Copycat Olive Garden Minestrone Soup

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If you crave Olive Garden’s hearty minestrone soup but want to enjoy it at home, this Copycat Olive Garden Minestrone Soup delivers the same comforting flavors with a fraction of the cost. It’s brimming with garden veggies, beans, pasta, and Italian herbs, all simmered in a savory tomato broth that smells like it came from a restaurant kitchen.

This soup is naturally vegan, incredibly satisfying, and customizable to suit your pantry. Whether you’re looking to meal prep for the week or need a cozy bowl to warm up a chilly evening, this homemade version checks every box.

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What Kind of Pasta Works Best in Minestrone Soup?

Small pasta shapes like ditalini, elbow macaroni, or small shells are perfect. They hold their shape without overpowering the soup and cook quickly in the broth. If you’re gluten-free, opt for your favorite GF small pasta variety.

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Ingredients for the Copycat Olive Garden Minestrone Soup

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 zucchini, chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1/2 cup green beans, trimmed and cut into 1-inch pieces
• 1/2 cup small pasta (like ditalini)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups baby spinach, roughly chopped

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How To Make the Copycat Olive Garden Minestrone Soup

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5-7 minutes until veggies begin to soften.

Step 2: Add the Core Ingredients

Stir in zucchini, diced tomatoes (with juice), beans, vegetable broth, water, green beans, basil, and oregano. Bring to a gentle boil.

Step 3: Simmer the Soup

Reduce heat and let the soup simmer uncovered for about 15-20 minutes until vegetables are tender.

Step 4: Cook the Pasta

Stir in the pasta and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.

Step 5: Add Spinach and Season

Turn off the heat. Stir in the spinach until wilted. Season with salt and pepper to taste.

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Serving and Storing Copycat Olive Garden Minestrone Soup

Serve this soup hot with a slice of crusty bread or a sprinkle of vegan parmesan. It pairs beautifully with a crisp green salad for a complete meal. Leftovers store well in the fridge for up to 4 days. If making ahead, cook the pasta separately to avoid it soaking up all the broth. This soup also freezes beautifully (minus the pasta).

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Frequently Asked Questions

How do I make this soup gluten-free?

Use gluten-free small pasta and double-check your broth and canned beans for gluten-containing additives.

Can I freeze this soup?

Yes, but freeze without the pasta. Add freshly cooked pasta when reheating.

What other vegetables can I add?

Add chopped cabbage, peas, sweet corn, or bell peppers based on what you have on hand.

Is this soup vegan?

Yes! It’s completely plant-based.

How can I make this soup more filling?

Stir in extra beans or top with croutons or shredded cheese (vegan or regular).

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Want More Soup Ideas?

If you loved this hearty minestrone, check out these warm and cozy bowls next:

• Creamy Tuscan Sausage Pasta for something rich and comforting.
• Cozy Chicken Vegetable Soup when you’re in the mood for classic homestyle flavor.
• Rich Creamy Mushroom Stroganoff for an earthy, creamy vegetarian meal.
• Cajun White Chicken Chili if you’re looking for a little kick.
• Thick and Creamy Seafood Chowder when you’re feeling indulgent.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest soup board so you can come back to it any time: Nina Dishes on Pinterest

Let me know in the comments how your version turned out! Did you add extra veggies? Use gluten-free pasta? I love seeing how you make these recipes your own. Feel free to ask questions too—let’s cook and learn together.

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