Olive Garden’s Copycat Minestrone Soup Recipe

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This soup tastes just like Olive Garden’s Minestrone Soup. It’s easy to make and this recipe will feed a crowd.

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

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

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 you

homemade Olive Garden Minestrone soup

Olive Garden’s Copycat Minestrone Soup

Melissa
An easy copy-cat of Olive Garden's Minestrone soup that is delicious
5 from 1 vote
Servings 20
Calories 49 cal

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 facts are only an estimate 

Nutrition

Serving: 10gCalories: 49calCarbohydrates: 7gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 743mgPotassium: 221mgFiber: 3gSugar: 3gVitamin A: 2986IUVitamin C: 19mgCalcium: 76mgIron: 1mg
Tried this recipe?Let us know how it was!

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

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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! 

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Adapted from: food.com, and sparkrecipes.com

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