If you have ever craved a comforting, hearty bowl that feels like a warm hug on a chilly day, then you are going to adore this Olive Garden Vegetable Soup. This vibrant, flavorful soup is packed with an array of fresh vegetables and savory seasonings, giving you a taste experience that’s both nourishing and satisfying. Whether you’re seeking a light lunch or a colorful starter for dinner, Olive Garden Vegetable Soup delivers layers of flavor with every spoonful, making it a timeless favorite to keep in your cooking repertoire.

Olive Garden Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Olive Garden Vegetable Soup lies in its simple yet purposeful ingredients. Each one plays a crucial role in crafting the soup’s rich texture, complex aroma, and colorful appeal, making this recipe accessible but far from ordinary.

Olive oil: Essential for sautéing the aromatics, it adds a subtle fruity richness.
Onion, chopped: Provides a sweet and savory foundation when softened.
Garlic, minced: Infuses the broth with its iconic pungent warmth.
Carrots, peeled and chopped: Add a natural sweetness and vibrant punch of orange.
Celery, chopped: Brings an earthy crunch and balances the sweet vegetables.
Can of diced tomatoes: Lends acidity and body with juicy tomato chunks.
Tomato paste: Intensifies the tomato flavor and thickens the soup.
Vegetable broth: The flavorful liquid base that ties the whole soup together.
Zucchini, chopped: Offers a delicate texture and fresh green color.
Green beans, chopped: Introduce a crisp bite and wholesome nutrition.
Canned kidney beans, drained and rinsed: Provide protein and heartiness, perfect for a filling meal.
Italian seasoning: A fragrant blend of herbs that brings authentic Italian flair.
Salt and black pepper: To taste, enhancing all the natural flavors.
Optional red pepper flakes: A hint of heat for those who like a little spice.
Optional Parmesan cheese and chopped parsley: For an elegant finishing touch when serving.

How to Make Olive Garden Vegetable Soup

Step 1: Prep the Aromatics

Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the chopped onion and cook until soft and translucent, about 5 minutes. Then stir in the minced garlic and cook for another minute until fragrant. This base creates the inviting aroma that sets the stage for the rest of your Olive Garden Vegetable Soup.

Step 2: Add the Vegetables

Next, add the chopped carrots and celery, stirring them into the aromatics so they begin to soften. After about 5 minutes, pour in the diced tomatoes and tomato paste, stirring thoroughly to combine their tangy intensity with the softened veggies.

Step 3: Pour in the Broth and Seasonings

Pour in the vegetable broth and bring the mixture to a gentle boil. Stir in the Italian seasoning, salt, black pepper, and optional red pepper flakes. This is where all the flavors meld together beautifully, simmering to develop that rich, comforting soup essence.

Step 4: Incorporate Remaining Veggies and Beans

Once boiling, add the chopped zucchini, green beans, and kidney beans. Lower the heat and let the soup simmer for at least 20 minutes until all the vegetables are tender but still vibrant. This simmering enriches the broth and softens the beans, making every spoonful hearty and delicious.

Step 5: Final Taste and Adjustments

Before serving, taste the soup and adjust the seasoning if needed. Don’t be shy with salt and pepper—they bring out all the flavors. You want each bite of your Olive Garden Vegetable Soup to be perfectly balanced and full of that homemade goodness.

How to Serve Olive Garden Vegetable Soup

Garnishes

A sprinkle of freshly grated Parmesan cheese and a handful of chopped parsley really elevate the soup’s visual appeal and introduce an extra layer of flavor. The cheese adds a salty richness, and the parsley brightens the dish with an herbal freshness.

Side Dishes

Olive Garden Vegetable Soup is wonderful paired with warm crusty bread or garlic knots for dipping. A simple green salad with a tangy vinaigrette can also complement the soup’s hearty texture and add a refreshing element to the meal.

Creative Ways to Present

Serve the soup in rustic bowls topped with a drizzle of extra virgin olive oil or a dollop of pesto for a gourmet touch. For a cozy family dinner, ladle the soup into bread bowls for an edible presentation that feels both fun and indulgent.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Olive Garden Vegetable Soup to an airtight container and refrigerate. It stays fresh and flavorful for up to 4 days, making it an easy go-to for quick meals during the week.

