15+ Easy Olive Garden Minestrone Soup Recipes for Cozy Nights

Olive Garden’s Minestrone Soup is an iconic dish that has won the hearts of many with its perfect blend of vegetables, beans, pasta, and savory broth.

Whether you’re craving a comforting bowl to warm you up on a chilly evening or looking for a healthy yet filling meal, Minestrone Soup is the perfect choice.

Its versatility makes it easy to adapt to different tastes and dietary preferences, from adding extra greens to using gluten-free pasta or even incorporating protein-rich ingredients like turkey sausage.

In this blog, we’ve curated over 15 variations of the classic Olive Garden Minestrone Soup, each offering a unique twist on the original.

Whether you’re following a vegetarian diet, need a gluten-free option, or simply want to try something new, these recipes will help you bring the famous soup from Olive Garden into your kitchen with ease.

Prepare to dive into a delicious variety of Minestrone soups, each packed with wholesome ingredients and mouthwatering flavors.

15+ Easy Olive Garden Minestrone Soup Recipes for Cozy Nights

Minestrone Soup is truly a timeless dish, beloved for its balance of flavors and versatility.

With these 15+ Olive Garden-inspired recipes, you can enjoy the comforting taste of this Italian classic in various ways, whether you’re sticking to the traditional recipe or exploring creative new ingredients and flavors.

Perfect for any season, these soups provide a delicious and healthy meal that can be customized to suit all tastes and dietary needs.

So, next time you’re craving a hearty, nourishing soup, give one of these recipes a try and bring the taste of Olive Garden straight to your home.

Classic Olive Garden Minestrone Soup

This classic Olive Garden Minestrone Soup captures the essence of the famous Italian dish. It’s a hearty, flavorful blend of fresh vegetables, beans, pasta, and Italian herbs in a savory tomato broth. This soup is perfect for a comforting lunch or dinner, providing a satisfying combination of textures and nutrients. The best part? It’s incredibly easy to make, even for beginners, and is full of vibrant flavors that will make your kitchen smell amazing.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 2 medium carrots, peeled and diced
  5. 2 celery stalks, diced
  6. 1 zucchini, diced
  7. 1 cup green beans, chopped
  8. 1 14.5-ounce can diced tomatoes
  9. 1 15-ounce can kidney beans, drained and rinsed
  10. 1 15-ounce can white beans, drained and rinsed
  11. 4 cups vegetable broth
  12. 2 cups water
  13. 1 cup small pasta (like ditalini or elbow macaroni)
  14. 2 teaspoons dried basil
  15. 1 teaspoon dried oregano
  16. Salt and pepper, to taste
  17. 1 cup fresh spinach, chopped
  18. 1/4 cup grated Parmesan cheese (optional)
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until softened and fragrant.
  2. Add the carrots, celery, zucchini, and green beans. Stir and cook for another 5 minutes until the vegetables begin to soften.
  3. Pour in the diced tomatoes, kidney beans, white beans, vegetable broth, and water. Bring the soup to a simmer over medium-high heat.
  4. Once simmering, add the dried basil, oregano, salt, and pepper. Stir well and cook for 15 minutes, allowing the flavors to meld together.
  5. Add the pasta and cook for an additional 10-12 minutes, until the pasta is tender.
  6. Stir in the spinach and cook for another 2-3 minutes until wilted.
  7. Taste and adjust seasoning as needed. Serve hot, topped with grated Parmesan cheese if desired.

This Classic Olive Garden Minestrone Soup is a true crowd-pleaser, offering a deliciously healthy meal that’s both filling and flavorful. The medley of vegetables, beans, and pasta ensures every spoonful is packed with wholesome goodness. It’s a great choice for meal prep as well, since it keeps well in the fridge and can be easily reheated for a quick lunch or dinner. Whether you’re serving it as a starter or as the main dish, this soup will transport you to the heart of Italy with each bite.

