Crafting a truly satisfying bowl of soup is one of life’s simple comforts. This homemade version of Olive Garden Minestrone Soup tastes incredibly rich. The broth has a beautiful depth from simmering those savory vegetables. Furthermore, the mix of beans and tiny pasta adds such a wonderful, hearty texture.
I often whip up a big batch on cooler Sunday afternoons. Then, we enjoy leftovers for easy lunches all week long. Honestly, this Italian soup makes even the busiest Tuesday night feel special.
Why I Love This Recipe
This Minestrone Soup Recipe became an instant family favorite. It comes together quite quickly, which busy professionals appreciate. The flavor rivals any restaurant version, genuinely. Plus, it freezes beautifully for future cozy nights. Everyone loves how hearty and flavorful this Vegetable Soup is!
Olive Garden Minestrone Soup Ingredients
The magic of any great Italian soup lies in its fresh, simple components. These ingredients mingle beautifully, creating that signature comforting flavor profile we crave. You really taste the garden in every spoonful of this Homemade Minestrone.
Substitutions and Tips
- Vegetable Broth: Chicken broth works too, but vegetable broth keeps this recipe vegetarian-friendly.
- Herbs: Fresh herbs boost flavor immensely if you have them handy. Just double the dried amounts.
- Veggies: Feel free to add diced green beans or shredded cabbage with the carrots.
- Thickening: Mashed beans give a creamier body without adding actual cream.
- Flavor Boost: A splash of red wine vinegar added at the end brightens everything up.
Remember, precise measurements are always found on the printable card below for your convenience.
How to Make Olive Garden Minestrone Soup
Step 1
Pour olive oil into a big pot. Heat it over medium heat on your stovetop. This starts the aromatic base nicely.
Step 2
Toss in the diced onion, carrots, and celery next. Sauté these veggies for about five to seven minutes. They just need to soften up slightly.
Step 3
Now, add your minced garlic to the pot carefully. Cook it for just one more minute. You want it fragrant, not burnt.
Step 4
Stir in the vegetable broth and the canned tomatoes. This includes the crushed tomatoes and the tomato sauce. Then, add both kinds of rinsed beans. Finally, mix in the herbs: basil, oregano, and thyme. Drop in the bay leaf for depth.
Step 5
Bring the entire mixture to a gentle boil now. Reduce the heat way down low after that. Cover the pot and let it simmer. Twenty minutes minimum is best for flavor development.
Step 6
Next, it is time for the pasta. Add your small shells or ditalini carefully. Cook these as the package directs you. Usually, this takes about eight to ten minutes. Make sure they are perfectly al dente.
Step 7
Stir in your fresh spinach leaves now. If you are using zucchini, add that in too. Cook for only two or three more minutes. You want the spinach wilted and the zucchini crisp-tender.
Step 8
Remember to fish out that bay leaf completely. Taste the Olive Garden Minestrone Soup base. Add salt and fresh black pepper as needed for balance.
Step 9
Ladle the steaming hot soup into your favorite bowls. Top generously with grated Parmesan cheese. Serve this wonderful Italian Soup immediately.
How to Store Olive Garden Minestrone Soup
Storing this healthy Vegetable Soup is super simple for our busy lives. Cool the soup completely before storing it, please. Place leftovers in airtight containers promptly. They keep well in the refrigerator for four full days. For longer storage, this soup freezes wonderfully. Divide it into individual portions first. It stays perfectly good in the freezer for up to three months.
Tips for Success
- Rinsing those canned beans removes excess sodium and starch. Do not skip this small task.
- Simmering longer builds incredible depth of flavor. Plan for an extra 30 minutes if you can.
- Use a good quality bay leaf; the flavor really matters here.
- Taste the broth adjustments last. Salt dissolves differently once the pasta absorbs liquid.
- If serving picky eaters, keep the zucchini optional, as noted above.
Kitchen Tools You’ll Need
- A large Dutch oven or heavy-bottomed soup pot is essential.
- A sturdy cutting board and a sharp knife are vital for prep work.
- A slotted spoon helps retrieve that bay leaf easily later on.
- Measuring cups and spoons ensure ingredient accuracy while cooking.
Serving Suggestions
- Serve alongside crusty Italian bread for dipping and soaking.
- A light, crisp green salad always complements the soup nicely.
- A drizzle of good quality extra virgin olive oil just before serving elevates flavor.
- A dry, crisp white wine pairs well with this tomato-based dish.
Olive Garden Minestrone Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A recipe to recreate the famous Olive Garden Minestrone Soup at home, featuring a hearty mix of vegetables, beans, and pasta in a rich tomato broth.
Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup small shell pasta or ditalini
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups fresh spinach, roughly chopped
- 1/2 cup chopped fresh zucchini (optional)
- Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in vegetable broth, crushed tomatoes, tomato sauce, cannellini beans, kidney beans, basil, oregano, thyme, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for at least 20 minutes (or longer for deeper flavor).
- Add the pasta and cook according to package directions, about 8-10 minutes, or until al dente.
- Stir in the fresh spinach and zucchini (if using) and cook for another 2-3 minutes, until spinach is wilted and zucchini is tender-crisp.
- Remove the bay leaf. Season with salt and pepper to taste.
- Ladle into bowls and serve hot, topped with grated Parmesan cheese.
Notes
- For a deeper flavor, simmer the soup base for longer than 20 minutes before adding the pasta.
- If you prefer a thicker soup, you can lightly mash some of the beans against the side of the pot.
- Use any small pasta shape you prefer if shell pasta or ditalini is unavailable.
