Amazing 1-Pot Minestrone Soup Joy

Hello there! I’m Alex, and I’m so glad you’re here. When the temperatures drop, nothing beats settling in with a big, steaming bowl of comfort food, right? For me, that means soup, and not just any soup. I promise you, this Minestrone Soup recipe is the absolute best Copycat Olive Garden version you will ever taste. It’s packed with fresh veggies, hearty beans, and just the right pasta; it feels like a proper, fulfilling meal. Making this kind of soul-satisfying food doesn’t have to be complicated, and honestly, recreating restaurant favorites at home is where I find real joy in cooking these days. This simple, one-pot meal proves that comfort can be quick!

Why This Copycat Olive Garden Minestrone Soup is Your New Family Favorite Soup

I know there are a million minestrone soup recipes out there, but trust me when I say this copycat version truly nails that classic, recognizable Italian flavor. It’s amazing how much flavor we can pull out of simple, everyday vegetables right on the stovetop. This soup isn’t one of those thin, watery kinds that leaves you hungry an hour later; it’s hearty! That’s the secret to a fantastic **family favorite soup**—it needs substance.

• It tastes just like the restaurant version, but you control the salt levels!
• It’s all done in one pot, which means cleanup is a breeze after a big dinner.
• It’s loaded with beans and veggies, making it feel incredibly satisfying.

If you’re looking for another cozy, main-dish soup that comes together quickly, you have to check out my recipe for creamy one-pot beef pasta sometime. But for now, let’s focus on why this soup is perfect for busy schedules.

Quick Prep for the Best Minestrone Soup Ever

When I designed this recipe, I kept weeknights in mind. We’re talking 15 minutes of active prep time and about 35 minutes simmering away on the stove. That gets us to the table in under an hour! I absolutely live for a **Quick Weeknight Soup** that tastes like I spent all day on it. Since it’s all happening in one big pot, you aren’t juggling multiple pans or causing chaos at dinnertime.

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A Truly Healthy Minestrone Option

One of the biggest reasons I keep coming back to this soup is how wonderfully healthy it is. We’re packing in so many vegetables—carrots, celery, onions—plus fiber-rich beans. It’s naturally vegetarian, which is a huge win, and it’s a fantastic way to get more vegetables into picky eaters without them realizing they are eating a mountain of greens!

If you’re counting macros or trying to keep things light, this fits the bill perfectly. It definitely qualifies as a **Healthy Minestrone** that feels indulgent because it’s so flavorful.

Gathering Ingredients for Your Hearty Vegetable Soup

Okay, let’s talk about what you need to pull this together! The beauty of this **Minestrone Soup** is that it uses simple pantry staples and fresh veggies you probably have sitting in your crisper drawers already. You want to treat those vegetables right, though—freshness really counts here to make this the absolute best version of this soup. I’ve kept the core ingredient list straightforward, focusing on building that deep Italian flavor base.

Here’s what you’ll need to have ready for the pot:

• 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 basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1/2 cup small pasta (like ditalini or elbow macaroni)
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 cups chopped fresh kale or spinach
• Salt to taste

See? Nothing too fancy! But those herbs, man, they really bring the Italian magic. If you ever need a flavorful side dish that’s just as fuss-free, you should check out my recipe for French Onion Butter Rice.

Ingredient Notes and Substitutions for Minestrone Soup

Since we rely on these humble ingredients to carry the whole dish, a couple of notes will ensure you get that restaurant quality at home. First, please, please rinse those canned beans well! That starchy liquid can make your broth cloudy, and we want a clear, savory soup here.

Now, about the pasta: If you’re serving this to someone who can’t have gluten, or if you’re making a big batch just for yourself, you can easily turn this into a **Gluten Free Minestrone**. The recipe notes suggest swapping the pasta for about a cup of cooked white rice, which works surprisingly well to give you that necessary bulk without the starch. Or, if you find a good gluten-free ditalini, that works perfectly too! Oh, and if you happen to have homemade broth—use it! But if you don’t, 1 cup of that vegetable broth can be swapped for chicken broth for a richer flavor profile, though the recipe remains Vegetarian as written.

