Copycat Olive Garden Minestrone Soup captures the warm and hearty essence of the beloved restaurant favorite, bringing a comforting bowl of goodness right into your kitchen. This soup is brimming with colorful vegetables, tender pasta, and robust flavors, making it a wholesome meal that delights the senses. Whether you’re looking to enjoy a cozy night at home or bring something special to a gathering, this recipe is a sure winner that’s easy to prepare and even easier to love.
Why Make This Copycat Olive Garden Minestrone Soup
There are plenty of reasons to whip up a batch of Copycat Olive Garden Minestrone Soup. Not only does it replicate the delicious taste of the restaurant dish, but it also allows you to control the ingredients, making it a healthier option for you and your family. This soup is packed with vitamins, fiber, and plant-based protein, making it a perfect choice for vegetarians and meat-lovers alike. Plus, you can customize it to suit your tastes, whether you want to add more veggies or spice it up a bit. It’s a comforting, nourishing meal that hits the spot any time of year.
How to Make Copycat Olive Garden Minestrone Soup
Making this soup is simple and quick. With just a handful of fresh ingredients and minimal prep time, you’ll have a steaming pot of minestrone that rivals Olive Garden’s version. It comes together in one pot, making cleanup a breeze. Let’s dive into the ingredients and the step-by-step directions to unleash the rich flavors of this delightful soup!
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (15 oz) diced tomatoes
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 1 cup small shell pasta
- 2 cups fresh spinach
- Optional: red pepper flakes to taste
Directions:
Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until onions are translucent.
Stir in zucchini and green beans. Cook for 3–4 minutes. Add diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Mix well.
Pour in vegetable broth, kidney beans, and cannellini beans. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes.
Add pasta and cook uncovered for 8–10 minutes, stirring occasionally, until pasta is al dente.
Stir in spinach and let wilt for 2 minutes. Adjust seasonings if needed.
Serve hot with bread or salad, and enjoy!
Nutritional Information
This recipe makes about 6 servings. Here’s a breakdown of the nutritional information per serving:
- Calories: 210
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Dietary Fiber: 8g
- Sugars: 5g
- Protein: 10g
- Sodium: 500mg
How to Serve Copycat Olive Garden Minestrone Soup
This minestrone soup is incredibly versatile in its serving options. Pair it with crusty bread or a fresh garden salad for a complete meal. It’s also lovely enjoyed with a sprinkle of grated Parmesan cheese on top for an extra touch of flavor. Serving it in a large bowl alongside a glass of your favorite red wine can turn this cozy dish into a delightful dinner for friends or family.
How to Store Copycat Olive Garden Minestrone Soup
Storing your minestrone is easy. Let the soup cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days. For longer storage, you can freeze it in freezer-safe containers for up to 3 months. When reheating, add a splash of vegetable broth to loosen up the soup, as the pasta may absorb some of the liquid during storage.
Expert Tips for Perfect Copycat Olive Garden Minestrone Soup
- Ingredient Substitutions: Feel free to swap out the vegetables based on your preferences or what you have on hand. Broccoli, bell peppers, or corn can make great additions. You could also use small gluten-free pasta or quinoa for a gluten-free version.
- Fresh Herbs: Fresh herbs can elevate the dish’s flavor. If you have fresh basil or parsley, toss in a handful at the end for a burst of freshness.
- Spice it Up: If you enjoy some heat, toss in some red pepper flakes when you add the dried herbs. This will give your soup an extra kick.
Delicious Variations
- Italian Sausage: For a meatier option, consider adding cooked Italian sausage. Just brown it in the pot before adding your vegetables.
- Pasta Variations: Try using different kinds of pasta, such as fusilli or penne, for a fun twist on texture.
- Creamy Version: You can make this soup creamy by stirring in a bit of heavy cream or coconut milk just before serving.
Frequently Asked Questions
1. Can I use canned vegetables instead of fresh ones?
Yes, you can use canned vegetables to save time. However, fresh vegetables will provide better texture and flavor. If using canned, rinse them to reduce sodium content.
2. Is minestrone soup vegan?
Yes, as long as you use vegetable broth and avoid any non-vegan ingredients. The provided recipe is vegan-friendly.
3. How can I make this soup heartier?
To make the soup heartier, add more beans, include cooked grains like quinoa or barley, or increase the amount of pasta. You can also add more vegetables like potatoes or squash.
4. How long does this soup take to make?
This soup takes about 40–50 minutes from prep to bowl, making it a quick weeknight dinner option.
5. Can I prepare this soup in advance?
Absolutely! This soup can be made ahead of time and tastes even better the next day as the flavors meld. Just store it in an airtight container in the fridge.
6. Can I use fresh spinach instead of frozen?
Yes, fresh spinach works great and will wilt nicely in the soup, giving it a vibrant green color and fresh flavor.
7. What if I don’t have vegetable broth?
You can substitute vegetable broth with water, but for a fuller taste, add a few bouillon cubes or seasonings to enhance the flavor.
8. Can I double the recipe?
Of course! This recipe can easily be doubled. Just make sure you have a large enough pot to hold all the ingredients.
9. What are the best sides to serve with minestrone?
Besides crusty bread or salad, you can serve it with a classic Caprese salad or garlic bread for a delightful meal.
10. How long does minestrone soup last in the fridge?
Minestrone soup will last in the refrigerator for up to 4 days. Just make sure to store it in an airtight container.
Conclusion
This Copycat Olive Garden Minestrone Soup is a delicious, nourishing meal that’s easy to make and enjoy. With its vibrant flavors and wow factor, it’s perfect for any occasion—from a cozy night in to a hearty lunch with friends. So grab your ingredients and get cooking; your taste buds will thank you! Share your creation with friends and family, and let them savor the flavors of this delightful recipe. Enjoy every comforting spoonful!
Copycat Olive Garden Minestrone Soup
Ingredients
Method
- Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until onions are translucent.
- Stir in zucchini and green beans. Cook for 3–4 minutes. Add diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Mix well.
- Pour in vegetable broth, kidney beans, and cannellini beans. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes.
- Add pasta and cook uncovered for 8–10 minutes, stirring occasionally, until pasta is al dente.
- Stir in spinach and let wilt for 2 minutes. Adjust seasonings if needed.
- Serve hot with bread or salad, and enjoy!