Vegan Olive Garden Minestrone Soup

This Vegan Olive Garden Minestrone Soup is a plant-based version of the beloved classic. It’s just as hearty and delicious as the original, featuring a colorful array of vegetables, beans, and pasta, all cooked in a flavorful vegetable broth. Perfect for vegans, vegetarians, or anyone looking for a lighter yet satisfying soup, this recipe proves that comfort food can be both healthy and tasty.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 1 large carrot, peeled and diced
  5. 2 celery stalks, diced
  6. 1 zucchini, diced
  7. 1/2 cup green beans, chopped
  8. 1 14.5-ounce can diced tomatoes
  9. 1 15-ounce can cannellini beans, drained and rinsed
  10. 1 15-ounce can garbanzo beans, drained and rinsed
  11. 4 cups vegetable broth
  12. 2 cups water
  13. 1 cup whole wheat pasta or gluten-free pasta
  14. 2 teaspoons dried basil
  15. 1 teaspoon dried thyme
  16. Salt and pepper, to taste
  17. 1/4 cup fresh basil, chopped (optional)
  18. 1 tablespoon fresh lemon juice (optional)
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté until fragrant and softened, about 3 minutes.
  2. Add the carrot, celery, zucchini, and green beans to the pot. Stir and cook for another 5 minutes, letting the vegetables soften slightly.
  3. Pour in the diced tomatoes, cannellini beans, garbanzo beans, vegetable broth, and water. Bring the mixture to a simmer.
  4. Add the dried basil, thyme, salt, and pepper. Simmer for 20 minutes, allowing the vegetables to become tender and the flavors to develop.
  5. Add the pasta and cook for another 10 minutes, or until the pasta is tender.
  6. Stir in the fresh basil (if using) and a splash of lemon juice for a burst of freshness.
  7. Taste and adjust seasoning if necessary. Serve hot, topped with fresh basil or a sprinkle of nutritional yeast for extra flavor.

This Vegan Olive Garden Minestrone Soup is a flavorful and hearty option that showcases the power of plant-based ingredients. The soup is rich in fiber, vitamins, and minerals, making it a nourishing and satisfying meal. It’s perfect for those looking to incorporate more plant-based meals into their diet without sacrificing taste. With its vibrant flavors and wholesome ingredients, this soup will quickly become a favorite for everyone, whether vegan or not.

Spicy Olive Garden Minestrone Soup

For those who enjoy a little kick in their meals, this Spicy Olive Garden Minestrone Soup offers a delightful twist on the classic recipe. By adding red pepper flakes and a touch of heat, this version of the soup brings an exciting layer of flavor without overpowering the dish. The spicy broth pairs perfectly with the mix of tender vegetables, beans, and pasta, creating a comforting yet bold meal.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 1 large carrot, peeled and diced
  5. 2 celery stalks, diced
  6. 1 bell pepper, diced
  7. 1 small zucchini, diced
  8. 1 cup green beans, chopped
  9. 1 14.5-ounce can diced tomatoes
  10. 1 15-ounce can red kidney beans, drained and rinsed
  11. 4 cups vegetable broth
  12. 2 cups water
  13. 1 cup pasta (small shells or elbows)
  14. 1 teaspoon dried oregano
  15. 1/2 teaspoon dried basil
  16. 1/2 teaspoon red pepper flakes (adjust to taste)
  17. Salt and pepper, to taste
  18. 1/2 cup fresh parsley, chopped
  19. 1/4 cup grated Parmesan cheese (optional)
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic and sauté until softened and fragrant, about 3 minutes.
  2. Add the carrot, celery, bell pepper, zucchini, and green beans. Stir well and cook for another 5 minutes to soften the vegetables.
  3. Pour in the diced tomatoes, kidney beans, vegetable broth, and water. Bring to a simmer.
  4. Add the oregano, basil, red pepper flakes, salt, and pepper. Stir and cook for 15-20 minutes to let the flavors meld together.
  5. Add the pasta and cook for an additional 10 minutes, or until the pasta is tender.
  6. Stir in fresh parsley and adjust seasoning if needed. Serve hot, topped with grated Parmesan cheese for extra flavor.

This Spicy Olive Garden Minestrone Soup is perfect for those who crave bold flavors with a bit of heat. The spicy kick from the red pepper flakes elevates the soup and adds an exciting contrast to the rich, savory broth and vegetables. It’s an excellent way to warm up on a cold day, offering a comforting yet zesty meal that’s sure to please your taste buds. With the option to adjust the spice level, you can tailor it to your personal preference and enjoy a bowl of this flavorful twist on a classic favorite.

