Name: Slow Cooker Minestrone Soup {Olive Garden Copycat} Recipe
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Cuisine: Italian
Ingredients: 1 cup diced celery (3 stalks); 1 cup diced carrots (2 carrots); 1 cup diced yellow onion (1 small); 4 cloves garlic, minced; 1 1/3 cups zucchini, sliced into half moons (1 small); 1 1/3 cups frozen green beans (regular or Italian), thawed under warm water; 2 cups packed chopped fresh spinach; 3 Tbsp chopped fresh parsley; 6 1/2 cups low-sodium vegetable stock (plus more as desired); 2 (14.5 oz) cans diced tomatoes; 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 1/3 cups small or medium shell pasta; 2 tsp dried basil; 1 tsp dried oregano; 3/4 tsp dried rosemary, crushed; 1/2 tsp dried thyme; Salt and freshly ground black pepper, to taste; Finely shredded parmesan or romano cheese

Jump to Recipe· 4.3 from 3 reviews

If you have ever craved the heartwarming, veggie-packed goodness of a classic Olive Garden favorite, you are in for a treat with this Slow Cooker Minestrone Soup {Olive Garden Copycat} Recipe. It’s the perfect dish that delivers a comforting blend of fresh vegetables, herbs, and tender pasta all simmered together slowly to boost every single flavor. This soup is wonderfully satisfying, easy to make, and packed with nourishing ingredients that will warm you from the inside out any day of the week.

Ingredients You’ll Need

The image shows a black slow cooker filled with seven distinct layers of ingredients neatly placed side by side. Starting from the left, there are chunky red tomatoes, followed by a layer of mixed green and brown dried herbs. In the center, there is a small pile of finely chopped white garlic. Next, there are small white diced onions, then a bright green chopped celery layer, and finally, a large section of sliced orange carrots. A clear liquid is being poured into the slow cooker over the ingredients. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is key to making this Slow Cooker Minestrone Soup {Olive Garden Copycat} Recipe truly shine. Each ingredient plays an important role—from the vegetable stock that forms a flavorful base to the mix of herbs that create that classic Italian aroma, and the variety of vegetables and beans that add texture, color, and nutrition.

6 1/2 cups low-sodium vegetable stock: This creates the rich, savory foundation without overpowering the other flavors.
2 (14.5 oz) cans diced tomatoes: Adds a bright, tangy sweetness and vibrant color to the soup.
1 cup diced celery (3 stalks): Brings a subtle crunch and freshness that balances the heartier veggies.
1 cup diced carrots (2 carrots): Offers natural sweetness and beautiful orange hues.
1 cup diced yellow onion (1 small): Adds depth and a hint of sharpness for a well-rounded flavor.
4 cloves garlic, minced: Infuses the soup with its signature aromatic warmth.
2 tsp dried basil: Gives a sweet, peppery herbal note that’s essential for Italian dishes.
1 tsp dried oregano: Lends a slightly bitter, earthy flavor that complements the tomatoes.
3/4 tsp dried rosemary, crushed: Adds a pine-like fragrance that brightens the soup.
1/2 tsp dried thyme: Infuses subtle woodsy undertones to round out the seasoning.
Salt and freshly ground black pepper, to taste: Enhances and balances all the natural flavors.
1 1/3 cups zucchini sliced into half moons (1 small): Provides tenderness and a mild, fresh taste.
1 1/3 cups frozen green beans, thawed: Adds crunch and vibrant green color, echoing the freshness.
1 1/3 cups small or medium shell pasta: Brings hearty chewiness that makes the soup more filling.
2 cups packed chopped fresh spinach: Swirls in leafy greens that melt perfectly into the broth.
1 (15 oz) can dark red kidney beans, drained and rinsed: Adds protein and a creamy texture.
1 (15 oz) can white navy or cannellini beans, drained and rinsed: Complements the kidney beans with a mild, buttery flavor.
3 Tbsp chopped fresh parsley: Finishes the soup with a bright, fresh herbal kick.
Finely shredded parmesan or romano cheese, for serving: The perfect savory topping that melts into each spoonful.

How to Make Slow Cooker Minestrone Soup {Olive Garden Copycat} Recipe

Step 1: Combine Base Ingredients in the Slow Cooker

Start by adding the vegetable stock, diced tomatoes, celery, carrots, onion, garlic, basil, oregano, thyme, and rosemary into a 6 or 7-quart slow cooker. This layering of flavors sets the stage for the soup’s depth. Season with salt and pepper to your liking before covering the pot. Cooking this mixture will infuse the broth with the rich, fresh essence of the vegetables and herbs.

