This copycat Olive Garden minestrone soup comes together in about 30 minutes and all in one pot! It's loaded with fresh veggies, beans, and al dente pasta in a delicious tomato broth. It's perfect for meal prep or an easy weeknight dinner!
Cover, reduce heat to low, and simmer for 5 minutes or until the pasta is al dente. Stir frequently so the pasta doesn't stick to the bottom of the pan.
Stir in spinach until it wilts. Season to taste with salt and pepper.
Garnish with parsley and Parmesan cheese if desired and enjoy!
Don't simmer the soup for too long or it will overcook the pasta. When you're using a small cut of pasta like ditalini or small shells, they are going to cook super quick in the soup. It will take just a few minutes - 5 at the most - to get the pasta perfectly al dente.
Switch up the veggies based on your family's taste! Sometimes we don't have frozen green beans so I'll use frozen broccoli or corn instead. I also like to add leftover roasted sweet potatoes or butternut squash if I've got some in the fridge. This recipe is super forgiving. Just keep the ratios the same and it will taste delicious!