There’s something incredibly comforting about a bowl of Carrabbas Minestrone Soup Recipe. For years, I would order it every single time I visited, sometimes as a starter and other times as my main meal.

I finally decided I had to recreate that amazing, hearty flavor at home. After a few tries, I believe I’ve perfected a copycat version that tastes just like the real thing.

It makes a huge batch, which is perfect because I love having leftovers ready to go. This soup is packed with so many vegetables and beans, and the flavor is just incredible.

Ingredients

This recipe is loaded with fresh vegetables and flavorful components that bring the signature Carrabba’s taste to your kitchen.

2 tablespoons Salted Butter: This, along with olive oil, creates a rich base for sautéing the first layer of vegetables.
1 tablespoon Olive Oil: Use a good quality extra virgin olive oil for the best flavor foundation.
4 Celery Stalks, chopped: Adds a classic, aromatic crunch and savory note to the soup base.
5 Carrots, chopped: These provide a subtle sweetness that balances the savory elements.
1 White Onion, chopped: A key aromatic that builds the soup’s foundational flavor.
2 Garlic Cloves, minced: Freshly minced garlic is always best for a pungent, deep flavor.
2 oz. Prosciutto: This is the secret weapon! It infuses the broth with a salty, umami-rich depth that is essential to the copycat flavor.
½ cup Green Beans, cut into 1-inch pieces: Adds a pop of color and a tender-crisp texture.
1 lb. Green Cabbage, chopped: It wilts down beautifully, adding substance and a mild, sweet flavor.
1 Zucchini, diced: Adds a soft texture and soaks up all the delicious broth.
1 tablespoon Dried Parsley: Contributes a fresh, peppery note.
1 tablespoon Dried Basil: Provides a classic Italian herbal aroma and taste.
3 (32 oz.) boxes of Chicken Stock: The liquid base of your soup. Use a low-sodium version to better control the salt level.
1 Bay Leaf: This aromatic leaf helps to lighten and balance the complex flavors.
2 Plum Tomatoes, diced: Adds a touch of acidity and brightness to the rich broth.
1 Pecorino Romano Rind: Don’t throw this out! The rind imparts a nutty, salty flavor into the soup as it simmers.
2 Russet Potatoes, peeled and diced: Russets hold their shape well and make the soup heartier.
1 (15 oz.) can of Garbanzo Beans, drained: These add a nutty flavor and a firm, satisfying bite.
1 (15 oz.) can of Kidney Beans, drained: A classic minestrone ingredient that adds a creamy texture.
1 (15 oz.) can of Cannellini Beans, drained: Also known as white kidney beans, they add another layer of creamy texture.
2 oz. Pecorino Romano Cheese, grated: Stirred in at the end, it makes the soup wonderfully creamy and cheesy. Freshly grated is a must.
Salt & Pepper to taste

Note: This recipe makes a very large batch, enough for several servings.

Variations

One of the best things about minestrone is its flexibility. Here are a few ways to switch things up.

Vegetarian/Vegan: To make this soup vegetarian, simply omit the prosciutto and the Pecorino Romano rind. Use a high-quality vegetable broth instead of chicken stock. For a vegan version, also swap the salted butter for a plant-based alternative or use a bit more olive oil.
Flavor-Enhancing Add-ins: A dash of red pepper flakes can add a little heat. You can also experiment with other fresh herbs like thyme or rosemary. Adding a tablespoon of tomato paste with the first set of vegetables will create an even deeper tomato flavor.
Gluten-Free: This recipe is naturally gluten-free! Just be sure to double-check the labels on your chicken stock and canned goods to ensure they are certified gluten-free if you have a serious intolerance.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes

Equipment You Need

10-quart stockpot: A large pot is essential to hold all the delicious ingredients without overflowing.
Cutting board and knife: For prepping all the fresh vegetables.
Ladle: For serving the soup evenly into bowls once it’s ready.
Cheese grater: To get finely grated Pecorino Romano cheese, which melts much better into the soup.

How to Make Carrabba’s Minestrone Soup?

This soup comes together in a few simple stages, building layers of flavor as you go. Following these steps will help you create a rich, hearty soup that rivals the restaurant’s famous original. Get ready to fill your home with the most amazing aroma.