Cheesy Olive Garden Minestrone Soup

For cheese lovers, this Cheesy Olive Garden Minestrone Soup takes the classic recipe up a notch with a creamy, cheesy twist. The addition of Parmesan and mozzarella creates a rich, velvety texture that enhances the flavors of the vegetables and beans. This soup is a great comfort food option, combining the heartiness of the original with the indulgent richness of cheese, making it perfect for a cozy dinner or a family meal.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 1 large carrot, peeled and diced
  5. 2 celery stalks, diced
  6. 1 zucchini, diced
  7. 1/2 cup green beans, chopped
  8. 1 14.5-ounce can diced tomatoes
  9. 1 15-ounce can kidney beans, drained and rinsed
  10. 4 cups vegetable broth
  11. 2 cups water
  12. 1 cup small pasta (like rotini or elbows)
  13. 1/2 cup grated Parmesan cheese
  14. 1/2 cup shredded mozzarella cheese
  15. 1 teaspoon dried basil
  16. 1 teaspoon dried oregano
  17. Salt and pepper, to taste
  18. Fresh parsley for garnish (optional)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté until soft and fragrant, about 3-4 minutes.
  2. Add the carrot, celery, zucchini, and green beans to the pot. Stir and cook for about 5 minutes, allowing the vegetables to soften.
  3. Pour in the diced tomatoes, kidney beans, vegetable broth, and water. Bring to a simmer and cook for 15 minutes.
  4. Add the dried basil, oregano, salt, and pepper. Stir and cook for another 10 minutes.
  5. Add the pasta and cook for an additional 8-10 minutes, until the pasta is tender.
  6. Reduce the heat to low and stir in the grated Parmesan and shredded mozzarella cheese until melted and smooth.
  7. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley and extra Parmesan if desired.

This Cheesy Olive Garden Minestrone Soup offers an extra layer of indulgence with its cheesy goodness. The melted Parmesan and mozzarella elevate the classic soup, providing a rich, comforting experience in every bite. It’s a great dish for a chilly evening or when you want something hearty but still nutritious. With its melty cheese and hearty vegetables, this cheesy variation is sure to be a hit with family and friends!

Olive Garden Minestrone Soup with Pesto

Take your Olive Garden Minestrone Soup to the next level with a dollop of fresh pesto. The vibrant, herbaceous flavors of pesto complement the earthy vegetables and beans in the soup, creating a balanced and aromatic dish. Whether you use store-bought or homemade pesto, this version of the classic Minestrone is elevated with a fresh, zesty twist that will make your taste buds sing.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 2 carrots, peeled and diced
  5. 2 celery stalks, diced
  6. 1 zucchini, diced
  7. 1 14.5-ounce can diced tomatoes
  8. 1 15-ounce can cannellini beans, drained and rinsed
  9. 4 cups vegetable broth
  10. 2 cups water
  11. 1 cup small pasta (like farfalle or elbow macaroni)
  12. 2 teaspoons dried basil
  13. 1 teaspoon dried oregano
  14. Salt and pepper, to taste
  15. 1/4 cup pesto (store-bought or homemade)
  16. Fresh basil for garnish (optional)
  17. 1/4 cup grated Parmesan cheese (optional)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic and sauté until softened, about 4 minutes.
  2. Add the carrots, celery, and zucchini to the pot, stirring occasionally for 5 minutes until the vegetables begin to soften.
  3. Pour in the diced tomatoes, cannellini beans, vegetable broth, and water. Bring the soup to a simmer and cook for 15 minutes.
  4. Add the dried basil, oregano, salt, and pepper. Stir and simmer for another 10 minutes.
  5. Add the pasta and cook until tender, about 10 minutes.
  6. Stir in the pesto and mix well until evenly combined. Taste and adjust seasoning as necessary.
  7. Serve hot, garnished with fresh basil and a sprinkle of grated Parmesan cheese for extra flavor.

