Crock Pot Copy Cat Olive Garden Minestrone Soup Recipe

I love Olive Garden! On a cold winter day, there is nothing like a bowl of hot Olive Garden Minestrone Soup!  Most of the time when we go to Olive Garden I fill up on soup and take my pasta home for leftovers. It works out perfect! Today we are sharing a Crock Pot Olive Garden Minestrone Soup Recipe that is perfect for those days you really crave Olive Garden but the idea of leaving your house is painful. Don’t worry we know exactly how you are feeling.

There are days you just want to curl up on the couch with a hot bowl of soup and watch a great movie. You don’t want to do your makeup, hair or get dressed in outside clothes. I get it! I feel that way more often than I should admit.

Don’t worry! This Crock Pot Copy Cat Olive Garden Minestrone Soup Recipe is perfect for those days! 

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Crock Pot Olive Garden Minestrone Soup Recipe

Ingredients needed to make Olive Garden Minestrone Soup

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

How to make Olive Garden Minestrone Soup

Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to your slow cooker.

Season with salt and pepper to taste and cook on low heat 6 – 8 hours or high 3 – 4 hours.

About 30 -40 minutes before serving add in zucchini, pasta, garlic, kidney beans and white beans and cook on high until pasta is tender. Stir in spinach and Italian green beans and cook several minutes until heated through.

We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart or Crock-Pot 5-Quart Slow Cooker for all of our crock pot recipes

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Crock Pot Olive Garden Minestrone Soup Recipe

Prep Time

15 mins

Cook Time

6 hrs

Total Time

6 hrs 15 mins

 

How to make Crock Pot Olive Garden Minestrone Soup Recipe

Course: Crock Pot Entree, Soup

Cuisine: American

Keyword: Olive Garden Minestrone Soup

Servings: 6

Calories: 126 kcal

Author: Tammilee

Ingredients

• 4 cups low-sodium vegetable stock
• 2 cups water
• 2 diced tomatoes 14.5 oz cans
• 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 dark red kidney beans, drained and rinsed 15 oz can
• 1 white navy beans or cannellini beans, drained and rinsed 15 oz can
• 2 cups packed chopped fresh spinach
• Finely shredded Parmesan cheese

US Customary - Metric

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 Italian green beans and cook several minutes until heated through.

Nutrition Facts

Crock Pot Olive Garden Minestrone Soup Recipe

Amount Per Serving

Calories 126

% Daily Value*

Sodium 672mg 28%

Potassium 349mg 10%

Total Carbohydrates 26g 9%

Dietary Fiber 2g 8%

Sugars 5g

Protein 4g 8%

Vitamin A 101.5%

Vitamin C 16.7%

Calcium 5.7%

Iron 7.5%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe originally posted in October 2015

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