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This Minestrone Soup Recipe (Olive Garden Copycat) combines tender vegetables, hearty beans, pasta, tomatoes, and Italian herbs in a flavorful vegetable broth. Inspired by the familiar Olive Garden-style soup, this homemade version is simple enough for a cozy weeknight meal while still delivering plenty of texture and flavor.
Carrots, zucchini, celery, and onion create the vegetable base, while kidney beans and Great Northern beans make the soup hearty and satisfying. Diced tomatoes add a rich tomato flavor, and Italian seasoning and dried basil bring everything together.
Whether you serve it for lunch, dinner, or prepare it ahead for the week, this Homemade Minestrone Soup is a comforting way to enjoy a generous serving of vegetables, beans, and pasta in one bowl.
Why You’ll Love This Minestrone Soup
There is something especially comforting about a big bowl of vegetable soup loaded with beans and pasta. This copycat-style recipe keeps the preparation straightforward while using ingredients that are easy to find.
The vegetables are first sautéed in olive oil, which gives them a chance to soften and develop flavor before the tomatoes and broth are added.
The combination of two types of beans makes the soup more substantial, while the pasta gives the broth a satisfying texture. Italian seasoning and dried basil provide the familiar herb-forward flavor associated with an Italian Minestrone Soup.
Another advantage is flexibility. You can adjust the amount of water depending on whether you prefer a thicker, more concentrated soup or a lighter, brothier consistency.
Ingredients You’ll Need
Fresh Vegetables
For the vegetable base, you’ll need:
- 2 medium carrots, diced into small cubes
- 2 small zucchinis, diced into small cubes
- 1/2 large onion, diced into small cubes
- 6 celery ribs, diced into small cubes
- 2 cloves garlic, minced
Try to cut the vegetables into similarly sized pieces. This helps them cook more evenly and makes it easier to get a little of everything into each spoonful.
Tomatoes and Broth
The tomato base comes from one 28-ounce can of diced tomatoes.
You’ll also need 32 ounces of vegetable broth. Together, the tomatoes and broth create the flavorful liquid that surrounds the vegetables, beans, and pasta.
Beans and Pasta
This recipe uses two kinds of canned beans:
- 15 ounces Great Northern beans, drained
- 15 ounces kidney beans, drained
- 1/2 cup pasta
The combination gives the soup a hearty texture without requiring meat.
Seasonings
The seasoning is intentionally simple:
- 1 tablespoon Italian seasoning
- 1 tablespoon dried basil
- 1 tablespoon olive oil
- Up to 2 cups water, as needed
The water is flexible rather than a fixed requirement because the final amount depends on how thick you prefer your soup.
How to Make Olive Garden Minestrone Soup
Sauté the Vegetables
Start by heating the olive oil in a large pot.
Add the diced zucchini, carrots, celery, and onion. Sauté for approximately 10 minutes, stirring occasionally, until the vegetables begin to soften.
This step creates the flavorful vegetable foundation for the soup.
Add the Tomatoes and Herbs
Add the canned diced tomatoes to the softened vegetables.
Stir in the Italian seasoning and dried basil. Mix thoroughly so the herbs are distributed throughout the tomato and vegetable mixture.
Allow the ingredients to cook together briefly so the flavors begin to blend.
Add the Broth, Beans, and Pasta
Pour in the vegetable broth.
Add the drained kidney beans, drained Great Northern beans, and pasta. Stir everything together and bring the soup to a gentle simmer.
Cook for approximately 10 minutes.
If the soup becomes thicker than you prefer, gradually add some of the 2 cups of water until the desired consistency is reached.
Add the Garlic
Press the minced garlic into the soup.
Continue simmering for another 10 minutes, allowing the garlic to flavor the broth while the vegetables, beans, and pasta finish cooking.
Serve Warm
Once the soup has finished cooking, serve it warm in bowls.
The finished Copycat Olive Garden Minestrone Soup should have tender vegetables, beans, and pasta distributed throughout a savory tomato-and-vegetable broth.
Tips for the Best Homemade Minestrone Soup
Cut the vegetables evenly
Small, evenly sized pieces are ideal for minestrone. They cook more consistently and make the finished soup easier to eat.
Don’t rush the vegetable sauté
The first 10 minutes of sautéing help soften the vegetables and establish the flavor base. Give the onions, celery, carrots, and zucchini enough time to become tender before adding the liquid.
Adjust the water gradually
The amount of water should depend on the consistency you want. Rather than adding all 2 cups immediately, add it gradually and stop when the soup reaches your preferred thickness.
Keep an eye on the pasta
Pasta absorbs liquid while cooking and can continue absorbing broth after the soup is refrigerated. If leftovers become very thick, add a little water or broth while reheating.
Add the garlic toward the end
Adding the garlic during the later stage of cooking gives the finished soup a noticeable garlic flavor without allowing it to become overly mild from prolonged cooking.
Easy Ways to Customize the Recipe
Minestrone is naturally adaptable, and this recipe gives you plenty of room to make small adjustments.
You can use a different small pasta shape if that’s what you already have in your pantry. Just keep in mind that cooking time can vary depending on the type and size of pasta.