The addition of pesto in this Olive Garden Minestrone Soup provides a burst of fresh, herbal flavor that perfectly complements the savory broth and hearty vegetables. The pesto not only enhances the taste but also adds a lovely green color and a vibrant finish to the soup. This version is ideal for those who love the rich flavors of basil and garlic, making it a standout dish at your dinner table.

Olive Garden Minestrone Soup with Sausage

For a heartier, meatier take on the classic Olive Garden Minestrone Soup, this version features flavorful Italian sausage, which adds a rich depth of taste. The sausage pairs beautifully with the vegetables and beans, making it a filling, satisfying meal. With its savory broth and savory meat, this Minestrone soup is perfect for those looking for a more robust version of the beloved classic.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 pound Italian sausage (mild or spicy)
  3. 1 medium onion, diced
  4. 2 cloves garlic, minced
  5. 2 large carrots, peeled and diced
  6. 2 celery stalks, diced
  7. 1 zucchini, diced
  8. 1 14.5-ounce can diced tomatoes
  9. 1 15-ounce can kidney beans, drained and rinsed
  10. 4 cups vegetable broth
  11. 2 cups water
  12. 1 cup small pasta (like ditalini or rotini)
  13. 2 teaspoons dried basil
  14. 1 teaspoon dried oregano
  15. Salt and pepper, to taste
  16. 1/2 cup fresh spinach, chopped
  17. 1/4 cup grated Parmesan cheese (optional)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.
  2. Add the diced onion and garlic to the pot and sauté until softened, about 3 minutes.
  3. Stir in the carrots, celery, and zucchini, cooking for another 5 minutes to soften the vegetables.
  4. Pour in the diced tomatoes, kidney beans, vegetable broth, and water. Bring the soup to a simmer.
  5. Add the dried basil, oregano, salt, and pepper. Stir and cook for 20 minutes.
  6. Add the pasta and cook for an additional 10 minutes, until the pasta is tender.
  7. Stir in the chopped spinach and cook for 2-3 minutes until wilted.
  8. Serve hot, topped with grated Parmesan cheese if desired.

This Olive Garden Minestrone Soup with Sausage is a comforting and hearty dish that will satisfy even the biggest appetites. The savory sausage infuses the broth with rich flavors, while the vegetables and beans provide a healthy balance. It’s a great choice for a family meal or when you need something extra filling. Pair it with some crusty bread, and you’ve got a complete meal that’s sure to be a crowd-pleaser.

Spicy Olive Garden Minestrone Soup

For those who like a bit of heat, this Spicy Olive Garden Minestrone Soup offers the same hearty vegetables and beans you love, but with a bold, spicy kick. With the addition of crushed red pepper flakes and spicy Italian sausage, this version adds warmth and a flavorful punch to the classic soup. It’s perfect for those chilly nights when you need something both comforting and energizing.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 pound spicy Italian sausage
  3. 1 medium onion, diced
  4. 2 cloves garlic, minced
  5. 1 large carrot, peeled and diced
  6. 2 celery stalks, diced
  7. 1 zucchini, diced
  8. 1 14.5-ounce can diced tomatoes
  9. 1 15-ounce can white beans (cannellini or great northern), drained and rinsed
  10. 4 cups vegetable broth
  11. 2 cups water
  12. 1 cup small pasta (such as elbows or ditalini)
  13. 1 teaspoon crushed red pepper flakes (adjust to taste)
  14. 1 teaspoon dried basil
  15. 1 teaspoon dried oregano
  16. Salt and pepper, to taste
  17. Fresh parsley for garnish (optional)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the spicy Italian sausage and cook until browned, breaking it up into small pieces.
  2. Once the sausage is cooked, add the diced onion and garlic and sauté for 3 minutes until softened.
  3. Add the carrot, celery, and zucchini, and cook for 5 minutes to let the vegetables soften.
  4. Stir in the diced tomatoes, white beans, vegetable broth, and water. Bring to a simmer and cook for 15 minutes.
  5. Add the crushed red pepper flakes, dried basil, oregano, salt, and pepper. Stir to combine and let simmer for another 10 minutes.
  6. Add the pasta and cook until tender, about 10 minutes.
  7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This Spicy Olive Garden Minestrone Soup offers the perfect balance of heat and heartiness. The spicy sausage and crushed red pepper flakes elevate the classic flavors, giving the soup an invigorating twist. Whether you’re a fan of spice or just looking to try something different, this version will warm you up and satisfy your cravings. It’s the perfect dish for those who love a bit of zing in their meals.

