Recipe

Olive Garden Minestrone Soup

A bright, veggie-packed copycat minestrone with beans and pasta in a cozy tomato broth. Weeknight friendly, freezer friendly, and big on flavor.

By Matt Campbell

•

4.8

A steaming bowl of Olive Garden-style minestrone soup with visible beans, small pasta, diced vegetables, and leafy greens on a rustic kitchen table with a spoon

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Minestrone is one of those soups that feels like it is doing you a favor. It is hearty without being heavy, packed with vegetables without tasting like a chore, and it somehow gets better the next day. This version is inspired by Olive Garden’s minestrone, the one that shows up hot, tomatoey, and full of little bites of everything.

My goal here is the same comfort, but with home-cook logic: accessible ingredients, clear steps, and a couple small tricks that make it taste like you simmered it all afternoon, even if you absolutely did not. We build flavor fast with a good sauté, a little tomato paste, and a savory, tomato-forward broth that tastes like it actually means it.

A tidy kitchen counter with bowls of chopped onion, celery, carrots, zucchini, green beans, canned beans, small pasta, crushed tomatoes, and garlic ready for minestrone

Why It Works

Big flavor from simple steps: Sautéing the aromatics and blooming tomato paste gives the broth a richer, restaurant-style backbone.
Texture that stays fun: We add pasta at the end so it stays pleasantly chewy, not bloated and mushy.
Vegetable variety in every spoon: Carrots, celery, zucchini, green beans, tomatoes, and greens keep it colorful and hearty.
Meal prep friendly: The soup stores beautifully, and you can keep pasta separate so leftovers taste freshly made.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 4 days. If possible, store the pasta separately so it does not soak up the broth.

Freezer: Freeze for up to 3 months. For the best texture, freeze the soup without pasta and cook pasta fresh when you reheat.

Reheating: Warm on the stove over medium heat until steaming, adding a splash of water or broth if it thickened. If you kept pasta separate, add it to each bowl and ladle hot soup over top.

Common Questions

Is Olive Garden minestrone soup vegan?

Olive Garden has historically listed its minestrone as vegan, but recipes can change, so it is smart to double-check their current allergen and ingredient info if you are strict about it. This copycat version is vegan as written as long as you use vegetable broth and egg-free pasta.

What pasta should I use for minestrone?

Small shapes are best: ditalini, small shells, elbow macaroni, or tubetti. If that is what you have, even broken spaghetti works in a pinch.

Can I swap the beans or greens?

Yes. Great Northern beans, chickpeas, or even an extra can of cannellini all work. For greens, spinach wilts fast, while kale needs a few extra minutes to soften. If using kale, give it 5 to 8 minutes instead of 2 to 3.

Can I use fresh tomatoes instead of canned?

You can, but canned tomatoes are more consistent year-round. If using fresh, you will want very ripe tomatoes and a little extra simmer time to concentrate flavor.

Why did my soup get so thick?

Pasta and beans keep drinking broth as they sit. It is not a failure, it is just math. Add more broth or water when reheating, and next time cook and store the pasta separately.

How can I make it taste more like the restaurant?

Do not skip the tomato paste step, and season in layers. A small splash of red wine vinegar or a squeeze of lemon at the end makes the broth pop the way restaurant soups do.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 7 quarts)
Cutting board and chef’s knife
Wooden spoon or sturdy spatula
Measuring cups and spoons
Can opener
Small pot (optional, for cooking pasta separately)

I have a soft spot for Olive Garden minestrone because it is the rare “restaurant soup” that tastes like something you could actually make at home, and then you do, and it is even better because you control the salt and the veggie-to-broth ratio. The first time I tried to copy it, I got cocky and dumped the pasta in too early. I basically invented minestrone risotto overnight in the fridge. Still edible, but not the vibe.

Now I treat the pasta like a late arrival to the party. The broth and vegetables do their thing first, and the pasta gets added right at the end. You get that cozy, familiar bowl, but with better texture and a little extra “okay wow” from a bright finish.

Hands stirring a large pot of simmering minestrone soup on a stovetop with visible vegetables and beans

Olive Garden Minestrone Soup

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6

Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
2 celery stalks, diced
2 medium carrots, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme (optional)
1/4 to 1/2 tsp red pepper flakes (optional)
1 can (28 oz) crushed tomatoes (plain; fire-roasted is great too)
6 cups vegetable broth (plus more as needed)
1 bay leaf
1 medium zucchini, diced
1 1/2 cups green beans, cut into bite-size pieces (fresh or frozen)
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
2 cups chopped fresh spinach or kale
1 cup small pasta (ditalini, small shells, or elbow)
1 to 2 tsp kosher salt, to taste (less if using salted broth)
1/2 tsp black pepper, to taste
1 to 2 tsp red wine vinegar or 1 to 2 tbsp lemon juice (for finishing)
Optional for serving: chopped parsley, vegan Parmesan, or grated Parmesan if not strictly vegan

Instructions

Sauté the flavor base. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook 8 to 10 minutes, stirring occasionally, until softened and lightly golden at the edges. If anything starts to brown too fast, lower the heat a touch.
Add garlic and bloom the tomato paste. Stir in garlic and cook 30 seconds until fragrant. Add tomato paste, oregano, basil, thyme, and red pepper flakes. Cook 1 to 2 minutes, stirring, until the paste darkens slightly and sticks to the bottom a bit.
Build the broth. Pour in crushed tomatoes, vegetable broth, and add the bay leaf. Stir well, scraping up any browned bits. Bring to a gentle boil, then reduce to a simmer.
Simmer the vegetables. Add zucchini and green beans. Simmer 15 minutes, or until the vegetables are tender but not falling apart.
Add beans and greens. Stir in kidney beans and cannellini beans. Simmer 5 minutes. Add spinach or kale and cook until wilted. Spinach takes 2 to 3 minutes. Kale usually needs 5 to 8 minutes to get pleasantly tender.
Cook the pasta. For the best leftovers, cook pasta in a separate pot according to package directions, then drain. If you prefer one-pot, add pasta directly to the soup and simmer until al dente, usually 8 to 10 minutes. Keep an eye on the liquid and add more broth if needed.
Season and brighten. Remove bay leaf. Taste, then add salt and pepper until the tomato tastes balanced and the flavors pop. If you are using low-sodium broth, you will likely need closer to 2 teaspoons kosher salt. If your broth is already salty, start small and creep up. Stir in red wine vinegar or lemon juice a little at a time. This is the step that makes the broth feel awake.
Serve. Ladle soup into bowls. If you cooked pasta separately, add a scoop of pasta to each bowl first, then pour soup over it. Finish with parsley and Parmesan if you want.