This Olive Garden Minestrone Soup Recipe is a thick, hearty vegetable soup with ditalini pasta in a rich tomato broth, reliable comfort food!
author’s note
Better Than the Restaurant Version
I fell in love with Olive Garden’s minestrone years ago. Every time I went, I’d fill up on the breadsticks, salad, and minestrone before I ever even made it to my main dish, haha!
So of course, I had to come up with my own version at home. And funny enough, my kids, who usually complain when a meal has too many veggies, always go back for seconds of this one. I’m convinced it’s the pasta mixed with the rich tomato broth, but whatever the reason, this soup has become a regular in our dinner rotation.
And in my opinion, it’s even better than Olive Garden’s. But then again, isn’t everything better from-scratch?! I hope you love this one as much as we do!
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Ditalini Pasta | Any small pasta works in Olive Garden minestrone soup recipe: elbow, small shells, or orzo. |
| Zucchini | Swap with yellow squash or diced green beans. |
| Canned Beans | Use any combo of kidney, cannellini, or garbanzo beans. Rinse well before adding. |
| Fire-Roasted Tomatoes | Regular diced tomatoes work too, but fire-roasted brings extra flavor. |
| Vegetable Stock | Swap with chicken stock if you don’t need it vegetarian. |
| Tomato Paste | Cook a little longer before adding liquid to deepen the flavor. |
How To Make Olive Garden Minestrone Soup Recipe
- Sauté the base: Cook onion, celery, and carrots until soft.
- Build the flavor: Add garlic, tomato paste, and seasonings. Cook until fragrant.
- Add the liquids and beans: mix in stock, diced tomatoes, and beans. Simmer.
- Add veggies: mix in zucchini (or other quick-cooking vegetables).
- Cook pasta: Either cook directly in soup (softer pasta) or separately for firmer pasta.
- Finish & serve: Adjust seasonings, mix in fresh herbs, and top with Parmesan.
Featured Comment
“We are a family of 6. I have four children (ages 2-12). This meal is a hit with everyone! The even ask for seconds. Most week nights I rely on slow cooker meals because of activities after school and getting in at dinner time. This is absolute keeper. Thank you so much!”
– Katie
Tips For Success
- Cook the tomato paste until darkened. This step makes a big difference in flavor in this Olive Garden minestrone soup recipe.
- Taste and season as you go. Beans and broth can vary in saltiness.
- Finish with fresh herbs. mix in basil or parsley right before serving.
- Add a splash of acid. Lemon juice or red wine vinegar brightens everything up.
Storage
Olive Garden Minestrone Soup Recipe Leftovers?
- Fridge: Keeps 3–5 days in an airtight container. Reheat: Warm gently on the stove with an extra splash of stock.
- Pasta Note: For the best leftovers, cook the pasta separately and stir into individual bowls. This prevents mushy pasta.
- Freezer: Not the best recipe to freeze, as the pasta and veggies don’t hold up well. If you want to freeze, leave out the pasta and add fresh when reheating.
More Veggie-Packed Soup Recipes:
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Chicken Corn Soup Recipe
One Pan / One Pot
White Bean Soup Recipe
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straightforward Zuppa Toscana Recipe
Soups And Stews
Tomato Basil Soup Recipe
Variations
Switch Olive Garden Minestrone Soup Recipe Up
- Thickness: Add more broth if you like it thinner. Keep it as is for a stew-like consistency.
- Protein Boost: mix in rotisserie chicken, browned Italian sausage, or ground turkey.
- Veggie Swaps: Use what you have such as green beans, spinach, kale, or potatoes.
- Spicy Kick: Add a pinch of red pepper flakes when sautéing the garlic.
Shortcuts
- Mirepoix: Grab pre-cut or frozen veggies (3 cups) rather than fresh vegetables.
- Garlic: Choose jarred garlic or use a garlic press for fast chopped garlic.
- Fire-Roasted Tomatoes: Select fire-roasted diced tomatoes for extra sweetness and smoky flavor for this Olive Garden minestrone soup recipe.