Sauté the Aromatics

In a large 10-quart stockpot, melt the salted butter and olive oil together over medium heat. Add the chopped celery, carrots, onion, whole prosciutto, and minced garlic. Sauté everything for about 5 minutes, stirring occasionally until the vegetables begin to soften and the onion becomes translucent. This initial step builds the soup’s flavor foundation.

Add More Vegetables and Herbs

Next, add the chopped green beans, cabbage, and zucchini to the pot. Continue to cook for another 10 minutes, allowing these heartier vegetables to soften and release their flavors. Stir in the dried parsley and dried basil, cooking for another minute until they become fragrant.

Simmer the Broth

Pour in the chicken stock and add the bay leaf, diced plum tomatoes, the Pecorino Romano rind, and the diced potatoes. Stir everything together and bring the soup to a boil. Once it’s boiling, reduce the heat to low, cover, and let it simmer for 30 minutes, or until the potatoes are fork-tender.

Add the Beans and Cheese

Add the drained garbanzo beans, kidney beans, and cannellini beans to the pot. Let the soup simmer for 5 more minutes to allow the beans to heat through. Carefully remove and discard the bay leaf, the Pecorino Romano rind, and the piece of prosciutto. Turn off the heat and stir in the freshly grated Pecorino Romano cheese until it is completely melted and the soup is creamy.

Carrabbas Minestrone Soup Recipe — Credit: Pinterest

Additional Tips for Making this Recipe Better

I find that taking the time to chop all the vegetables to a similar, bite-sized piece makes the soup much more enjoyable to eat. It ensures you get a little bit of everything in each spoonful.
Don’t skip the prosciutto and the cheese rind! I tried making it without them once, and the flavor depth just wasn’t the same. These two ingredients are critical for achieving that authentic Carrabba’s taste.
When I add the final grated cheese, I turn the heat off first. This prevents the cheese from clumping or becoming stringy and helps it melt smoothly into a creamy finish.
This recipe makes a lot of soup. I always plan to freeze at least half of it. It’s a lifesaver for busy weeknights when I want a wholesome meal without the effort.

How to Serve Carrabba’s Minestrone Soup?

Serve the soup piping hot in large, deep bowls. For a true restaurant-style experience, offer extra grated Pecorino Romano cheese on the side for topping. A sprinkle of fresh chopped parsley can add a touch of color and freshness. This soup is a complete meal on its own, but it also pairs beautifully with a slice of crusty Italian bread for dipping.

Nutritional Information

Here is a general breakdown of the nutritional content per serving for this soup.

Calories: 262 kcal
Protein: 13g
Carbohydrates: 35g
Fat: 8g

Make Ahead and Storage

This soup is an excellent candidate for meal prep and stores very well.

Storage: Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4-5 days. The flavors will continue to meld, and it often tastes even better the next day.

Freezing: This soup freezes beautifully. Once cooled, pour it into freezer-safe containers or resealable bags, leaving a little space at the top for expansion. It will stay fresh in the freezer for up to 3 months.

Reheating: To reheat from the refrigerator, simply warm the soup in a pot on the stove over medium heat until hot. To reheat from frozen, you can thaw it in the refrigerator overnight or place the frozen block of soup directly into a pot and heat it slowly over low heat, stirring occasionally as it melts.

Why You’ll Love This Recipe?

You are going to love making this hearty and flavorful soup for so many reasons.

It’s incredibly flavorful: The combination of prosciutto, a cheese rind, and a dozen different vegetables and beans creates a soup with unparalleled depth and a rich, savory taste.
Perfect for meal prep: This recipe makes a huge batch, providing you with delicious meals for days. It’s the perfect dish to cook on a Sunday for easy lunches or dinners throughout the week.
Packed with nutrients: Loaded with fiber, vitamins, and protein from all the vegetables and beans, this soup is as nourishing as it is delicious. It’s a wholesome meal you can feel good about eating.
It tastes just like the original: This copycat recipe gets incredibly close to the soup served at Carrabba’s, allowing you to enjoy your favorite restaurant dish from the comfort of your own home.