Olive Garden Minestrone Soup
This Olive Garden Minestrone Soup is the ultimate copycat recipe, full of hearty Italian flavors. This homemade version is even better, packed with nourishing ingredients to keep you feeling your best! Loaded with fresh herbs, veggies, beans, and a flavorful tomato broth, it’s inspired by Blue Zone principles for longevity.
Looking for another Italian-inspired dish? Try my delicious Shrimp Scampi recipe next. For another copycat recipe, check out my Taco Bell-inspired Crunchwrap Supreme.
This Olive Garden Minestrone Soup copycat is my go-to recipe for the fall and winter season when I’m craving something warm and comforting. It’s a healthier option on their menu. The soup is chunky, hearty, and packed with vegetables like zucchini, carrots, and kale. The tender beans add a satisfying texture, and the rich tomato broth, with fresh rosemary and thyme, brings everything together.
The flavors are so bold and balanced, it reminds me of a restaurant-quality dish. I love making this soup as a wholesome main course or a light lunch, especially on those cozy, cooler days.
Why We Love This Recipe
One Pot Meal: Everything, from sautéing the vegetables to simmering the broth, beans, and pasta, is done in the same pot. It’s quick, convenient, and makes cleanup a breeze.
Nourishing: Packed with nutrient-rich vegetables, beans, and fresh herbs, this soup is as good for your body as it is satisfying.
Customizable: You can easily swap ingredients to suit your taste—use spinach instead of kale, add your favorite pasta, or make it vegetarian by using veggie broth.
What is minestrone soup?
Minestrone soup is a classic Italian soup made with a tomato broth base, packed with hearty vegetables and legumes like kidney beans, cannellini beans, or chickpeas. It usually includes pasta or rice. This flavorful soup celebrates simple, wholesome ingredients in every bowl.
What's in Minestrone Soup?
Olive Oil: I always start with olive oil to sauté the veggies. It adds a lovely richness and helps bring out their natural flavors.
Veggies (Onion, Celery, Carrots, Zucchini, Kale, Garlic): These are the heart of the soup! The onion, celery, and carrots create a classic aromatic base, while the zucchini and kale add texture and a mix of sweetness and earthiness. The garlic ties it all together with its bold, aromatic flavor.
Diced Tomatoes: Canned diced tomatoes give the soup its rich, tomato-based broth. They bring a perfect balance of acidity and sweetness to every bite.
Broth (Bone Broth or Vegetable Broth): I use broth to create a flavorful base for the soup. Bone broth gives it a deeper, richer flavor, while vegetable broth keeps it lighter and vegetarian-friendly.
Beans (Kidney Beans, White Beans): These beans make the soup hearty and filling. The kidney beans add a meaty texture, while the white beans are creamy and soft, creating a nice balance.
Seasoning (Salt, Black Pepper): A teaspoon of each is all you need to bring out the flavors of the vegetables and broth. I always taste at the end and adjust as needed.
Fresh Herbs (Rosemary, Thyme): I love using fresh rosemary and thyme in this recipe. They add a fragrant, earthy aroma that makes the soup smell (and taste) amazing.
Dry Pasta (Optional): If I want to make the soup extra hearty, I’ll add a cup of pasta like ditalini or elbow macaroni. It’s a great way to bulk it up!
Parmesan Cheese: A sprinkle of Parmesan on top is my favorite finishing touch. It adds a salty, nutty flavor that ties everything together beautifully.
Check out the recipe card below for measurements.
How to Make Olive Garden Minestrone Soup
I start by heating some olive oil in a large Dutch oven over medium-high heat. Once the oil is hot, I toss in the diced celery, carrots, and onions, stirring them around until they soften.
To loosen any bits stuck to the bottom of the pot, I deglaze it with about 1/3 cup of broth, which adds even more flavor. Next, I add the zucchini and minced garlic, cooking until the garlic becomes fragrant.
Then, I stir in the diced tomatoes, the rest of the broth, the beans, kale, and my seasoning blend, making sure everything is well combined.
If I’m adding pasta, this is the point where I stir it in. I let the soup simmer for 10–15 minutes, just until the pasta is cooked through and the kale is tender. Once it’s done, I taste the soup and adjust the salt and pepper if needed. To finish, I serve it hot, often with a sprinkle of finely grated Parmesan for that extra touch of flavor. It’s simple, wholesome, and so satisfying!
Tips for the Best Minestrone Soup
Pat the kale dry before adding it. This prevents excess water from diluting the soup’s flavors and helps the kale cook evenly.
Deglaze the pot with broth for extra flavor. Scraping up the browned bits after sautéing the vegetables adds depth to the soup.
Drain and rinse the beans. This removes excess sodium and ensures the soup isn’t overly salty.
Cut the vegetables evenly. Uniformly sized pieces cook evenly and create a balanced texture in the soup.
Add the pasta near the end. Stirring it in during the last 10–15 minutes prevents it from overcooking and becoming mushy.
Taste and adjust the seasoning. Check for salt and pepper after simmering to ensure the flavors are well-balanced.
Serve immediately with parmesan. Grated Parmesan adds a nutty, salty finish that complements the soup’s hearty flavors.
Recipe Variations & Substitutions
Beans: Swap out kidney or white beans for chickpeas, black beans, or lentils to mix up the flavor and texture. You can also use a combination of different beans for added variety.
Veggies: Feel free to replace kale with spinach or try adding butternut squash, leeks, or russet potatoes. These substitutions bring unique textures and flavors while keeping the soup hearty.
Pasta or Rice: Use small pasta shapes like ditalini, elbow macaroni, or orzo, or swap them for rice for a gluten-free option. Both add a comforting, satisfying element to the soup.
How to Serve Olive Garden Minestrone Soup
Serve this easy minestrone soup hot, with a sprinkle of freshly grated Parmesan cheese for added flavor. Pair it with crusty bread, like Pumpkin Sourdough Bread, to complement the hearty, savory soup with its warm, earthy sweetness and tangy depth. You can also enjoy it alongside a fresh green salad for a lighter meal.
Frequently Asked Questions
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Yes, it’s best to drain and rinse the beans to remove excess sodium and starch. This ensures the soup isn’t overly salty and keeps the broth clear.
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Yes, use vegetable broth instead of bone broth and skip the Parmesan or substitute it with a dairy-free alternative. The soup will still be hearty and flavorful!
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Store it in an airtight container in the refrigerator for up to 3 days. For best results, keep the pasta separate and add it when reheating to avoid it absorbing too much liquid.
Olive Garden Minestrone Soup
Ingredients
- 3 tablespoons olive oil
- 1 large onion, diced
- 6 stalks celery, diced
- 1/2 cup diced carrots
- 2 cups of kale
- 4 cloves garlic, minced
- 2 medium zucchini, diced
- 4 cans diced tomatoes
- 1 carton bone broth or veggie broth
- 1 Can kidney beans, drained
- 1 Can white beans, drained
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon fresh rosemary
- 1/2 tablespoon fresh thyme
- Optional: 1 cup dry pasta
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the celery, carrots, and onions, and sauté, stirring continuously, until softened.
- Add about 1/3 cup of broth to deglaze the pot, scraping up any browned bits. Then, stir in the zucchini and garlic, cooking until the garlic is fragrant.
- Add the canned tomatoes, remaining broth, beans, kale, and seasoning (salt, pepper, rosemary, and thyme).
- If using, stir in the dry pasta.
- Simmer the soup for 10–15 minutes, or until the pasta is cooked and the kale is tender.
- Taste the soup and adjust the seasoning with more salt and/or pepper, if needed.
- Serve hot with finely grated Parmesan cheese on top, and enjoy!
