Copycat Olive Garden Minestrone Soup, with zucchini, beans and pasta is hearty, delicious and tastes just like the original! It’s healthy, vegetarian and low calorie too!
This is the Copycat Olive Garden Minestrone Soup Recipe that everyone has been waiting for. Soup made from this easy minestrone soup recipe tastes just like the original, maybe even better. . With a savory flavor and mouth-watering aroma, this soup is perfect to serve to your hungry family anytime. I got this recipe from a friend of a friend of a friend, who said she got it from a chef that works in the restaurant.
Besides the amazing flavor, this soup is good for you, is vegetarian and is perfect for using up leftover veggies.
If you love this recipe, you might want to try all our other soup recipes too!
INGREDIENTS FOR COPYCAT OLIVE GARDEN MINESTRONE SOUP
There’s a lot of different ingredients to make this minestrone soup recipethis recipe…but that’s what gives it so much flavor. The key minestrone’s great taste is in the minestrone soup vegetables, like zucchini, green beans, celery, carrots, tomatoes and spinach and the spices.
- Olive Oil
- Green Beans
- Minced Garlic
- Vegetable Stock
- Kidney Beans
- Northern Beans
- Diced Tomatoes
- Tomato Paste
- Dried Parsley
- Dried Oregano
- Italian Seasoning
- Baby Spinach
- Shell Pasta
This recipe is one of Olive Garden’s best kept secrets. Anyway I got it, and it tastes A LOT like the original restaurant version!
TOOLS TO MAKE THIS RECIPE
Click on the links below to see the items used to make this recipe. Visit my Kitchen Essentials Shop to see all our favorites.
- Stock Pot – Pro quality stainless steel pot to cook the soup in.
- Soup Ladle – to serve the soup. Made of one solid piece of stainless steel.
Copycat Olive Garden Minestrone Soup is an amazing vegetarian soup that is hearty, delicious and tastes just like the original! It’s low calorie too!
- 3 Tablespoons Olive Oil
- 1 cup minced onion, about 1 medium
- 1 cup thin sliced zucchini, about 1 medium
- 1 12oz bag frozen Italian cut green beans
- 1/4 cup minced celery, about 1 stalk
- 1 1/2 Tablespoons minced garlic, about 4 cloves
- 4 cups vegetable broth, do not substitute chicken or beef broth
- 2 15oz cans kidney beans
- 2 15 oz cans Great Northern beans
- 1 14oz can diced tomatoes, drained
- 1 Tablespoon tomato paste
- 1/2 cup shredded carrots
- 2 teaspoons dried parsley flakes (or 2 tablespoons minced fresh)
- 1–1/2 teaspoons dried oregano
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups hot water
- 4 cups fresh baby spinach
- 1/2 cup small shell pasta
- Heat olive oil over medium heat in large pot.
- Saute onion, celery, garlic, green beans and zucchini in oil for abut 5 minutes or until onion become translucent.
- Add vegetable broth to the pot, also add drained tomatoes, tomato paste, beans, carrots, hot water and spices.
- Bring the soup to a boil and then reduce heat and simmer for 20 minutes.
- Add spinach leaves and pasta to the pot and simmer for an additional 20 minutes.
- Allow to simmer an additional 5-10 minutes for a thicker consistency.
Note – use reduced-sodium vegetable broth and omit salt to reduce sodium content
Note – I drain my canned diced tomatoes, but you don’t have to. It’s a personal preference.
Serve with a salad and crusty bread for a perfect weeknight meal.
Keywords: minestrone soup, Italian soup, Olive Garden soup
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.