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Copycat Olive Garden Minestrone Soup

A hearty, comforting soup filled with colorful vegetables, tender pasta, and rich flavors, replicating the beloved restaurant favorite.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, 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
  • Red pepper flakes to taste (optional)

Method
 

Cooking Instructions
  1. 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.
  2. Stir in zucchini and green beans. Cook for 3–4 minutes. Add diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Mix well.
  3. 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.
  4. Add pasta and cook uncovered for 8–10 minutes, stirring occasionally, until pasta is al dente.
  5. Stir in spinach and let wilt for 2 minutes. Adjust seasonings if needed.
  6. Serve hot with bread or salad, and enjoy!

Notes

This soup can easily be modified with different vegetables or pasta types. For a meatier version, add cooked Italian sausage. It also stores well for up to 4 days in the refrigerator or can be frozen for up to 3 months.