There’s something magical about a big, steaming bowl of vegetable soup — especially when the weather turns cool and you start reaching for cozy sweaters and thick socks. Growing up, soups like these weren’t just meals; they were traditions. Whether it was a simple Sunday family dinner or a way to warm up after playing outside all day in the crisp autumn air, vegetable soup always seemed to bring everyone together around the table.
The Olive Garden Vegetable Soup holds a special place in many hearts because it’s more than just broth and vegetables. It’s a colorful, hearty hug in a bowl — packed with garden-fresh goodness, rich tomato flavor, and a comforting aroma that fills the whole kitchen. It reminds us of family gatherings, leisurely lunches, and moments when simple things brought the most joy.
Making it at home means you get to recreate that magic anytime you want — no reservations needed! Plus, it’s a wonderful way to sneak more veggies into your day in the most delicious way possible. Whether you’re serving it as a starter or letting it shine as the main event with a warm piece of bread on the side, this soup is pure, soul-soothing goodness.
Why You’ll Love This Recipe:
- Packed with a rainbow of fresh vegetables.
- Hearty, satisfying, and full of wholesome flavor.
- Easy to customize based on what you have in your fridge.
- Perfect for meal prepping or freezing for later.
- Family-friendly and great for picky eaters.
- Brings the cozy, welcoming Olive Garden vibes right into your kitchen.
INGREDIENTS YOU’LL NEED:
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 zucchini, diced
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) great northern beans, drained and rinsed
- 4 cups vegetable broth
- 1 1/2 cups water
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 2 cups fresh spinach
- 1 cup small pasta (like ditalini)
HOW TO MAKE Olive Garden Vegetable Soup:
STEP-BY-STEP INSTRUCTIONS:
Step 1:
In a large soup pot or Dutch oven, heat the olive oil over medium heat. As the oil warms, you’ll start to smell that nutty richness — a little kitchen magic already beginning.
Step 2:
Add the diced onions, carrots, and celery to the pot. These three form what’s known as the “mirepoix” — the flavorful base for so many comforting dishes. Sauté them for about 5 minutes until they soften slightly and the kitchen starts smelling like pure happiness.
Step 3:
Stir in the minced garlic and cook for another minute. You don’t want the garlic to brown; just let it bloom into its fragrant glory.
Step 4:
Add the green beans and zucchini, giving everything a good stir to coat it in the fragrant oil and veggie juices.
Step 5:
Pour in the diced tomatoes (juice and all), drained beans, vegetable broth, and water. Sprinkle in the Italian seasoning, basil, and black pepper. Bring everything to a lively simmer.
Step 6:
Once bubbling, reduce the heat to low, cover the pot, and let the soup simmer gently for about 20–25 minutes. This is where the flavors really start to marry together — a true slow dance of deliciousness.
Step 7:
Meanwhile, cook your small pasta separately according to package instructions. Cooking it separately keeps the pasta from soaking up all the broth later.
Step 8:
Right before serving, stir the cooked pasta and fresh spinach into the soup. The spinach will wilt perfectly in just a minute or two.
Step 9:
Ladle that beautiful, colorful soup into bowls, grab some crusty bread, and get ready for smiles all around.
HELPFUL TIPS:
- Chop Evenly: Try to keep all your vegetables about the same size so they cook evenly.
- Pasta Trick: Always cook pasta separately when making soup for storage. Otherwise, it tends to soak up too much broth and get soggy.
- Customize It: Feel free to swap out veggies based on the season — yellow squash, corn, or peas are all amazing additions.
- Boost Flavor: Add a Parmesan rind while simmering the soup for even more savory goodness. Just remove it before serving.
- Make It Ahead: This soup tastes even better the next day after the flavors have had more time to blend.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American-Italian
- Diet: Vegetarian
NOTES:
- If you’re gluten-free, you can easily swap the pasta for your favorite gluten-free variety or skip it altogether.
- Love a thicker soup? Mash a few beans before adding them to the pot to naturally thicken the broth.
- This is a great “clean out the fridge” recipe — almost any vegetable works beautifully here.
