Olive Garden Minestrone Soup
by Sommer Collier — last updated on Apr 3, 2025 
Olive Garden Minestrone Soup Recipe – An easy recipe for classic vegetarian (and vegan!) soup brimming with seasonal veggies and hearty beans. This flavorful dish is quick to prepare in 40 minutes, and is excellent to make ahead!
Why You’ll Love This Minestrone Soup
Mmmminestrone soup… With a thin tomato broth, fresh veggies, pasta, and beans, minestrone soup is one of those magical dishes that manages to be both light and hearty at the same time.
If you’ve never had the minestrone soup from the Olive Garden, you are in for a treat! The classic restaurant chain Olive Garden is most well-known for its Italian-esque pasta dishes. However, they also offer a great minestrone soup that is incredibly popular! Who else gets torn between starting with a small bowl before the entree or going big and having a large bowl as the entree?
Today we’re sharing with you our version of Olive Garden Minestrone Soup that we think you’re going to like, even more than the OG goodness. It’s an easy vegetarian and vegan recipe that is sure to satisfy, and of course, pairs perfectly with breadsticks and salad!
Copycat Olive Garden Minestrone Soup
This Olive Garden-inspired Minestrone Soup recipe is wonderfully simple and doesn’t deviate too far from the classic dish you know and love. Ours has the same iconic small ditalini pasta, fresh veggies like zucchini and spinach, and a savory tomato broth.
But we also include tomato paste in addition to canned diced tomatoes to really bring that deliciously bright tomato flavor to this vegan soup. Plus, a pinch of red pepper flakes for a kick of delightful heat! (Don’t worry, the red pepper is optional if you’re not a fan.)
From prep to serving, you only need about 40 minutes, and everything is cooked together in one pot. So it’s terrific to make it as a quick yet comforting dinner, even on a busy weeknight. Get ready to fall innamorato with the easiest, tastiest, and most authentic copycat Olive Garden Minestrone Soup recipe!
Ingredients Needed
- Olive oil – or preferred high-heat cooking oil
- Onion – peeled and chopped
- Carrots – sliced into discs
- Celery – thinly sliced
- Garlic – minced
- Vegetable broth – or bouillon and water
- Tomatoes – canned or fresh, diced
- Tomato paste – the secret ingredient for the best Minestrone Soup recipe
- Italian seasoning – store-bought or make your own Italian seasoning
- Crushed red pepper – optional for some yummy heat
- Canned kidney beans – rinsed and drained
- Canned great northern beans – rinsed and drained
- Green beans – frozen
- Dried pasta – small shape like ditalini (what we use here), macaroni, or small shell pasta
- Zucchini – halved and sliced into half-moon shapes
- Baby spinach – fresh, washed and dried
- Fresh – chopped
How to Make Olive Garden Minestrone Soup
Find the full printable Minestrone Soup Recipe with detailed instructions and video tutorial in the recipe form at the bottom of the post.
Recipe Variations
- Gluten-Free – Swap the pasta for gluten-free pasta, rice, or quinoa.
- Protein – Add cooked shredded chicken, ground turkey, or even plant-based protein like tofu or tempeh for extra heartiness.
- Vegetables – Feel free to swap the spinach for kale, chard, or cabbage. You can also add bell peppers, mushrooms, or sweet potatoes for extra flavor and texture.
- Spice Level – The crushed red pepper is optional, but if you love heat, add more or even stir in a chopped chipotle pepper or a dash of hot sauce.
- Pasta Substitutes – Try using orzo, farro, or lentils instead of traditional pasta for a different texture and added nutrition.
Serving Suggestions
Minestrone soup can be served on its own or with various savory side dishes to make it a complete meal! Here’s what I like to pair with it:
Frequently Asked Questions
This soup recipe is great to make ahead and keep in the fridge or freezer! Once the soup has cooled, transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. To freeze, wrap the container in a layer of aluminum foil and keep it in the freezer for up to 3 months. Defrost overnight in the fridge and reheat on the stovetop or in the microwave.
Add the dried pasta to the soup base, which will cook as the soup simmers. There’s no need to boil it separately.
Sure you can! You can use chicken broth instead of vegetable broth if you prefer. You can also throw in sliced Italian sausage or leftover shredded chicken for additional protein.
