Olive Garden Minestrone Soup Copycat {Slow Cooker}

11.05.2013

Slow Cooker Olive Garden Minestrone Soup Copycat | Cooking Classy

First off, 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. Second, the easy prep (see the directions) make 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. What Mom or anyone in the world who works doesn’t love a good slow cooker recipe?

I know I’ve probably posted far too many Olive Garden copycat recipes but I love their soups (minus that (what I’m guessing is) canned chicken in their Chicken Gnocchi Soup). We were their last week and of course I ordered the Minestrone, which is probably my favorite out of the 5 soups or whatever it is they have. It reminded me I wanted to make a copycat recipe. So, here it is and I’m excited to say it tastes just like theirs, and even better, it’s made in the slow cooker. Whether or not you like Olive Garden, you’ll want to try this soup. My husband was so hesitant, he thought anything with this many vegetables could never be good, but he loved it. And me, yeah I had like 3 bowls of it, but how could I feel that bad about it? The more veggies the better right :)? Enjoy!

Oh and if you’d like to try out the other Olive Garden copycat recipes I’ve posted here they are (just click on the name and it will take you to the link):

Olive Garden Breadsticks

Zuppa Toscana Soup

Pasta e Fagioli Soup

(Better Than OG) Fettucine Alfredo

Olive Garden Minestrone Copycat Recipe {bonus it's made in the slow cooker!} | Cooking Classy

Olive Garden Minestrone Soup Copycat {made in the slow cooker} | Cooking Classy

Olive Garden Copycat Minestrone Soup {Slow Cooker}

Prep Time: 20 minutes

Cook Time: 6 hours

Yield: 6 servings

Olive Garden Copycat Minestrone Soup {Slow Cooker}

Ingredients

  • 4 cups low-sodium vegetable stock
  • 1 1/2 cups water
  • 2 (14.5 oz) cans diced tomatoes
  • 1 cup diced celery (3 stalks)
  • 1 cup diced carrots (2 carrots)
  • 1 cup diced yellow onion (1 small)
  • 1 Tbsp chopped fresh parsley (or 1 tsp dried)
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried crushed rosemary
  • 2 bay leaves
  • 1/2 tsp sugar
  • Salt and freshly ground black pepper, to taste
  • 1 1/3 cups diced zucchini (1 small)
  • 1 1/3 cups shell pasta
  • 4 cloves garlic, minced
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
  • 1 (14.5 oz) can Italian green beans, drained
  • 2 cups slightly packed chopped fresh spinach
  • Finely shredded Romano cheese, for serving (Parmesan works too)

Directions

  • Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to a slow cooker. Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours.
  • Add in zucchini, pasta, garlic, kidney beans and white beans and cook on high heat and additional 30 - 40 minutes until pasta is tender. Stir in spinach and Italian green beans and cook several minutes until heated through. Serve warm topped with Romano cheese.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/11/olive-garden-copycat-minestrone-soup-slow-cooker/

Olive Garden Minestrone Soup Copycat {made in the slow cooker} | Cooking Classy

53 comments

  • Jocelyn (Grandbaby Cakes): That looks so comforting. I could definitely use a bowl. November 5, 2013 at 9:54am Reply

  • Laura @ Lauras Baking Talent: This looks amazing! Love olive garden soups ;) November 5, 2013 at 10:25am Reply

  • Averie @ Averie Cooks: Such gorgeous colors and textures! I would have loved a bowl of this last night – I was freezing and wish I had had some soup! November 5, 2013 at 10:50am Reply

    • Jaclyn: Thanks Averie! I don’t know why but I hate how the two beans align in the close up pic, OCD I guess :). November 10, 2013 at 8:10am Reply

  • pat simon: I don’t know if it’s my browser (IE 10) or what, but when I click the print link I just get a blank page. Even waiting, the printable version doesn’t appear. Any ideas about what’s up or how I can print more easily than by copying & pasting into another doc?

    Thanks November 5, 2013 at 3:25pm Reply

    • Jaclyn: Sorry your having trouble I’ll have to see if I can figure out if there’s a problem on my end. November 16, 2013 at 9:15pm Reply

  • angela @ another bite please: i have not had their soup in so long…you reminded me how much i love it…but i love the fact even more that i can make it fresh at home…along with the breadsticks!!!!

    and isn’t it true that sometimes a long list of ingredients can be daunting so thanks for the heads up & slow cooker perfect! November 5, 2013 at 3:59pm Reply

  • Chung-Ah | Damn Delicious: You know I love your copycat recipes! And it’s a double win that you could make this in the crockpot! November 5, 2013 at 9:42pm Reply

