Enjoy a piping hot bowl of Olive Garden Minestrone Soup in the comforts of your home. This copycat recipe is perfect for gatherings, cozy dinners, or meal prep for the week. Packed with vibrant vegetables and hearty beans simmered in a rich tomato broth, this soup delivers comforting flavors that warm you from the inside out.
Why You’ll Love This Recipe
- Easy to Make: This Olive Garden Minestrone Soup comes together quickly with simple steps, making it perfect for both novice and experienced cooks.
- Nutritious and Filling: Chock-full of vegetables and beans, this dish is not only delicious but also packed with nutrients to keep you satisfied.
- Versatile Ingredients: Feel free to mix and match vegetables based on what you have at home or your personal preferences.
- Perfect for Meal Prep: This soup stores well in the fridge or freezer, making it ideal for preparing ahead of time.
- Family-Friendly: With its mild flavors and colorful presentation, it’s a hit with kids and adults alike!
Tools and Preparation
Before diving into this delightful recipe, gather the necessary tools to ensure a smooth cooking experience.
Essential Tools and Equipment
- Large stock pot
- Cutting board
- Sharp knife
- Ladle
- Measuring spoons
Importance of Each Tool
- Large stock pot: Essential for cooking large batches of soup evenly. Its size allows all ingredients to blend well.
- Cutting board: Provides a safe and clean surface for chopping vegetables. It helps maintain kitchen hygiene.
- Ladle: Perfect for serving soup into bowls without spills. It makes portioning easy and mess-free.
Ingredients
Enjoy a piping hot bowl of Olive Garden Minestrone soup in the comforts of your home. This copycat recipe makes enough for 8-10 hearty servings and is chock full of vegetables and beans in a rich tomato broth.
For the Base
- 2 tablespoons Olive Oil
- 4 carrots (sliced)
- 4 ribs celery (sliced)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 zucchini (diced)
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Italian Seasoning
For the Broth
- 16 ounces Canned Diced Tomatoes
- 4 ounces Tomato Paste
- 1 cup Green Beans (cut into 1-inch pieces)
- 64 ounces Vegetable Broth (divided)
For the Protein & Pasta
- 16 ounces Cannellini Beans (rinsed and drained)
- 16 ounces Red Kidney Beans (rinsed and drained)
- ½ cup Tiny Shell Pasta
For Finishing Touches
- 2 cups Fresh Spinach
- 1 tablespoon Parsley (minced)
How to Make Olive Garden Minestrone Soup
Step 1: Sauté the Vegetables
In a large stock pot over medium heat, add the olive oil, sliced carrots, celery, and diced onion. Cover with a lid and allow the vegetables to soften.
Step 2: Add More Flavor
Add minced garlic and diced zucchini to the pot. Cook for an additional 5 minutes while stirring frequently.
Step 3: Build the Broth Base
Stir in salt, black pepper, Italian seasoning, canned diced tomatoes with juice, green beans, and tomato paste. Mix thoroughly before adding vegetable broth. Bring it to a boil then lower heat to simmer for about 10 minutes.
Step 4: Incorporate Beans and Pasta
Once simmering, bring back up to a boil. Add rinsed cannellini beans, red kidney beans, and tiny shell pasta. Cook for another 10-15 minutes until pasta is tender.
Step 5: Final Touches
Pour in an additional 32 ounces of vegetable broth. Stir in fresh spinach until just wilted. Sprinkle minced parsley before serving. Ladle into bowls and enjoy your homemade Olive Garden Minestrone Soup!
How to Serve Olive Garden Minestrone Soup
Serving Olive Garden Minestrone Soup is a delightful experience that can be tailored to your liking. This soup pairs well with a variety of sides and garnishes that enhance its flavors and presentation.
Garnish with Fresh Herbs
- Chopped Basil: Add a fresh touch with chopped basil leaves for an aromatic flavor.
- Grated Parmesan Cheese: Sprinkle some cheese on top for extra creaminess and depth.
- Lemon Wedge: Serve with a wedge of lemon for a zesty kick that brightens the soup.
Offer Accompanying Bread
- Crusty Baguette: A slice of crusty baguette complements the soup perfectly, ideal for dipping.
- Garlic Bread: Serve warm garlic bread to enhance the Italian flavors of the meal.
- Breadsticks: Classic breadsticks provide a soft contrast to the hearty soup.
Pair with a Salad
- Caesar Salad: A light Caesar salad offers crispness and balances the richness of the soup.
- Garden Salad: Fresh greens tossed with vinaigrette add color and crunch to your meal.
How to Perfect Olive Garden Minestrone Soup
To make your Olive Garden Minestrone Soup truly exceptional, consider these helpful tips.
- Use Fresh Vegetables: Fresh vegetables provide better flavor and texture than frozen ones.
- Adjust Seasonings: Taste as you cook! Adjust salt, pepper, and Italian seasoning to your preference.
- Cook Pasta Al Dente: Ensure pasta is cooked al dente so it remains firm in the soup without becoming mushy.
- Let It Sit Before Serving: Allow the soup to sit for a few minutes after cooking; this helps flavors meld beautifully.
Best Side Dishes for Olive Garden Minestrone Soup
Pairing side dishes with Olive Garden Minestrone Soup can elevate your dining experience. Here are some great options.
