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Copycat Olive Garden Minestrone Soup Recipe

5 from 1 vote
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!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 10
Calories 328

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  • 3 tbsp Olive Oil
  • 1 medium onion, minced
  • 1 medium zucchini, thinly sliced
  • 12 ounce frozen Italian cut green beans
  • 1 medium celery stalk, diced
  • 1-1/2 tbsp minced garlic
  • 4 cups vegetable broth
  • 30 ounce kidney beans, 2 (15 ounce) cans
  • 30 ounce Great Northern beans, 2 (15 ounce) cans
  • 14 ounce diced tomatoes, drained
  • 1 tbsp tomato paste
  • 1/2 cup carrots, shredded
  • 2 teaspoons parsley flakes, or 2 tablespoons minced fresh
  • 1-1/2 teaspoons oregano
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3 cups hot water
  • 4 cups baby spinach
  • 4 ounces pasta, dry, small shells


  • Heat olive oil over medium heat in large pot. Add onion, celery, green beans and zucchini and cook for 5 minutes or until onion becomes translucent. Add garlic and saute for 1 minute more.
  • Add vegetable broth, tomatoes, tomato paste, beans, carrots, hot water and spices.
  • Bring 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.


Serving: 1cup | Calories: 328kcal | Carbohydrates: 54.98g | Protein: 17.87g | Fat: 5.5g | Saturated Fat: 0.86g | Sodium: 648.1mg | Potassium: 1032.74mg | Fiber: 15.21g | Sugar: 4.99g | Vitamin A: 2753.02IU | Vitamin C: 18.76mg | Calcium: 143.52mg | Iron: 6.02mg
Course: Soup
Cuisine: Italian

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