Olive Garden Vegetable Soup

There’s something deeply comforting about a steaming bowl of Olive Garden Vegetable Soup. It’s the kind of soup that feels like a warm hug on a chilly day, a reminder of cozy family dinners and the endless basket of breadsticks we all know and love. But what if I told you that you could recreate that iconic, veggie-packed minestrone right in your own kitchen, with simple ingredients and even more heart? This easy homemade minestrone is my go-to for a quick, healthy, and utterly satisfying meal that brings the restaurant experience home.

I’ll never forget the first time I tried to replicate this soup. My family was craving that classic Olive Garden flavor, but a trip to the restaurant wasn’t in the cards. I scoured my pantry, chopped a mountain of fresh vegetables, and let a rich tomato broth simmer until the whole house smelled like an Italian kitchen. The result? A copycat recipe so spot-on, my kids now request it more than the original. It’s become a staple in our weekly meal rotation, and I’m thrilled to share it with you today.

This recipe is perfect for busy weeknights, meal prep enthusiasts, or anyone looking for a nourishing, vegetarian minestrone soup that doesn’t skimp on flavor. Whether you’re a seasoned cook or just starting out, you’ll find this guide packed with practical tips, smart swaps, and all the secrets to making your soup taste like it came straight from the Olive Garden soup pot.

Olive Garden Vegetable Soup Ingredients

Olive Garden Vegetable Soup starts with a vibrant mix of fresh and pantry staples. Here’s what you’ll need to build those deep, comforting flavors:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 6 cups vegetable broth
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup green beans, fresh or frozen, cut into 1-inch pieces
• 1 medium zucchini, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 cup ditalini pasta (or other small pasta like elbow or small shells)
• 2 cups fresh spinach, roughly chopped
• Freshly grated Parmesan cheese, for serving

Smart Substitutions:

• Gluten-Free: Use your favorite gluten-free pasta. The soup is naturally gluten-free otherwise!
• Bean Swap: Feel free to use all kidney beans or all cannellini beans if that’s what you have on hand. Chickpeas also work wonderfully.
• Broth Options: Chicken broth can be used for a non-vegetarian version.
• Extra Protein: For a heartier soup, add a cup of cooked, shredded chicken or Italian sausage along with the beans.

Easy Homemade Minestrone Timing

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

This recipe comes together in under an hour, making it about 30% faster than many from-scratch soup recipes that require long simmering times. The active time is minimal—most of the work is done while the soup bubbles away on the stove.

Step-by-Step Instructions for Olive Garden Soup Copycat

Making this healthy vegetable soup is a straightforward process that fills your kitchen with an incredible aroma. Follow these simple steps for a perfect result every time.

1. Sauté the Aromatics: In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery (this trio is called a soffritto in Italian cooking). Cook, stirring occasionally, for about 7-8 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for one more minute until fragrant.

2. Build the Broth: Pour in the crushed tomatoes and vegetable broth, stirring to combine. Add the kidney beans, cannellini beans, green beans, diced zucchini, dried basil, oregano, thyme, and the bay leaf. Season generously with salt and pepper.

3. Simmer to Perfection: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes. This allows the flavors to meld beautifully and the vegetables to become perfectly tender.

4. Cook the Pasta: While the soup simmers, cook the ditalini pasta separately according to package directions until al dente. Drain and set aside. Pro Tip: Cooking the pasta separately prevents it from absorbing all the broth and becoming mushy in the leftovers.

5. Finish the Soup: After the soup has simmered for 20 minutes, remove the bay leaf and discard it. Stir in the cooked pasta and the fresh spinach. The spinach will wilt almost instantly in the hot soup. Taste and adjust seasoning with more salt and pepper if needed.

6. Serve: Ladle the hot soup into bowls and top with a generous sprinkle of freshly grated Parmesan cheese. Serve immediately with a side of crusty bread for the full Olive Garden experience.

Nutritional Information for Healthy Vegetable Soup

This vegetarian minestrone soup is not only delicious but also packed with nutrients. A serving (approximately 1.5 cups) provides:

• Calories: ~280
• Protein: 12g
• Carbohydrates: 48g
• Fat: 6g
• Fiber: 11g

This soup is an excellent source of vitamins A and C from the carrots and tomatoes, iron from the spinach and beans, and fiber for digestive health. It’s a truly wholesome and balanced meal.

Equipment Needed for This Minestrone Copycat Recipe

You don’t need any fancy tools to make this soup a success. Here’s the short list:

• Large Stockpot or Dutch Oven: A 6-quart pot is ideal for this quantity.
• Chef’s Knife and Cutting Board: For all that vegetable chopping.
• Measuring Cups and Spoons
• Ladle: For serving.
• Medium Saucepan: For cooking the pasta separately.

