Olive Garden Minestrone Soup Recipe

This Olive Garden minestrone soup is loaded with vegetables, beans and pasta in a tomato broth. It’s a copycat of the restaurant version that tastes even better than the original recipe!

Every time I go to Olive Garden I order the soup, salad and breadsticks. I just can’t get enough of their minestrone soup, it’s my favorite! This homemade version is easy to whip up and is a great way to get the family to eat their veggies. Serve your soup with garlic knots for a complete meal.

Every time I go to Olive Garden, I have to get the minestrone soup. It’s filled with tons of great flavors and textures, yet is light enough not to fill me up before the main course arrives. This recipe is an Olive Garden minestrone soup copycat, and I have to say, it’s as good (or better!) than the original.

How do you make Olive Garden Minestrone group?

This recipe calls for a variety of vegetables cooked in a savory broth. Onions, carrots, celery and zucchini are sauteed, then tomatoes, vegetable broth, pasta and beans go into the mix. Let everything simmer and dinner is served!

 What vegetables go into minestrone soup?

This soup is loaded with veggies, it contains onion, carrot, celery, zucchini, tomatoes, green beans and spinach. This is the same blend of vegetables that Olive Garden uses, but you can absolutely change up the veggies depending on what’s in season and what you have on hand. Other great vegetable choices are

• Russet potatoes
• Butternut squash
• Sweet potatoes
• Leeks
• Kale

Slow cooker Minestrone Soup

This soup can easily be made in the slow cooker if you’d prefer to go that route. You can add all the ingredients to the slow cooker minus the pasta, spinach and parsley, then let everything simmer for 4-6 hours on low or 2-3 hours on high. Stir in the pasta and spinach and let everything cook for an additional 20-30 minutes, or until pasta is tender. Sprinkle with parsley and serve.

Tips for Minestrone Soup

• You can use fresh or frozen green beans, whatever you prefer.
• Try to cut all the vegetables the same size so that they cook at the same rate.
• This soup freezes well, although the pasta and vegetables may be a little softer upon thawing and reheating.
• Be sure to drain and rinse your beans before adding them to the soup, you want to get rid of all that extra sodium!
• This soup is hearty enough to serve as a main course, but if you’d like an extra dose of protein, try adding some cooked Italian sausage.

This Olive Garden minestrone soup hits the spot on a cold day, and it’s so easy to make too! Add a sprinkle of parmesan and some warm bread and you’ve for a quick dinner that everyone is sure to love.