Easy and delicious Olive Garden–style minestrone soup packed with fresh vegetables, leafy greens, and simmered in a rich, flavorful broth. Made in one pot, this cozy meal is perfect for weeknights, leftovers, or when you need something comforting.
This is one of my favorite soups. Inspired by Olive Garden’s classic minestrone, this copycat recipe has been updated with refreshed photos and clear instructions. It’s wonderfully flavorful, brimming with a variety of vegetables and beans, and is warm and soothing on chilly days or when you’re feeling under the weather. Serve with crusty bread or a simple side salad for a complete, nourishing meal.
Why You’ll Love This Minestrone Soup
- Healthy and filling – loaded with vegetables, beans, and fiber-rich pasta for a balanced, nourishing bowl.
- Quick and simple – comes together in about 30–45 minutes with basic pantry ingredients.
- One-pot convenience – cook everything in a single soup pot or large saucepan for easy preparation and cleanup.
- Better the next day – flavors deepen as the soup rests, making it an excellent meal for leftovers and meal prep.
Ingredients You’ll Need
- Olive oil – for sautéing the aromatics.
- Onion, carrots, and celery – the classic mirepoix base for savory depth.
- Zucchini and green beans – fresh or frozen green beans work fine; use seasonal vegetables you enjoy.
- Garlic – fresh minced garlic brightens the broth and is essential for flavor.
- Vegetable broth – or chicken broth if you prefer a non-vegetarian option.
- Crushed tomatoes – one large can provides a rich tomato base; diced tomatoes are an acceptable substitute.
- Red kidney beans and small white beans – drained and rinsed; cannellini, navy, or pinto beans can be used instead.
- Leafy greens – fresh baby spinach or chopped kale added toward the end.
- Small pasta – small shells, ditalini, or elbows; omit for a lower-carb version.
- Herbs and seasonings – dried oregano, dried basil, dried thyme, salt, and black pepper. You can substitute 1 teaspoon Italian seasoning if you prefer.
- Optional toppings – freshly grated Parmesan, red pepper flakes, or croutons.
How to Make Olive Garden-Style Minestrone Soup
This soup comes together quickly in a few straightforward steps. Prep time is about 10 minutes, cook time around 35 minutes, and total time roughly 45 minutes. The recipe yields about 6 servings.
- Sauté the aromatics: Heat 1 tablespoon olive oil in a large saucepan or soup pot over medium-high heat. Add 1 small chopped onion, 2 ribs chopped celery, 2 chopped carrots, and 1 small chopped zucchini. Sauté until the vegetables begin to soften, about 5 minutes. Add 3 cloves minced garlic and cook an additional 30 seconds until fragrant.
- Add liquids and seasonings: Stir in 5 1/2 cups vegetable broth and a 28-ounce can of crushed tomatoes. Add 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for about 20 minutes to develop the flavors.
- Finish with beans, greens, and pasta: Add 1 cup fresh or frozen cut green beans, 1 (15 oz) can drained red kidney beans, and 1 (15 oz) can drained small white beans. Stir in 3 cups fresh baby spinach and 1/2 cup small pasta (ditalini or tiny shells work well). Simmer until the pasta is tender, about 10 minutes more.
- Serve: Ladle into bowls and top with freshly grated Parmesan, a sprinkle of red pepper flakes if desired, and serve with crusty bread or croutons.
Substitutions and Variations
- Vegetables: Swap in seasonal produce such as yellow squash, bell peppers, sweet potato, broccoli, cauliflower, or butternut squash.
- Protein: Beans provide plant-based protein; add cooked chicken, turkey, ground beef, or Italian sausage for more heft.
- Gluten-free: Use gluten-free pasta or replace pasta with rice, quinoa, or wild rice.
- Vegan: Keep it vegan by using vegetable broth and skipping dairy toppings, or use vegan cheese or nutritional yeast.
- Spicy: Add crushed red pepper flakes or a dash of hot sauce for heat.
- Extra depth: Add a Parmesan rind to the pot while simmering for a richer flavor, or stir in a spoonful of tomato paste for a thicker, more concentrated tomato base.
Storing and Reheating
Refrigerator: Store leftovers in an airtight container for up to 5 days. Pasta can absorb broth over time—add extra broth or water when reheating to restore the desired consistency.
Freezer: Cool completely, then freeze in sealed containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.
Nutrition (Approximate per Serving)
- Serving: 1/6 of recipe
- Calories: 233 kcal
- Carbohydrates: 43.6 g
- Protein: 12.3 g
- Fat: 3.2 g (Saturated fat: 0.4 g)
- Fiber: 11.7 g
- Sodium: 724.8 mg
- Sugar: 4 g
Nutrition values are automatically calculated and should be used as an approximation.
Final Notes
This Olive Garden–inspired minestrone is a flexible, satisfying soup that’s easy to customize. Whether you’re feeding a crowd or making a simple family dinner, it delivers comforting flavor and wholesome ingredients. If you try it, enjoy the leftovers—the flavors only get better the next day.