Step 2: Slow Cook on Low or High

Set your slow cooker to low and let it simmer gently for 7 to 8 hours. This long cooking time lets all the tastes meld together beautifully, creating a broth bursting with goodness. If you’re short on time, choose the high setting and cook for 3 1/2 to 4 hours. Slow cooking ensures every veggie softens perfectly without losing their character.

Step 3: Add Pasta, Zucchini, and Green Beans

Once the soup has cooked down, stir in the zucchini, shell pasta, and thawed green beans. Switch your slow cooker to high and cook for another 20 to 30 minutes, or until the pasta is tender. This step adds layers of texture and bright, fresh color, making the soup even more satisfying.

Step 4: Stir in Spinach, Beans, and Parsley

Next, add the chopped spinach, kidney beans, cannellini beans, and fresh parsley. These ingredients warm through in just a few minutes, adding a wonderful creaminess and vibrant green hues. The beans bring heartiness and protein, making it a well-balanced meal.

Step 5: Adjust Consistency and Finish

If the soup feels too thick, stir in more vegetable broth to reach your desired consistency. Serve it warm and don’t forget to top each bowl with a generous sprinkle of Romano or Parmesan cheese for that signature finishing touch.

How to Serve Slow Cooker Minestrone Soup {Olive Garden Copycat} Recipe

A white bowl filled with clear broth soup that has many colorful ingredients. There are three big slices of yellow zucchini, several round carrot pieces, bright green snap peas, white and dark red beans, green leafy parsley or spinach, thick red tomato chunks, and small pasta shells. The soup fills up most of the bowl, showing a mix of warm earth tones like orange, green, red, and white. The bowl sits on a white marbled surface with a piece of torn bread placed near the bowl’s right side. A spoon with a dark handle lays on the bottom left, and a gray cloth with white stripes is partially visible on the top left photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your soup by garnishing with freshly grated parmesan or romano cheese for a creamy, salty pop that melts lovingly on top. A sprinkle of chopped fresh parsley or a drizzle of good quality extra virgin olive oil adds a fresh, flavorful touch that brightens the bowl.

Side Dishes

Pair this Slow Cooker Minestrone Soup {Olive Garden Copycat} Recipe with hearty garlic bread to mop up every last drop or a crisp, simple green salad to keep the meal light and balanced. A crusty baguette or homemade focaccia also complements the soup’s robust flavors perfectly.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out sourdough bread bowls to turn it into an eye-catching, cozy meal. Or create individual servings in small ceramic crocks sprinkled with cheese and broiled until bubbly and golden, giving it a rustic Italian trattoria flair right at your home.

Make Ahead and Storage

Storing Leftovers

Slow Cooker Minestrone Soup {Olive Garden Copycat} Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors continue to deepen overnight, making it just as delicious, if not more so, as the next day.

Freezing

This soup freezes exceptionally well. Portion into freezer-safe containers or heavy-duty bags, leaving a bit of space for expansion. It will keep for up to 3 months, perfect for an easy, wholesome meal whenever you’re craving comfort in a bowl.

Reheating

Reheat your soup gently on the stove over medium heat, stirring occasionally. Add a splash of vegetable broth or water if it seems too thick after refrigeration or freezing. Avoid boiling to keep the pasta tender and the spinach vibrant.

FAQs

Can I use other types of pasta?

Absolutely! While small or medium shell pasta works beautifully, you can also use elbow macaroni, ditalini, or even small penne. Just be sure to adjust cooking time so the pasta doesn’t overcook.

Is it possible to make this soup vegan?

Yes, this entire Slow Cooker Minestrone Soup {Olive Garden Copycat} Recipe is vegan as long as you skip the cheese or use a vegan cheese alternative for serving.

Can I add meat or sausage to this recipe?

If you want a meaty twist, cooked Italian sausage or ground beef can be browned and added in step one for an enriching protein boost. Just adjust seasoning accordingly.

What if I don’t have a slow cooker?

You can make this soup on the stovetop! Simmer the base ingredients for about an hour over low heat, then add pasta, zucchini, green beans, and finish as directed.

How do I prevent the pasta from getting mushy?

The best way is to add the pasta in the last 20 to 30 minutes of cooking, as this recipe instructs. If you plan to store leftovers, consider cooking pasta separately and adding it to servings when reheating.

Final Thoughts

This Slow Cooker Minestrone Soup {Olive Garden Copycat} Recipe is one of those comforting meals that feels like a warm hug in a bowl. It’s packed with wholesome ingredients, vibrant herbs, and hearty beans, all slow-cooked to perfection. Whether you’re making it for a busy weeknight or a leisurely weekend meal, it’s sure to become a beloved staple in your recipe collection. Give it a try and savor every joyful spoonful!