Olive Garden Minestrone Soup {copycat}

 This Olive Garden Minestrone Soup is your last stop for a delicious copycat recipe. It will become a staple in your household and can be frozen to enjoy for a winter treat.

This Olive Garden Minestrone Soup recipe is your last stop for a delicious copycat recipe. Bakerette.com {plant-based, vegetarian and vegan friendly)

We’ve hit sweater weather–more like soup weather–but the two go hand-in-hand right? Sweater. Soup. A perfect combination. I love to warm myself up with soup and a grilled cheese sandwich because, well, I’m a dipper and dip my grilled cheese in the soup, which makes the cheese so ooey gooey delicious.

Anyone who has visited Olive Garden knows that their minestrone soup is the bomb dot com!  Making this soup really was the greatest decision I’ve ever made.  This soup is made with about 95% of the veggies I eat every week–spinach, tomatoes, carrots, thrown in with some delicious legumes. If you’ve ever had my daily Green Monster smoothie, you know I LOVE spinach, so this is the perfect soup to satisfy that daily craving.

This Olive Garden Minestrone Soup recipe is your last stop for a delicious copycat recipe. Bakerette.com {plant-based, vegetarian and vegan friendly)

Here’s what Missy Stanisz had to say about this soup:

“My husband LOVES Olive Garden Minestrone. We have tried the “other” recipes claiming to be it–but this is the real deal. We added a splash (okay, maybe more) of a light, sweet red wine and it was wonderful!.”

All in all, I am hooked on this Olive Garden minestrone soup recipe. I even froze it so I could warm it up each day this week for lunch and relish every bite.



Copycat Olive Garden Minestrone Soup
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: Italian
Serves: 8 1/2 cups
  • 3 tablespoons olive oil
  • 1 cup minced white onion
  • 1/4 cup minced celery (about 1/2 stalk)
  • 4 teaspoons minced garlic (about 4 cloves)
  • 1/2 cup frozen cut Italian cut green beans
  • 1/2 cup sliced zucchini
  • 4 cups vegetable broth (do no use chicken broth)
  • 2 (14 ounce) cans diced tomatoes (do not drain)
  • 1 (8 ounce) can tomato paste
  • 2 (15 ounce) cans red kidney beans, drained
  • 1 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
  • 1/4 cup carrots (julienned or shredded)
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt, or to taste
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 2 cups hot water
  • 1/2 cup red wine (optional but adds a fantastic flavor)
  • 4 cups fresh baby spinach
  • 1/2 cup small shell pasta
  • Vegan Parmesan cheese (optional)
  1. In a large pot, warm up olive over medium heat. Add onion, celery, garlic, green beans, and zucchini and saute for about 5 minutes or until onions are transparent and tender.
  2. Add vegetable broth, tomatoes, and tomato paste and whisk until well combined. Add beans, carrots, parsley, oregano, salt and pepper, basil, thyme, hot water. Bring to a boil and reduce heat to simmer. Simmer for approximately 20 minutes.
  3. Add red wine (optional), spinach, and pasta and cook until noodles are al dante (about 20 minutes more).
  4. If desired, garnish with Parmesan cheese

Recipe inspired by Food.com

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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