Olive Garden Minestrone Soup

This copycat Olive Garden Minestrone Soup recipe tastes just like the real thing. It's loaded with pasta, beans, veggies and spices to create a comforting bowl of goodness.

Cuisine American, Italian

Keyword Copycat Recipes, Olive Garden Recipes, Olive Garden Soup Recipes, Soups

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 118kcal

Author Darcey Olson

Cost $8

Equipment

Instant Pot

Ingredients

2 Tbsp olive oil
1 small yellow onion, diced
1 stalk celery, sliced
1 carrot, peeled and diced
1 medium zucchini, halved and sliced
1 Tbsp minced garlic
1 can diced tomatoes (14 oz.), not drained
2 Tbsp tomato paste
4 cups vegetable stock *Note 1
2 tsp Italian seasoning
1 can great northern beans (15 oz), drained and rinsed
1 can red kidney beans (15 oz), drained and rinsed *Note 2
½-1 cup small shell pasta *Note 3
2 cups fresh baby spinach leaves

OPTIONAL:

parsley (garnish)
parmesan cheese (garnish)

Instructions

Stoptop Version:

Add the olive oil to a large pot and heat over medium high heat. Add the onion, celery, carrots and zucchini to the pot and cook until tender (about 4-6 minutes).
Add the garlic and cook until fragrant (about 30 seconds). Season with salt and pepper, to taste.
Add the tomatoes, broth, tomato paste and Italian seasoning and bring to a simmer.
Add the Great Northern beans, kidney beans and pasta to the pot and simmer until pasta is tender (about 12-15 minutes)
Taste the soup and add more salt and pepper, if desired. Stir in the spinach and cook for about 2 minutes, or until wilted.
Transfer the soup to individual bowls and sprinkle with parsley. Serve immediately.

Slow Cooker Version:

Add all the ingredients to the slow cooker, except the pasta and spinach. Let simmer for 4-6 hours on low or 2-3 hours on high.
Taste the soup and add more salt and pepper, if desired. Add the pasta and cook until pasta is tender (about 25-30 minutes).
Right before serving, add the spinach and stir. Spinach will wilt within 2-3 minutes.
Transfer the soup to individual bowls and sprinkle with parsley. Serve immediately.

Instant Pot Version:

Turn the Instant Pot on to "sauté" setting and add the oil. Let pre-heat for 2-3 minutes.
Add the onion, celery, carrot and zucchini and sauté until translucent, about 3 minutes.
Add the garlic and stir until fragrant, about 30 seconds.
Add the diced tomatoes, tomato sauce, beans, broth, Italian seasoning, salt, black pepper and pasta shells and stir to combine.
Put the lid on the pressure cooker and cook for 6 minutes at "high" pressure. Make sure the valve is in the sealed position.
Once the cooking is done, quick release the pressure.
Stir in the spinach and let wilt (approx. 2-3 minutes).
Transfer the soup to individual bowls and sprinkle with parsley. Serve immediately.

Notes

Note 1 - Instant Pot Bone Broth would also be a great substitution if you're not vegetarian.

Note 2 - We love making a big batch of Instant Pot Kidney beans to use in this soup recipe.

Note 3 - Feel free to use whatever small pasta you have on hand.

Nutrition