What pasta does Olive Garden use in their minestrone soup?

Olive Garden uses small shell pasta (conchiglie) in their minestrone. Ditalini or small elbow macaroni work as great substitutes. The key is using a small pasta shape that fits on a spoon.

Is Olive Garden minestrone soup vegetarian?

Yes, Olive Garden's minestrone is completely vegetarian and can be made vegan by omitting the Parmesan cheese garnish. This copycat recipe uses vegetable broth to maintain the vegetarian status.

Why is my minestrone soup too thick?

Minestrone thickens as it sits because the pasta and beans absorb liquid. Always add extra broth when reheating, and consider cooking pasta separately if making ahead. The soup should be brothy, not stew-like.

Can I make Olive Garden minestrone in a slow cooker?

Yes, add all ingredients except pasta and spinach to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add pasta in the last 30 minutes and spinach in the last 5 minutes to prevent overcooking.

What makes Olive Garden's minestrone different from traditional Italian minestrone?

Olive Garden's version has a more tomato-forward broth and consistent vegetable cuts compared to rustic Italian versions. Traditional minestrone varies by region and season, while Olive Garden's maintains the same vegetable mix year-round for consistency.

Olive Garden Copycat

·soup

Olive Garden Minestrone Soup

Name: Minestrone Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: about 12 cups
Ingredients: 3 tablespoons olive oil; 1 medium yellow onion, diced; 2 medium carrots, diced; 2 stalks celery, diced; 1 medium zucchini, diced; 1/2 cup green beans; 4 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 tablespoons tomato paste; 8 cups vegetable broth; 1 can (15 oz) kidney beans; 1 can (15 oz) cannellini beans; 2 teaspoons dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 2 bay leaves bay leaves; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups fresh spinach; 3/4 cup small pasta; For serving grated Parmesan cheese

Olive Garden minestrone soup recipe brings the beloved Italian restaurant's signature vegetable soup right to your kitchen. This hearty soup combines tender vegetables, white and kidney beans, pasta, and a rich tomato-based broth that's become a staple for millions of diners. What makes Olive Garden's version so memorable is the perfect balance of vegetables that maintain their texture, the savory depth from their seasoning blend, and that distinctive tomato-forward broth that's neither too thick nor too thin. Making this copycat version at home means you can enjoy unlimited bowls without leaving your house, and you'll save money while controlling the sodium and ingredients to suit your taste.

Prep

20 min

Cook

35 min

Total

55 min

Servings

Yield

about 12 cups

Difficulty

Easy

Equipment: Large Dutch oven or soup pot (at least 6-quart) · Sharp knife · Cutting board · Can opener · Wooden spoon · Ladle

Ingredients

olive oil3 tablespoons

yellow onion, diced — about 1 cup1 medium

carrots, diced — about 1 cup2 medium

celery, diced — about 3/4 cup2 stalks

zucchini, diced1 medium

green beans — cut into 1/2-inch pieces1/2 cup

garlic, minced4 cloves

crushed tomatoes1 can (28 oz)

tomato paste2 tablespoons

vegetable broth — or chicken broth8 cups

kidney beans — drained and rinsed1 can (15 oz)

cannellini beans — drained and rinsed1 can (15 oz)

dried oregano2 teaspoons

dried basil1 teaspoon

dried thyme1/2 teaspoon

bay leaves2 bay leaves

salt — plus more to taste1 teaspoon

black pepper1/2 teaspoon

fresh spinach — roughly chopped2 cups

small pasta — shells or ditalini3/4 cup

grated Parmesan cheeseFor serving

Instructions

Sauté the aromatics

Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add onion, carrots, and celery, cooking for 5-6 minutes until softened but not browned. The vegetables should still have a slight crunch. This base, called soffritto in Italian cooking, creates the flavor foundation for the entire soup.

Build the vegetable base

Add zucchini and green beans to the pot, stirring for 2-3 minutes. Add minced garlic and cook for 30 seconds until fragrant but not burned. The garlic should smell sweet and nutty. Burning it will make the entire soup taste bitter.

Create the broth

Stir in tomato paste and cook for 1 minute to caramelize it slightly. Add crushed tomatoes, vegetable broth, oregano, basil, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. The tomato paste adds depth while the herbs infuse their flavors into every spoonful.

Add beans and pasta

Add both types of beans and the pasta to the simmering soup. Continue cooking for 10-12 minutes until pasta is tender but still holds its shape. The pasta will continue to absorb liquid as it sits, so don't overcook it. Stir occasionally to prevent sticking.

Finish with greens

Remove bay leaves and stir in fresh spinach until wilted, about 1-2 minutes. Taste and adjust seasoning with salt and pepper. The spinach should be bright green and just softened. Let soup rest for 5 minutes before serving to allow flavors to meld.

Pro tips for authenticity

▸The secret to Olive Garden's minestrone is not overcooking the vegetables - they should be tender but still have texture, not mushy. Add them in stages based on cooking time.

▸Can't find cannellini beans? Great Northern beans work perfectly. For the kidney beans, dark red ones give the most authentic color and flavor.

▸Make a big batch and freeze portions for up to 3 months. Add fresh pasta when reheating rather than freezing it in the soup to prevent mushiness.

▸The most common mistake is adding too much pasta, which absorbs all the broth. Stick to 3/4 cup for the whole pot, or cook it separately and add to individual bowls.

▸Serve with Olive Garden-style breadsticks or garlic bread, and always top with freshly grated Parmesan cheese. A drizzle of good olive oil adds restaurant authenticity.

▸For deeper flavor, add a Parmesan rind to simmer with the soup (remove before serving). This is a classic Italian trick that adds umami without any effort.

Refrigerator

Store in airtight container for up to 4 days. The pasta will continue to absorb liquid, so add extra broth when reheating.

Freezer

Freezes well for up to 3 months without the pasta. Add fresh cooked pasta when serving.

Reheat

Reheat gently on stovetop over medium heat, adding broth or water to thin as needed. Microwave individual portions on 50% power to prevent overcooking vegetables.

Nutrition per serving

186

Calories

Protein

31g

Carbs

Fat

Fiber

742mg

Sodium

How does it compare to the real thing?

This copycat version captures about 90% of Olive Garden's minestrone magic. The vegetable mix and tomato-based broth are spot-on, delivering that familiar comfort food taste. The main difference you might notice is that restaurant versions often have a slightly richer mouthfeel from extended simmering and possibly additional oil or butter. Their vegetables also tend to be more uniformly cut using commercial equipment. However, many taste testers actually prefer this homemade version because you can control the salt level and the vegetables taste fresher. The beans have better texture when not held on a steam table all day.

Frequently asked questions

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