes

Olive Garden Minestrone Soup (Copycat Recipe)

Olive Garden Minestrone Soup is a copycat recipe from the restaurant favorite that is surprisingly easy to make at home. This healthy, Italian meal is full of vegetables, beans, pasta, and herbs in a savory broth.
A Dutch oven full of Minestrone soup made from an Olive Garden copycat recipe.
Yield 6 servings
Prep 15 minutes
Cook 25 minutes
Total 40 minutes

Ingredients 

  • 2 Tbsp. 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
  • 15 oz. fire-roasted tomatoes canned
  • 3 Tbsp. tomato paste
  • 1 Tbsp. Italian seasoning
  • 1 tsp. oregano dried
  • 1 tsp. Parsley dried
  • 1 Tbsp. sugar optional
  • 1 ½ tsp. salt to taste
  • ¼ tsp. black pepper
  • ¼ – ½ tsp. red pepper flakes optional
  • 1 squash or zucchini quartered, cut into ½-inch pieces
  • 15 oz. cannelini beans canned, rinsed and drained
  • 15 oz. red kidney beans canned, rinsed and drained
  • ½ cup ditalini pasta or elbow
  • ¾ cup frozen green beans
  • 2 cups spinach coarsely chopped

Instructions 

  • Saute Vegetables: Add oil to a large Dutch oven along with the onions, celery, and carrots. Saute over medium heat for 2-3 minutes, or until the vegetables become translucent. Add garlic and continue sauteing for an additional 30 seconds, or until fragrant.
    2 Tbsp. oil, 1 cup onion, 2 stalks celery, 1 cup carrots, 3 cloves garlic
  • Add Tomatoes and Seasonings: 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.
    6 cups vegetable broth, 15 oz. fire-roasted tomatoes, 3 Tbsp. tomato paste, 1 Tbsp. Italian seasoning, 1 tsp. oregano, 1 tsp. Parsley, 1 Tbsp. sugar, 1 ½ tsp. salt, ¼ tsp. black pepper, ¼ – ½ tsp. red pepper flakes
  • Mix in Beans, Squash, and Pasta: 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.
    1 squash or zucchini, 15 oz. cannelini beans, 15 oz. red kidney beans, ½ cup ditalini pasta, ¾ cup frozen green beans
  • Add Spinach and Serve: Stir in the chopped spinach and turn off the heat. Let the soup sit for a few minutes before serving.
    2 cups spinach

Tap stars to rate!

5 from 4 votes

Notes

Meal Prep and Storage

    • How to prep ahead of time: You can slice the vegetables up to 1 to 2 days ahead of time. Be sure to store them in the fridge in an airtight container until you make the soup.
    • How to store: 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.
    • How to 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.
    • How to reheat: Leftover soup is best warmed back up in a large stock pot or Dutch oven on the stove over medium heat.

Nutrition

Calories: 326kcal, Carbohydrates: 58g, Protein: 15g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Sodium: 1781mg, Potassium: 763mg, Fiber: 14g, Sugar: 11g, Vitamin A: 5806IU, Vitamin C: 19mg, Calcium: 186mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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Comments

    1. Yay! So happy to hear you enjoyed the recipe, Martha! Thanks so much for taking the time to leave a comment and rating!

    1. Yay! So happy to hear you enjoyed the recipe, Martha! Thanks so much for taking the time to leave a comment and rating!

  1. 5 stars
    Very forgiving recipe – I made a few subs based on what I had in my fridge and it still came out delicious! I can’t speak to how much like the OG version it seeks to copy, but as a recipe for warm soup on a cold night? Big win!

    1. Yay! So happy to hear you enjoyed the recipe, Jen! It’s perfect for a cold night. Thanks so much for taking the time to leave a comment and rating!

  2. 5 stars
    This is my go to recipe..I’ve started experimenting a bit, using half the sugar which seems to give it a heartier taste, adding cabbage and using chili beans. I even use a bit more broth and noodle when the mood strikes..but love, love this recipe.i add homemade croutons and cheese, el yumko!

    1. Yay! So happy to hear you enjoyed the recipe, Debbie! This sounds awesome. Thanks so much for taking the time to leave a comment and rating!

  3. I hope this isn’t as salty as the in-store version. I’ve tried it at several different locations, and it’s always too salty for me to eat.