This Olive Garden Minestrone Soup Recipe is a thick, hearty vegetable soup with ditalini pasta in a rich tomato broth, perfect comfort food!
author’s note
Save the Trip, This Olive Garden Minestrone Is Better Homemade!
I actually first fell in love with Olive Garden’s minestrone years ago. Every time I went, I could seriously just fill up on the breadsticks, salad, and minestrone. I never even made it to my main dish. That’s how good it was.
So of course, I had to come up with my own version at home. Funny enough, my kids (who complain when a dish is veggie packed) always go back for seconds of this one. I’m convinced it’s the pasta mixed with that rich tomato broth, but whatever the reason, this soup has turned into a regular in our dinner rotation. I love it so much that I even made a twist with quinoa for a lighter, healthier spin.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Ditalini Pasta | Any small pasta works in Olive Garden minestrone soup recipe: elbow, small shells, or orzo. |
| Zucchini | Swap with yellow squash or diced green beans. |
| Canned Beans | Use any combo of kidney, cannellini, or garbanzo beans. Rinse well before adding. |
| Fire-Roasted Tomatoes | Regular diced tomatoes work too, but fire-roasted brings extra flavor. |
| Vegetable Stock | Swap with chicken stock if you don’t need it vegetarian. |
| Tomato Paste | Cook a little longer before adding liquid to deepen the flavor. |
How To Make Olive Garden Minestrone Soup Recipe
- Sauté the base: Cook onion, celery, and carrots until soft.
- Build the flavor: Add garlic, tomato paste, and seasonings. Cook until fragrant.
- Add the liquids and beans: Stir in stock, diced tomatoes, and beans. Simmer.
- Add veggies: Stir in zucchini (or other quick-cooking vegetables).
- Cook pasta: Either cook directly in soup (softer pasta) or separately for firmer pasta.
- Finish & serve: Adjust seasonings, stir in fresh herbs, and top with Parmesan.
Featured Comment
“We are a family of 6. I have four children (ages 2-12). This meal is a hit with everyone! The even ask for seconds. Most week nights I rely on crock pot meals because of activities after school and getting in at dinner time. This is absolute keeper. Thank you so much!”
– Katie
Tips For Success
- Cook the tomato paste until darkened. This step makes a big difference in flavor in this Olive Garden minestrone soup recipe.
- Taste and season as you go. Beans and broth can vary in saltiness.
- Finish with fresh herbs. Stir in basil or parsley right before serving.
- Add a splash of acid. Lemon juice or red wine vinegar brightens everything up.
Storage
Olive Garden Minestrone Soup Recipe Leftovers?
- Fridge: Keeps 3–5 days in an airtight container. Reheat: Warm gently on the stove with an extra splash of stock.
- Pasta Note: For the best leftovers, cook the pasta separately and stir into individual bowls. This prevents mushy pasta.
- Freezer: Not the best recipe to freeze, as the pasta and veggies don’t hold up well. If you want to freeze, leave out the pasta and add fresh when reheating.
More Veggie-Packed Soup Recipes:
Soups And Stews
Chicken Corn Soup Recipe
One Pan / One Pot
White Bean Soup
Soups And Stews
Easy Zuppa Toscana
Soups And Stews
Tomato Basil Soup Recipe
Olive Garden Minestrone Soup Recipe
This Olive Garden Minestrone Soup Recipe is a hearty, veggie-packed soup loaded with ditalini pasta, a rich tomato broth, and plenty of nutritious veggies. Top with Parmesan, grab some crusty bread (or a bread bowl), and dig in!
Video
Equipment
Ingredients
- 3 tablespoons olive oil
- 1 cup carrots diced, 2 large carrots
- 1 cup yellow onion diced, 1 small onion
- 1 cup celery diced, 3 stalks
- 1 heaping tablespoon minced garlic 4 cloves
- 1/4 cup tomato paste
- Salt and pepper
- 2 (14.5-ounce) cans fire-roasted diced tomatoes undrained, see note 1
- 1/4 teaspoon dried crushed rosemary
- 1/8 teaspoon red pepper flakes optional
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 (32-ounce) container vegetable stock 4 cups, see note 2
- 1 (15.5-ounce) can cannellini beans drained and rinsed
- 1 (15.5-ounce) can dark red kidney beans drained and rinsed
- 1/2 cup diced zucchini
- 2 bay leaves optional
- 1 cup uncooked ditalini pasta see note 3
- 1/2 cup frozen peas
- 1/2 cup frozen corn or use just 1 cup peas or corn
- Serving suggestions see note 4
Instructions
- Add olive oil to a large pot over medium heat. Once oil is hot, add the diced onion, carrot, and celery. Cook, stirring frequently, for 8–10 minutes or until onion is golden and soft. Add in garlic and cook, stirring constantly, for 30 seconds or until fragrant.
- Add in tomato paste and season to taste with salt and pepper (I add 1/2 teaspoon each of salt and pepper). Mix and cook, stirring frequently, for 8 minutes or until veggies are very tender and tomato paste has become very thick and darkened in color. Don’t rush this step; we are adding flavor and richness while ensuring the veggies don’t end up crunchy. Add diced tomatoes and seasonings: rosemary, oregano, thyme, and red pepper flakes (if using). Stir frequently, cooking another 2 minutes. Scrape the bottom of the pot to release any browned bits.