Olive Garden Minestrone Soup with Sweet Potatoes

This Olive Garden Minestrone Soup with Sweet Potatoes is a unique variation that adds natural sweetness and a pop of color to the traditional recipe. The earthy flavor of sweet potatoes pairs beautifully with the savory broth and the assortment of vegetables. This version is a great option for those looking for a healthier, nutrient-packed twist on the classic soup, without sacrificing flavor.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 2 large carrots, peeled and diced
  5. 1 large sweet potato, peeled and diced
  6. 1 zucchini, diced
  7. 1 14.5-ounce can diced tomatoes
  8. 1 15-ounce can kidney beans, drained and rinsed
  9. 4 cups vegetable broth
  10. 2 cups water
  11. 1 cup small pasta (like farfalle or macaroni)
  12. 1 teaspoon dried basil
  13. 1 teaspoon dried oregano
  14. Salt and pepper, to taste
  15. Fresh spinach (about 2 cups)
  16. 1/4 cup fresh parsley, chopped (optional)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic and sauté until softened, about 3-4 minutes.
  2. Add the carrots, sweet potato, and zucchini. Stir occasionally and cook for 5-7 minutes until the vegetables begin to soften.
  3. Pour in the diced tomatoes, kidney beans, vegetable broth, and water. Bring to a simmer and cook for 15 minutes.
  4. Add the dried basil, oregano, salt, and pepper. Stir and simmer for an additional 10 minutes until the sweet potatoes are tender.
  5. Add the pasta and cook for about 8-10 minutes, until the pasta is tender.
  6. Stir in the spinach and cook for 2-3 minutes, until wilted.
  7. Serve hot, garnished with fresh parsley if desired.

This Olive Garden Minestrone Soup with Sweet Potatoes is a comforting and healthful variation of the classic soup. The natural sweetness of the sweet potatoes enhances the savory depth of the broth, while the fresh spinach adds a touch of green and extra nutrients. It’s a perfect dish for fall or winter and a great way to enjoy a more wholesome, vibrant twist on the traditional minestrone.

Olive Garden Minestrone Soup with Kale

Kale lovers will rejoice in this Olive Garden Minestrone Soup with Kale. This nutrient-packed leafy green adds both texture and health benefits to the classic minestrone. The hearty kale pairs well with the vegetables, beans, and pasta, creating a filling, delicious soup that’s both comforting and packed with vitamins. This is a great way to get more greens into your diet while enjoying the savory, familiar flavors of minestrone.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 1 cup chopped kale (stems removed)
  5. 2 carrots, peeled and diced
  6. 1 zucchini, diced
  7. 1 14.5-ounce can diced tomatoes
  8. 1 15-ounce can cannellini beans, drained and rinsed
  9. 4 cups vegetable broth
  10. 2 cups water
  11. 1 cup small pasta (like orzo or rotini)
  12. 1 teaspoon dried basil
  13. 1 teaspoon dried oregano
  14. Salt and pepper, to taste
  15. Fresh lemon juice (optional)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic and sauté until softened, about 3 minutes.
  2. Add the kale, carrots, and zucchini to the pot. Stir and cook for about 5 minutes, allowing the vegetables to soften.
  3. Stir in the diced tomatoes, cannellini beans, vegetable broth, and water. Bring the soup to a simmer and cook for 15 minutes.
  4. Add the dried basil, oregano, salt, and pepper. Stir and simmer for another 10 minutes.
  5. Add the pasta and cook until tender, about 10 minutes.
  6. Taste and adjust seasoning, adding a splash of fresh lemon juice for brightness if desired.
  7. Serve hot and enjoy.

