Name: Olive Garden Minestrone Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 2 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 1 zucchini, chopped; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and black pepper, to taste; 15 oz can diced tomatoes; 15 oz can red kidney beans, drained and rinsed; 15 oz can great northern beans, drained and rinsed; 4 cups vegetable broth; 2 cups water; 1 cup ditalini pasta; 2 cups fresh spinach, chopped

Warm, hearty, and loaded with vibrant vegetables, this Olive Garden Minestrone Soup is the ultimate comfort food in a bowl. It perfectly mirrors the restaurant favorite with its mix of fresh produce, beans, and tender pasta, all swimming in a savory tomato broth. Whether you’re looking for a light lunch, a cozy dinner starter, or a make-ahead meal prep solution, this soup hits every note.

The best part? It’s entirely plant-based yet robust enough to satisfy meat-eaters too. Packed with fiber and nutrients, this minestrone is a feel-good dish that comes together easily and tastes even better the next day.

What Kind of Pasta Should I Use?

Ditalini is the classic pasta for minestrone, thanks to its small tube shape that nestles perfectly into every spoonful. However, you can swap it for elbow macaroni, small shells, or even orzo. Just keep the pasta small enough to blend into the broth and veggies without overpowering them.

Ingredients for the Olive Garden Minestrone Soup

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

How To Make the Olive Garden Minestrone Soup

Step 1: Sauté the Base

In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Cook until the vegetables soften, about 5-7 minutes.

Step 2: Add the Vegetables and Seasoning

Stir in the zucchini, green beans, oregano, basil, salt, and pepper. Cook for another 3-4 minutes to let the herbs bloom.

Step 3: Simmer the Soup

Pour in the diced tomatoes (with juice), both types of beans, vegetable broth, and water. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until all vegetables are tender.

Step 4: Add Pasta and Spinach

Add the ditalini pasta and cook for another 10 minutes or until al dente. Stir in the fresh spinach just before serving, allowing it to wilt gently in the heat.

Serving and Storing Olive Garden Minestrone Soup

Serve your minestrone hot with a side of crusty bread or a sprinkle of grated Parmesan (if you’re not keeping it vegan). For storing, let the soup cool completely, then transfer to airtight containers. It will keep in the fridge for up to 5 days or can be frozen for up to 3 months. If freezing, consider cooking the pasta separately and adding it fresh when reheating to avoid mushiness.

Frequently Asked Questions

Can I use frozen vegetables?

Yes! Frozen green beans or spinach are great swaps if you’re short on fresh produce.

What if I don’t have ditalini pasta?

Any small pasta shape like elbow, small shells, or orzo will work just fine.

Is this soup gluten-free?

Only if you use gluten-free pasta. All other ingredients are naturally gluten-free.

Can I add meat?

Sure. Ground Italian sausage or shredded rotisserie chicken can be added for extra protein.

How do I thicken the broth?

Let the soup simmer uncovered a bit longer or mash a few beans to release their starch.

What can I serve with minestrone?

Try it with garlic bread, Caesar salad, or a slice of focaccia for a more complete meal.

Want More Soup Ideas with Big Flavor?

If this minestrone makes your heart happy, check out these other comforting recipes:

Creamy Garlic Chicken Breasts for a creamy protein-packed dinner.
Cozy Chicken Vegetable Soup Recipe when you want homestyle comfort.
Cajun White Chicken Chili for a spicy kick.
Thick and Creamy Seafood Chowder Recipe for a rich coastal twist.
Creamy Crab and Shrimp Seafood Bisque to satisfy your shellfish cravings.

📌 Save this recipe to your Pinterest dinner board so it’s always within reach.

And once you’ve made it, share your tweaks and tips! Did you toss in extra veggies? Swap the pasta? Add a protein? Let us know in the comments how you made this cozy minestrone your own.

Want more fresh recipes daily? Follow me on Pinterest at Nina Dishes for more delicious inspiration!

Olive Garden Minestrone Soup

Author: Nina Klatten
Total Time: 40 minutes
Yield: 6 servings

Print Recipe

Description

This Olive Garden Minestrone Soup is a cozy, veggie-packed classic that’s hearty, flavorful, and 100% plant-based. A rich tomato broth wraps around tender pasta, beans, and vibrant vegetables—perfect for cold nights or make-ahead meals.

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Cook until softened, about 5–7 minutes.

2. Stir in zucchini, green beans, oregano, basil, salt, and pepper. Cook for another 3–4 minutes.

3. Add diced tomatoes, kidney beans, great northern beans, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 15–20 minutes.

4. Add ditalini pasta and cook for about 10 minutes, or until pasta is al dente.

5. Stir in chopped spinach and allow it to wilt before serving.

6. Serve hot with crusty bread or Parmesan if desired.