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Two white bowls of Olive Garden Minestrone Soup next to a white napkin and bits of parsley.
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5 from 1 vote

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: American, Italian
Keyword: Copycat Recipes, Olive Garden Recipes, Olive Garden Soup Recipes, Soups
Servings: 6 people
Calories: 118kcal
Author: Darcey Olson
Cost: $5

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)
  • 1/2-1 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.

EQUIPMENT

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

Calories: 118kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 791mg | Potassium: 425mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3238IU | Vitamin C: 18mg | Calcium: 62mg | Iron: 2mg