The addition of kale in this Olive Garden Minestrone Soup with Kale brings a nutritious and delicious twist to the classic recipe. Kale’s earthy flavor and hearty texture make the soup even more satisfying, while still remaining light and refreshing. This version is perfect for those looking to pack more greens into their meal without sacrificing the traditional minestrone experience. It’s a flavorful and healthy option for any season!

Olive Garden Minestrone Soup with Pesto

Take your Olive Garden Minestrone Soup to the next level with the vibrant and fragrant addition of pesto. The creamy, herby pesto adds depth to the broth, infusing it with layers of basil, garlic, and Parmesan cheese. This variation brings an Italian flair to the classic recipe, transforming it into a more luxurious and flavorful soup. It’s perfect for those who want to enjoy a hearty, comforting dish with a sophisticated twist.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 1 carrot, peeled and diced
  5. 1 celery stalk, diced
  6. 1 zucchini, diced
  7. 1 14.5-ounce can diced tomatoes
  8. 1 15-ounce can cannellini beans, drained and rinsed
  9. 4 cups vegetable broth
  10. 2 cups water
  11. 1 cup small pasta (such as ditalini or elbow macaroni)
  12. 1/4 cup prepared pesto sauce
  13. 1 teaspoon dried basil
  14. 1 teaspoon dried oregano
  15. Salt and pepper, to taste
  16. Fresh Parmesan cheese for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until softened.
  2. Add the carrot, celery, and zucchini to the pot and cook for an additional 5-7 minutes until the vegetables begin to soften.
  3. Pour in the diced tomatoes, cannellini beans, vegetable broth, and water. Bring to a simmer and cook for 10 minutes.
  4. Stir in the pesto, dried basil, oregano, salt, and pepper. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
  5. Add the pasta and cook for about 8-10 minutes, until the pasta is tender.
  6. Taste and adjust seasoning as needed. Serve hot, topped with freshly grated Parmesan cheese.

This Olive Garden Minestrone Soup with Pesto takes the classic recipe up a notch with the bold, fresh flavors of pesto. The creamy texture of the pesto enriches the broth, making every spoonful a burst of herby goodness. With the addition of Parmesan cheese as a garnish, this soup is a perfect way to elevate your comfort food. Whether for a cozy dinner or a special occasion, this soup will impress anyone who tries it!

Olive Garden Minestrone Soup with Roasted Vegetables

For a slightly smoky and roasted twist on the traditional minestrone, try this Olive Garden Minestrone Soup with Roasted Vegetables. Roasting the vegetables before adding them to the soup deepens their flavors, bringing out a natural sweetness and richness. Combined with the hearty beans, pasta, and vegetable broth, this version creates a complex and satisfying dish. It’s a great way to add some extra flavor to your minestrone without much extra effort.

• Ingredients:
  1. 1 tablespoon olive oil, divided
  2. 1 red bell pepper, diced
  3. 1 yellow bell pepper, diced
  4. 1 medium onion, diced
  5. 1 zucchini, diced
  6. 1 small eggplant, diced
  7. 1 14.5-ounce can diced tomatoes
  8. 1 15-ounce can kidney beans, drained and rinsed
  9. 4 cups vegetable broth
  10. 2 cups water
  11. 1 cup small pasta (such as orzo or farfalle)
  12. 1 teaspoon dried basil
  13. 1 teaspoon dried oregano
  14. Salt and pepper, to taste
  15. Fresh basil for garnish (optional)
• Instructions:
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the diced bell peppers, onion, zucchini, and eggplant in 1 tablespoon of olive oil. Spread them out evenly on the prepared baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
  3. While the vegetables roast, heat the remaining olive oil in a large pot over medium heat. Add the diced tomatoes, kidney beans, vegetable broth, and water. Bring to a simmer and cook for 10 minutes.
  4. Once the roasted vegetables are ready, add them to the pot with the broth mixture. Stir in the dried basil, oregano, salt, and pepper.
  5. Add the pasta and cook for 8-10 minutes, until the pasta is tender.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil if desired.

The roasting of vegetables in this Olive Garden Minestrone Soup with Roasted Vegetables gives it an entirely new layer of flavor. The natural sweetness and depth of the roasted veggies blend beautifully with the savory broth and pasta. This version is perfect for those who appreciate the rich, caramelized flavors that roasting imparts. It’s a great way to make your minestrone a bit more exciting and flavorful, while still keeping it nutritious and comforting.

