Vegetarian Minestrone Soup – Easy Olive Garden Copycat

This Olive Garden Vegetarian Minestrone Soup is a cozy, veggie-packed broth full of beans, pasta, and soft simmered flavor. It’s one of those simple, affordable dinners that feels way fancier than it is. All in one pot, no fancy steps — just warmth in a bowl.

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Quick Summary

• Prep time: 15 mins
• Cook time: 40 mins
• Flavor: herby, tomato-y, soothing
• Great for: slow nights, batch meals, tired bodies

Why I Like This Recipe

Honestly? I wasn’t aiming for anything big. Just wanted something that didn’t need too much thinking. Tossed some stuff in a pot, stirred, and it worked. The kind of soup that tastes better the longer you sit with it.

Ingredients

• 2 tbsp olive oil
• 1 cup diced white onion
• ½ cup chopped celery
• ½ cup chopped carrots
• 1 medium zucchini, diced
• 2 tsp minced garlic
• 14 oz canned diced tomatoes (with juice)
• 32 oz vegetable stock
• 2 tbsp tomato paste
• 1 bay leaf
• 1½ tbsp Italian seasoning
• 15 oz canned white beans, drained
• 15 oz canned kidney beans, drained
• 1 cup frozen green beans
• ½ cup small shell pasta
• Salt and pepper to taste
• Chopped parsley (optional, for garnish)

How To Make Vegetarian Minestrone Soup

• Start soft: Heat olive oil. Sauté onion, celery, carrot, and garlic for about 5–7 mins until it smells real nice and everything’s softened up.
• Bring in the flavor: Add diced tomatoes, stock, tomato paste, bay leaf, and Italian seasoning. Stir. Bring to a gentle boil, then lower heat and let it simmer for 10 mins.
• Veggie dump: Add zucchini, white beans, kidney beans, and green beans. Simmer for another 10 mins so they all get cozy.
• Pasta goes in: Drop in the pasta. Stir occasionally. Give it 10–15 mins or until the pasta’s just right.
• Finish it off: Remove the bay leaf. Season with salt and pepper. Garnish with parsley if you’re feeling fancy.

Tips for Success

• Don’t add pasta too early — it turns mushy fast
• Simmer, don’t boil — better flavor and texture
• Use fresh veggies if you’ve got ‘em, but frozen totally works
• Taste before you salt — canned stuff can already be salty

Storage and Reheating

• Fridge: Let it cool, then seal up. Stays good for 4 days.
• Freezer: Totally freezer-friendly — just leave out the pasta and add fresh when reheating.
• Reheat: Low heat on the stove, add a splash of broth or water if it’s gotten thick. Microwave works too, in a pinch.

Frequently Asked Questions

• Can I make it gluten-free?
  Yep. Just sub in GF pasta or leave it out completely.
• What kind of beans can I swap in?
  Black beans or chickpeas work too — it’s flexible.
• Can I add more veggies?
  Sure. Spinach, kale, even corn if you want. It’s a kitchen sink kinda soup.
• Does it need tomato paste?
  It adds depth, but if you’re out, just add a little extra tomato and a pinch of sugar.
• Can I make this in a slow cooker?
  Yep, just sauté the veggies first, then toss everything in. Add pasta last 30 mins before serving.

Common Mistakes and How to Dodge Them

• Adding the pasta at the start: It’ll soak up all the liquid and go soft and sad. Always add it near the end.
• Over-seasoning too early: Tomatoes and beans get saltier as they cook — taste at the end before adjusting.
• Boiling the heck out of it: Gentle simmer is key. Boiling will turn your veggies to mush.
• Forgetting to stir: Stuff will stick. Especially pasta. Give it a stir every now and then.
• Not adjusting the liquid: Some pasta drinks it up fast. If it’s too thick, splash in more broth or water until it feels right.

Nutrition Facts (Per Serving)

• Calories: 204 kcal
• Total Fat: 5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 450mg
• Potassium: 680mg
• Total Carbohydrate: 31g
• Dietary Fiber: 8g
• Sugars: 6g
• Protein: 10g

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