Warm up this fall/winter with a hearty, flexible, beans and veggie-packed, budget-friendly copycat Olive Garden minestrone soup recipe! This vegetarian pasta soup in tomato broth is ready in under 30 minutes using the stove top, Instant Pot, or Slow Cooker!
Wash and chop the vegetables. Dice the onion and carrot. Thinly slice the celery. Chop the zucchini (into ½-inch half-moons). Mince the garlic. Drain and rinse the beans (if using canned).Try to cut the veggies the same size so they cook at the same rate. Using a mandoline will help to speed up this step.
Heat the oil in a large, thick-based soup pot or Dutch oven, over medium heat.
Once hot, stir in the onion and sauté it for 2-3 minutes, then add the garlic to sauté for just 20-30 seconds.
Add the carrots, celery, tomato paste, and seasonings to the large pot. Cook for about 5 minutes, stirring occasionally until the veg starts becoming tender. Then add the chopped tomatoes.It’s okay if the vegetables start to lightly brown/caramelize, as this will add even more flavor depth to make the best minestrone soup recipe.
Stir in the vegetable stock and bring the vegetarian minestrone to a soft boil.
Add the pasta to the pot, and allow it to cook for about 10 minutes (or however long it takes for slightly al dente pasta).Alternatively, cook the pasta separately, ready to add to the olive garden minestrone soup when serving. For the best flavor, I recommend cooking it in vegetable stock.
Add the zucchini and beans. Simmer the soup for just 5 minutes and add the spinach in the last 2-3 minutes. Give it a final taste to adjust the seasonings if needed.When serving the vegetarian pasta soup, optionally enjoy it with a sprinkle of parmesan cheese and some finely chopped parsley. Enjoy!
Instant Pot and Slow Cooker Methods
Check the blog post for these methods.
How to Store, Freeze, and Reheat
Make ahead: Soup always tastes better on day two, so feel free to prepare it a day in advance. Alternatively, make things easier on the day by chopping the veggies a day in advance and storing them in airtight containers in the fridge.Store: Allow the soup to cool and then store it in an airtight container in the refrigerator for 4-5 days. The pasta will further soften over time and soak up the broth, so you may prefer to store it separately until reheating.Reheat: Use either the stovetop (over medium heat) or microwave (2-3 minutes, stirring halfway). More stock may be necessary, especially if you store it with the pasta.Freeze: It's best to freeze the vegetarian minestrone minus the pasta, which will become very mushy upon thawing. Otherwise, this soup is wonderful to freeze, even if the veggies soften upon thawing. Allow it to cool, then store it in freezer-safe containers (with headspace) or Ziplock bags (with excess air squeezed out) for 3 months. Allow it to thaw overnight in the refrigerator before reheating, adding fresh pasta.
Notes
Adjust the consistency: Blend a portion of the beans and stock for a thicker soup. For a thinner version, add more stock.
For a silkier soup: Add an extra 1-2 Tbsp extra-virgin olive oil.
Serve in warm bowls: The soup will stay warm for longer. You can heat them in the microwave or oven.
Cut veg evenly: If you cut even-sized pieces, they’ll cook at the same rate.
Cook the pasta until al dente: Usually about 2 minutes less than instructed on the packaging, as it will continue to cook and soften in the soup.
Cooking the pasta in vs. adding it after: Cooking the pasta separately and then adding it to the broth before serving makes for a thinner soup, less mushy pasta, and more broth (the pasta will soak it up as it sits). Alternatively, cooking it directly in the minestrone soup is less effort and leads to a heartier, thicker soup (thanks to the pasta starches). The results you prefer are up to you!
The vegetables: You can use either fresh or frozen vegetables (no need to thaw them first) for this soup recipe.
Optional add-ins & recipe variations:
Chili: Chopped and de-seeded to add some heat. Alternatively, add some chili flakes or chili powder.