The Old Spaghetti Factory Minestrone Soup Recipe
The Old Spaghetti Factory’s Minestrone Soup is a hearty, old-world classic brimming with tender vegetables, beans and pasta in a rich tomato broth that tastes like it’s been simmering on Nonna’s stove all afternoon.
Make our The Old Spaghetti Factory Minestrone Soup Recipe at home. With our Secret Restaurant Recipe your Minestrone Soup will taste just like The Old Spaghetti Factory.

Photo by Elsie Hui
The Old Spaghetti Factory Minestrone Soup
An Old Spaghetti Factory Copycat Recipe
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The Old Spaghetti Factory
The Old Spaghetti Factory, founded in 1969 in Portland, Oregon, is a renowned restaurant chain celebrated for its affordable and family-friendly Italian dining.
Each location is housed in a historic, charming building, creating a nostalgic and cozy atmosphere. The menu boasts a variety of classic Italian dishes with a focus on pasta, offering choices like Spaghetti and Meatballs, Fettuccine Alfredo and Baked Lasagna.
The restaurant is known for its commitment to hospitality and budget-friendly pricing, making it a beloved choice for diners of all ages and backgrounds. With numerous locations across the United States and Canada, The Old Spaghetti Factory has become an iconic part of American dining culture, offering a taste of Italy in a vintage-inspired setting.
Minestrone Soup
Minestrone Soup is a rustic Italian classic with roots as deep and varied as the vegetables it celebrates. The name “minestrone” comes from the Italian word *minestra*, meaning “soup,” with the suffix “-one” added for emphasis—this is no dainty dish; it’s a hearty, soul-warming meal in a bowl. Its origin dates back to ancient Rome, where a simple vegetable soup called *puls* was a staple among the common people. Over the centuries, as trade expanded and ingredients became more accessible, minestrone evolved, embracing regional ingredients across the Italian peninsula.
Unlike many traditional dishes, minestrone was never meant to follow a strict recipe. It’s a “clean out the pantry” soup that changes with the seasons and the cook’s imagination. In northern Italy, you might find it thickened with rice or pesto; in the south, tomatoes and legumes might take center stage. Common ingredients include beans, carrots, onions, celery, zucchini, potatoes, leafy greens, pasta or rice, and often a parmesan rind for extra depth.
Minestrone’s charm lies in its flexibility and honest flavors. It’s found in trattorias and family kitchens from Milan to Palermo, and its popularity has spread far beyond Italy’s borders. In America, it gained traction through Italian immigrants and cozy chains like The Old Spaghetti Factory, where it’s served as a starter with unmistakable home-cooked warmth.
Today, the best minestrone soups are made with seasonal produce and plenty of love, often simmered for hours and finished with a swirl of good olive oil or a sprinkle of grated Parmigiano-Reggiano. Whether served in a Tuscan farmhouse or a neighborhood Italian restaurant, minestrone continues to nourish both body and spirit—one bowl at a time.
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The Old Spaghetti Factory Minestrone Soup Recipe
Ingredients
- 1/2 pound Italian Sausage casing removed (or substitute Ground Beef, Meatballs or go Meatless)
- 1 clove Garlic minced
- 1 Onion peeled and chopped
- 1/2 cup Celery chopped
- 4 cups Beef Broth
- One 28-ounce can Diced Tomatoes
- 1 Carrot finely chopped
- One 19-ounce can White Kidney Beans drained and rinsed
- 1 teaspoon Dried Basil
- 1/2 teaspoon Dried Oregano
- 1/8 teaspoon Ground Pepper
- 1 tablespoon Sugar
- 1/2 cup Tiny Shell Pasta
- Grated Parmesan Cheese to serve
Instructions
- Place a large pot or Dutch oven over medium heat.
- Add sausage, garlic, onion and celery. Fry, breaking the meat into crumbles, until sausage is no longer pink. Drain excess fat.
- Add beef broth, diced tomatoes, carrot, white kidney beans, basil, oregano, pepper and sugar. Stir to combine.
- Bring soup to a boil. Cover, reduce heat, and simmer for 20 minutes.
- Add shell pasta. Cook uncovered, stirring occasionally, for another 20 minutes or until the pasta is tender but still firm.
- Ladle into bowls. Top individual servings with freshly grated Parmesan cheese and serve warm.
The Old Spaghetti Factory Minestrone Soup
An Old Spaghetti Factory Copycat Recipe
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Photo of “Old Spaghetti Factory – Minestrone Soup” is by Elsie Hui and is used by permission under the Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/deed.enlegalcode.en. Photo of “The Old Spaghetti Factory, Toronto” is by Ian Muttoo and is used by permission under the Attribution-ShareAlike 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode.en. Thank you, Elsie and Ian. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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