Name: Copycat Olive Garden Minestrone Soup
Prep time: PT-466485H46M33S
Cook time: PT-466485H46M33S
Total time: PT-466485H46M33S
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, peeled and diced; 3 medium carrots, peeled and sliced; 2 stalks celery, diced; 3 cups baby spinach leaves or chopped kale; 4 cloves garlic, minced; 1 tablespoon dried oregano leaves; ½ tablespoon Italian seasoning; 1 ½ teaspoons coarse salt; ½ teaspoon ground black pepper; 15-ounce can fire roasted diced tomatoes; 15-ounce can cannellini beans, rinsed and drained; ½ cup whole grain elbow pasta; 4-5 cups unsalted vegetable or chicken stock; 1 fresh Parmesan cheese rind; 1 medium zucchini, diced; ½ cup fresh basil leaves, chiffonade; ½ cup freshly grated Parmesan cheese

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I love a good restaurant-inspired soup, and this copycat Olive Garden minestrone soup is no exception!

This vegetarian soup is filled with carrots, spinach, tomatoes, cannellini beans, pasta and zucchini with Italian herbs and seasonings in a Parmesan broth.

It's cozy, flavorful and you'll want to curl up with a bowl, ASAP.

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How to make copycat Olive Garden minestrone soup

Featured Ingredients

Mirepoix. Onions, carrots and celery - almost every soup starts with 'em!
Spinach. Several handfuls of it.
Dried herbs. Italian seasonings, for flavor.
Diced tomatoes. From the can.
Beans. Cannellini beans are the best for this soup.
Pasta. Elbow macaroni - I use whole grain.
Stock. Vegetable or chicken will work.
Parmesan. If you can find a rind, let it simmer in the broth. Also shave some for a garnish.
Zucchini. If you have some, add it!
Basil. Fresh basil is the perfect way to top off this delicious copycat Olive Garden minestrone soup.

Step-by-Step Instructions

In a Dutch oven or stock pot, heat olive oil to medium.
Add onion, carrots and celery and cook 7-8 minutes or until soft.
Add the spinach/kale, garlic, oregano, Italian seasoning, salt and black pepper and sauté 1-2 minutes, until greens are wilted.
Add diced tomatoes with juice, beans, pasta, stock and Parmesan rind to the pot and bring to a slow simmer.
Cook 8-10 minutes or until pasta is almost al dente.
Stir in zucchini and cook 2-3 more minutes.
Scoop minestrone into bowls and top with fresh basil and freshly grated Parmesan cheese.
Discard the Parmesan rind or save for another use.

Recipe Substitutions and Alternatives

Mirepoix: If you don't want to chop fresh veggies, you can usually find a bag of frozen chopped mirepoix at the grocery store.
Spinach: You can also use kale or another dark leafy green.
Cannellini beans: Any white bean will work here. Even chickpeas would be delish!
Stock: You can use store-bought or make your own.
Add meat: Chicken or Italian sausage are delicious in this soup.

Nutrition Considerations

To make this gluten free: Use gluten free shaped pasta. Be sure all other packaged ingredients are gluten free.
To make this dairy free: Skip the Parmesan and use nutritional yeast as a garnish.
To make this vegan: Skip the Parmesan and use nutritional yeast as a garnish.
To make this nut free: This recipe is naturally nut free. Be sure all other packaged ingredients are nut free.

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Cozy soup recipes:

Copycat Olive Garden Minestrone Soup

Print Recipe

A vegetable minestrone soup made with zucchini, carrots, spinach, tomatoes, cannellini beans and pasta in a Parmesan broth.

Author: Julie Andrews
Prep Time: 10-15 min
Cook Time: 25-30 min
Total Time: 35-45 mins
Yield: Serves 6
Category: Soup
Method: Stove-Top
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, peeled and diced
3 medium carrots, peeled and sliced
2 stalks celery, diced
3 cups baby spinach leaves or chopped kale
4 cloves garlic, minced
1 tablespoon dried oregano leaves
½ tablespoon Italian seasoning
1 ½ teaspoons coarse salt
½ teaspoon ground black pepper
15-ounce can fire roasted diced tomatoes
15-ounce can cannellini beans, rinsed and drained
½ cup whole grain elbow pasta
4-5 cups unsalted vegetable or chicken stock
1 fresh Parmesan cheese rind
1 medium zucchini, diced
½ cup fresh basil leaves, chiffonade
½ cup freshly grated Parmesan cheese

Instructions

In a Dutch oven or stock pot, heat olive oil to medium. Add onion, carrots and celery and cook 7-8 minutes or until soft. Add spinach/kale, garlic, oregano, Italian seasoning, salt and black pepper and sauté 1-2 minutes, until greens are wilted.
Add diced tomatoes with juice, beans, pasta, stock and Parmesan rind to the pot and bring to a slow simmer. Cook 8-10 minutes or until pasta is almost al dente. Stir in zucchini and cook 2-3 more minutes.
Scoop minestrone into bowls and top with fresh basil and freshly grated Parmesan cheese.
Discard the Parmesan rind or save for another use.

Notes

Cooking Tips: Add ground Italian sausage or cubed chicken breast for a higher protein soup. Be sure it’s slightly browned on the exterior before adding the liquid ingredients (tomatoes, stock) and be sure it’s fully cooked before consuming.

Nutrition

Serving Size: ⅙ of recipe
Calories: 271
Sugar: 17g
Sodium: 595mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 9g
Cholesterol: 7mg

Keywords: easy, ideas, vegetable soup, summer, vegetable, healthy