A perfect way to include seasonal produce, this chunky Olive Garden minestrone soup is going to be your favorite recipe this fall.

The cat is out of the bag… For the last 18 months, I have been working on something very special, and I’m beyond excited to tell you that the Scrappy Cookbook is AVAILABLE TO PREORDER!

As an author, I can’t stress enough how important preorders are… They ensure that the book makes it to the stores, both online and in-person. But I promise you, the book is worth it!

With OVER 150 delicious vegan recipes, this cookbook is aimed at reducing food waste and utilizing ingredients in new and exciting ways. Better yet, preordering NOW gives you access to $120 WORTH OF FREEBIES straight away!

And don’t worry, in the meantime, I’m still going to continue providing you with hearty plant-based recipes like this Olive Garden minestrone soup.

olive garden minestrone soup

Why You’ll Love This Recipe

  • Did you know that minestone is one of the most popular foods in Sardinia (Italy), a place where some of the longest-living people come from? Plant diversity in your diet is known to extend to your lifespan, and this recipe contains a whopping 8 DIFFERENT VEGETABLES!
  • Minestrone is a great “kitchen raid” recipe that allows you to use up a wide variety of vegetables to avoid food waste. Psst… the Scrappy Cookbook has a whole section of Kitchen Raid recipes!
  • Although this is a copycat of the Olive Garden minestrone soup, you don’t need a restaurant kitchen to make this. So long as you have a large pot and a way to chop your veggies, you could be enjoying this soup in the next half an hour.
  • This minestrone recipe lends 6 servings, perfect for a large household or someone who loves meal planning and batch cooking.
  • All of the ingredients are commonly available, and even more importantly, budget-friendly! One of my goals as a vegan content creator is to show that plant-based foods can be delicious and cost-effective at the same time.
olive garden minestrone soup close up in the pot

What is Minestrone?

Minestrone is a hearty and versatile Italian soup known for its rich flavor and abundance of vegetables. It is a staple in Italian cuisine and has variations that can be found in different regions and households.

Part of the appeal is that minestrone can be adapted to use seasonal produce. Additionally, the variety of vegetables and other ingredients creates a rich flavor and takes care of nutritional needs.

The key ingredients of minestrone soup include:

  • Vegetables. Minestrone typically includes a variety of vegetables such as potatoes, carrots, celery, onions, and zucchini. These ingredients form the base of the soup.
  • Broth. The soup is usually made with a vegetable broth, along with either fresh or canned tomatoes. They contribute to the soup’s rich color and taste.
  • Beans. Minestrone often contains beans (like kidney beans, cannellini beans, or chickpeas) for protein and texture.
  • Pasta. Additionally, pasta or rice is sometimes added to include a carb component and make the soup more substantial.
  • Herbs and seasonings. Minestrone is seasoned with a variety of fresh and dried herbs like basil, oregano, thyme, and bay leaves. Salt and pepper are used to enhance the flavors.
  • Garnishes. Minestrone is often served with a drizzle of olive oil, a dollop of pesto, and some fresh herbs.

Minestrone is incredibly versatile, and the exact ingredients can vary widely based on what’s in season and available. It’s a popular dish because it’s not only delicious, but also a great way to use up a variety of vegetables.

Due to its adaptability, minestrone has become a beloved soup around the world, and many cultures have their own versions inspired by the Italian original.

Equipment and Kitchenware

Another great appeal of this Olive Garden Minestrone Soup recipe is that it requires very little in terms of equipment and kitchenware.

All you really need are a cutting board, a good knife, a large pot, and a spatula. You may also use a can opener if your tomatoes and chickpeas don’t have a tab.

Since I often get requests for kitchenware recommendations, I compiled all of them in one place for your convenience, in case you are looking for some inspiration!

How to Make This Recipe

Start by dicing all the ingredients and getting your work station ready.

Heat a large soup pot over medium heat. Saute the garlic and onion with a couple of tablespoons of water for about 3 minutes.

Next, add carrot, celery, potato, oregano, salt and pepper. Keep cooking for 5-6 minutes until the potato and carrot have softened slightly.

Finally, pour in vegetable broth and empty the cans of tomatoes and chickpeas into the pot. Add the pasta and bring the contents to a boil.

Turn down the heat to a simmer and cook your minestrone soup uncovered for 12-15 minutes. Garnish with fresh parsley and enjoy! 

Hack It!

  • The beauty of this Olive Garden minestrone soup recipe is that it can undergo endless customization! It’s the perfect way to use up the veggies in your fridge.
  • Although I used chickpeas myself, minestrone can be made with any type of bean, or even a mixture of different types.
  • The same goes for pasta! Some use small soup pasta, some prefer vermicelli noodles, and some may need to use gluten-free pasta. Just be sure to adjust the cooking time for the type of pasta you’re using.
  • If you live alone, this is a perfect batch-cooking recipe. Split it into portions and freeze it for later.
olive garden minestrone soup

Other Recipes You’ll Love

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olive garden minestrone soup

The Recipe: Olive Garden Minestrone Soup

A popular seasonal dish that originated in Sardinia and a great way to include a wide variety of plants into your diet.
5 from 111 ratings


  • 4 cloves garlic, minced
  • 1 yellow onion, medium, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 yellow potatoes, diced
  • 2 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 5 cups vegetable broth
  • 28 oz canned diced tomatoes
  • 15 oz canned chickpeas, or beans of choice, drained and rinsed
  • cup whole wheat pasta shells
  • 1 cup fresh parsley, chopped


  • In a large pot, combine the garlic and onion with 1 to 2 tablespoons of water, and saute until softened, approximately 3 minutes.
  • Add the carrot, celery, potato, dried oregano, salt and pepper. Saute until the potato and carrot have softened, approximately 6 minutes.
  • Add the vegetable broth, diced tomatoes, chickpeas and pasta. Bring to a boil, then simmer uncovered for 12 to 15 minutes, until the pasta is cooked. Garnish with fresh parsley as desired.
Calories: 262.4kcal, Carbohydrates: 54.4g, Protein: 10.6g, Fat: 2.2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.9g, Monounsaturated Fat: 0.4g, Sodium: 1401.2mg, Potassium: 902.9mg, Fiber: 7.8g, Sugar: 7.4g, Vitamin A: 4895.5IU, Vitamin C: 43.3mg, Calcium: 129.2mg, Iron: 4.7mg