Soup - Olive garden copycat minestrone soup recipes

Author: Gabrielle Sanford

An easy copycat Olive Garden minestrone soup recipe for that hearty, flavorful vegetarian (and vegan!) Enjoy Olive Garden Minestrone soup even more when you make it from scratch!

Olive Garden Minestrone Soup
Minestrone Soup (Olive Garden Copycat)
Olive Garden Minestrone Soup
(Better Than) Olive Garden Minestrone Soup
How do you make minestrone soup at Olive Garden?
How do you make Olive Garden’s tomato soup?
Does Olive Garden minestrone have chicken broth?
What vegetables go well with minestrone soup?

Olive Garden Minestrone Soup

Enjoy Olive Garden Minestrone soup even more when you make it from scratch!
Provided by: Stephanie Manley
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 16

Ingredients:

2 tablespoons olive oil
1 cup white onion (diced)
1/2 cup celery (diced)
1/2 cup carrots (peeled, diced)
1 zucchini (diced)
2 teaspoons minced garlic
14 ounces canned diced tomatoes
32 ounces vegetable stock
1 bay leaf
1 1/2 tablespoons Italian seasoning
2 tablespoons tomato paste
15 ounces canned small white beans (drained and rinsed)
15 ounces canned kidney beans (drained and rinsed)
1 cup frozen green beans (You can use fresh)
1/2 cup small shell shaped pasta
parsley for garnish

Nutrition:

How to cook:

Heat olive oil in a large stockpot over medium heat.
When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.
Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer.
Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
Season with salt and pepper.
If desired, garnish with parsley.

Notes: Olive Garden Minestrone Soup, Instructions. Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot. Cook until the vegetables …

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minestrone soup olive garden copycat olive garden copycat minestrone soup

Copycat Olive Garden Minestrone Soup

Olive Garden Minestrone Soup – Make the classic minestrone soup at home! This soup is made all in one pan, is full of all sorts of veggies and even …

How to make THE OLIVE GARDEN'S

This Do-It-Yourself, Classic Minestrone Soup from The Olive Garden is loaded with vegetables, beans and pasta in a rich, vegetable broth. Definitely hearty e

Minestrone Soup (Olive Garden Copycat)

Minestrone soup is so hearty it can stand on its own as the main dish! I fell in love with minestrone at the Olive Garden, so this is a pretty darn close attempt at copying the classic Italian soup.
Provided by: Natalya Drozhzhin
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: American,Italian
Number of ingredients: 14

Ingredients:

2 medium carrots ((diced into small cubes))
2 small zucchinis ((diced into small cubes))
1/2 large onion ((diced into small cubes))
6 celery sticks ((diced into small cubes))
2 cloves of garlic
28 oz canned diced tomatoes
32 oz vegetable broth
15 oz canned great Northen beans ((drained))
15 oz canned Kidney beans ((drained))
1 tbsp Italian seasoning
1 tbsp dry basil
1/2 cup noodles
1 tbsp olive oil
2 cups water

Nutrition:

How to cook:

Preheat the pot with olive oil, add zucchini, carrots, celery and onions. Sautee for about 10 minutes, until vegetables soften.
To the pot, add canned diced tomatoes. Season with Italian seasoning and dry basil.
Add vegetable broth, noodles, kidney and Great Northen beans. Simmer for about 10 minutes. Depending on the thickness of the soup, you can add 2 more cups of water to the mix.
Press garlic into the mixture and let it simmer for about 10 minutes.
Serve while the minestrone soup is still warm.

Notes: Slow Cooker Minestrone Soup {Olive Garden Copycat}, Slow Cooker Method: Add vegetable stock, tomatoes, celery, carrots, onion, garlic, basil, oregano, thyme, rosemary to a 6 or 7-quart slow cooker. …

Olive Garden Minestrone Soup

This Olive Garden minestrone soup is loaded with vegetables, beans and pasta in a tomato broth. It's a copycat of the restaurant version that tastes even better than the original recipe!
Provided by: Sara Welch
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 17

Ingredients:

2 tablespoons olive oil
3/4 cup onion (diced)
1/2 cup celery (sliced)
1/2 cup carrots (peeled, quartered and sliced)
1 zucchini (quartered and sliced)
2 teaspoons minced garlic
salt and 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 parsley

Nutrition:

How to cook:

Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.
Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
Sprinkle the parsley over the soup and serve.

Notes: Minestrone Soup Copycat Olive Garden, How to make minestrone on a Stove Top. Add olive oil in a large pot over medium heat. Add the onion, carrots, celery, zucchini. Let it cook for 5-6 …

(Better Than) Olive Garden Minestrone Soup

An easy copycat Olive Garden minestrone soup recipe for that hearty, flavorful vegetarian (and vegan!) soup you know and love. Serve with breadsticks and salad to get the full restaurant experience!
Provided by: Sommer Collier
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American,Italian
Number of ingredients: 17

Ingredients:

2 tablespoons olive oil
1 large onion (peeled and chopped)
¾ cup sliced carrots
½ cup sliced celery
3-4 cloves garlic (minced)
32 ounces vegetable broth
14 ounces diced tomatoes
¼ cup tomato paste
1 tablespoon Italian seasoning
¼ - ½ teaspoon crushed red pepper (optional)
15 ounces canned kidney beans (drained)
15 ounces canned great northern beans (drained)
¾ cup frozen cut green beans
½ cup small dried pasta (shells, ditalini, macaroni)
1 small zucchini (halved and sliced)
2 large handfuls fresh baby spinach
1 tablespoon fresh chopped parsley

Nutrition:

How to cook:

Chop and prepare all necessary ingredients. Set a large 6-8 quart saucepot over medium heat.
Add the olive oil to the pot. Once hot, add the chopped onions, carrots, celery, and garlic. Generously salt and pepper. Sauté for 4-6 minutes to soften.
Add the vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Bring to a boil.
Once boiling, stir in the kidney beans, great northern beans, green beans, and pasta. Stir well and simmer for 8-10 minutes, partially covered. Make sure to stir every 2 minutes, so the pasta doesn’t stick to the bottom.
Finally, add in the sliced zucchini, spinach leaves, and parsley. Stir and simmer for 2 minutes. Taste, then salt and pepper as needed. Serve warm.

Notes: Olive Garden Minestrone Soup Copycat, Instructions. In a large pot heat 2 tbsp oil. Add onion, carrots, kale, and green beans, zucchini, salt and pepper, garlic, onion powder, oregano, and basil and sauté …