Olive Garden Minestrone Soup Recipe

5 from 6 votes

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!

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Soup, Vegetarian

Cuisine: Healthy, Italian, Vegetarian

Keyword: minestrone, minestrone soup, Olive Garden Minestrone Soup Recipe

Servings: servings

Author: Chelsea Lords

Cost: $9.12

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

US - Metric

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!

Video

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