This soup tastes just like Olive Garden’s Minestrone Soup. It’s easy to make and this recipe will feed a crowd.
Copy-Cat Olive Garden Minestrone Soup
By special request…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.
If you are looking for delicious soups to make this fall then you might like my recipes for Copy-Cat Olive Garden Pasta Fagioli, Meatless Chili that is hearty and healthy, and Rustic sausage and tortellini soup
I scoured the internet for recipes, reviews, and recommendations about Olive Garden’s yummy soup. I didn’t just stop reading once I found a recipe, I read tons of reviews with ideas on how to make it better. I ruled some out, listened to some, and added a few ideas of my own.
And…here it is! It’s good y’all. Really yummy! My dad ( I think he liked it) kept asking if I was writing everything down. Of course! I’ve got it all here for you
Olive Garden’s Copycat Minestrone Soup
Ingredients
Step one
- 2 Tbsp. olive oil
- 2 small zucchini sliced
- 1 small head of cabbage – chopped
- 1 small sweet onion – chopped
- 1 10 oz. shredded carrots
- 2 15 oz. Italian cut green beans – drained
Step two
- 4 cups vegetable broth
- 3 cups water
- 2 28 oz. diced tomatoes
- 2 15 oz. white kidney beans drained
- 1 8 oz. tomato paste
- 2 Tbsp. fresh parsley – chopped
- 1&1/2 tsp. oregano
- 1&1/2 tsp. salt
- 1 tsp. ground black pepper
- ½ tsp. basil
- ¼ tsp. thyme
Step three
- 16 oz. frozen chopped spinach
- ½ cup of red cooking wine
- 1 Tbsp. of red wine vinegar
- 1 10 oz. small shells pasta
Instructions
- Pour the olive oil into a large pot, over med/high heat
- Add the rest of the ingredients from step one, and cook for about 5-10 minutes, or until vegetables become tender
- Add everything from step two, and set the temp. to high so the soup comes to a full rolling boil
- Reduce heat, and simmer for about 15 min.
- Add the ingredients from step three, and cook for another 10 minutes
Notes
- You can freeze leftovers, or if you’re going to eat them with a week, store them in an airtight container in the fridge. Because of the starch in this soup, it tends to thicken up overnight. Add a little broth or tomato sauce to loosen it up.
- *The kettle I used holds 9 quarts. As you can see the soup fills it to the tippy-top. Please plan on using a 9 qt. or larger kettle
Nutrition
Here’s some equipment you might need or even want for this recipe:
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I almost forgot…I snapped a picture of the evening’s sunset in our wide open Indiana sky! Well actually, I did a U-turn on the way home, pulled off into a field and ran out to get it. My kids are used to me doing that on a regular basis. It doesn’t even phase them, anymore. A great end to our fall day!
Thanks for stopping by, and listening to my ramblings. I hope you’ll come back, soon!
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Adapted from: food.com, and sparkrecipes.com
