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Olive Garden Minestrone Soup (Copycat)

This soup gets its depth from building layers - you're sautéing the vegetables first to develop their flavors, then simmering everything together so the pasta absorbs the broth while it cooks. The key is getting that initial vegetable base properly softened and aromatic before adding the liquid.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

~12 servings

  • 3 tablespoons olive oil
  • 1 large onion ~2 1/4 cups, diced
  • 4 large carrots ~2 1/4 cups, peeled and diced
  • 6 celery ribs chopped
  • 1 large zucchini quartered lengthwise and chopped into 1/2-inch pieces
  • Salt and freshly ground black pepper
  • 6 cloves garlic minced
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon red chili flakes
  • 12 cups vegetable broth
  • 1 can cannellini beans 14.5-ounce, drained and rinsed
  • 1 can kidney beans 14.5-ounce, drained and rinsed
  • 1 can diced tomatoes 14.5-ounce, undrained
  • 3 cups kale or fresh spinach leaves, stemmed and chopped
  • 1 1/2 cups frozen cut green beans
  • 1 1/2 cups small shell pasta
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • Freshly grated Parmesan cheese for serving

Instructions

  • Heat olive oil in Dutch oven and sauté onion, carrots, celery, and zucchini for 12-15 minutes until softened.
  • Add garlic, Italian seasoning, and chili flakes; cook 30 seconds.
  • Stir in broth, beans, tomatoes, kale, green beans, pasta, tomato paste, bay leaves, salt, and pepper.
  • Bring to boil, then simmer 12-15 minutes until pasta is al dente.
  • Remove bay leaves and adjust seasoning.
  • Serve with grated Parmesan.

Notes

Soup thickens when cooling; add broth when reheating.
Tried this recipe?Leave a comment below & let me know!