Olive Garden Minestrone Soup with Lemon and Fresh Herbs

This Olive Garden Minestrone Soup with Lemon and Fresh Herbs offers a refreshing, bright twist on the traditional minestrone. The addition of fresh herbs and a squeeze of lemon juice provides a light, zesty flavor that balances the richness of the vegetables and beans. It’s perfect for spring or summer when you’re craving something light but still hearty. The combination of fresh basil, parsley, and lemon creates a revitalizing soup that’s perfect for any occasion.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 2 carrots, peeled and diced
  5. 1 zucchini, diced
  6. 1 14.5-ounce can diced tomatoes
  7. 1 15-ounce can white beans (cannellini or great northern), drained and rinsed
  8. 4 cups vegetable broth
  9. 2 cups water
  10. 1 cup small pasta (such as ditalini or fusilli)
  11. 1 tablespoon fresh lemon juice
  12. 1/4 cup fresh basil, chopped
  13. 1/4 cup fresh parsley, chopped
  14. 1 teaspoon dried oregano
  15. Salt and pepper, to taste
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for about 3 minutes until softened.
  2. Add the carrots and zucchini, and cook for an additional 5 minutes until the vegetables begin to soften.
  3. Pour in the diced tomatoes, white beans, vegetable broth, and water. Bring to a simmer and cook for 10 minutes.
  4. Stir in the fresh lemon juice, fresh basil, fresh parsley, and dried oregano. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
  5. Add the pasta and cook for 8-10 minutes, until the pasta is tender.
  6. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra fresh herbs and a slice of lemon if desired.

The addition of fresh herbs and lemon juice in this Olive Garden Minestrone Soup with Lemon and Fresh Herbs creates a bright, vibrant flavor profile that makes this soup feel light and refreshing. The combination of the herbs with the zesty lemon is a delightful contrast to the hearty vegetables and beans, making it a perfect spring or summer dish. This version of minestrone brings a burst of freshness to the table, turning a classic comfort food into something new and exciting.

Olive Garden Minestrone Soup with Kale and Parmesan

This version of Olive Garden Minestrone Soup is enhanced with the addition of nutrient-dense kale and a generous amount of Parmesan cheese. The hearty greens bring both color and texture to the soup, while the Parmesan adds a rich, savory depth. This soup is perfect for those looking to enjoy a comforting bowl of soup that also provides a healthy dose of vegetables and flavor. The combination of fresh kale and Parmesan makes it a standout variation of the classic minestrone.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 2 carrots, peeled and diced
  5. 1 zucchini, diced
  6. 1 14.5-ounce can diced tomatoes
  7. 1 15-ounce can white beans (cannellini or great northern), drained and rinsed
  8. 4 cups vegetable broth
  9. 2 cups water
  10. 1 cup small pasta (such as elbow macaroni or ditalini)
  11. 2 cups fresh kale, chopped
  12. 1/2 cup grated Parmesan cheese, plus extra for garnish
  13. 1 teaspoon dried basil
  14. 1 teaspoon dried oregano
  15. Salt and pepper, to taste
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté until softened, about 3 minutes.
  2. Add the carrots and zucchini, cooking for an additional 5 minutes until they begin to soften.
  3. Pour in the diced tomatoes, white beans, vegetable broth, and water. Bring the mixture to a simmer and cook for 10 minutes.
  4. Stir in the chopped kale and continue simmering for 5 minutes until the kale wilts.
  5. Add the pasta, basil, oregano, salt, and pepper. Cook for an additional 8-10 minutes, until the pasta is tender.
  6. Stir in the Parmesan cheese until well combined. Taste and adjust seasoning as needed.
  7. Serve hot, garnished with extra grated Parmesan.

This Olive Garden Minestrone Soup with Kale and Parmesan offers a nutritious and satisfying take on the classic minestrone. The kale adds a burst of green and a wonderful texture, while the Parmesan enriches the broth with its creamy, salty flavor. This version is not only a hearty meal but also a great way to sneak in some extra vegetables while still enjoying the comforting essence of minestrone. It’s a perfect dish for any season, offering both flavor and nourishment.