  • Geanie Beanie: I am going to make white chicken chili today using your recipe, but I am saving this minestrone to try next week. November 6, 2013 at 6:19am Reply

    • Jaclyn: I hope you love them both! November 7, 2013 at 7:15pm Reply

  • Carrian: This looks delicious! Just in time for the snow! November 6, 2013 at 7:05am Reply

  • Rachel: Now you’ve got me thinking of the Chicken Gnocchi soup they have! Ever tried to make it without the canned chicken? Maybe a roast chicken cut up…..hmmm. November 6, 2013 at 7:22am Reply

    • Jaclyn: Not yet but I want to! November 6, 2013 at 7:34am Reply

  • Elizabeth: So delicious! We had it with your breadstick recipe…oh man were they a hit! I just love your blog everything I’ve made has been a hit! Thank you sharing your recipes :) November 7, 2013 at 9:55pm Reply

    • Jaclyn: That’s awesome to hear you’ve enjoyed my recipes Elizabeth! I’m so glad they’ve turned out to be a hit for you! Thanks for leaving a comment! November 10, 2013 at 7:59am Reply

  • Paulette: Perfect timing. Will be cooking this at my daughter’s house on Wednesday to feed myself for several days while I babysit my ‘grandcat’. This will be ideal and I know I will love it. November 17, 2013 at 1:56am Reply

  • Denise: This soup is so good and I’m not a fan of minestrone soup or maybe I’ve never had it homemade before! November 17, 2013 at 8:47am Reply

  • Nancee Yonally: I had just eaten at Olive Garden this week and had Minestrone soup and asked the waitress if they would give the recipe out. She said go online which I did and they didn’t have anything listed for their Minestrone soup so was thrilled to see your copycat version today. Will make it tomorrow. Thanks so much. November 23, 2013 at 9:43am Reply

    • Jaclyn: I hope you love this Nancee! November 24, 2013 at 6:00pm Reply

  • Tia: Just tried this one!~ Though I used chicken stock, and fresh tomatoes and string beans, also added pork belly…. this came out amazing. Make more soup recipes!~ November 28, 2013 at 4:57pm Reply

    • Jaclyn: I’ve definitely got more soup recipes I’d like to post this winter :). Just posted a slow cooker chicken noodle soup and slow cooker broccoli cheese soup you might like to try too. I’m so glad you liked this one! Thanks for leaving a comment Tia! November 28, 2013 at 7:52pm Reply

  • Kayla: Made this soup as per the recipe. Very good soup, and does have the flavour of the Olive Garden Minestrone. Only comments: I have the biggest variety of slow cooker and by the time I had put the 4 cups broth and tomatoes in my slow cooker was very nearly full. I had to switch to cooking it on the stove in a dutch oven. Added the first half of veggies and brought to a boil. Then simmered with the lid 3/4 on for 3 hours, stirring every so often. Cooked the pasta in a separate bowl with broth, then added the broth and pasta and rest of ingredients, cooked to an additional 25 mins. Next time, I would decrease the quantity of vegetables by half because the soup turned out more like a stew, needed way more broth. I will definitely make again :) December 1, 2013 at 5:32pm Reply

    • Jaclyn: I’m glad you enjoyed this Kayla, thanks for the suggestions. December 7, 2013 at 10:00pm Reply

  • Ana Roat: Dumb question here…once the slow cooking is done do you transfer to a stock pot before adding the remaining ingredients? I don’t think my slow cooker heat settings will increase quickly enough to finish the cooking process. Also, can the sugar be omitted? Hubby is diabetic and although some sugar is allowed we’re trying to be really good with our choices. Is it soup yet???
    Thanks–looks delish! December 3, 2013 at 10:21am Reply

    • Jaclyn: Leave everything in the slow cooker and remaining indgredients into the slow cooker as well (you could also just cook the noodles in a pot if you don’t think it would get hot enough). Not a dumb question :). And yes you could definitely just omit the sugar. I hope you and your husband love it! December 3, 2013 at 2:51pm Reply

    • Kendra: Sugar helps cut the acid of the tomatoes, BTW. That’s why it’s in Italian soup recipes February 22, 2014 at 1:43pm Reply

  • Barbara: just a note about printing. Highlight with your mouse just the title on down through the directions. control-p, select on the print screen “selection”, and then click on print. This will print the recipe.

