Olive Garden’s Copycat Minestrone Soup Recipe

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Here it is! 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, myelf. 😉

 

soccer

What a great fall weekend! My boy, blonde #7 was so much fun to watch in soccer! Boy, I had no idea what a competitive person I was until soccer got competitive. It’s fun and stressful all in one. I can’t imagine what the high school level will be like. Nail biters, I’m sure!

Olive Garden's Copycat Minestrone Soup Recipe - Wow! This really tastes just like the one from Olive Garden! Delicious! - KidFriendlyThingsToDo.com

Then to add to our fun fall day…there’s soup. And, not just any soup. And, not just any ole’ cooking method. It’s Olive Garden’s Copycat Minestrone Soup over a fire, y’all! 

Olive Garden's Copycat Minestrone Soup Recipe - Wow! This really tastes just like the one from Olive Garden! Delicious! - KidFriendlyThingsToDo.com

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.

Olive Garden's Copycat Minestrone Soup Recipe - Wow! This really tastes just like the one from Olive Garden! Delicious! - KidFriendlyThingsToDo.com

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 ya!

Print

Olive Garden’s Copycat Minestrone Soup

  • Author: Melissa
  • Yield: 20 1x
Scale

Ingredients

Step one

  • 2 Tbsp. of olive oil
  • 2 small zucchini sliced
  • 1 small head of cabbage – chopped
  • 1 small sweet onion – chopped
  • 1 (10 oz.) bag of shredded carrots
  • 2 cans of Italian cut green beans – drained

Step two

  • 4 cups of vegetable broth
  • 3 cups of water
  • 2 (28 oz.) of diced tomatoes
  • 2 cans of white kidney beans (drained)
  • 1 small can of tomato paste
  • 2 Tbsp. fresh parsley – chopped
  • 1&1/2 tsp. oregano
  • 1 &1/2 tsp. salt
  • 1 tsp. ground black pepper
  • 1/2 tsp. basil
  • 1/4 tsp. thyme

Step three

  • 16 oz. frozen chopped spinach
  • 1/2 cup of red cooking wine
  • 1 Tbsp. of red wine vinegar
  • 1 box (10 oz.) of small shells – pasta

Instructions

  1. Pour the olive oil into a large pot, over med/high heat
  2. Add the rest of the ingredients from step one, and cook for about 5-10 minutes, or until vegetables become tender
  3. Add everything from step two, and set the temp. to high so the soup comes to a full rolling boil
  4. Reduce heat, and simmer for about 15 min.
  5. 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

  • Serving Size: 10

 

Here’s some equipment you might need or even want for this recipe:

sunset

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! 

Adapted from: food.com, and sparkrecipes.com

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