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Copycat Olive Garden Minestrone Soup


Love the minestrone soup at Olive Garden? Here is a copycat recipe that is easy to make, and tastes just like it! Make sure to top with some fresh grated Parmesan cheese.

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Rate this recipe 4/5 (38 Votes)


  • 3 tablespoons olive oil
  • 1 cup minced white onions
  • 1/2 cup copped zucchini
  • 1/2 cup frozen cut Italian green beans
  • 1/4 cup minced celery
  • 4 teaspoons minced garlic
  • 4 cups vegetable broth, do not use chicken broth
  • 1 (15-ounce) can red kidney beans, drained
  • 1 (15-ounce can)small white beans, drained
  • 1 (14-ounce) can diced tomatoes
  • 1/2 cup carrots, julienne or shredded
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 cups hot water
  • 4 cups fresh baby spinach
  • 1/2 cup small shell pasta
  • 1/4 sweet red wine, optional
  • Fresh grated Parmesan cheese


Servings 8
Preparation time 45mins
Cooking time 75mins


Step 1

Heat three tablespoons of olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. If adding, add wine at this point and allow to evaporate.

Add vegetable broth to pot plus drained tomatoes, beans, carrot, hot water and spices.

Bring soup to a boil then reduce heat and allow to simmer for 20 minutes

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Served with, of course, fresh grated Parmesan cheese!

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