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Copycat Olive Garden Minestrone Soup: Hearty Homemade Italian Vegetable Soup

A close-up of a white bowl filled with rich minestrone soup, featuring vegetables, pasta, and grated Parmesan cheese.
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Make this copycat Olive Garden Minestrone Soup from scratch. It is a hearty, flavorful Italian vegetable soup packed with vegetables, beans, and pasta, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 4 cups vegetable broth
  • 4 cups water
  • 1 cup shredded cabbage
  • 1/2 cup small pasta (like ditalini or small shells)
  • 1/2 cup chopped zucchini
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, basil, and thyme. Cook for 1 minute until fragrant.
  4. Add the diced tomatoes (with their juice), kidney beans, cannellini beans, vegetable broth, and water to the pot. Bring the mixture to a boil.
  5. Reduce the heat to maintain a simmer. Stir in the shredded cabbage and pasta. Cook for 10 minutes.
  6. Add the chopped zucchini and cook for another 5 to 7 minutes, or until the pasta is tender and the vegetables are cooked through.
  7. Remove the pot from the heat. Stir in the 1/4 cup of Parmesan cheese until melted.
  8. Season the soup with salt and pepper to your preference.
  9. Serve the hearty minestrone soup hot, topped with extra Parmesan cheese.

Notes

  • For a gluten free minestrone option, use gluten free pasta or omit the pasta entirely.
  • This soup is excellent for meal prep; the flavors deepen overnight.
  • If you prefer a slow cooker minestrone, combine all ingredients except the pasta and cheese in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the pasta during the last 30 minutes of cooking.

Nutrition

Find it online: https://mistyplate.com/minestrone-soup-copycat-olive-garden-recipe/