Amazing Minestrone Soup (Olive Garden Copycat)

Name: Amazing Minestrone Soup (Olive Garden Copycat)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 medium carrots, diced; 2 small zucchinis, diced; 1/2 large onion, diced; 6 celery stalks, diced; 2 garlic cloves, minced; 28 oz canned diced tomatoes (with juice); 32 oz vegetable broth; 15 oz canned Great Northern beans, drained; 15 oz canned kidney beans, drained; 1 tbsp Italian seasoning; 1 tbsp dry basil; 1/2 cup pasta, uncooked; 1 tbsp olive oil; 2 cups water, optional for thinning

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Minestrone Soup is the heart of Italian comfort food. This copycat Olive Garden version captures everything we love about the original—rich tomato broth, tender pasta, and loads of fresh vegetables. It’s hearty, wholesome, and easy enough for a weeknight. Plus, it makes your kitchen smell incredible while it simmers.

Bowl of minestrone soup with vegetables, beans, and pasta

What is Minestrone Soup?

Minestrone Soup is a traditional Italian vegetable soup with a tomato base, pasta, and beans. It’s a dish built on simplicity and resourcefulness. Each region of Italy adds its own twist, from seasonal veggies to herbs and beans. The beauty of this soup lies in its flexibility. You can make it vegetarian, vegan, or gluten-free without losing any of its warmth or flavor.

Why You’ll Love This Recipe

You’ll love this Minestrone Soup because it’s satisfying, nourishing, and quick. It’s a one-pot meal that comes together in 50 minutes. It’s full of vegetables, fiber, and protein, yet still feels light. It’s also perfect for meal prep or using up leftover veggies at the end of the week.

Ingredients You’ll Need

Core Ingredients

2 medium carrots, diced
2 small zucchinis, diced
1/2 large onion, diced
6 celery stalks, diced
2 garlic cloves, minced
28 oz canned diced tomatoes (with juice)
32 oz vegetable broth
15 oz canned Great Northern beans, drained
15 oz canned kidney beans, drained
1 tbsp Italian seasoning
1 tbsp dry basil
1/2 cup uncooked pasta
1 tbsp olive oil
2 cups water (optional, for thinning)

Optional Add-ins & Swaps

Gluten-free pasta or rice for a gluten-free version
Shredded chicken or Italian sausage for more protein
Kale, spinach, or sweet potato for extra nutrients
Red pepper flakes for a little spice

Step-by-Step Instructions

Step 1 – Sauté the Vegetables

Heat olive oil in a large pot over medium heat. Add carrots, zucchini, celery, and onions. Stir often for about 10 minutes until soft and fragrant. This step builds the base flavor of your soup, so let those veggies sweat a little.

Step 2 – Add Tomatoes, Herbs, and Broth

Next, pour in the diced tomatoes with their juices. Add Italian seasoning and basil. Stir gently until everything smells like a cozy Italian kitchen. Then, pour in the vegetable broth.

Step 3 – Simmer and Add Pasta

Once it begins to bubble, add the uncooked pasta. Let it simmer for 10 minutes, stirring occasionally so the pasta cooks evenly.

Step 4 – Add Beans and Garlic, Simmer Again

Now, toss in both types of beans and the minced garlic. Simmer for another 10 minutes. The garlic blooms here, giving the broth that rich, savory depth we all love.

Step 5 – Adjust Consistency and Serve

If your soup thickens too much, add a splash of water or more broth. Taste and adjust with salt or pepper. Then ladle it into bowls while warm and enjoy every spoonful.

Expert Tips for the Best Minestrone Soup

Pasta tends to soak up broth as it sits, so add extra broth when reheating. Always taste before serving—soups like this bloom in flavor over time. You can swap vegetables based on what’s in season, which keeps this recipe fresh all year. Store leftovers in the fridge up to a week; they’ll taste even better the next day.

Storing and Reheating

Keep the soup refrigerated in an airtight container for up to seven days. As it rests, the flavors deepen beautifully. Reheat on the stove over medium heat, adding a little extra broth or water if it thickens. Freezing isn’t ideal because the fresh vegetables can lose texture once thawed.

Serving Suggestions

Minestrone Soup pairs perfectly with garlic bread, a warm flatbread, or a crusty loaf. Garnish each bowl with grated parmesan, chopped basil, and a few cracks of black pepper. For another comforting dinner idea, try my hearty Spinach and White Bean Soup for a comforting meal or the slow cooker chicken noodle soup for busy weeknights. If you love bold flavors, the spicy butternut squash and sweet potato soup with bold flavor is another great pick. And when you crave something light yet cozy, make the quick and easy wonton soup for cozy dinners.

Olive Garden Copycat Minestrone Soup Recipe (Recipe Card)

Frequently Asked Questions

What is minestrone soup made of?

It’s made of vegetables like carrots, celery, and zucchini, along with beans, pasta, and tomatoes. The broth is typically vegetable-based, making it light yet hearty.

What is the secret ingredient in minestrone soup?

The secret lies in layering flavors—sautéing the vegetables first and adding fresh garlic toward the end. This builds that rich, Olive Garden-style taste.

Why is it called minestrone soup?

“Minestrone” comes from the Italian word “minestra,” meaning “soup.” It was originally a humble dish made from whatever vegetables were on hand.

How to make the perfect minestrone?

Use fresh vegetables, good-quality broth, and season as you go. Let it simmer gently so the flavors blend. Always taste before serving for balance.

Final Thoughts

Minestrone Soup is more than just a meal—it’s a simple act of comfort. Every spoonful feels like slowing down, breathing deep, and savoring home. I hope this Olive Garden copycat brings that same warmth to your table. Don’t be afraid to experiment with seasonal veggies or make it your own. If you loved this recipe, share your version or tag me on Pinterest or Facebook.