How to Prepare the Ultimate Minestrone Soup

Now for the fun part! This is where we bring everything together to create the most comforting **One Pot Soup Meal** you’ve ever made. Because it’s all happening in one pot, you want to take your time building the flavor layers correctly. I actually find the rhythm of making this soup really relaxing—it’s the kind of cooking that just washes the stress away!

Sautéing the Aromatics

We always start here, with the sacred trio: onion, carrots, and celery. Get your olive oil heated up in that large pot or Dutch oven over medium heat. You want the heat warm enough to get a nice little sheen on the veggies as they cook, but not so hot that they burn immediately. Toss in those chopped onions, carrots, and celery. You need to cook them patiently for about 5 to 7 minutes until they start to soften up. I call this “sweating the vegetables.” They shouldn’t be browned or crispy; we just want them translucent so they release all their natural sugars and flavor into that oil.

Building the Broth and Simmering

Once the mirepoix is soft, it’s time to wake up those dried herbs! Add the minced garlic, basil, oregano, thyme, and pepper right into the pot. This is crucial: garlic burns fast! You only need to cook this mixture for about 60 seconds until you can really smell those wonderful Italian spices blooming. That’s your aromatherapy session for the day! Next, pour in your diced tomatoes (juice and all!) and the vegetable broth. Bring that entire pot up to a good simmer. Once it’s bubbling gently, toss in your rinsed kidney beans and cannellini beans. Let that whole soup party simmer happily for about 10 minutes to let the flavors start marrying together.

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Finishing Touches: Pasta and Greens

Once the broth tastes rich, it’s time for the pasta. Stir in that 1/2 cup of small pasta and cook it according to the package directions. This usually takes 8 to 10 minutes. Keep an eye on it; you want it tender, but definitely not mushy. If you’re planning on leftovers, pull it off the heat just before it hits perfect al dente because it will keep cooking!

Here’s the final stage where the color pops: Remove the pot completely from the heat. Stir in that grated Parmesan cheese until it melts right into the broth, making it silky. Then, quickly fold in those 2 cups of chopped kale or spinach. Don’t stir it hard or leave it on the burner! Just let the residual heat do the work for about 2 or 3 minutes until those greens wilt down perfectly. Taste it now and splash in salt until it sings! If you liked my skillet lasagna, you know I love a good one-pan approach, and this truly delivers.

Tips for Success Making This Comfort Food Recipes Classic

You’ve got the technique, but I want to share a couple of behind-the-scenes tricks I learned through trial and error to push this soup from “good” to “can’t-believe-I-didn’t-order-this-at-the-restaurant” territory. Remember, E-E-A-T is built on honesty, and I want you to succeed!

First, let’s talk broth. While the recipe calls for vegetable broth, you can seriously elevate the depth of flavor by using a high-quality, low-sodium brand. I know it sounds small, but when you’re relying on broth as the primary liquid base, the quality really shines through. If you have a homemade veggie stock simmering on the stove, use that! It adds a complexity that store-bought options just can’t match. If you want just a *hint* of deep savoriness without making it meat-based, try adding just one small dried shiitake mushroom cup during the simmering phase and fish it out before serving. Weird, I know, but it works wonders for umami!

My other big tip is about seasoning time. I rely heavily on testing the salt level right at the end, like Step 8 says. Why? Because canned tomatoes and store-bought vegetable broth often carry a lot of hidden sodium. If you add too much salt early on, you’ll end up with a much saltier soup once the water cooks down. Taste it first *after* the cheese has melted in, because Parmesan adds a salty punch too. Adjusting seasoning at the very end means you have total control over that final flavor profile. It’s the difference between a passable meal and one of those amazing **comfort food recipes** you make every single week.

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If you loved the idea of a savory one-pot meal, you must bookmark my French Onion Pasta. It uses a similar flavor-building technique, just with entirely different results!

Serving Suggestions for Your Italian Soup Ideas

So you have this massive, steaming, beautiful pot of hearty soup. Now, what goes best with it? Because this is such a complete meal on its own—it has veggies, beans, and pasta—you don’t need much else, which is true to my philosophy of effortless cooking! But if you want to turn it into a real spread, I have a couple of ideas for your next gathering or cozy family night.

