Olive Garden’s Copycat Minestrone Soup Recipe

Hearty Homemade Minestrone Soup Recipe is a comforting, vegetable-packed meal that’s perfect for any time of year. Made with fresh zucchini, cabbage, carrots, green beans, white kidney beans, pasta, and a rich tomato-based broth, this soup is full of flavor, fiber, and heartiness. It’s easy to make in one large pot, and with a few simple steps, you’ll have a warming bowl of minestrone that’s perfect for lunch, dinner, or meal prep.

In this updated version of my classic 2015 recipe, I’m sharing new photos, clearer instructions, and helpful tips to make your minestrone even better — from simmering the vegetables to adding spinach, red wine, and just the right seasonings. Whether you’re serving it fresh or freezing leftovers, this homemade minestrone soup is sure to become a family favorite.

I love it when the nights turn crisp and it is officially soup season. I have tried just about every soup: from my classic favorites like this Copy-Cat Olive Garden Pasta Fagioli, this hearty and Meatless Chili, to this Rustic sausage and tortellini soup.

By special request…Here is my version of Olive Garden’s Minestrone Soup.  I think you’re gonna want to try this one. It’s pretty darn yummy if I do say so, myself.

What You’ll Love About this Minestrone Soup

Packed with Veggies: Zucchini, cabbage, carrots, green beans, and spinach make it healthy and satisfying.

Hearty & Filling: Beans and pasta add protein and substance, making this a meal on its own.

Easy One-Pot Recipe: Minimal cleanup and simple step-by-step instructions.

Family-Friendly: Mild, flavorful, and adaptable to picky eaters.

Make-Ahead Friendly: Freezes well and reheats beautifully for busy weeknights.

Ingredients You’ll Need

Step One:

• 2 Tbsp olive oil
• 1 small zucchini, sliced
• 1/2 small head of cabbage, chopped
• 1/2 small sweet onion, chopped
• 5 oz. shredded carrots
• 1 (15 oz.) can of Italian cut green beans, drained

Step Two:

• 4 cups vegetable broth
• 2 cups water
• 1 (28 oz.) can of diced tomatoes
• 1 (15 oz.) cans white kidney beans, drained
• 1 (8 oz.) can tomato paste
• 2 Tbsp fresh parsley, chopped
• 1 ½ tsp oregano
• 1 ½ tsp salt
• 1 tsp ground black pepper
• ½ tsp basil
• ¼ tsp thyme

Step Three:

• 8oz. frozen chopped spinach
• 1/4 cup red cooking wine
• 1/2 Tbsp red wine vinegar
• 5 oz. (half a box) of small shells pasta

How to Make Minestrone Soup

Sauté the Vegetables

• Heat 2 tablespoons of olive oil in a large 9-quart (or larger) pot over medium-high heat.
• Add the zucchini, chopped cabbage, onion, shredded carrots, and drained green beans.

• Cook for 5–10 minutes, stirring occasionally, until the vegetables are slightly softened and fragrant.

Add the Broth and Seasonings

• Pour in the vegetable broth and water, then add the diced tomatoes, white kidney beans, tomato paste, parsley, oregano, basil, thyme, salt, and pepper.

• Increase heat to high and bring the soup to a rolling boil.
• Once boiling, reduce heat to low and simmer with the lid on for about 15 minutes to let the flavors combine.

Finish with Spinach, Wine, and Pasta

• Stir in the frozen chopped spinach, red cooking wine, red wine vinegar, and small shell pasta.

• Cook for an additional 10 minutes, or until the pasta is tender and the spinach is heated through.

Adjust and Serve

• Taste and adjust seasonings if needed.
• Serve hot with crusty bread, a sprinkle of Parmesan, or a side salad.

Note: Because of the pasta and beans, this soup thickens as it sits overnight. Add a little broth or tomato sauce to loosen before reheating.

What to Serve With

• Crusty bread or garlic bread for dipping
• Grated Parmesan or Pecorino cheese on top
• Simple side salad for a light, balanced meal

FAQs

AQs

Can I make this soup ahead of time?
Yes! Minestrone actually tastes better the next day as the flavors meld together.

Can I freeze it?
Absolutely. Freeze in airtight containers for up to 3 months. Add pasta fresh when reheating if you prefer it less soft.

Is it vegetarian?
Yes! This recipe is fully vegetarian. You can make it vegan by skipping the optional wine or using a vegan-friendly wine.

Can I use canned spinach instead of frozen?
Frozen spinach works best to maintain texture and flavor, but canned spinach can be used in a pinch.

Variations

Add Meat: Stir in cooked chicken or Italian sausage for a heartier version.

Different Pasta: Try elbow macaroni, ditalini, or small shells.

Extra Veggies: Add corn, peas, or bell peppers for more color and flavor.

Spicy Kick: Add red pepper flakes or a dash of hot sauce.

Creamy Version: Stir in a little cream or coconut milk for a rich twist.

More Soup Recipe You’ll Love

Storing

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portioned containers for up to 3 months.
• Reheating: Warm on the stove over medium heat, adding a little broth to loosen if thickened.

Serving Size

Makes approximately 8–10 servings (depending on portion size).