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Copycat Olive Garden Minestrone Soup Recipe

Copycat Olive Garden Minestrone Soup Recipe

This Copycat Olive Garden Minestrone Soup is a hearty and delicious comfort food jam packed with vegetables and flavor. It’s so good, you’ll think you are eating the real thing! 

Since the weather has been getting colder and colder here, I recently made making a big pot of soup apart of my weekly meal plan. I love having soups on hand and one of my favorites of all time is Olive Garden’s Minestrone Soup. 

Years ago, my mom and I would always go to Olive Garden for lunch to get a bowl of soup and their never ending salad. This Copycat Olive Garden Minestrone Soup Recipe tastes just like the real thing! 

It has so much flavor thanks to broth mixed with the tomatoes, the beans and being chock full of vegetables. It’s super hearty too, which means it goes a long way. Honestly?

Most of these ingredients I keep in my pantry on a regular basis. Which is super helpful since sometimes I find myself in a meal time pinch. 

italian minestrone soup

And is there anything more amazing then a bowl of warm soup with some fresh bread or how about some copycat Olive Garden Breadsticks

How to Make this Italian Minestrone Soup recipe

Be sure to scroll down to find the full printable recipe with ingredients and instructions. 

Supplies:

  • extra virgin olive oil

  • medium yellow onion
  • carrots
  • celery
  • garlic cloves
  • chicken broth
  • tomato paste 
  • crushed tomatoes 
  • cannellini beans 
  • bay leaves 
  • italian seasoning 
  • baby spinach 
  • parsley 
  • salt, pepper
  • parmesan cheese 
  • shell pasta 2 large celery stalks, diced

  • Large stock pot

I recommend getting a big stock pot. There’s nothing worse than running out of room in a pot when you make soup.

italian minestrone soup

Dice vegetables: Dice up your onions, celery, carrots and mince garlic. Be sure to dice everything to the same size so they cook evenly.

Heat olive oil: First things first, heat the olive oil over medium heat. How do you know when olive oil is hot enough? Dip the handle of a wooden spoon into the oil. The oil will start bubbling steadily if the oil is hot enough.

Cook onions, carrots, celery: So when your oil is ready, add the onion, carrots, celery and garlic. Season with salt and pepper, stir to combine. You’ll know when the veggies are ready when they become soft and give off a delicious aromatic smell, about 5 minutes.

Add liquids & beans: Next goes in the chicken broth, tomato paste, crushed tomatoes, white beans, bay leaves and a parmesan rind. Oh that rind has so much flavor!!

Simmer: Add in the Italian seasoning and let the soup come up to a boil. Reduce the heat to a medium-low, cover and let your Minestrone Soup simmer for 20-25 minutes. 

Add spinach: Just before serving, stir in the chopped spinach and parsley. Simmer until the spinach wilts, which should only take a minute or two.

Discard: Remove the soup from the heat, discard the bay leaves and the cheese rind and sprinkle with freshly grated parmesan cheese if you’d like! 

While Minestrone Soup is typically a vegetable based soup, feel free to add in ground beef or sausage, pasta like small shells or elbows or even go the opposite end and make it completely vegetarian by using vegetable stock.

Can I Make Your Copycat Olive Garden Minestrone Soup Recipe in the Slow Cooker? 

Absolutely! Add all of your ingredients except the spinach and pasta. Cook your soup on high for 4 hours or low for 8 hours. Then add in the spinach and pasta and cook for an additional 30 minutes. 

How do I store my Minestrone Soup? 

Store your soup in the refrigerator for up to a week in an airtight container. Honestly, this soup doesn’t freeze well. 

italian minestrone soup

minestrone soup

Copycat Olive Garden Minestrone Soup Recipe

Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
This Copycat Olive Garden Minestrone Soup is a hearty and delicious comfort food jam packed with vegetables and flavor. It's so good, you'll think you are eating the real thing! 

Ingredients

  • 2 T. extra virgin olive oil

  • 1 medium yellow onion, diced

  • 3 medium carrots, diced

  • 2 large celery stalks, diced

  • 2 garlic cloves, minced
  • 
6 c. chicken broth
  • 
2 T. tomato paste

  • 1 14-oz. can crushed tomatoes, with liquid
  • 
2 14-oz. cans cannellini beans, drained and rinsed
  • 2 large bay leaves

  • 3” chunk Parmesan cheese rind

  • 1 t. Italian seasoning
  • 
3 c. baby spinach, roughly chopped

  • ¼ c. fresh parsley, chopped

  • Sea salt and black pepper, to taste

  • 1-2 oz. Parmesan cheese, freshly grated

Instructions

  1. First things first, heat the olive oil over medium heat. 
  2. How do you know when olive oil is hot enough? Dip the handle of a wooden spoon into the oil. The oil will start bubbling steadily if the oil is hot enough.
  3. So when your oil is ready, add the onion, carrots, celery and garlic. Season with salt and pepper, stir to combine. You'll know when the veggies are ready when they become soft and give off a delicious aromatic smell, about 5 minutes.
  4. Next goes in the chicken broth, tomato paste, crushed tomatoes, white beans, bay leaves and a parmesan rind. Oh that rind has so much flavor!!
  5. Add in the Italian seasoning and let the soup come up to a boil.
  6. Reduce the heat to a medium-low, cover and let your Minestrone Soup simmer for 20-25 minutes. 
  7. Just before serving your Italian Minestrone Soup stir in the chopped spinach and parsley. Simmer until the spinach wilts, which should only take a minute or two.
  8. Remove the Italian Minestrone soup from the heat, discard the bay leaves and the cheese rind and sprinkle with freshly grated parmesan cheese if you'd like! 

Notes

While Minestrone Soup is typically a vegetable based soup, feel free to add in ground beef or sausage, pasta like small shells or elbows or even go the opposite end and make it completely vegetarian by using vegetable stock. 

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