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Copycat Olive Garden™ Minestrone Soup

Copycat Olive Garden™ Minestrone Soup
  • Prep 55 min
  • Total 1 hr 10 min
  • Ingredients 18
  • Servings 8
This Copycat Olive Garden™ Minestrone Soup and garlic breadsticks combination has all the flavor you get in the restaurant from the comfort of your home. It's a great way to use the veggies you have sitting around and hearty enough to be a full meal. This Olive Garden™ Minestrone Soup recipe may require a few extra ingredients, but you won’t be disappointed with this restaurant-worthy rendition. Your family will be amazed when you give them the full restaurant experience by serving this comforting soup with a copycat version of the iconic buttery, perfectly soft Olive Garden™ breadsticks made easy with Pillsbury™ Original Breadsticks.
Updated April 20, 2021

Ingredients

Soup

  • 2 tablespoons olive oil
  • 1 cup finely chopped green cabbage
  • 1/2 cup matchstick carrots
  • 1/2 cup diced onion
  • 1/2 cup sliced celery
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons Italian seasoning
  • 2 tablespoons seasoned vegetable soup base (from 8-oz jar)
  • 1 can (28 oz) whole peeled tomatoes, undrained, cut up or coarsely chopped
  • 1 can (15 oz) dark red kidney beans, drained, rinsed
  • 1 can (15.5 oz) cannellini beans, drained, rinsed
  • 3/4 cup uncooked small pasta shells
  • 1 can (14.5 oz) Italian green beans, drained, rinsed
  • 1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 cup)
  • 1 cup packed fresh spinach, coarsely chopped

Breadsticks

  • 1 can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
  • 2 tablespoons butter, melted
  • 1/4 teaspoon garlic powder

Steps

  • 1
    In 5-quart Dutch oven, heat oil over medium-high heat. Add cabbage, carrots, onion, celery, garlic, Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 6 to 8 minutes, stirring frequently, until vegetables are softened.
  • 2
    Stir in 6 cups water, the vegetable base, tomatoes, kidney and cannellini beans. Heat to boiling, stirring occasionally. Reduce heat to medium-low; cover and cook 15 minutes.
  • 3
    Stir in pasta, green beans, zucchini and spinach. Heat to boiling; reduce heat to medium-low. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
  • 4
    Meanwhile, bake breadsticks as directed on can. Remove from oven; immediately brush tops with melted butter. In small bowl, mix garlic powder and 1/4 teaspoon coarse salt. Sprinkle mixture lightly onto buttered breadsticks; serve warm with soup.

  • For more authentic Olive Garden™ minestrone flavor, stir in 1/3 cup Chianti wine after sautéing vegetables, and cook until wine is reduced by half. You can also substitute 2 teaspoons of the vegetable soup base with a mushroom soup base, which is a concentrated flavored paste that is added for umami flavor. It can be purchased in the soup aisle of the grocery store, near the bouillon and chicken base.
  • Since this Olive Garden™ Minestrone Soup recipe includes pasta, it will gradually soak up some of the broth during cooling and in storage. You may need to add more water when reheating to thin out, based on your preference.
  • Breadsticks are also great sprinkled with Parmesan cheese. After removing them from the oven, brush with melted butter, sprinkle with garlic powder, but leave out the salt since the Parmesan will add salt.

Nutrition Facts

Serving Size: 1 2/3 Cups Soup and 1 1/2 Breadsticks
Calories
360
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
1300mg
54%
Potassium
630mg
18%
Total Carbohydrate
56g
19%
Dietary Fiber
9g
38%
Sugars
10g
Protein
13g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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