Copycat Olive Garden Minestrone Soup
I’ve been using this Crock Pot Minestrone soup recipe for over 6 years. Chances are it will become one of your favorites too! Don’t be scared by the long list of ingredients in this recipe. Much of it is dried herbs that you likely have on hand and basic pantry items like canned beans and tomatoes. The easy prep makes up for the lengthy list of ingredients. Plus much of it is vegetables so you’ve got to feel great about making this one (not to mention how low in fat it is). This is one of those throw it in the slow cooker and go recipes, which I love. Who doesn’t love a recipe like that? The stovetop version is really easy too!
See How It’s Made Watch the Video!
Crock Pot Minestrone Soup Ingredients
Low-sodium vegetable stock Canned diced tomatoes Fresh vegetables – celery, carrots, yellow onion, zucchini, spinach, garlic, parsley Dried herbs – basil, oregano, rosemary, thyme (or use 1 1/2 Tbsp Italian seasoning) Salt and pepper Frozen green beans (regular or Italian) Shell pasta Canned beans – kidney beans, navy beans (or cannelini) Parmesan, for serving
Can I Use Other Vegetables?
The great thing about this recipe is that you can use other vegetables you may already have on hand. Asparagus, kale, peas, yellow squash, or cauliflower are all good choices.
How to Make Slow Cooker Minestrone Soup
Slow Cooker Method:
Add vegetable stock, water, tomatoes, celery, carrots, onion and herbs, S&P to a 6 or 7-quart slow cooker
Cook on low heat 7 – 8 hours or high 3 1/2 – 4 hours. Stir in zucchini, pasta, green beans, garlic, and cook on high heat and additional 30 minutes or until pasta is tender.
Stir in spinach, kidney beans and cannellini beans, and parsley and cook several minutes until heated through.
You can also make it on the stovetop:
Heat olive oil in a large pot. Saute carrots, celery and onions, then garlic. Pour in broth, tomatoes, herbs, S&P. Bring to a boil, reduce heat, cover and simmer 10 minutes. Add zucchini, green beans and pasta, cover and simmer 10 – 15 minutes longer, or until pasta is tender. Add kidney and cannelini beans and spinach and cook 2 minutes longer.
Can I Use Different Pasta?
Don’t have pasta shells? Use any short pasta shape you like. You can even omit it.
Is it Vegan?
Yes. This minestrone soup is vegan just serve with vegan parmesan or omit.
Can I Add Beef?
I really don’t think it needs it but you could add ground beef or Italian sausage.
Planning on Leftovers?
If you’re making this soup in advance and plan on storing it for later then DO NOT add the pasta. It will absorb excess broth and get mushy if it’s left in the soup for too long. Instead, make the soup as instructed but only add cooked pasta when serving.
Can I Freeze It?
This soup freezes well without the pasta. You can freeze cooked pasta separately so it doesn’t get mushy (toss with a little olive oil so it’ doesn’t stick too much).
More Delicious Italian Soup Recipes to Try!
Zuppa Toscana Soup Pasta e Fagioli Soup Chicken and Gnocchi Soup Italian Wedding Soup Lasagna Soup Italian Vegetable Lentil Soup
Recipe originally listed 1/2 tsp sugar and 2 bay leaves added as well but I felt these aren’t necessary and omitted to cut down ingredients list. Also listed was broth and water, it makes more sense to use more flavorful broth so omitted water and used only broth. I found frozen Italian green beans so prefer those over canned (less salt, better flavor). Regular green beans will work great or even asparagus. If adding fresh green beans or asparagus chop and add with zucchini.
