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Olive Garden Vegetable Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/olive-garden-vegetable-soup-recipe/