- Pour in vegetable stock, drained and rinsed beans, and zucchini. Add bay leaves if using. Stir. Increase heat to bring the soup to a boil, then lower the heat until soup is gently simmering (barely bubbling at the edges). Simmer, with the lid partially covering the pot (leave about a 1-inch gap for steam), for 10–15 minutes or until veggies are tender.
- Meanwhile, bring a pot of water to boil. Salt the water and follow package directions for cooking the pasta. Drain and set aside.
- Turn off the heat on the soup. Stir in peas and corn. Taste and adjust seasonings; I typically add another 1/2 teaspoon salt and 1/4 teaspoon pepper—flavors should be rich! If desired, add some lemon juice and drizzle in some olive oil (I add 1 tablespoon). Remove bay leaves and discard if used.
- Ladle soup into bowls and stir a few spoonfuls of pasta into individual bowls. Serve bowls topped with Parmesan cheese, any fresh herbs if using, and crusty bread for dipping!
- Slow Cooker: Follow steps 1–2 either in a pot or the base of a slow cooker if it has a sautéing element. Add everything from the pot to the base of the slow cooker along with the drained and rinsed beans, zucchini, and bay leaves. Stir and cook on low for 3–4 hours or high for 1–2 hours or until flavors are sufficiently melded and veggies are tender. Stir in frozen peas and corn. Taste and adjust seasonings, adding more salt and pepper as needed. If desired, add some lemon juice and olive oil (I add about 1 tablespoon). Remove bay leaves and discard. About 20 minutes before the soup is done, cook pasta separately according to package directions and stir into individual serving bowls. Serve bowls topped with Parmesan cheese, any fresh herbs if using, and crusty bread for dipping!
Recipe Notes
Note 1: Fire-roasted diced tomatoes are charred over a flame before being crushed and canned, bringing out the tomato’s sweetness and imparting a distinct, smoky flavor. You get more flavor without any extra work or additional ingredients! (I love these brands: Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®.) If you don’t want to use fire-roasted, plain is fine too! If you don’t like the tomato chunks, use crushed tomatoes instead.
Note 2: Use a high-quality, flavorful stock that will add loads of flavor; I highly recommend Swanson’s® vegetable stock! (not sponsored). If you’d like the soup to be less thick, feel free to add some more stock and slightly increase seasonings!
Note 3: I cook the pasta separately for this soup to prevent it from absorbing too much liquid and becoming overly soft, especially in leftovers. For separate storage, keep the pasta and soup apart. If you prefer one-pot cooking, add the pasta with the beans and zucchini, simmer for 15–20 minutes until al dente, and use 6 cups of stock.
Note 4: Serving suggestions: drizzle olive oil, 1 tablespoon lemon juice, fresh parsley or thyme, fresh grated Parmesan cheese, and/or crusty artisan bread (for dunking).
Storage: Store Minestrone Soup in the fridge for 3–5 days in an airtight container. It doesn’t freeze well as the veggies can get mushy. Reheat gently over medium-low heat, stirring often, and add a splash of vegetable stock if it’s too thick.
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 56g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 654mg | Potassium: 563mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5339IU | Vitamin C: 12mg | Calcium: 129mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Switch Olive Garden Minestrone Soup Recipe Up
- Thickness: Add more broth if you like it thinner. Keep it as is for a stew-like consistency.
- Protein Boost: Stir in rotisserie chicken, browned Italian sausage, or ground turkey.
- Veggie Swaps: Use what you have such as green beans, spinach, kale, or potatoes.
- Spicy Kick: Add a pinch of red pepper flakes when sautéing the garlic.
Shortcuts
- Mirepoix: Grab pre-cut or frozen veggies (3 cups) rather than fresh vegetables.
- Garlic: Choose jarred garlic or use a garlic press for fast chopped garlic.
- Fire-Roasted Tomatoes: Select fire-roasted diced tomatoes for extra sweetness and smoky flavor for this Olive Garden minestrone soup recipe.
I would like to try this amazing looking soup. thanks
You’ll love it! Enjoy! 🙂
I’ve made minestrone many times before, but always thought it came out bland. This recipe really is flavorful, and definitely a keeper!
So happy to hear that you enjoyed this soup! Thank you Heidi 🙂
My family LOVED this recipe! This is definitely a keeper and that fact that it’s a crockpot recipe is an added bonus.
I’m so happy you all loved this Minestrone Soup! I agree, crockpot meals are always the best to have on hand! Thanks for your comment! 🙂
We are a family of 6. I have four children (ages 2-12). This meal is a hit with everyone! The even ask for seconds. Most week nights I rely on crock pot meals because of activities after school and getting in at dinner time. This is absolute keeper. Thank you so much!
So thrilled to hear that! Thanks so much Katie 🙂
The sausage, potato, and cabbage soup recipe link has an error. I can not open it and I’m really wanted to try it tonight.
I’m so sorry Michelle; here’s the link: https://www.chelseasmessyapron.com/sausage-potato-and-cabbage-soup/
What a yummy soup! I have my favorite veggie soups but was looking for something new to try and this just hit the spot!! I even told my mom about it and sent her the recipe and she made it a couple days later. I did the stove method so it would be made quicker but can’t wait to try the crock pot method next time. Will make again! 11 out of 10 stars!
Yay! I’m so thrilled to hear this! Thanks so much Erica! 🙂
What meat can you add to this? Thanks!
This recipe is amazing! Do you think it would freeze well?
hey girl- this looks amazing! yummy!