    P.S. love your recipes.
    Barb B. December 11, 2013 at 7:11pm Reply

    • Jaclyn: I’m so happy to hear you like my recipes Barbara! Thanks for your comment and for the tip! December 11, 2013 at 8:43pm Reply

  • Melissa: Does this soup freeze well? I’d love to make a big batch for easy lunches throughout the winter. December 27, 2013 at 10:11am Reply

    • Jaclyn: It should if you keep the pasta separate – adding to soup after thawing. January 12, 2014 at 8:34pm Reply

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  • Lisa: Just curious if this soup would freeze well. Thanks! January 3, 2014 at 8:48am Reply

    • Jaclyn: I would freeze the soup and noodles separately just so they don’t become soggy but other than that it should freeze fine. January 12, 2014 at 9:27pm Reply

  • Theresa: Can you freeze this? If so, how long will it keep? I am excited to try this recipe, but unfortunately no one else in the family is a fan of soups. I will have a lot of leftovers and would love it if I could freeze it and save it for lunch at work. January 5, 2014 at 7:00pm Reply

    • Jaclyn: I would freeze the soup and noodles separately just so they don’t become soggy but other than that it should freeze fine. January 5, 2014 at 10:17pm Reply

  • Mercedes: I know what I’m having for dinner! Thanks! January 6, 2014 at 12:10pm Reply

  • JG: I made this yesterday and it was wonderful!!! Very hearty and perfect for my vegetarian husband. We even have leftovers for tonight! Thanks for this recipe! January 7, 2014 at 8:20am Reply

    • Jaclyn: I’m happy to hear you and your husband liked this soup! Thanks for taking the time to leave a comment! January 15, 2014 at 11:34pm Reply

  • Melanie: This was AMAZING! My church is currently doing a Daniel Fast, and this recipe, using whole wheat pasta, and minus the sugar and cheese was PERFECT! My husband says I need to make this even when we’re not fasting! January 21, 2014 at 9:13pm Reply

    • Jaclyn: I’m so glad to hear it was enjoyed Melanie! Thanks so much for leaving a comment! January 22, 2014 at 9:25pm Reply

  • Crystal: I’m so confused with this recipe and your picture.. I see summer squash but your recipe calls for zucchini, I see pea pods which isn’t on the list at all and I think I see potatoes chunks. It looks awesome but when I look for a recipe with a picture, I want mine to come out exactly as I see it or else why try it! Help me out here? January 22, 2014 at 8:19am Reply

    • Jaclyn: The recipe is exactly that pictured :). The pasta may look like the squash your thinking of? And the pea pods probably are the Italian beans (they’re wider than regular beans) and no potatoes here. January 22, 2014 at 9:06pm Reply

  • Felicia: I don’t have any parsley on hand. Do you think it will still come out? Also added all ingredients except pasta & spinach. Guess I should of read instructions all the way through. January 26, 2014 at 1:12pm Reply

    • Jaclyn: Yes I think it would be just fine without it, if you happen to have dried parsley I’d add in 1 tsp of that. I hope you love it Felicia! January 26, 2014 at 2:11pm Reply

  • Avrohom: if you are using a slow cooker why would you need canned beans.?? I have a large assortment of dry beans that I usually soak overnight before cooking, is that enough time to use in a slow cooker?
    ..I am allergic to Green and Yellow string beans .but frequently add a handful of dried veggie mix that I get from bulk food department of Superstore February 15, 2014 at 3:02pm Reply

    • Jaclyn: You could use dry beans if you’d like. I just keep the canned ones on hand. February 25, 2014 at 11:12pm Reply

  • Kelli: This was great! I was in such a slump…even my tried and trues were turning out bad; this was a saver, for sure! Thank you..will check out more of your recipes ! February 15, 2014 at 6:45pm Reply

    • Jaclyn: Glad you liked this recipe Kelli! February 25, 2014 at 11:12pm Reply

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  • Maria: Looked up “great crock-pot” recipes – so I thought I would give this a try :) However I am on step one (cooking all herb and veg ingredients and accidently added the garlic – is this going to be ok?? March 14, 2014 at 5:34am Reply

    • Jaclyn: It should be fine. Next time I’d just recommend adding it later :). March 23, 2014 at 5:11pm Reply

  • Vicki: The first time I made this, I did so in a dutch oven (time factor). I sautéed the onions and garlic first and added the other ingredients (pasta, zucchini, and spinach last). I also added more vegetable stock. My family really liked it.

    Today, I made the recipe in the crock pot. I haven’t eaten any yet, so I don’t know how it turned out. I followed your recipe, except I used cabbage instead of spinach.

    I have a question about the onions and garlic. Why not sautée first? Why put the garlic in near the end? Just curious. I worry that boiling the onion and garlic will release more of whatever makes it difficult to digest onion and garlic into the soup. Thanks. March 31, 2014 at 1:57pm Reply

    • Jaclyn: I add the garlic later because I was worried about it burning but it would probably be just fine to add it in at the beginning. You can definitely saute first, I just didn’t with this recipe to cut back on time and less clean up :). April 10, 2014 at 8:45pm Reply

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