There’s something undeniably comforting about a steaming bowl of minestrone soup. It’s the kind of meal that feels like a warm hug, a nostalgic trip back to simpler times. My love affair with minestrone began years ago during a rainy afternoon when I stumbled into an Olive Garden, drenched and in dire need of something soothing. One spoonful of their hearty, flavor-packed minestrone, and I was hooked. That perfect blend of vegetables, beans, and pasta swimming in a rich tomato broth was everything I didn’t know I needed.
Fast forward a few years, and I found myself craving that same warm, hearty goodness on a chilly evening. But instead of heading to Olive Garden, I decided to recreate the magic in my own kitchen.
After several trials (some good, some… let’s just say experimental), I finally nailed the best minestrone soup recipe Italian-inspired and true to its roots. Not only does this taste like the Olive Garden minestrone soup we all love, but it’s also healthier, packed with nutrients, and incredibly easy to whip up at home. And the best part? It takes just 20 minutes!
Now, this isn’t just any minestrone soup—it’s my take on the copycat minestrone soup Olive Garden version, but with a personal twist. I promise it’s the best minestrone soup recipe Italian-style you’ll ever try!
Why You’ll Love This Dish
1. Hearty and Satisfying
This isn’t your average watery soup. Every spoonful is packed with fresh vegetables, tender beans, and soft pasta, making it a filling, satisfying meal all on its own.
2. Healthy and Nutritious
This healthy minestrone soup is loaded with fiber, protein, and vitamins, making it a guilt-free pleasure. Plus, it’s vegetarian, so you can enjoy a wholesome meal without any meat.
3. Easy to Make in Just 20 Minutes
Yes, you read that right! This easy minestrone soup comes together quickly, making it the perfect last-minute meal for busy days.
4. Customizable to Your Taste
Not a fan of zucchini? Swap it out for bell peppers. Want to make it gluten-free? Use quinoa or rice instead of pasta. You can tweak it to suit your preferences easily.
5. Perfect for Meal Prep
This soup tastes even better the next day, making it ideal for batch cooking. Store it in the fridge, and you’ve got yourself a ready-to-eat meal anytime.
6. Great for All Seasons
Whether it’s a chilly winter evening or a breezy summer night, this authentic minestrone soup is always a good idea.
7. Works in Any Cooking Method
You can make it on the stovetop, in an instant pot minestrone soup, or go the slow-cooking route with a crockpot minestrone soup Olive Garden style.
Ingredients for the Recipe
Here is a list of the ingredients to create the perfect Minestrone soup recipe:
Vegetables
- 1 small onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, chopped
- 3 cloves garlic, minced
Other Ingredients
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) white beans, drained and rinsed
- 1/2 cup small pasta (ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups fresh spinach or kale
- 1 tablespoon olive oil
Optional Equipment
- Large pot or instant pot minestrone soup maker
- Wooden spoon
- Cutting board and knife
How to Make This Recipe
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for about 3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add the Vegetables and Seasonings: Toss in the zucchini, green beans, oregano, basil, thyme, salt, pepper, and red pepper flakes. Stir well.
- Pour in Liquids and Simmer: Add the diced tomatoes (with juices) and vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 10 minutes.
- Add Beans and Pasta: Stir in the kidney beans, white beans, and pasta. Cook for another 7 minutes until the pasta is tender.
- Finish with Greens: Stir in fresh spinach or kale and cook for 2 more minutes.
- Serve and Enjoy! Ladle into bowls and serve hot. Top with freshly grated Parmesan cheese if desired.
Notes
- Want it thicker? Mash some of the beans before adding them to create a richer broth.
- For a protein boost, add cooked shredded chicken or sausage.
- Make it gluten-free by using rice or gluten-free pasta.
- For a creamy version, stir in a splash of coconut milk.
- Storing leftovers? This soup keeps well in the fridge for 3–4 days.
- Make it spicy! Add a dash of cayenne pepper or extra red pepper flakes for a kick.
- Use seasonal vegetables. Swap out ingredients based on what’s fresh and available for the best flavor.
- Add a splash of balsamic vinegar. This gives the soup a depth of flavor and enhances the natural sweetness of the tomatoes.
Bonus Pro Tips
- Use homemade broth for an extra depth of flavor.
- Cook pasta separately to avoid it getting mushy if storing leftovers.
- Don’t overcook the veggies—they should be tender but not mushy.
- Add a Parmesan rind while simmering for an incredible umami boost.
- Let it rest before serving. Allowing the soup to sit for 10 minutes after cooking helps the flavors meld together beautifully.
- Double the recipe and freeze. This soup freezes well and is perfect for meal prep.
Macronutrients (Per Serving)
- Calories: 220
- Protein: 10g
- Carbs: 35g
- Fiber: 9g
- Fat: 4g
“Soup-er” Common Questions
1. What to Serve with This Soup?
Garlic bread, a fresh salad, or a crusty baguette pair beautifully.
2. Can I Freeze This Soup?
Yes! Just leave out the pasta and add it fresh when reheating.
3. Can I Make This in a Slow Cooker?
Absolutely! Just toss everything in, set it on low for 6–8 hours, and add pasta in the last 20 minutes.
4. How Do I Make This Even Quicker?
Use canned pre-cut vegetables and pre-cooked beans to shave off prep time.
5. Can I Add Meat to This Recipe?
Yes! Ground turkey, Italian sausage, or shredded chicken all make great additions.
6. What’s the Best Way to Store Leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
7. Can I Use Different Beans?
Absolutely! Black beans, chickpeas, or lentils can be great substitutes for kidney or white beans.
Wrapping Up: A Bowl of Love
Whether you’re craving comfort food, looking for a healthy minestrone soup, or simply trying to recreate your favorite Olive Garden bean soup, this recipe has you covered. It’s rich, hearty, and ridiculously delicious. Try it out and let me know how it turns out—happy cooking!
One of the best things about this hearty minestrone soup is that it brings people together. Whether you’re making it for family dinner, a cozy night in, or meal prepping for the week ahead, this soup has a way of warming both hearts and bellies. So grab your pot, gather your ingredients, and enjoy a bowl of homemade goodness that’s sure to become a family favorite!