You can also adjust the consistency by changing the amount of water. For a more concentrated soup, use less additional water. For a lighter broth, add more.
If you’re building a collection of comforting homemade soups, you can also try this easy chicken and rice soup for another hearty dinner or lunch option.
What to Serve With Minestrone Soup
A warm bowl of minestrone can easily work as a complete meal, but simple sides can make it even more satisfying.
Crusty bread is an excellent pairing because it can be dipped into the tomato-rich broth. Garlic bread or toasted sourdough can also work well.
For something lighter, serve the soup alongside a simple green salad.
If you prefer hearty soups with meat and vegetables, this pot roast soup with beef, potatoes, and carrots is another comforting option for a cold evening.
How to Store Minestrone Soup
Allow the soup to cool appropriately before transferring it to suitable storage containers.
For food safety, the USDA’s food safety guidance for leftovers recommends refrigerating perishable foods within 2 hours and generally using refrigerated cooked leftovers within 3 to 4 days.
Because the pasta continues to absorb liquid as the soup sits, refrigerated minestrone may become noticeably thicker. This is normal. Add a small amount of water or vegetable broth when reheating to loosen it.
For longer storage, soup can also be frozen. The USDA provides additional guidance on freezing leftovers and maintaining their quality in its food storage recommendations.
How to Reheat Minestrone Soup
You can reheat individual portions on the stovetop or in the microwave.
For stovetop reheating, place the desired amount in a saucepan and warm gently, stirring occasionally. Add a little water or broth if the soup has become too thick.
When using a microwave, place the soup in a microwave-safe container and cover it loosely. Stir during reheating so the heat distributes more evenly.
For food safety, follow the USDA’s guidance for safely reheating leftovers, including reheating leftovers to 165°F.
Can You Freeze Minestrone Soup?
Yes, this soup can be frozen.
For convenient portions, divide the cooled soup into individual freezer-safe containers. Leave appropriate space for expansion and label each container with the date.
The pasta may become softer after freezing and reheating. If texture is especially important to you, freezing portions before the pasta becomes overly soft can help preserve a better consistency.
When thawing, use a safe method such as refrigerator thawing rather than leaving the soup at room temperature. The USDA explains recommended methods in its safe food thawing guidance.
Frequently Asked Questions
Is this an official Olive Garden recipe?
No. This is a homemade copycat-style recipe inspired by the vegetable, bean, pasta, tomato, and herb combination associated with Olive Garden Minestrone Soup. It is not presented as an official restaurant recipe.
What beans are used in this minestrone soup?
This recipe uses both Great Northern beans and kidney beans. Both are drained before being added to the soup.
Can I use a different type of pasta?
Yes. Small pasta shapes are suitable for this type of soup. Cooking time may vary depending on the pasta you choose, so cook until it reaches your preferred texture.
How can I make the soup thinner?
Add water gradually until you reach the desired consistency. You can also use additional vegetable broth if you want to increase the liquid while maintaining more savory flavor.
How long does homemade minestrone soup last in the refrigerator?
According to USDA leftover storage guidance, properly refrigerated cooked leftovers are generally best used within 3 to 4 days.
Final Thoughts
This Minestrone Soup Recipe (Olive Garden Copycat) brings together simple vegetables, beans, pasta, tomatoes, and Italian herbs for a satisfying homemade soup.
The recipe starts with a flavorful sauté of carrots, zucchini, celery, and onion before the tomatoes, vegetable broth, beans, pasta, and herbs are added. A final simmer with garlic brings the ingredients together into a hearty bowl of Vegetable Minestrone Soup.
With its flexible consistency, pantry-friendly ingredients, and comforting Italian-inspired flavor, this is a practical recipe to keep on hand for easy lunches, weeknight dinners, and cozy meals at home.
Minestrone Soup Recipe (Olive Garden Copycat
A hearty homemade minestrone soup with tender vegetables, tomatoes, beans, pasta, and Italian herbs in a savory vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
2 medium carrots, diced into small cubes
2 small zucchinis, diced into small cubes
1/2 large onion, diced into small cubes
6 celery ribs, diced into small cubes
2 cloves garlic, minced
28 oz canned diced tomatoes
32 oz vegetable broth
15 oz canned Great Northern beans, drained
15 oz canned kidney beans, drained
1 tbsp Italian seasoning
1 tbsp dried basil
1/2 cup pasta
1 tbsp olive oil
2 cups water, as needed
Instructions
1.Preheat pot with olive oil.
2.Add zucchini, carrots, celery, and onion.
3.Sauté for about 10 minutes until vegetables soften.
4.Add diced tomatoes, Italian seasoning, and dried basil.
5.Add vegetable broth, pasta, kidney beans, and Great Northern beans.
6.Simmer for about 10 minutes.
7.Add up to 2 cups water if needed for desired consistency.
8.Press garlic into the soup.
9.Simmer for another 10 minutes.
10.Serve warm.
Notes
Adjust the amount of water according to your preferred soup consistency.
Store leftovers refrigerated for 3 to 4 days.
The soup can be frozen for longer storage.