Olive Garden Vegetable Soup

Why You’ll Love This Recipe

I adore this recipe because it’s easy, nourishing, and endlessly customizable. The vegetables simmer together in a flavorful tomato broth that tastes even better the next day. I like that it’s naturally vegetarian and packed with nutrients, but still hearty enough to feel satisfying. Plus, it’s a great way for me to use up whatever vegetables I have on hand, making it a go-to for reducing food waste and saving time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 medium carrots, peeled and chopped

• 2 sticks celery, chopped

• 1 can (14.5 oz) diced tomatoes

• 1 can (6 oz) tomato paste

• 4 cups vegetable broth

• 1 medium zucchini, chopped

• 1 cup green beans, chopped

• 1 cup canned kidney beans, drained and rinsed

• 1 teaspoon Italian seasoning

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper (or to taste)

• optional red pepper flakes, to taste

• optional Parmesan cheese, for garnish

• optional fresh chopped parsley, for garnish

Directions

1. I heat the olive oil in a large pot over medium heat.

2. I add the chopped onion, garlic, celery, and carrots, then sauté for about 5 minutes until they’re softened and fragrant.

3. I stir in the diced tomatoes, tomato paste, and vegetable broth, bringing everything to a gentle simmer for about 5–10 minutes.

4. Next, I add the zucchini, green beans, and kidney beans, stirring to combine. I let the soup simmer for another 20–30 minutes, until the vegetables are tender.

5. I season with Italian seasoning, salt, black pepper, and red pepper flakes if I want a little heat. I always taste and adjust the seasoning before serving.

6. I ladle the soup into bowls and top it with Parmesan cheese and fresh parsley when I want a finishing touch. It’s especially good with warm breadsticks or crusty bread on the side.

Servings and Timing

This recipe makes about 6 servings. The prep time is 15 minutes, and the cook time is 40 minutes, for a total of approximately 55 minutes.

Variations

• I sometimes add small pasta, like ditalini or elbow macaroni, for a heartier soup.

• For extra protein, I stir in white beans, chickpeas, or lentils.

• When I want a richer flavor, I replace half the vegetable broth with tomato juice or add a splash of red wine.

• I’ve also tossed in spinach or kale during the last few minutes of cooking for added greens.

• To make it gluten-free, I ensure all ingredients, including broth and tomato products, are certified gluten-free.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors actually get better as it sits. To reheat, I warm it gently on the stovetop over medium heat or microwave individual portions for 1–2 minutes. This soup also freezes beautifully—I cool it completely, pour it into freezer-safe containers, and freeze for up to 3 months. I thaw it in the fridge overnight and reheat as usual.

FAQs

Can I add pasta to this soup?

Yes, I often stir in cooked pasta just before serving. I keep it separate when storing leftovers so it doesn’t get soggy.

Can I make this soup vegan?

It already is, as long as I skip the Parmesan garnish or use a vegan substitute.

What other beans can I use?

I sometimes use cannellini beans, navy beans, or chickpeas instead of kidney beans—they all taste great.

How can I make it more filling?

I like to add cooked quinoa, brown rice, or small pasta for extra texture and heartiness.

Can I use frozen vegetables?

Absolutely! Frozen veggies like green beans or peas work perfectly and save time on prep.

Conclusion

I love how this Olive Garden Vegetable Soup brings warmth, flavor, and nutrition to my table with so little effort. It’s simple, colorful, and deeply comforting—a bowl of pure homemade goodness. Whether I’m cooking for my family or meal prepping for the week, this soup never fails to make me feel cozy, healthy, and satisfied.

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