Freezing

This soup freezes beautifully. Pour it into freezer-safe containers or bags, leaving some space for expansion. Frozen Olive Garden Vegetable Soup can keep well for up to 3 months, letting you enjoy your homemade bowl anytime life gets busy.

Reheating

Reheat leftovers gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the soup has thickened too much in the fridge or freezer, simply add a splash of vegetable broth or water to restore its perfect, comforting consistency.

FAQs

Can I use fresh beans instead of canned?

Absolutely! Just make sure to cook the fresh beans fully before adding them to the soup to ensure they are tender and safe to eat. Canned beans save time but fresh ones add a lovely texture.

What can I substitute for zucchini if I don’t have any?

Yellow squash or chopped bell peppers make excellent substitutes. They bring similar texture and add a pop of color without altering the soup’s signature flavor much.

Is this soup suitable for vegans?

Yes! As long as you skip the optional Parmesan cheese garnish or use a vegan alternative, Olive Garden Vegetable Soup is entirely plant-based and perfect for vegan diets.

Can I add other vegetables to this soup?

Definitely. Feel free to toss in veggies like spinach, kale, or corn to customize the soup to your liking. Just add them towards the end of cooking to keep their color and texture vibrant.

How spicy is the soup with red pepper flakes?

The red pepper flakes add a gentle kick that can be adjusted to taste. Start with a pinch and increase if you enjoy a bit more heat, but the soup’s overall flavor remains well-balanced and comforting.

Final Thoughts

Making Olive Garden Vegetable Soup at home is like creating a cozy little escape filled with fresh, wholesome flavors that everyone will love. It’s a fantastic way to enjoy a taste of a classic favorite while nourishing your body and soul. I truly encourage you to try this recipe and make it your own—it’s as rewarding to make as it is to eat!

Olive Garden Vegetable Soup Recipe

Print Recipe

★★★★★

5.3 from 12 reviews

This Olive Garden Vegetable Soup is a hearty, flavorful, and healthy soup packed with fresh vegetables, beans, and Italian seasonings. It’s a comforting recipe perfect for any day, offering a delicious way to enjoy a nourishing meal that’s both satisfying and easy to prepare.

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

Ingredients

Scale

Vegetables and Beans

1 medium Onion, chopped
2 cloves Garlic, minced
2 medium Carrots, peeled and chopped
2 sticks Celery, chopped
1 medium Zucchini, chopped
1 cup Green beans, chopped
1 cup Canned kidney beans or beans of your choice, drained and rinsed

Liquids and Tomato Products

1 14.5 oz Can diced tomatoes
1 6 oz Can tomato paste
4 cups Vegetable broth

Seasonings and Oils

1 tbsp Olive oil
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

Garnish (Optional)

Parmesan cheese
Chopped parsley

Instructions

Prepare the Vegetables: Wash and chop the onion, carrots, celery, zucchini, and green beans. Mince the garlic cloves. Drain and rinse the canned kidney beans to remove excess sodium.
Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onions become translucent and fragrant, about 3-4 minutes.
Add Vegetables: Stir in the chopped carrots and celery. Cook for another 5-6 minutes until they begin to soften.
Add Tomato Products and Broth: Pour in the canned diced tomatoes with their juice, tomato paste, and vegetable broth. Stir well to combine all ingredients.
Season the Soup: Add Italian seasoning, salt, black pepper, and red pepper flakes if using. Stir to distribute the spices evenly.
Simmer: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for about 20 minutes to allow the flavors to meld and vegetables to soften.
Add Remaining Vegetables and Beans: Add the chopped zucchini, green beans, and canned kidney beans to the pot. Stir and cook uncovered for another 10-15 minutes until all vegetables are tender.
Adjust Seasoning and Serve: Taste the soup and adjust salt, pepper, and red pepper flakes as needed. Serve hot, garnished with grated Parmesan cheese and chopped parsley if desired.

Notes

Use fresh vegetables for the best flavor, but frozen green beans can also be substituted.
For a vegan version, omit the Parmesan cheese garnish or use a vegan alternative.
You can add other beans like cannellini or chickpeas based on preference.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This soup freezes well; freeze in portions and thaw overnight before reheating.