If you love the classic Olive Garden minestrone soup but prefer to make it at home, this cozy copycat version is a must-try. Packed with vegetables, beans, pasta, and savory tomato broth, this hearty soup tastes just like the restaurant favorite but with wholesome ingredients and a homemade touch. It takes about 50 minutes from start to finish and is perfect for weeknight dinners, meal prep, or a comforting lunch any day of the week It’s actually quite healthy and low in calories (136 calories per serving) and fairly packed with protein (8 grams of protein per serving).

Note: We’re highlighting this recipe again as we repost it today — it’s so delicious and the perfect easy meal this time of year.

Olive Garden Minestrone Soup Recipe

What is minestrone soup? Minestrone is a traditional Italian vegetable soup that’s loaded with carrots, celery, zucchini, beans, and pasta in a rich tomato broth — a meal in a bowl that’s both nutritious and satisfying. And the best part? This recipe only takes 15 minutes to prep. But if you want to add more of your favorite vegetables, go right ahead! Sometimes I add kale. Once you try my copycat Olive Garden Minestrone Soup you’ll want to make it all the time! 

Copycat Olive Garden Minestrone Soup Recipe

Yields: 10-12 servings

Prep: 15 minutes  | Cook Time: 25 minutes | Total Time: 50 minutes

Ingredients:

• 1 tablespoon avocado oil
• 2 carrots, peeled and diced
• 2 zucchini, diced
• 6 celery stalks, diced
• ½ large onion, diced
• 1 28 oz can diced tomatoes
• 1 15 oz can Great Northern Beans, drained
• 1 15 oz can kidney beans, drained
• 1 tablespoon dried basil
• 2 cloves garlic, minced
• 1 teaspoon salt (plus extra to taste)
• ¼ teaspoon black pepper
• 32 oz vegetable broth
• 2 cups water
• ½ cup uncooked elbow macaroni
• Optional garnishes: freshly chopped parsley, parmesan cheese

Directions:

1. Add avocado oil to a large pot on medium-high heat.
2. When oil is hot and begins to shimmer, add in diced carrots, zucchini, celery and onion.
3. Cook vegetables for 8-10 minutes or until tender, stirring occasionally.
4. Add diced tomatoes, great northern beans, kidney beans, dried basil, minced garlic, salt and pepper. Stir to fully combine.
5. Pour in vegetable stock and water.
6. Add elbow macaroni. Stir, cover and bring to a low boil.
7. Cook for 10 minutes or until pasta is tender.
8. Taste and add additional salt and pepper if desired.
9. Serve warm garnished with freshly chopped parsley and/or parmesan cheese.

You may also like to try more of our recipes: Savory Keto Pumpkin Soup Recipe That’s So Easy To Make and Addictive Hearty Chickpea Soup Is a Fast and Easy Meal.

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