Whenever the chill of winter settles in, my cravings turn toward warm, comforting bowls of soup. There’s something wonderfully nostalgic about a hearty Vegetable Soup, reminiscent of cozy kitchen moments filled with laughter and the deep aroma of simmering vegetables. Recently, I decided to recreate the beloved Olive Garden Minestrone Soup, but with my own twist. This comforting dish boasts an explosion of fresh vegetables and rich flavors, which are perfect for shaking off the winter blues or simply enjoying a wholesome meal after a long day.
Picture an array of vibrant carrots, zucchini, and spinach combining harmoniously in a rich, savory broth, promising not just satisfaction, but pure delight in each comforting sip. Whether you’re seeking a quick weeknight dinner, a warm meal to ease a chilly evening, or a nutritious boost to your day, this Vegetable Soup offers simplicity and versatility that can cater to everyone’s palate. So grab your apron, and let’s dive into the delicious world of homemade soup!
Why is Olive Garden Minestrone Soup so loved?
Heartwarming Comfort: This soup is a hug in a bowl, combining the warmth of fresh vegetables with rich spices in a soothing broth.
Nutritious and Wholesome: Packed with nutrient-dense ingredients like kidney beans, zucchini, and spinach, it’s the perfect way to nourish your body while enjoying a delicious meal.
Customizable: You can easily adapt this recipe by adding your favorite veggies or even a splash of your favorite herbs.
Ideal for Any Occasion: Whether for a cozy family dinner or a quick lunch, this soup fits the bill.
Quick Prep: With minimal prep and cook time, you can whip this up in no time, making it a great option for busy weeknights.
This is not just a tasty dish, but a reason to gather your loved ones around the table. Plus, if you want an equally hearty option, check out my must-try Chicken Noodle Soup recipe!
Olive Garden Minestrone Soup Ingredients
Get ready to create a comforting bowl of joy!
For the Broth
- Low-sodium vegetable stock – keeps the soup hearty without overpowering flavors.
- Diced tomatoes – add a hint of sweetness and acidity that balances the richness.
For the Vegetables
- Diced celery – provides crunch and a burst of green goodness.
- Diced carrots – brings natural sweetness and vibrant color to the mix.
- Diced yellow onion – adds depth and enhances the soup’s flavor profile.
- Minced garlic – for that aromatic kick that lifts the entire dish.
- Zucchini – tender half moons that soak up all the delicious broth.
- Frozen green beans – microwave-thawed for convenience and fiber.
- Chopped fresh spinach – introduces a pop of color and nutrient boost.
For the Seasoning
- Dried basil – elevates the flavor with its fragrant notes.
- Dried oregano – a classic herb that brings a warm, earthy flavor.
- Crushed dried rosemary – adds a unique depth and slightly piney note.
- Dried thyme – enhances the overall flavor with its subtle earthiness.
- Salt – essential for bringing out all the natural flavors.
- Freshly ground black pepper – adds just the right amount of heat.
For the Pasta and Beans
- Small or medium shell pasta – perfect for holding onto those delicious broth droplets.
- Dark red kidney beans – packed with protein and fiber for a hearty touch.
- White navy beans or cannellini beans – great for creaminess and texture.
For Serving
- Chopped fresh parsley – for a fresh burst of flavor and garnish.
- Shredded parmesan or romano cheese – sprinkle on top for extra richness and savoriness.
This Olive Garden Minestrone Soup is not only delicious but also an opportunity to personalize it with your favorite ingredients. Happy cooking!
How to Make Olive Garden Minestrone Soup
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Combine: In a large pot, pour in the low-sodium vegetable stock and diced tomatoes. Bring to a simmer over medium heat, allowing those flavors to meld beautifully.
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Add Vegetables: Toss in the diced celery, diced carrots, diced yellow onion, and minced garlic. Cook until the vegetables are tender, about 5-7 minutes; you’ll love the aromatic invitation filling your kitchen!
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Season: Stir in dried basil, dried oregano, crushed rosemary, dried thyme, salt, and freshly ground black pepper. Let it simmer for 5 minutes, allowing the spices to bloom and enhance the broth’s richness.
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Incorporate Remaining Ingredients: Add the sliced zucchini, thawed green beans, shell pasta, chopped spinach, kidney beans, and navy beans. Cook until the pasta is al dente, about 8-10 minutes; you want it firm yet tender!
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Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley and a sprinkle of shredded cheese for an extra touch of comfort.
Optional: Drizzle with a splash of olive oil before serving for an added layer of flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Olive Garden Minestrone Soup
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Use Fresh Veggies: The fresher your vegetables, the more vibrant your soup will be. Look for firm zucchini, bright spinach, and crisp carrots.
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Mind the Pasta: Cook the pasta just until al dente. It’ll continue to cook in the broth, and you don’t want it to become mushy.
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Layer Flavors: Sauté the garlic and onions before adding other veggies. This step enhances the soup’s flavor and aroma!
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Taste as You Go: Every vegetable has its own sweetness. Adjust salt and seasoning gradually to achieve the perfect balance in your Olive Garden Minestrone Soup.
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Storage Smart: Allow the soup to cool before storing. It tastes even better the next day, making it a great make-ahead meal!
How to Store and Freeze Olive Garden Minestrone Soup
Fridge: Store the soup in an airtight container for up to 4 days. This allows the flavors to deepen and makes for quick reheating during busy evenings.
Freezer: Cool the soup completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. For best results, leave some space at the top to allow for expansion.
Reheating: Thaw overnight in the fridge for best results. Reheat on the stovetop over low heat, stirring occasionally, until hot. If it thickened, add a splash of vegetable stock.