Since we are aiming for that authentic Olive Garden vibe, you simply must have bread! I know their breadsticks are legendary, but honestly, any crusty, good-quality Italian bread works perfectly here. You want something you can use to sop up every last drop of that savory broth left in the bottom of your bowl. Don’t be shy about dipping!

If you want to add a little something extra on the side to balance out the richness, a light, bright salad is the way to go. Something that offers a clean crunch contrasts beautifully with the warm, soft textures of the soup. I used to obsess over that crunchy Italian chopped salad they have, so I developed my own spin on it that you can find right here! It’s packed with fresh crunch and a zesty dressing.

And finally, don’t forget the Parmesan! Remember how we stirred some into the pot at the end? Make sure you have an extra bowl of freshly grated stuff on the table. Everyone loves to give their bowl an extra dusting of salty, nutty goodness right before they take that first incredible spoonful. It just finishes the dish perfectly.

Storage and Reheating Instructions for This Family Favorite Soup

One of the best things about making a big batch of soup? Leftovers! Honestly, I think this Italian soup tastes even better the next day once all those herbs have really settled into the broth. This is a fantastic **Family Favorite Soup** for meal prepping lunches for the week.

When it comes to storing, make sure the soup has cooled down slightly before you put it away. You don’t want to put a giant pot of scorching hot soup straight into the fridge—that’s not great for your fridge temperature, or for the soup itself! Divide the soup into smaller, airtight containers. It will keep perfectly well in the refrigerator for a good 4 to 5 days. It’s so reassuring to know I have a healthy, ready-to-go dinner waiting for me.

Now, here’s the one thing you absolutely need to know about any soup that has pasta in it:

The Pasta Swell Alert!

The pasta is going to soak up a ton of liquid overnight. That beautiful, soupy consistency you love on Day One will likely become very thick, almost stew-like, by Day Two. Don’t panic! This is super common. When you reheat it, just keep a little extra vegetable broth or water on hand. As you heat the soup back up on the stovetop over medium-low heat, add a splash of that extra broth until you get the consistency back to where you want it. You might need a half-cup, you might need more—just add it slowly until it’s wonderfully brothy again.

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If you’re freezing any portions, I recommend freezing the soup *without* the pasta. Just ladle the broth, vegetables, and beans into freezer-safe bags or containers, leaving an inch of space at the top. When you’re ready to eat it, reheat the soup base, and *then* cook a small amount of fresh pasta separately to add in just before serving. That keeps the texture perfect every time! It’s a little extra step, but worth it for fresh texture. If you’re into making big freezer-friendly meals, you should totally try my classic stuffed cabbage rolls recipe too!

Frequently Asked Questions About Homemade Italian Soup

I know you might have a few lingering questions before you dive into making this soup for the first time. Don’t worry about a thing—that’s exactly why I put together this little FAQ section! We want to make sure your experience with this **Homemade Italian Soup** is flawless from start to finish. Ask away!

Can I make this a Slow Cooker Minestrone?

Yes, absolutely! If you’re dreaming of setting this up in the morning and coming home to dinner, you can definitely adapt this for the crockpot. This makes for an amazing **Slow Cooker Minestrone**! Just follow the initial steps for sautéing the onions, carrots, celery, and garlic on the stovetop, just like we did in the main recipe. That quick sauté builds a ton of flavor; don’t skip it just because you’re using a slow cooker!

Transfer everything—the sautéed veggies, broth, tomatoes, and all the beans—into the slow cooker. Cook on low for 6 to 7 hours or on high for about 3 to 4 hours. The most important part? You add the pasta right at the very end, usually the last 30 minutes of cooking time. If you add the pasta at the beginning, it will turn to complete mush by dinnertime, and nobody wants that!

What beans work best in this soup?

We use kidney beans and cannellini beans specifically because they hold their shape really well and provide that necessary hearty texture. They are classic choices for a **Soup with Pasta and Beans** like this one. However, you have options!

If you don’t have cannellini beans, Great Northern beans or even chickpeas (garbanzo beans) work beautifully as a substitute. The key is using beans that are sturdy and rinsed well. I always recommend canned beans because they give you great structure and save you the entire day of soaking and boiling dried beans. If you’re feeling adventurous and want to try a different bean, just make sure you rinse it well before tossing it into the pot!

