Slow Cooker Recipes | Soups

Minestrone Soup Recipe (Olive Garden Copycat Recipe) – Make it in the Slow Cooker!

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This Copycat Olive Garden Minestrone Soup in the Slow Cooker is the perfect comfort food for any season.

Minestrone Soup Recipe (Olive Garden Copycat Recipe) – Make it in the Slow Cooker!

If you love Olive Garden’s soups, this Minestrone soup recipe is a delicious soup for fall & winter as it’s so hearty & filling, yet frugal as it’s a vegetarian soup, so you save by not having meat in the meal! Plus, you can make it in the slow cooker.  I love finding copycat recipes to make at home, as it can get pricey to head out to dinner when you’re craving your favorite soup, so now you can make it at home – and have plenty for leftovers! Even better, this is a slow cooker version, so you can have it waiting for you when you get home after a busy day at work.

Making Olive Garden Minestrone Soup

Minestrone Soup is a filling soup that would be great for feeding a crowd or bringing over for a dinner for someone who just had a baby or was in the hospital as it’s a great comfort soup. I had a friend who made me a big pot of minestrone soup for when I came home from the hospital years ago & it was such a good soup to warm up for lunch.

We also have a Zuppa Toscana Olive Garden Style recipe, so make sure to check that out as well for a nice, hearty fall soup!

Ingredients:

Ingredients for Olive Garden Minestrone Soup

There are quite a few ingredients for this recipe, but rest assured, many of the ingredients are spices so they don’t require as much work & there’s just a little bit of chopping to do.

Ingredients:

4 cups low-sodium vegetable stock
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)
2 Tbsp chopped fresh parsley (or 2 tsp dried)
2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried rosemary, crushed
1/2 tsp dried thyme
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
2 cups packed chopped fresh spinach
Finely shredded Parmesan cheese

Olive Garden Minestrone Soup Veggies

Directions:

  1. Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to your slow cooker.
  2. Season with salt and pepper to taste and cook on low heat 6 – 8 hours or high 3 – 4 hours.
  3. About 30 -40 minutes before serving, add in zucchini, pasta, garlic, kidney beans and white beans and cook on high until pasta is tender.
  4. Stir in spinach and Italian green beans and cook several minutes until heated through.

Here is the printable recipe for Olive Garden Minestrone Soup Copycat Recipe:

Make sure to print this off for your recipe binder!

Print

Olive Garden Minestrone Soup for the Slow Cooker – CopyCat Recipe

Olive Garden Minestrone Soup in Slow Cooker

Ingredients

Scale
  • 4 cups low-sodium vegetable stock
  • 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)
  • 2 Tbsp chopped fresh parsley (or 2 tsp dried)
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried rosemary, crushed
  • 1/2 tsp dried thyme
  • 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
  • 2 cups packed chopped fresh spinach
  • Finely shredded Parmesan cheese

Instructions

  1. Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to your slow cooker.
  2. Season with salt and pepper to taste and cook on low heat 6 – 8 hours or high 3 – 4 hours.
  3. About 30 -40 minutes before serving, add in zucchini, pasta, garlic, kidney beans and white beans and cook on high until pasta is tender.
  4. Stir in spinach and cook several minutes until heated through.

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If you don’t have a slow cooker yet, here are two that we recommend:

7 Quart Crockpot Slow Cooker

Crockpot 7 Quart Stainless Steel Manual Slow Cooker –  this is a good basic crockpot which is a nice, big size for big meals like this Chicken Tortilla soup. This is similar to the Crock-pot that I have and it works well for our family of 4.

Crockpot Programmable Slow Cooker

Crockpot 6 Quart Programmable Cook & Carry Slow Cooker – This is a crockpot that I’ve been wanting as it is programmable, which means it’s perfect if you work away from the home or just need something to cook all day while you’re gone. But it is also a cook & carry slow cooker, which means that it is easy to bring to gatherings with the clamps on the lid, so that it won’t make a mess in your car

Here’s a few more of our favorite Slow Cooker recipes:

Crockpot Southwest Chicken

Quick & Easy Southwest Chicken Slow Cooker Recipe

Slow Cooker Roasted Chicken Recipes

Whole Chicken Slow Cooker Recipes

Slow Cooker Teriyaki Chicken Recipe

3 Ingredient Slow Cooker Teriyaki Chicken Recipe

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2 Comments

  1. I made soup according to instructions and my carrots & celery were still hard 7 hours later. I read on another site to put the tomatoes in after the vegetables have softened because the acid from the tomatoes prevent the vegetables from softening. I’ll try that next time because it is a good recipe.

    1. Thanks for the feedback. I have never run into that issue, but that is great info for folks who have. Thanks so much for sharing how the recipe worked for you!

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