Olive Garden Vegetable Soup Recipe

Introduction

This Olive Garden-inspired vegetable soup is a comforting and flavorful dish packed with fresh vegetables and hearty beans. It’s perfect for a cozy meal and easy to customize to your taste. Enjoy a warm bowl that’s both nutritious and satisfying.

Ingredients

• 1 tbsp Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 medium Carrots, peeled and chopped
• 2 sticks Celery, chopped
• 1 14.5 oz Can diced tomatoes
• 1 6 oz Can tomato paste
• 4 cups Vegetable broth
• 1 medium Zucchini, chopped
• 1 cup Green beans, chopped
• 1 cup Canned kidney beans or beans of your choice, drained and rinsed
• 1 tsp Italian seasoning
• 1/2 tsp Salt or to taste
• 1/4 tsp Black pepper or to taste
• Optional: Red pepper flakes to taste
• Optional for garnish: Parmesan cheese, chopped parsley

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, celery, and carrots. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Step 2: Stir in the diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer, and let it cook for 5-10 minutes to allow the flavors to meld together.
3. Step 3: Add the chopped zucchini, green beans, and beans to the pot. Stir to combine, and bring the soup back to a simmer. Let it cook for 20-30 minutes, or until the vegetables are tender.
4. Step 4: Stir in the Italian seasoning, salt, black pepper, and optional red pepper flakes. Taste and adjust seasoning as needed.
5. Step 5: Ladle the soup into bowls. Garnish with Parmesan cheese and fresh parsley, if desired. Serve with breadsticks or crusty bread for a complete meal.

Tips & Variations

• Use fresh herbs like basil or oregano for a brighter flavor instead of dried Italian seasoning.
• For added protein, include cooked pasta or quinoa in the soup near the end of cooking.
• Adjust the thickness by adding more vegetable broth if you prefer a thinner soup.
• Try different beans such as cannellini or chickpeas to vary the texture and taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well; cool completely before freezing in portioned containers and consume within 2-3 months for best quality.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh diced tomatoes, about 2 cups, but you may need to cook the soup a bit longer to break down the tomatoes and develop the flavors.

Is this soup suitable for vegans?

Absolutely! Just omit the Parmesan cheese garnish or use a vegan Parmesan substitute to keep it completely plant-based.

Olive Garden Vegetable Soup Recipe

Print Recipe

★★★★★

4.8 from 84 reviews

A hearty and flavorful Olive Garden-style vegetable soup packed with fresh vegetables, beans, and Italian seasonings. This comforting soup is perfect for a light lunch or dinner and can be enjoyed with breadsticks or crusty bread.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 medium Carrots, peeled and chopped
• 2 sticks Celery, chopped
• 1 14.5 oz Can diced tomatoes
• 1 6 oz Can tomato paste
• 4 cups Vegetable broth
• 1 medium Zucchini, chopped
• 1 cup Green beans, chopped
• 1 cup Canned kidney beans or beans of your choice, drained and rinsed
• 1 tsp Italian seasoning
• 1/2 tsp Salt or to taste
• 1/4 tsp Black pepper or to taste
• Optional: Red pepper flakes to taste

Optional Garnish

• Parmesan cheese
• Chopped parsley

Instructions

1. Prepare the base vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, celery, and carrots. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Add tomatoes and broth: Stir in the diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer, and let it cook for 5-10 minutes to allow the flavors to meld together.
3. Add remaining vegetables and beans: Add the chopped zucchini, green beans, and beans to the pot. Stir to combine, and bring the soup back to a simmer. Let it cook for 20-30 minutes, or until the vegetables are tender.
4. Season the soup: Stir in the Italian seasoning, salt, black pepper, and optional red pepper flakes. Taste and adjust seasoning as needed.
5. Serve and garnish: Ladle the soup into bowls. Garnish with Parmesan cheese and fresh parsley, if desired. Serve with breadsticks or crusty bread for a complete meal.

Notes

• You can substitute kidney beans with any beans of your choice such as cannellini or navy beans.
• For a spicier soup, increase the amount of red pepper flakes.
• This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
• For a vegan version, omit Parmesan cheese or use a dairy-free alternative.
• To enhance flavor, you can add a splash of balsamic vinegar just before serving.

Keywords: Olive Garden soup, vegetable soup, Italian vegetable soup, healthy soup, vegetarian soup, easy soup recipe