If you enjoy dining at Carrabba’s Italian Grill, then you’re in for a treat with this homemade Minestrone Soup recipe. Packed with seven different vegetables and three types of beans, this hearty Italian soup comes together in just over an hour. It’s a perfect replica of the soup you order at Carrabba’s.
My husband and I have been regulars at Carrabba’s Italian Grill for over a decade. We absolutely love their food, and one of my all-time favorites is Carrabba’s Minestrone Soup. I make it a point to order it every time we visit, whether as a starter or even as a main course. This soup is packed with a variety of vegetables, three types of beans, and a rich flavor thanks to the addition of prosciutto.
I must warn you, though, that this copycat recipe yields a generous amount of soup. Unless you’re feeding a large group, you’ll need to freeze some for later. I’ve been making this minestrone soup for over a decade and haven’t quite figured out how to scale it down. However, my minestrone soup with noodles and fall minestrone soups yield smaller portions.
- Salted butter & Olive Oil: Both are used to soften and caramelize the celery, onions, and carrots as they cook.
- Vegetables: Carrabba’s includes celery, carrots, onion, garlic, green beans, cabbage, and zucchini in their soup.
- Prosciutto: This ingredient is crucial for developing a deep and flavorful broth.
- Seasonings: I prefer using a blend of dried parsley, basil, salt, and black pepper.
- Chicken Stock:
- Bay Leaf: Adds a light and balanced flavor to the soup.
- Pecorino Romano: You’ll use the cheese rind in the soup and grated cheese to top it off.
- Russet Potatoes: These hold their shape best in the soup. Peel them, just as Carrabba’s does.
- Beans: Carrabba’s uses garbanzo beans, kidney beans, and cannellini beans in the soup.
Begin by melting salted butter and olive oil in a 10-quart stock pot over medium heat. Sauté celery, carrots, onions, prosciutto, and garlic until they become soft, approximately 5 minutes.
Add chopped green beans, cabbage, zucchini, parsley, and basil. Cook for about 10 minutes or until soft.
Next, add chicken stock, bay leaf, tomatoes, Pecorino Romano rind, and potatoes. Bring the soup to a boil and then reduce to a simmer. Let it simmer for 30 minutes or until the potatoes are tender.
Add the canned garbanzo, kidney, and cannellini beans to the pot and simmer for an additional 5 minutes.
Remove the Pecorino Romano rind and prosciutto (if kept whole). Stir in the grated Pecorino Romano cheese, stirring constantly until it melts and incorporates into the soup.
Ladle the soup evenly into bowls.
Tips & Tricks
Here are some tips and tricks that I find helpful when making this Carrabba’s minestrone soup recipe:
- Mise en Place: This soup contains a plethora of vegetables and ingredients in general. It’s essential to prep as many vegetables as possible.
- Prosciutto: Don’t skip adding prosciutto to the broth. It adds an incredible depth of flavor that makes this soup truly exceptional.
- Freezing: You can freeze the leftover cooled soup in freezer-safe containers for up to 3 months.
- Thawing: To thaw the soup, remove it from the freezer and place it in the refrigerator for up to one day. Then, reheat it on the stovetop over medium heat until piping hot. Alternatively, place the frozen soup (without the container) in a saucepot and cook on high heat until hot and bubbly.
- Vegetarian Option: Make this soup vegetarian by omitting the prosciutto and using vegetable broth instead.
Carrabba’s Copycat Recipes
It’s no secret that we adore Carrabba’s Italian Grill. Over the years, I’ve created several Carrabba’s copycat recipes. Here are a few other Carrabba’s copycat recipes that I’ve developed. There’s nothing quite like enjoying a homemade version of your favorite restaurant dishes at a fraction of the cost!
- Carrabba’s Sausage Lentil Soup
- Pasta Rambo
- Instant Pot Sausage & Rigatoni with Goat Cheese
- Penne with Fennel Sausage Pomodoro
- Slow Cooker Sicilian Chicken Soup
- Cavatapi Amatriciana
If you try out this copycat minestrone soup recipe, I would be honored and delighted if you took the time to leave a star rating and comment. I put a lot of effort into developing and testing these recipes and always appreciate feedback and user experiences!
Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!