- Garlic Breadsticks: Soft and buttery, they are perfect for soaking up every drop of delicious broth.
- Caprese Salad: A mix of fresh mozzarella, tomatoes, and basil drizzled with balsamic vinegar enhances the meal’s freshness.
- Roasted Vegetables: Seasonal roasted veggies add a delightful crunch and depth of flavor.
- Quinoa Salad: Lightly seasoned quinoa salad brings protein and texture, complementing the soup nicely.
- Stuffed Mushrooms: Savory stuffed mushrooms can add an elegant touch to your table setting.
- Pasta Primavera: A colorful mix of sautéed vegetables over pasta makes for a filling side that matches the soup’s theme.
Common Mistakes to Avoid
When making Olive Garden Minestrone Soup, it’s easy to overlook a few details that can affect the final dish. Here are common mistakes and how to avoid them.
- Skipping the sauté step: Failing to sauté the vegetables at the beginning can lead to a bland soup. Always start by cooking the carrots, celery, and onions in olive oil to enhance their flavors.
- Incorrect seasoning amounts: Over or under-seasoning can ruin your soup. Follow the recipe carefully for salt, pepper, and Italian seasoning to achieve a balanced taste.
- Not using fresh ingredients: Using canned or frozen vegetables may lead to a less vibrant flavor. Opt for fresh produce when possible for the best results.
- Ignoring pasta cooking time: Cooking the pasta too long can make it mushy. Add it towards the end of your cooking time and check for doneness frequently.
- Neglecting broth quality: Using low-quality vegetable broth can diminish your soup’s flavor. Choose a good-quality broth or make your own for a richer taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the fridge for up to 4 days.
Freezing Olive Garden Minestrone Soup
- Allow the soup to cool completely before freezing.
- Use freezer-safe containers or bags.
- It will last up to 3 months in the freezer.
Reheating Olive Garden Minestrone Soup
- Oven: Preheat to 350°F (175°C) and place the soup in an oven-safe dish covered with foil for about 20 minutes, stirring occasionally.
- Microwave: Transfer soup to a microwave-safe bowl and heat on high in 1-minute increments until warmed through, stirring between intervals.
- Stovetop: Pour the soup into a pot over medium heat. Stir regularly until hot, adding extra broth if necessary for consistency.
Frequently Asked Questions
Here are some common questions about making Olive Garden Minestrone Soup.
Can I make Olive Garden Minestrone Soup ahead of time?
Yes! This soup tastes even better after sitting for a day, allowing flavors to meld together beautifully.
What can I add to my Olive Garden Minestrone Soup?
Feel free to customize with other vegetables like bell peppers or mushrooms. You can also toss in different beans or grains according to your preference.
Is Olive Garden Minestrone Soup vegan-friendly?
Absolutely! This recipe is packed with vegetables and plant-based ingredients making it entirely vegan-friendly.
How do I thicken my Olive Garden Minestrone Soup?
If you prefer a thicker consistency, you can blend a portion of the soup or add more pasta or beans during cooking.
Final Thoughts
Olive Garden Minestrone Soup is not only delicious but also versatile. You can customize it with various veggies and beans based on what you have at home. This hearty dish is perfect as a meal on its own or paired with bread. Give this recipe a try—you’ll love its comforting flavors!
Olive Garden Minestrone Soup
Warm up with a comforting bowl of Olive Garden Minestrone Soup, a delightful blend of vibrant vegetables and hearty beans simmered in a rich tomato broth. This easy copycat recipe is perfect for cozy dinners, gatherings, or meal prep, making it an ideal addition to your culinary repertoire. Overflowing with nutritious ingredients like carrots, zucchini, and spinach, this soup is not only delicious but also packed with health benefits. Plus, it’s versatile—feel free to mix and match your favorite veggies!
- Total Time: 45 minutes
- Yield: About 10 servings 1x
Ingredients
- 2 tablespoons Olive Oil
- 4 carrots (sliced)
- 4 ribs celery (sliced)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 zucchini (diced)
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Italian Seasoning
- 16 ounces Canned Diced Tomatoes
- 4 ounces Tomato Paste
- 1 cup Green Beans (cut into 1-inch pieces)
- 64 ounces Vegetable Broth (divided)
- 16 ounces Cannellini Beans (rinsed and drained)
- 16 ounces Red Kidney Beans (rinsed and drained)
- ½ cup Tiny Shell Pasta
- 2 cups Fresh Spinach
- 1 tablespoon Parsley (minced)
Instructions
- In a large stock pot over medium heat, sauté olive oil, sliced carrots, celery, and diced onion until softened.
- Add minced garlic and diced zucchini; cook for 5 minutes while stirring frequently.
- Stir in salt, black pepper, Italian seasoning, canned diced tomatoes (with juice), green beans, and tomato paste. Mix well and add vegetable broth; bring to a boil then reduce heat to simmer for 10 minutes.
- Once simmering, return to a boil and add rinsed cannellini beans, red kidney beans, and tiny shell pasta; cook for another 10-15 minutes until pasta is tender.
- Pour in an additional 32 ounces of vegetable broth; stir in fresh spinach until wilted. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 4g
- Sodium: 620mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg