Delicious Olive Garden Minestrone Soup you can make in the crockpot! Filled with veggies and a rich broth this restaurant's favorite is so easy to make at home.
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Crock Pot 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 perfectly!
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 Minestrone Soup Recipe is perfect for those days!
If you love Olive Garden don't miss these other great Olive Garden Recipes!
YUM! I love making our favorite restaurant dishes at home! Make sure to have some Olive Garden Lemon Cream Cake for dessert!
Ingredients needed to make Olive Garden Minestrone Soup
- Low-sodium vegetable stock
- Water
- Diced tomatoes
- Celery
- Carrots
- Yellow onion
- Fresh parsley
- Dried basil
- Dried oregano
- Dried rosemary
- Dried thyme
- Bay leaves
- Sugar
- Salt and freshly ground black pepper, to taste
- Zucchini
- Shell pasta
- Garlic
- Dark red kidney beans
- White navy beans or cannellini beans
- Fresh spinach
- Parmesan cheese
Great Copycat Recipes
Texas Roadhouse Loaded Sweet Potato
Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.
Crock Pot Olive Garden Minestrone Soup Recipe
Ingredients
- 4 cups low-sodium vegetable stock
- 2 cups water
- 29 oz diced tomatoes
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup yellow onion small, diced
- 2 Tbsp fresh parsley chopped or 2 tsp dried
- 2 tsp dried basil
- 1 tsp dried oregano
- ¾ tsp dried rosemary crushed
- ½ tsp dried thyme
- 2 bay leaves
- ½ tsp sugar
- Salt and freshly ground black pepper to taste
- 1 ⅓ cups zucchini diced
- 1 ⅓ cups shell pasta
- 4 cloves garlic minced
- 15 oz dark red kidney beans drained and rinsed
- ½ cup green beans cut
- 15 oz white navy beans or cannellini beans, drained and rinsed
- 2 cups fresh spinach packed chopped
- Finely shredded Parmesan cheese
Instructions
- 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 green beans and cook several minutes until heated through.
Nutrition
Recipe originally posted in October 2015 updated on April 2, 2020, and October 2020.
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Chris
Your recipe mentions Italian green beans, but in your list of ingredients they aren't listed.
Arnie
It'a auch a gloomy day here in Yakima, that I would love to make this today. Going to have to wait until the kitchen is back together. Another two weeks, ugh!