What is Olive Garden Minestrone Soup made of?

Olive Garden Minestrone Soup is a tomato-based vegetable soup featuring ingredients such as onion, carrots, celery, zucchini, green beans, spinach, kidney beans, white beans, and small pasta. Vegetable broth, tomato paste, garlic, and Italian seasoning create the savory broth that ties everything together. The mixture of beans, pasta, and vegetables gives minestrone a hearty texture while keeping it lighter than many cream-based soups.

How do you keep the pasta from getting mushy in minestrone soup?

The easiest way is to avoid overcooking the pasta. Add small pasta toward the end of cooking and simmer only until it is tender. If you plan to store Olive Garden Minestrone Soup for several days or make it ahead, consider cooking the pasta separately. Add a portion of cooked pasta to each bowl when serving. This prevents the noodles from continuing to absorb broth and becoming overly soft in the refrigerator.

Can you freeze Olive Garden Minestrone Soup?

Yes, Olive Garden Minestrone Soup can be frozen, although the vegetables and pasta may become softer after thawing and reheating. For the best freezer-friendly version, prepare the soup without the pasta and allow it to cool before transferring it to freezer-safe containers. After thawing and reheating the soup, prepare fresh pasta and stir it in before serving. This helps preserve a better texture.

Easy Olive Garden Minestrone Soup Copycat Recipe

Name: Olive Garden Minestrone Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 3/4 cup diced onion; 1/2 cup sliced celery; 1/2 cup carrots, peeled, quartered and sliced; 1 zucchini, quartered and sliced; 2 teaspoons minced garlic; Salt and black pepper, to taste; 1 (14-ounce) can diced tomatoes; 4 cups vegetable broth; 1/4 cup tomato paste; 2 teaspoons Italian seasoning; 1 (15-ounce) can small white beans, drained and rinsed; 1 (15-ounce) can kidney beans, drained and rinsed; 1/2 cup frozen cut green beans; 1/2 cup small shell pasta; 2 cups baby spinach leaves; 2 tablespoons chopped fresh parsley

Description

Olive Garden Minestrone Soup is a hearty copycat recipe loaded with tender vegetables, kidney beans, white beans, pasta, spinach, and Italian herbs in a savory tomato and vegetable broth.

Ingredients

Scale

2 tablespoons olive oil
3/4 cup diced onion
1/2 cup sliced celery
1/2 cup carrots, peeled, quartered and sliced
1 zucchini, quartered and sliced
2 teaspoons minced garlic
Salt and black pepper, to taste
1 (14-ounce) can diced tomatoes
4 cups vegetable broth
1/4 cup tomato paste
2 teaspoons Italian seasoning
1 (15-ounce) can small white beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1/2 cup frozen cut green beans
1/2 cup small shell pasta
2 cups baby spinach leaves
2 tablespoons chopped fresh parsley

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Instructions

Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots, and zucchini. Cook for 3 to 5 minutes, or until the vegetables begin to soften.
Add the minced garlic and cook for about 30 seconds. Season with salt and black pepper to taste.
Stir in the diced tomatoes, vegetable broth, tomato paste, and Italian seasoning. Bring the mixture to a gentle simmer.
Add the drained white beans, kidney beans, green beans, and small shell pasta. Stir well.
Simmer for 10 to 15 minutes, stirring occasionally, until the pasta is tender and the vegetables are cooked through.
Taste the soup and adjust the salt and black pepper as needed.
Stir in the baby spinach and cook for 2 to 3 minutes, or until the spinach has wilted.
Sprinkle with chopped fresh parsley and serve the Olive Garden Minestrone Soup hot.

Notes

Cut the vegetables into similar-sized pieces so they cook evenly.
Drain and rinse the canned beans before adding them to the soup.
Fresh or frozen green beans can be used.
For make-ahead meals, cook the pasta separately and add it when serving to prevent it from becoming too soft.
If the soup becomes too thick, add extra vegetable broth until it reaches your preferred consistency.
The soup can be frozen, although the pasta and vegetables may become softer after thawing.
For the best freezer texture, freeze the soup without pasta and add freshly cooked pasta after reheating.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 300 kcal
Sugar: 5 g
Sodium: 644 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 12 g
Protein: 15 g
Cholesterol: 0 mg