How to Make the Old Spaghetti Factory Minestrone Soup Recipe at Home

As the weather turns blustery, nothing is better than a piping hot bowl of soup. Except knowing that the soup in question is too delicious, low in calories, and good for you.

That’s what you get with magnificent minestrone. This Italian soup is loaded with veggies, herbs, and pasta that helps aid digestion and weight loss. The best part is, if you don’t have an ingredient, you are encouraged to substitute it.

The people of Italy have historically used seasonal vegetables. In fact, the soup was called “poor man’s soup” because peasants would often use leftovers to make the soup. You really can’t go wrong with a bowl of minestrone.

While you can use a variety of ingredients, many folks have their own special recipe. Like the folks at The Old Spaghetti Factory. Since opening in Oregon in 1969, this fun restaurant has branched out to over 40 locations, including Japan.

The Factory offers delicious Italian food and fun for everyone. From the adorable decor and free food for reading program (for the kids) to the trolley car in the middle of each space. Their menu includes delights like Mizithra (cheese and brown butter over pasta), chicken fettuccini, classic cheese ravioli, and yes, a delicious minestrone soup.

If you do not live near an Old Spaghetti Factory, here’s a little piece you can keep at home.

How To Make The Old Spaghetti Factory Minestrone Soup Recipe At Home


  • 6 cups of vegetable broth
  • 2-1/2 tablespoons of olive oil
  • 1 cup of carrots, diced or cubed
  • 1 cup of onions, finely chopped
  • 1 cup of celery, diced
  • 1 cup of potatoes, cut into small pieces or cubes
  • 2 cloves of garlic, minced
  • 1 medium zucchini, cut into small pieces or cubed
  • 1/4 cup of tomato paste
  • 1 teaspoon thyme
  • 1/2 teaspoon of oregano
  • 1 cup of water
  • 15 ounce can of diced tomatoes, do not drain
  • 2 bay leaves
  • 1/2 teaspoon of kosher salt
  • 2/3 teaspoon of pepper
  • 1-1/2 cups of ditalini pasta ( or small pasta of your choice)
  • 15 ounce can of kidney beans, drained
  • 2 cups of kale, chopped
  • 2 tablespoons of butter
  • grated Parmesan
  • fresh parsley


  1. Warm the olive oil in a large pot over a medium heat. Once warm, add in the celery, carrot, and onion; sauté, stirring occasionally until the onion is soft (about 3-5 minutes). Add in the garlic and cook, (while constantly stirring) until aromatic, about 30 seconds.
  2. Add in the potatoes, zucchini, and mix everything together.
  3. Next, add in the tomato paste, oregano, and thyme. Mix everything together again.
  4. Now you’re ready to add the vegetable broth, diced tomatoes (with juice), water, bay leaves, salt, and pepper. Stir well and bring to a boil. Then reduce the heat to simmer for about 15 minutes.
  5. Stir in the pasta, kidney beans, and kale. Bring to a boil for about 10 minutes or until the pasta is tender.
  6. Add in the butter and stir until it’s melted.
  7. Serve with fresh parsley on top and a dash or two of Parmesan cheese.

Feel free to replace:

  • Kale with spinach
  • kidney beans with any white beans
  • ditalini for any pasta of your choice
  • adding in some meat like sausage or bacon is always a great option

Nutritonal Information

  • calories: 255
  • carbohydrates: 41 grams
  • protein: 8 grams
  • fat: 7 grams
  • cholesterol: 8 milligrams
  • sodium: 1163 milligrams
  • potassium: 761 milligrams
  • fiber: 6 grams
  • sugar: 8 grams
  • vitamin A: 5119 I.U.
  • vitamin C: 41 milligrams
  • calcium: 94 milligrams
  • iron: 3 milligrams

How Can I Store Leftover Minestrone Soup?

Minestrone soup can be stored in the refrigerator for up to 3 days. But be aware that the longer the soup is stored, the more broth that will be absorbed by your pasta. The noodles will become mushy and break down into the soup. This could ruin the taste and texture of the soup.

Minestrone soup will also freeze extremely well, again, except for the same problem with the noodles. A handy suggestion for this problem, is to scoop out the noodles before storing the soup. You can always make new noodles when you heat up the soup.

Whether you’re storing the soup in the refrigerator or the freezer, always make sure to use an airtight container.

What Goes Well With Minestrone Soup?

Since it’s pretty much veggies and pasta, just about anything goes with minestrone soup. Here are a few suggestions.

  • dinner rolls
  • bruschetta
  • baked potato
  • grilled cheese
  • mozzarella sticks
  • Chopped salad
  • pizza
  • tortilla chips and guacamole
  • french fries
  • bsgel
  • grilled or sautéed tofu
  • zuccinni bread
  • garlic pull apart bread
  • cheese plate
  • monte cristo sliders
  • buttermilk bisquits

Reasons To Make Delicious Minestrone Soup

  • it takes only 10 to 15 minutes to prepare
  • when adding some meat, it’s an all in one meal
  • the ingredients are easy to find
  • it’s economical
  • the flavor is outstanding
  • great for leftovers
  • a nice way to share with your neighbors
  • terrific as leftovers or the next day’s lunch
  • rich in fiber, so good for digestion
  • low in calories, so, it’s a great food when you’re watching your weight

What Are Some Other Great Italian Soups?

Minestrone is not the only yummy soup that comes out of Italy. These soups can be a delightful appetizer or main course.

1. Chicken Gnocchi Soup

A delicious cream based soup, chicken gnocchi, is loaded with celery, carrots, and, of course, gnocchi and chicken. It’s sure to fill you up.

2. Classic Italian Wedding Soup

No, it’s not named that because it’s served at weddings. Rather, it’s due to the perfect marriage of flavors, from the fresh herbs, juicy meatballs, and tangy greens.

3. Pasta e Fagioli

A pasta and bean soup that’s very easy to make. Add in some carrots, herbs, sausage, and celery to complete the meal.

4. Italian Potato Soup

Unlike most potato soups that are cream based, the Italian version is tomato based. The potatoes are kept chunky with tomatoes, carrots, and plenty of herbs.

5. Italian Lemon Barley Soup

This is a thick soup, but it’s also refreshing and healthy. The splashes of lemon and sprigs of rosemary bring out the earthy flavors of the barley to make a great meal.

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