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Copycat Olive Garden™ Minestrone Soup

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By Pillsbury Kitchens
Updated Apr 20, 2021
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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.

Copycat Olive Garden™ Minestrone Soup

  • Prep Time 55 min
  • Total 1 hr 10 min
  • Ingredients 18
  • Servings 8
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

360 Calories
9g Total Fat
13g Protein
56g Total Carbohydrate
10g Sugars

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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