Minestrone Soup Olive Garden Copycat

Minestrone Soup Olive Garden Copycat: Your Comfort Food Classic at Home

Key Ingredients for Minestrone Soup Olive Garden Copycat

• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• Salt and freshly ground black pepper to taste
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 6 cups low-sodium vegetable broth (or chicken broth for a richer flavor)
• 1 cup water
• 1/2 cup elbow macaroni or ditalini pasta
• 1 cup chopped green beans (fresh or frozen)
• 1 cup chopped zucchini
• 1 cup chopped spinach or kale
• 2 tablespoons chopped fresh parsley, for garnish
• Grated Parmesan cheese, for serving (optional)

How to Make Minestrone Soup Olive Garden Copycat

This Minestrone Soup Olive Garden Copycat recipe is a delightful way to bring a comforting and hearty classic into your own kitchen. It’s surprisingly simple to prepare, offering a vibrant medley of vegetables and tender pasta in a flavorful broth. With a preparation time of approximately 20 minutes for prep and 40 minutes for simmering, you’ll soon be enjoying a deeply satisfying meal perfect for any day of the week.

Step-by-Step Instructions

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. This initial sautéing helps to build a rich flavor base for your soup.
2. Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, oregano, and basil. Cook for another minute until fragrant, being careful not to burn the garlic. Season generously with salt and freshly ground black pepper to your liking.
3. Incorporate Tomatoes and Beans: Pour in the undrained diced tomatoes, rinsed and drained kidney beans, and rinsed and drained cannellini beans. Stir everything together to combine.
4. Add Broth and Water: Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld.
5. Cook the Pasta: Add the elbow macaroni or ditalini pasta to the simmering soup. Cook according to the pasta package directions, usually about 8-10 minutes, until al dente.
6. Add Remaining Vegetables: Stir in the chopped green beans, zucchini, and spinach or kale. Continue to simmer for another 5-7 minutes, or until the vegetables are tender-crisp and the greens have wilted.
7. Adjust Seasoning: Taste the soup and adjust the salt and pepper as needed. If you prefer a thinner soup, you can add a little more broth or water.
8. Serve: Ladle the hot Minestrone Soup Olive Garden Copycat into bowls. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese, if desired.

Why You’ll Love This Minestrone Soup Olive Garden Copycat

You’ll fall in love with this Minestrone Soup Olive Garden Copycat for its incredible heartiness and the vibrant explosion of fresh flavors in every spoonful. Unlike a simple broth, this soup is packed with a generous assortment of vegetables, tender pasta, and hearty beans, creating a truly satisfying meal that can stand on its own. It’s a wonderful way to enjoy the beloved taste of your favorite Italian restaurant without leaving your home, and significantly kinder to your wallet.

Making this Minestrone Soup Olive Garden Copycat at home is not only a cost-effective alternative to dining out, but it also allows you to customize it to your exact preferences. The beauty of this recipe lies in its simplicity and its ability to be easily adapted – feel free to swap out vegetables or add your favorite protein. The aromatic herbs and the combination of beans make it a comforting classic, much like a hearty lentil soup but with its own unique charm. Give this delicious copycat recipe a try; it’s a flavorful and fulfilling experience waiting to happen in your kitchen!

Storing and Reheating Tips

Properly storing your delicious Minestrone Soup Olive Garden Copycat will ensure you can enjoy its deliciousness at a later time. To refrigerate, allow the soup to cool completely before transferring it to an airtight container or a resealable bag. It will stay fresh in the refrigerator for up to 3-4 days.

For longer storage, you can freeze your Minestrone Soup Olive Garden Copycat. Cool the soup completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. When you’re ready to reheat, thaw frozen soup overnight in the refrigerator. Reheat refrigerated or thawed soup gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave. Be aware that pasta may absorb more liquid when reheated, so you might want to add a splash of broth or water if the soup appears too thick.

Final Thoughts

This Minestrone Soup Olive Garden Copycat is the ultimate comfort in a bowl, offering a hug of flavor and warmth that’s incredibly satisfying. It’s a simple yet profoundly delicious way to bring a restaurant-quality favorite right to your table. Give it a go – you won’t be disappointed with this wonderfully wholesome and familiar taste!

Minestrone Soup Olive Garden Copycat

This Minestrone Soup Olive Garden Copycat recipe is a delightful way to bring a comforting and hearty classic into your own kitchen. It’s surprisingly simple to prepare, offering a vibrant medley of vegetables and tender pasta in a flavorful broth.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Simmering Time 20 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Soup

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 large yellow onion finely chopped
• 2 medium carrots peeled and finely chopped
• 2 stalks celery finely chopped
• 2 cloves garlic minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• to taste salt and freshly ground black pepper
• 1 28 ounce can diced tomatoes undrained
• 1 15 ounce can kidney beans rinsed and drained
• 1 15 ounce can cannellini beans rinsed and drained
• 6 cups low-sodium vegetable broth or chicken broth for a richer flavor
• 1 cup water
• 1/2 cup elbow macaroni or ditalini pasta
• 1 cup chopped green beans fresh or frozen
• 1 cup chopped zucchini
• 1 cup chopped spinach or kale
• 2 tablespoons chopped fresh parsley for garnish
• for serving Grated Parmesan cheese optional

Equipment

• Large Pot or Dutch Oven

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. This initial sautéing helps to build a rich flavor base for your soup.
   1 tablespoon olive oil, 1 large yellow onion, 2 medium carrots, 2 stalks celery
2. Stir in the minced garlic, Italian seasoning, oregano, and basil. Cook for another minute until fragrant, being careful not to burn the garlic. Season generously with salt and freshly ground black pepper to your liking.
   2 cloves garlic, 1 teaspoon dried Italian seasoning, 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, to taste salt and freshly ground black pepper
3. Pour in the undrained diced tomatoes, rinsed and drained kidney beans, and rinsed and drained cannellini beans. Stir everything together to combine.
   1 28 ounce can diced tomatoes, 1 15 ounce can kidney beans, 1 15 ounce can cannellini beans
4. Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld.
   6 cups low-sodium vegetable broth, 1 cup water
5. Add the elbow macaroni or ditalini pasta to the simmering soup. Cook according to the pasta package directions, usually about 8-10 minutes, until al dente.
   1/2 cup elbow macaroni or ditalini pasta
6. Stir in the chopped green beans, zucchini, and spinach or kale. Continue to simmer for another 5-7 minutes, or until the vegetables are tender-crisp and the greens have wilted.
   1 cup chopped green beans, 1 cup chopped zucchini, 1 cup chopped spinach or kale
7. Taste the soup and adjust the salt and pepper as needed. If you prefer a thinner soup, you can add a little more broth or water.
   to taste salt and freshly ground black pepper, 6 cups low-sodium vegetable broth, 1 cup water
8. Ladle the hot Minestrone Soup Olive Garden Copycat into bowls. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese, if desired.
   2 tablespoons chopped fresh parsley, for serving Grated Parmesan cheese

Notes

Properly storing your delicious Minestrone Soup Olive Garden Copycat will ensure you can enjoy its deliciousness at a later time. To refrigerate, allow the soup to cool completely before transferring it to an airtight container or a resealable bag. It will stay fresh in the refrigerator for up to 3-4 days. For longer storage, you can freeze your Minestrone Soup Olive Garden Copycat. Cool the soup completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. When you’re ready to reheat, thaw frozen soup overnight in the refrigerator. Reheat refrigerated or thawed soup gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave. Be aware that pasta may absorb more liquid when reheated, so you might want to add a splash of broth or water if the soup appears too thick.