Leftovers: Enjoy the versatility of this Olive Garden Minestrone Soup! Mix in fresh herbs or extra cheese when reheating to elevate the flavor.
Make Ahead Options
These Olive Garden Minestrone Soup preparations are perfect for busy home cooks! You can chop all your vegetables—celery, carrots, onion, zucchini, and garlic—up to 24 hours in advance; just store them in airtight containers in the refrigerator to keep them fresh. Likewise, you can cook the soup base (vegetable stock and tomatoes) and refrigerate it for up to 3 days. To finish, simply reheat the base and add in the uncooked shell pasta, spinach, and beans right before serving, ensuring the pasta is al dente and the soup retains its delicious flavor. This way, you’ll have a hearty, homemade meal ready to enjoy in no time, with minimal effort!
Olive Garden Minestrone Soup Variations
Customize your bowl of Olive Garden Minestrone Soup to suit your palate and dietary needs with these exciting twists!
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Gluten-Free: Use gluten-free pasta or omit pasta entirely; try adding a handful of cooked quinoa instead for a delightful texture.
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Spicy Kick: Add a pinch of red pepper flakes while sautéing the garlic to introduce a warm heat that dances on your palate.
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Add More Greens: Feel free to swap spinach with kale or Swiss chard for different textures and a nutritional boost.
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Protein-Packed: Toss in some cooked shredded chicken or turkey for an extra hearty version that’s great for the meat lovers in your family.
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Herb Infusion: Experiment by adding fresh herbs, such as dill or cilantro, during the last few minutes of cooking for a fragrant, fresh twist.
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Creamy Comfort: Swirl in a splash of coconut milk or heavy cream for a rich and velvety soup that feels indulgent.
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Roasted Veggies: Roast zucchini and carrots before adding them to the pot for an intensified flavor that will elevate your bowl.
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Lemon Zest: Add a teaspoon of fresh lemon juice or zest right before serving to brighten the flavors and enhance the overall taste.
What to Serve with Olive Garden Minestrone Soup?
Craving a meal that warms the heart and fills the belly? Pair your comforting bowl of soup with these delightful accompaniments!
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Crusty Garlic Bread: Perfect for dipping, this warm, buttery side enhances every spoonful of soup with its rich flavor.
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Simple Green Salad: A fresh salad adds a bright crunch, balancing the warm soup with crisp greens and a zesty vinaigrette.
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Parmesan Crisps: These crunchy bites introduce a satisfying texture, bringing a cheesy, savory note that complements the soup’s flavors.
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Cheesy Spinach Breadsticks: Soft and cheesy, these delicious sticks are perfect for sopping up the last drops of soup, making every bite feel indulgent.
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Roasted Vegetables: A side of sweet, caramelized veggies brings an earthy flavor profile that pairs beautifully with the soup’s freshness.
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Refreshing Lemonade: This tangy drink adds a refreshing contrast, cutting through the savoriness while embodying a comforting homemade touch.
These pairings promise to elevate your dining experience, transforming a simple meal into a heartfelt gathering that nourishes both body and soul!
Olive Garden Minestrone Soup Recipe FAQs
How do I choose ripe vegetables for this soup?
Absolutely! Look for vegetables that are firm and vibrant. The zucchini should be glossy without dark spots, and the carrots should be bright orange without any blemishes. If you’re choosing fresh spinach, make sure the leaves are crisp and green, not wilted.
What’s the best way to store leftover Olive Garden Minestrone Soup?
For optimal freshness, store your soup in an airtight container in the fridge for up to 4 days. It’s a great idea to let it cool first to prevent condensation. This way, not only do you get a quick reheat during busy evenings, but the flavors tend to deepen overnight for an even more satisfying meal!
Can I freeze Olive Garden Minestrone Soup?
Absolutely! First, allow the soup to cool completely. Then, transfer it to freezer-safe containers, leaving some room at the top to allow for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stovetop over low heat, adding a splash of vegetable stock if it thickened.
What should I do if the soup is too salty or thick?
If your Olive Garden Minestrone Soup turns out too salty, adding a splash of vinegar can help balance the flavors. For a thick soup, try adding a bit more vegetable stock to reach your desired consistency. I often mix in a bit of water as well for a lighter taste if needed.
Are there any dietary considerations for this recipe?
Very! This soup is naturally vegetarian and can be made vegan by omitting the parmesan cheese. Keep in mind if serving to pets, ingredients like garlic should be avoided as it can be harmful to them. Also, check for any allergies, particularly with beans and specific herbs.
Can I customize the vegetables in this Olive Garden Minestrone Soup?
The more the merrier! Feel free to swap out any veggies you don’t prefer. Wonderful options include bell peppers, corn, or even leftover roasted vegetables. Just remember to adjust cooking times accordingly, especially for harder vegetables like carrots or sweet potatoes that may require more time to become tender.
Olive Garden Minestrone Soup You’ll Crave All Season Long
Ingredients
Equipment
Method
- In a large pot, pour in the low-sodium vegetable stock and diced tomatoes. Bring to a simmer over medium heat, allowing those flavors to meld beautifully.
- Toss in the diced celery, diced carrots, diced yellow onion, and minced garlic. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in dried basil, dried oregano, crushed rosemary, dried thyme, salt, and freshly ground black pepper. Let it simmer for 5 minutes.
- Add the sliced zucchini, thawed green beans, shell pasta, chopped spinach, kidney beans, and navy beans. Cook until the pasta is al dente, about 8-10 minutes.
- Ladle the hot soup into bowls and garnish with freshly chopped parsley and a sprinkle of shredded cheese for an extra touch of comfort.