Why You’ll Love This Olive Garden Vegetable Soup

This recipe has earned a permanent spot in my kitchen for so many reasons. Here’s why it will become a favorite in yours, too:

• Incredibly Flavorful: It captures the essence of the restaurant classic with a rich, tomato-based broth and a garden of vegetables.
• Surprisingly Easy: With simple chopping and one-pot simmering, it’s a low-stress meal perfect for any night of the week.
• Highly Adaptable: It’s a great clean-out-the-fridge recipe. You can swap vegetables based on what’s in season or what you have available.
• Crowd-Pleasing: It’s a hit with both adults and kids, and it’s easy to double for a crowd or for meal prep.
• Nutritious and Filling: Packed with fiber, protein, and vitamins, it’s a meal that truly satisfies.

If you love this kind of hearty, Italian-inspired comfort, you must try our Easy Olive Garden Zuppa Toscana Soup next. It’s another restaurant favorite made simple for the home cook.

Healthier Alternatives for the Recipe

This soup is already quite healthy, but you can easily tweak it to fit specific dietary needs or preferences.

• Lower Carb/Keto: Omit the pasta and beans. Add extra zucchini and perhaps some chopped cauliflower to bulk it up.
• Higher Protein: Stir in a cup of cooked, shredded rotisserie chicken or lean ground turkey at the same time as the spinach.
• Creamier Version: For a richer, creamier texture similar to our The Best Creamy Vegetable Soup, stir in 1/4 cup of heavy cream or half-and-half at the very end.
• More Greens: Feel free to add kale or Swiss chard in place of, or in addition to, the spinach. Just add it a few minutes earlier to allow time for it to wilt and soften.

Serving Suggestions for Your Homemade Minestrone

A great bowl of soup is made even better with the right accompaniments. Here are a few of my favorite ways to serve it:

• The Classic Combo: Serve with a warm, crusty baguette or, of course, homemade breadsticks for dipping. A small side salad with a tangy vinaigrette balances the richness of the soup perfectly.
• Cheese Lover’s Touch: Don’t be shy with the Parmesan! A generous sprinkle on top is essential. You can also offer a small bowl of grated Pecorino Romano for guests to add themselves.
• For a Heartier Meal: This soup pairs beautifully with a simple grilled cheese sandwich for the ultimate comfort food lunch. It also makes a wonderful starter for a larger Italian feast.

If you’re planning a full Italian-themed dinner, consider starting with this soup followed by our comforting Creamy Chicken Gnocchi Soup as a main course.

Common Mistakes to Avoid

Even the simplest recipes can have pitfalls. Avoid these common errors for the best possible Olive Garden soup copycat:

• Overcooking the Pasta in the Soup: This is the number one mistake! Cooking the pasta directly in the soup will cause it to swell and absorb too much liquid, leaving you with a thick, starchy stew and mushy pasta, especially in leftovers. Always cook it separately.
• Skipping the Sauté: Don’t be tempted to just dump all the raw vegetables into the broth. Sautéing the onion, carrots, and celery first builds a foundational flavor that makes the soup taste rich and developed.
• Underseasoning: Canned tomatoes and broths can vary in saltiness. Be sure to taste your soup at the end and season aggressively with salt and pepper. The right amount of seasoning is what makes the flavors pop.
• Using Pre-Shredded Parmesan: The anti-caking agents in pre-shredded cheese can prevent it from melting smoothly into the soup. For the best flavor and texture, take a moment to grate a block of Parmesan cheese yourself.

Storing Tips for the Recipe

This soup is a meal-prep dream! Here’s how to keep it tasting fresh:

• Refrigerator: Store cooled soup in an airtight container for up to 4 days. Remember to store the soup and pasta separately if possible to maintain the best texture.
• Freezer: This soup freezes exceptionally well. Let it cool completely, then transfer to freezer-safe bags or containers, leaving some space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened in the fridge, add a splash of broth or water to thin it to your desired consistency.

For another fantastic soup that stores and reheats beautifully, check out our secrets for Italian Wedding Soup.

Conclusion

This Olive Garden Vegetable Soup copycat recipe is proof that you don’t need to leave home to enjoy a restaurant-quality meal. It’s hearty, healthy, and brimming with the classic flavors we all crave. Whether you’re making it for a quiet family dinner or prepping lunches for the week, this easy homemade minestrone is a reliable and delicious choice that never fails to impress.

I hope this recipe brings as much comfort and joy to your table as it has to mine. I’d love to hear how your soup turns out! Leave a comment below and tell me about your experience. And don’t forget to snap a photo and tag @Stacksipsnack on Pinterest so I can see your beautiful creation.

For more vegetable-forward inspiration, our Cream of Spring Vegetable Soup is a bright and lovely option for when the seasons change. Happy cooking

FAQs about Olive Garden Vegetable Soup

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