Olive Garden Vegetable Soup

There’s nothing quite like a warm bowl of vegetable soup to bring comfort to your table, especially when it’s inspired by a beloved restaurant classic. This Olive Garden Vegetable Soup is hearty, colorful, and packed with wholesome vegetables simmered in a rich, tomato-based broth. It’s the kind of recipe that feels perfect for cozy evenings, meal prep for busy weeks, or a simple family dinner when you want something nourishing without a lot of effort. Best of all, this homemade version is vegetarian, budget-friendly, and easy to customize.

Why You’ll Love This Recipe

• Inspired by the classic Olive Garden vegetable soup flavors
• Packed with fresh vegetables and plant-based protein
• Comforting, filling, and naturally vegetarian
• Perfect for meal prep and leftovers
• Simple ingredients, easy one-pot cooking

Ingredients

• Olive oil (1 tbsp): Adds richness and helps sauté the vegetables
• Onion (1 medium, chopped): Builds a savory, aromatic base
• Garlic (2 cloves, minced): Enhances flavor with warm depth
• Carrots (2 medium, chopped): Add sweetness and color
• Celery (2 sticks, chopped): Provides classic soup aroma and crunch
• Diced tomatoes (1 can, 14.5 oz): Creates a tangy, hearty broth
• Tomato paste (1 can, 6 oz): Intensifies tomato flavor and richness
• Vegetable broth (4 cups): Forms the savory soup base
• Zucchini (1 medium, chopped): Light, tender texture
• Green beans (1 cup, chopped): Fresh bite and vibrant color
• Kidney beans (1 cup, drained and rinsed): Adds protein and heartiness
• Italian seasoning (1 tsp): Classic herb blend for Mediterranean flavor
• Salt (½ tsp or to taste): Balances and enhances flavors
• Black pepper (¼ tsp or to taste): Mild warmth
• Red pepper flakes (optional): Adds gentle heat
• Parmesan cheese & parsley (optional garnish): Finishing touch for serving

How to Make Olive Garden Vegetable Soup

Step 1: Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant. This step builds the flavor foundation of the soup.

Step 2: Build the Broth

Stir in the diced tomatoes, tomato paste, and vegetable broth. Bring the mixture to a gentle simmer and let it cook for 5–10 minutes so the flavors can meld together.

Step 3: Add Remaining Vegetables

Add the zucchini, green beans, and kidney beans to the pot. Stir well, bring back to a simmer, and cook for 20–30 minutes, or until all the vegetables are tender but not mushy.

Step 4: Season and Adjust

Stir in the Italian seasoning, salt, black pepper, and optional red pepper flakes. Taste and adjust seasoning as needed. Let the soup simmer for a few more minutes for maximum flavor.

Step 5: Serve

Ladle the soup into bowls and garnish with Parmesan cheese and chopped parsley if desired. Serve hot with breadsticks or crusty bread for a complete Olive Garden–style meal.

Tips for Success

• Chop vegetables evenly for consistent cooking
• Simmer gently to avoid overcooking the vegetables
• Taste and adjust seasoning near the end
• Let the soup rest for a few minutes before serving for deeper flavor

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or ladle

Recipe Variations

• Vegan Vegetable Soup: Omit Parmesan cheese or use plant-based cheese
• Spicy Vegetable Soup: Add extra red pepper flakes or a dash of hot sauce
• Protein Boost: Add white beans, chickpeas, or lentils
• Low-Carb Version: Reduce beans and add more zucchini or spinach

Serving Suggestions

• Olive Garden–style breadsticks
• Crusty artisan bread or garlic bread
• Simple side salad with Italian dressing
• Sprinkle extra Parmesan or fresh herbs on top

FAQs

Can I make this soup ahead of time?
Yes, this soup tastes even better the next day and can be stored in the refrigerator for up to 3 days.

Can I freeze Olive Garden vegetable soup?
Yes, let it cool completely and freeze for up to 2 months. Thaw and reheat gently.

Can I use different vegetables?
Absolutely. This recipe is very flexible, so use what you have on hand.

Is this soup healthy?
Yes, it’s loaded with vegetables, fiber, and plant-based protein.

How can I make it more filling?
Serve with bread or add extra beans or pasta.

Final Thoughts

This Olive Garden Vegetable Soup is a comforting, homemade version of a restaurant favorite that’s easy enough for weeknights and satisfying enough for cozy weekends. With its rich tomato broth and hearty vegetables, it’s a recipe that brings warmth, flavor, and simplicity to your kitchen. Give it a try, make it your own, and enjoy every comforting spoonful.

Print