Copycat Olive Garden Minestrone Soup
Olive Garden’s Minestrone is the hearty, healthy soup hidden in plain sight on the menu — vegetables, beans, and pasta in a savory tomato broth. It’s naturally vegetarian, packed with fiber, and this copycat makes a big cozy pot in one go. Perfect with breadsticks.
Why You’ll Love This Minestrone
- Hearty and healthy — loaded with veggies, beans, and fiber.
- One pot, 45 minutes — easy weeknight comfort.
- Naturally vegetarian — and easily vegan.
- Great leftovers — the flavor deepens overnight.
The Ingredients That Matter
- Two kinds of beans — cannellini and kidney for heartiness and texture.
- A tomato-and-broth base — savory and light, the Olive Garden signature.
- Small pasta — ditalini or shells, the perfect bite.
- Spinach — added at the end for color and freshness.
How to Make It
Soften the aromatics, add tomatoes, broth, and beans to simmer, then cook the pasta and wilt in the spinach. Full steps are in the recipe card below.
Pro Tips
- Cook pasta separately if making ahead, so it doesn’t soak up the broth.
- Add spinach last to keep it bright green.
- Top with Parmesan for the full restaurant flavor.
Copycat Olive Garden Minestrone Soup
Ingredients
Equipment
Method
- Saute the onion, carrots, celery, and garlic in olive oil until soft.
- Add the tomatoes, broth, and beans. Bring to a boil, then simmer 15 minutes.
- Stir in the pasta and cook until tender, about 10 minutes.
- Add the spinach and cook until wilted. Season with salt, pepper, and Italian herbs.
Notes
What to Serve With It
Serve it with warm Copycat Olive Garden Breadsticks for the classic soup-and-breadsticks combo, or alongside Zuppa Toscana.
Frequently Asked Questions
Is minestrone vegan?
This version is vegetarian and easily vegan — use vegetable broth and skip the Parmesan (or use a vegan one).
Can I freeze it?
Yes — freeze it without the pasta and add fresh pasta when reheating for the best texture.
What pasta is best?
Small shapes like ditalini, small shells, or elbows hold up well in the soup.