Looking for More Satisfying Soup Recipes? Be Sure to Try:
- Rustic Ribollita (Tuscan White Bean Soup)
- Hungarian Mushroom Soup Recipe (Vegan or Gluten-Free)
- Mexican Sopa de Fideo (Soup with Noodles)
- Tomato Potato White Bean Soup
- Vegetarian Navy Bean Soup
- Rustic White Bean and Kale Soup (Vegan)
- The Best Chicken Tortilla Soup
- Healthy Butternut Squash Soup
- Healthy Tomato Basil Bisque
- Italian Chicken Orzo Soup
- Chunky Vegan Chili with Sweet Potatoes
Olive Garden Minestrone Soup Recipe
Video
Ingredients
- 2 tablespoons olive oil
- 1 large onion peeled and chopped
- ¾ cup sliced carrots
- ½ cup sliced celery
- 3-4 cloves garlic minced
- 32 ounces vegetable broth
- 14 ounces diced tomatoes
- ¼ cup tomato paste
- 1 tablespoon Italian seasoning
- ¼ – ½ teaspoon crushed red pepper optional
- 15 ounces canned kidney beans drained
- 15 ounces canned great northern beans drained
- ¾ cup frozen cut green beans
- ½ cup small dried pasta shells, ditalini, macaroni
- 1 small zucchini halved and sliced
- 2 large handfuls fresh baby spinach
- 1 tablespoon fresh chopped parsley
Instructions
- Chop and prepare all necessary ingredients. Set a large 6-8 quart saucepot over medium heat.
- Add the olive oil to the pot. Once hot, add the chopped onions, carrots, celery, and garlic. Generously salt and pepper. Sauté for 4-6 minutes to soften.
- Add the vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Bring to a boil.
- Once boiling, stir in the kidney beans, great northern beans, green beans, and pasta. Stir well and simmer for 8-10 minutes, partially covered. Make sure to stir every 2 minutes, so the pasta doesn’t stick to the bottom.
- Finally, add in the sliced zucchini, spinach leaves, and parsley. Stir and simmer for 2 minutes. Taste, then salt and pepper as needed. Serve warm.
This was a delicious recipe I try my hardest with soup and they very often DO NOT turn out and I’m left so disappointed as I absolutely LOVE soup! Definitely recommend this recipe
This is hands down one of our favorite soups as it’s so versatile. We leave out the pasta, double the recipe, and sometimes add other veggies to turn it into a big ole vegetable soup.
Made this soup yesterday, doubled the recipe LOVE it. Thank you so much for this and all the other recipes you share, by all means yours are my favorite!
This looks delicious. Have to use gluten free pasta for my celiac husband. I find pasta just gets soggy if cooked and left in the soup for a day. I cook my pasta separately and add it as needed to the soup. Should I then reduce the amount of liquid used in the recipe? Thanks.
This is the best soup I’ve ever made! I substituted fresh fennel for celery. Forgot to buy a zucchini but will definitely add one next time. Delicious and nutritious. Thank you so much.
Hi Sommer, thank you so much for this recipe. Been looking for a nice minestrone. Going to try this week. Quick question (probably basic), but is the pasta cooked then added or dry when adding with beans? Thank you, David!
Hi David!
Add the dried pasta to the soup base and it will cook as the soup simmers. :)
Made it just as the recipe said except all I had were fire roasted tomatoes. It was PHENOMENAL!
Thank you so much
Hi Stacey, hope you don’t mind the message. I want to try this but have what may seem a basic question (it was not clear in the recipe). Is the pasta cooked, then added or dry when adding with beans and let cook that way? Thank you, David!
Hi David,
Add dry pasta to this recipe. It will cook in the broth. :)
This is such a delicious and very tasty recipe! My son loves this more than Olive Garden and I can’t wait to make this again! Such a hit!
I love that now fall is getting closer we can make more soups! This one has all the flavors I love.
This soup is so cozy! It’s packed with delicious ingredients and so easy to make. We really enjoy it!
thank you, have never tried the Olive Garden version but I really like how many vegetables are in this minestrone soup, and it’s getting to be that time of year – even though I don’t mind soup in the middle of summer, much appreciated
This soup, to me, really is much better than the one at Olive Garden. I love this so much!!