Olive Garden Minestrone Soup Recipe

Original Post: https://www.evolvingtable.com/?p=102212

A big bowl of copycat Olive Garden Minestrone Soup.

5 from 8 votes

Olive Garden Minestrone Soup Recipe

This Olive Garden Minestrone Soup copycat recipe is my go-to when I'm craving a cozy bowl of hearty, vegetable-packed goodness. Loaded with zucchini, carrots, beans, and pasta, it has all the flavor of the classic restaurant version, but made fresh right at home!

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: Italian

Servings: servings

Author: Jennifer Deppa

Ingredients

2 tablespoons oil avocado or olive
1 cup onion finely diced
2 stalks celery cut into ½-inch slices
1 cup carrots quartered, cut into ½-inch pieces
3 cloves garlic finely minced
6 cups vegetable broth regular sodium
1 (15-ounce) can fire-roasted tomatoes
3 tablespoons tomato paste
1 tablespoon Italian seasoning
1 teaspoon oregano dried
1 teaspoon Parsley dried
1 tablespoon sugar optional
1 ½ teaspoons salt
¼ teaspoon black pepper
¼ - ½ teaspoon red pepper flakes optional
1 squash or zucchini quartered, cut into ½-inch pieces
1 (15-ounce) cannelini beans canned, rinsed and drained
1 (15-ounce) red kidney beans canned, rinsed and drained
½ cup ditalini pasta or elbow
¾ cup frozen green beans
2 cups spinach coarsely chopped

Instructions

Add oil to a large Dutch oven along with the onions, celery, and carrots. Cook over medium heat for 2-3 minutes, or until the vegetables become translucent. Add garlic and continue cooking for an additional 30 seconds, or until fragrant.
2 tablespoons oil, 1 cup onion, 2 stalks celery, 1 cup carrots, 3 cloves garlic
Pour in the vegetable broth and add the tomatoes, tomato paste, Italian seasoning, oregano, parsley, sugar, salt, black pepper and red pepper flakes. Mix until it is all well combined. Increase the heat to high and bring everything to a boil.
6 cups vegetable broth, 1 (15-ounce) can fire-roasted tomatoes, 3 tablespoons tomato paste, 1 tablespoon Italian seasoning, 1 teaspoon oregano, 1 teaspoon Parsley, 1 tablespoon sugar, 1 ½ teaspoons salt, ¼ teaspoon black pepper, ¼ - ½ teaspoon red pepper flakes
Once boiling, add the squash and the rinsed and drained beans. Bring everything back to a boil and then add the pasta and frozen green beans. Reduce the heat to medium-high and boil for 7-8 minutes, or until the pasta is al dente.
1 squash or zucchini, 1 (15-ounce) cannelini beans, 1 (15-ounce) red kidney beans, ½ cup ditalini pasta, ¾ cup frozen green beans
Stir in the chopped spinach and turn off the heat. Let the soup sit for a few minutes before serving.
2 cups spinach

Notes

Spices. Make your own Italian seasoning for the best flavor.
Noodles. Elbow pasta is the best option.
Spinach. Don't add the spinach too early.
Storage. Allow the soup to cool before transferring to an airtight, resealable container. Keep leftover minestrone in the fridge for up to 4 to 5 days.
Freeze. You can either freeze this soup in a large container or freezer-safe bag, or portion out individual servings for easy reheating. Keep in the freezer for up to 4 to 5 months.

Nutrition