If you love hearty Italian soups, this Carrabba’s Minestrone Soup recipe will quickly become one of your favorites. Inspired by the popular soup served at Carrabba’s Italian Grill, this homemade version is rich, comforting, and packed with vegetables, beans, and savory flavors.
This soup is perfect for busy weeknights, cozy weekends, or when you simply want something warm and satisfying. It is filled with carrots, celery, cabbage, zucchini, potatoes, and three types of beans, making it both nutritious and filling. The addition of prosciutto and Pecorino Romano cheese gives it a deep, authentic Italian taste.
Best of all, this recipe is simple to follow, uses easy-to-find ingredients, and tastes just like the restaurant version—maybe even better!
What Is Carrabba’s Minestrone Soup?
Carrabba’s Minestrone Soup is a rustic Italian-style vegetable soup made with fresh vegetables, beans, herbs, chicken stock, and cheese. Minestrone means “big soup” in Italian, and it usually includes seasonal vegetables and legumes.
The version served at Carrabba’s is known for its rich broth, tender vegetables, and savory flavor from prosciutto and Pecorino Romano rind. It’s hearty enough to be a full meal, yet light enough to enjoy as a starter.
This copycat Carrabba’s Minestrone Soup recipe brings that same restaurant-quality flavor into your own kitchen.
Why You Will Love This Recipe
- Restaurant-quality at home – Tastes like Carrabba’s original.
- Healthy and nutritious – Loaded with vegetables and protein-rich beans.
- Easy to prepare – Simple steps and common ingredients.
- Great for meal prep – Tastes even better the next day.
- Family-friendly – Mild, comforting flavors everyone enjoys.
- Freezer-friendly – Perfect for batch cooking.
If you are looking for a comforting Italian soup recipe, this one checks all the boxes.
Equipment’s
To make this Carrabba’s Minestrone Soup recipe, you’ll need:
- Stove top
- 8-quart stock pot
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Wooden spoon
Ingredients with Amounts
Here’s everything you need to make this hearty soup:
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 garlic clove, minced
- ½ large white onion, diced
- 1/3 cup green beans, cut into 1-inch pieces
- 1 oz prosciutto
- 1 zucchini, diced
- ½ lb green cabbage, chopped into 1-inch pieces
- ½ tablespoon dried basil
- ½ tablespoon dried parsley
- 4 (15 oz) cans chicken stock
- 1 Pecorino Romano rind
- 1 plum tomato, diced
- 1 bay leaf
- 1 Russet potato, peeled and diced
- 8 oz Bush’s Kidney Beans Drained
- 8 oz garbanzo beans, drained
- 8 oz cannellini beans, drained
- 1 oz grated Pecorino Romano cheese, recommended
- Salt to taste
- Black pepper to taste
These ingredients create a flavorful, hearty Italian vegetable soup with balanced texture and taste.
Instructions
Step 1: Sauté the Base Vegetables
Heat olive oil and salted butter in an 8-quart stock pot over medium heat. Add chopped carrots, celery, and onion. Cook for about 5 minutes until the vegetables soften and release their aroma.
Add minced garlic and stir for 30 seconds until fragrant.
Step 2: Add More Vegetables
Add cabbage, green beans, zucchini, dried basil, and dried parsley. Stir well and cook for about 10–12 minutes until the vegetables start to soften.
Step 3: Build the Broth
Pour in the chicken stock. Add diced plum tomato, bay leaf, prosciutto, Pecorino Romano rind, and diced potato. Stir everything together.
Bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for 30 minutes, or until the potatoes are tender.
Step 4: Add the Beans
Stir in the kidney beans, garbanzo beans, and cannellini beans. Let the soup cook for another 5 minutes.
Step 5: Finish the Soup
Remove the prosciutto and Pecorino rind if kept whole. Stir in grated Pecorino Romano cheese until melted.
Taste and adjust salt and black pepper as needed.
Ladle into bowls and serve hot.
Notes
- Do not skip the Pecorino Romano rind. It adds deep, authentic Italian flavor.
- Cut vegetables evenly for uniform cooking.
- If the soup becomes too thick, add a little more stock or water.
- Fresh herbs can replace dried herbs if available.
Have a look at our Authentic Santiago’s Green Chili Recipe if you are interested.
Variations
Want to customize your Carrabba’s Minestrone Soup? Try these ideas:
Vegetarian Version
Replace chicken stock with vegetable stock and skip the prosciutto.
Add Pasta
Add small pasta like ditalini or small shells during the last 10 minutes of cooking.