For those of you who love exploring deeper flavor profiles, while this recipe is vegetarian, sometimes I add a little kick by using a rich broth as mentioned earlier, or maybe trying my slow-simmered Bolognese sometime if you’re looking for a meatier Italian dish. But for this recipe, stick to beans for that traditional Minestrone feel!

Estimated Nutritional Data for This Recipe

I always believe in transparency, especially when it comes to what we’re eating! That’s why I include the nutritional snapshot for this delicious **Minestrone Soup**. While I don’t use a laboratory scale in my kitchen for every ingredient—we’re cooking for joy, not science experiments!—these estimates give you a great baseline, based on the standard amounts listed in the recipe.

Remember, since this is a customizable comfort food recipes classic, your actual numbers might shift slightly depending on the brand of broth you use or whether you go heavy on the Parmesan cheese at the table. These numbers are calculated based on a 1.5-cup serving size.

• Calories: 310
• Total Fat: 6g (with only 2g saturated fat—not bad for something so satisfying!)
• Carbohydrates: 52g
• Fiber: 11g (Hello, veggies!)
• Protein: 15g
• Cholesterol: 5mg
• Sodium: Roughly 650mg (Adjustable based on your broth choice!)

The high fiber and protein content are exactly what makes this soup so filling. It’s an amazing **Healthy Minestrone** choice that keeps you full well past dinner time. It’s honestly shocking sometimes to see how much nutrition is packed into this simple bowl of goodness!

Share Your Experience Making This Recipe

That’s it, my friends! You now have everything you need to bring this wonderfully hearty, comforting bowl of Italian goodness into your own kitchen. I am genuinely so excited for you to try this recipe and see how simple it is to create something that tastes like it simmered all day long.

Now, I need your help! Once you’ve made this soup, please come back and tell me what you thought. Did you swap out the kale for spinach? Did you add a pinch of red pepper flakes for heat? I love hearing about your little tweaks and twists in the kitchen. Head down to the comments section and leave me a rating—five stars if it’s earned a spot in your regular rotation!

And please, if you take a picture of that steamy bowl—maybe next to some crusty bread or with a Parmesan dusting cloud—tag me on social media! Seeing your creations truly makes my day and reminds me why I started this little corner of the internet. You can find us over on Facebook at Pure Cooking Joy. I try to pop in every day to say hello and see what everyone is cooking up for dinner!

If you enjoyed this little dive into classic comfort food, you should definitely browse what else we have cooking over at the main blog. I’ve got tons of approachable, big-flavor recipes waiting for you!

Copycat Olive Garden Minestrone Soup: Easy, Hearty, and Comforting

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I am happy you are here. This recipe gives you the best Olive Garden Minestrone Soup copycat, packed with vegetables, beans, and pasta. It is a simple, one-pot meal that brings comfort to your table.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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 basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1/2 cup small pasta (like ditalini or elbow macaroni)
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 cups chopped fresh kale or spinach
• Salt to taste

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
2. Add the minced garlic, basil, oregano, thyme, and pepper to the pot. Cook for 1 minute until fragrant.
3. Pour in the diced tomatoes (with their juice) and the vegetable broth. Bring the mixture to a simmer.
4. Add the rinsed kidney beans and cannellini beans to the pot. Continue to simmer for 10 minutes.
5. Stir in the small pasta. Cook according to package directions, usually 8 to 10 minutes, until the pasta is tender.
6. Remove the pot from the heat. Stir in the Parmesan cheese until it melts into the soup.
7. Stir in the chopped kale or spinach. Let it sit for 2 to 3 minutes until the greens wilt.
8. Taste the soup and add salt as needed. Serve hot with extra Parmesan cheese on top.

Notes

• For a gluten free minestrone soup, substitute the pasta with 1 cup of cooked white rice or use gluten-free pasta.
• If you want a richer flavor, substitute 1 cup of the vegetable broth with chicken broth.
• This hearty vegetable soup is excellent for meal prep; the flavor deepens overnight.

Nutrition

• Serving Size: 1.5 cups
• Calories: 310
• Sugar: 8
• Sodium: 650
• Fat: 6
• Saturated Fat: 2
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 52
• Fiber: 11
• Protein: 15
• Cholesterol: 5