Olive Garden Minestrone Soup with Sweet Potatoes

This Olive Garden Minestrone Soup with Sweet Potatoes brings a sweet and savory twist to the traditional minestrone. The natural sweetness of the roasted sweet potatoes pairs beautifully with the savory beans, vegetables, and Italian herbs. This variation is perfect for fall or winter, providing warmth and heartiness with an unexpected touch of sweetness. The soup is hearty enough to serve as a main course but light enough to enjoy as a starter.

• Ingredients:
  1. 2 medium sweet potatoes, peeled and diced
  2. 1 tablespoon olive oil
  3. 1 medium onion, diced
  4. 2 cloves garlic, minced
  5. 2 carrots, peeled and diced
  6. 1 zucchini, diced
  7. 1 14.5-ounce can diced tomatoes
  8. 1 15-ounce can white beans (cannellini or great northern), drained and rinsed
  9. 4 cups vegetable broth
  10. 2 cups water
  11. 1 cup small pasta (such as orzo or fusilli)
  12. 1 teaspoon dried thyme
  13. 1 teaspoon dried basil
  14. Salt and pepper, to taste
  15. Fresh parsley for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.
  2. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for about 3 minutes until softened.
  3. Add the carrots and zucchini, cooking for an additional 5-7 minutes until they begin to soften.
  4. Pour in the diced tomatoes, white beans, vegetable broth, and water. Bring the soup to a simmer and cook for 10 minutes.
  5. Stir in the roasted sweet potatoes, dried thyme, basil, salt, and pepper. Let the soup simmer for another 5 minutes.
  6. Add the pasta and cook for 8-10 minutes until the pasta is tender.
  7. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

The addition of sweet potatoes in this Olive Garden Minestrone Soup creates a comforting and slightly sweet variation on the traditional recipe. The roasted sweet potatoes bring a rich, caramelized flavor to the soup, making it feel like a warm hug in a bowl. With the heartiness of beans, pasta, and vegetables, this version of minestrone is perfect for fall and winter months, offering a delicious balance of flavors that will keep you coming back for more.

Olive Garden Minestrone Soup with Turkey Sausage

This version of Olive Garden Minestrone Soup incorporates lean turkey sausage, adding protein and a savory richness to the classic minestrone. The sausage infuses the broth with its flavorful spices, creating a heartier soup without the heaviness of traditional pork sausage. It’s a great way to enjoy the flavors of a classic Italian soup while keeping it light and nutritious. This soup is perfect for a cozy family dinner or a hearty meal for guests.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1/2 pound turkey sausage, casing removed
  3. 1 medium onion, diced
  4. 2 cloves garlic, minced
  5. 2 carrots, peeled and diced
  6. 1 zucchini, diced
  7. 1 14.5-ounce can diced tomatoes
  8. 1 15-ounce can kidney beans, drained and rinsed
  9. 4 cups chicken broth
  10. 2 cups water
  11. 1 cup small pasta (such as shells or farfalle)
  12. 1 teaspoon dried basil
  13. 1 teaspoon dried oregano
  14. Salt and pepper, to taste
  15. Fresh parsley or basil for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the turkey sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
  2. Add the onion and garlic to the pot, sautéing for 3 minutes until softened.
  3. Add the carrots and zucchini and cook for an additional 5-7 minutes until they begin to soften.
  4. Pour in the diced tomatoes, kidney beans, chicken broth, and water. Bring to a simmer and cook for 10 minutes.
  5. Stir in the pasta, dried basil, oregano, salt, and pepper. Cook for 8-10 minutes, until the pasta is tender.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or basil.

This Olive Garden Minestrone Soup with Turkey Sausage is a flavorful and satisfying twist on the classic recipe. The lean turkey sausage adds a savory depth to the broth without making the soup overly rich. This version is not only hearty but also lighter than traditional minestrone, making it a great option for those looking to enjoy a nutritious meal that’s still packed with flavor. The turkey sausage complements the vegetables and beans beautifully, making this a go-to recipe for any occasion.

Note: More recipes are coming soon!