Make It Spicy
Add red pepper flakes for a little heat.
Add Spinach
Stir in fresh spinach at the end for extra nutrients.
Tips
- Simmer slowly for the best flavor.
- Stir occasionally to prevent sticking.
- Let the soup rest for 10–15 minutes before serving for better taste.
- The flavor improves the next day, making it perfect for leftovers.
What to Serve with Carrabba’s Minestrone Soup?
This hearty soup pairs well with simple side dishes. Here are great serving ideas:
- Crusty Italian bread
- Garlic bread
- Caesar salad
- Skillet cornbread
- Grilled cheese sandwich
A light salad balances the richness of the soup, while warm bread helps soak up the flavorful broth.
How to Store Carrabba’s Minestrone Soup?
Refrigerator
Allow the soup to cool completely. Store in an airtight container for up to 4 days.
Freezer
Store in freezer-safe containers for up to 3 months. Leave space at the top for expansion.
Reheating
Reheat on the stove over medium heat until warm. Add a little water or broth if needed.
Carrabba’s Minestrone Soup Recipe
Equipment & Tools
- Stove top
- 8-quart stock pot
- Measuring cups
- Measuring spoons
- Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 3 carrots chopped
- 2 celery stalks chopped
- 1 garlic clove minced
- ½ large white onion diced
- ⅓ cup green beans cut into 1-inch pieces
- 1 oz prosciutto
- 1 zucchini diced
- ½ lb green cabbage chopped into 1-inch pieces
- ½ tablespoon dried basil
- ½ tablespoon dried parsley
- 4 15 oz cans chicken stock
- 1 Pecorino Romano rind
- 1 plum tomato diced
- 1 bay leaf
- 1 Russet potato peeled and diced
- 8 oz Bush kidney beans, recommended drained
- 8 oz garbanzo beans drained
- 8 oz cannellini beans drained
- 1 oz grated Pecorino Romano cheese, recommended
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil and salted butter in an 8-quart stock pot over medium heat. Add chopped carrots, celery, and onion. Cook for about 5 minutes until the vegetables soften and release their aroma.
- Add minced garlic and stir for 30 seconds until fragrant.
- Add cabbage, green beans, zucchini, dried basil, and dried parsley. Stir well and cook for about 10–12 minutes until the vegetables start to soften.
- Pour in the chicken stock. Add diced plum tomato, bay leaf, prosciutto, Pecorino Romano rind, and diced potato. Stir everything together.
- Bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for 30 minutes, or until the potatoes are tender.
- Stir in the kidney beans, garbanzo beans, and cannellini beans. Let the soup cook for another 5 minutes.
- Remove the prosciutto and Pecorino rind if kept whole. Stir in grated Pecorino Romano cheese until melted.
- Taste and adjust salt and black pepper as needed.
- Ladle into bowls and serve hot.
Notes
Nutrition
You can look at our Popular American Beauty Oven Ready Lasagna Recipe If you’re interested.
Frequently Asked Questions About Carrabba’s Minestrone Soup Recipe
Is Carrabba’s Minestrone Soup Vegetarian?
No, the minestrone soup at Carrabba’s is neither vegan nor vegetarian. This soup features Prosciutto chunks and tastes and is cooked with chicken broth. It also has the Pecorino Romano cheese rind. By omitting the prosciutto and replacing it with vegetable broth, you can make this soup vegetarian.
What Type Of Beans Are Used To Make Minestrone Soup?
Cannellini beans, kidney beans, and garbanzo beans are the most common beans used.
Is Minestrone Soup Healthy?
It is great if you like minestrone soup made from scratch. You will feel full after eating this delicious soup, which is full of fresh vegetables and broth.
How Can You Yake Minestrone Soup More Flavorful?
To make minestrone soup broth, add Prosciutto and a rind made of Parmesan or Pecorino Romano cheese.
What Vegetables Are Used In Minestrone?
You can make this soup with nearly any vegetable you have on hand.
Take a peek at our Popular Publix Mardi Gras Wings Recipe if you’re interested.
Conclusion
This homemade Carrabba’s Minestrone Soup recipe is comforting, flavorful, and easy to prepare. Packed with vegetables, beans, herbs, and savory cheese, it’s a satisfying meal that brings restaurant-quality Italian flavor to your table.
Whether you’re cooking for your family, meal prepping for the week, or craving a cozy bowl of soup, this recipe delivers every time. Try it once, and it may become your favorite homemade Italian soup.