NUTRITIONAL INFORMATION:
(Per Serving — approximate)
- Calories: 210
- Carbohydrates: 38g
- Protein: 10g
- Fat: 3g
- Saturated Fat: 0.5g
- Fiber: 8g
- Sugar: 5g
- Sodium: 600mg
FREQUENTLY ASKED QUESTIONS:
Can I make this soup vegan?
Absolutely! Just make sure your broth is vegetable-based and avoid adding any dairy toppings like Parmesan.
Can I freeze this soup?
Yes! Just freeze without the pasta. When reheating, cook fresh pasta separately and add it when serving.
How long will it last in the fridge?
Stored in an airtight container, it’ll stay fresh for about 4–5 days.
What other beans can I use?
Feel free to use cannellini beans, black beans, or even chickpeas if that’s what you have on hand.
STORAGE INSTRUCTIONS:
Allow the soup to cool completely before storing. Keep it in airtight containers in the refrigerator for up to 5 days. If freezing, store without the pasta for up to 3 months. Reheat gently on the stove, adding fresh pasta if needed.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy and hearty bowls:
- Creamy Chicken Gnocchi Soup
- Flavorful Asparagus with Zucchini and Squash
- Curried Sweet Potato Bisque
- Lemon Lentil Soup
CONCLUSION
There’s just something special about a homemade soup simmering on the stove — and this Olive Garden Vegetable Soup recipe captures all the warmth, love, and flavor you could ask for. It’s simple enough for a busy weeknight, cozy enough for a lazy Sunday afternoon, and hearty enough to fill hungry bellies with happiness. Whether you’re making a big pot for your family, meal-prepping for the week ahead, or just treating yourself to a nourishing bowl, this soup is sure to become one of your new favorite comfort foods. So grab your biggest pot, a wooden spoon, and a few fresh veggies — it’s soup season, and it’s about to be delicious.
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Olive Garden Vegetable Soup
Description
There’s something magical about a big, steaming bowl of vegetable soup — especially when the weather turns cool and you start reaching for cozy sweaters and thick socks. Growing up, soups like these weren’t just meals; they were traditions. Whether it was a simple Sunday family dinner or a way to warm up after playing outside all day in the crisp autumn air, vegetable soup always seemed to bring everyone together around the table.
The Olive Garden Vegetable Soup holds a special place in many hearts because it’s more than just broth and vegetables. It’s a colorful, hearty hug in a bowl — packed with garden-fresh goodness, rich tomato flavor, and a comforting aroma that fills the whole kitchen. It reminds us of family gatherings, leisurely lunches, and moments when simple things brought the most joy.
Making it at home means you get to recreate that magic anytime you want — no reservations needed! Plus, it’s a wonderful way to sneak more veggies into your day in the most delicious way possible. Whether you’re serving it as a starter or letting it shine as the main event with a warm piece of bread on the side, this soup is pure, soul-soothing goodness.
Ingredients
1 tablespoon olive oil
1 cup diced yellow onion
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 cup geen beans, trimmed and cut into 1-inch pieces
1 zucchini, diced
1 can (15 ounces) diced tomatoes
1 can (15 ounces) red kidney beans, drained and rinsed
1 can (15 ounces) great northern beans, drained and rinsed
4 cups vegetable broth
1 1/2 cups water
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon black pepper
2 cups fresh spinach
1 cup small pasta (like ditalini)
Instructions
Step 1:
In a large soup pot or Dutch oven, heat the olive oil over medium heat. As the oil warms, you’ll start to smell that nutty richness — a little kitchen magic already beginning.
Step 2:
Add the diced onions, carrots, and celery to the pot. These three form what’s known as the “mirepoix” — the flavorful base for so many comforting dishes. Sauté them for about 5 minutes until they soften slightly and the kitchen starts smelling like pure happiness.
Step 3:
Stir in the minced garlic and cook for another minute. You don’t want the garlic to brown; just let it bloom into its fragrant glory.
Step 4:
Add the green beans and zucchini, giving everything a good stir to coat it in the fragrant oil and veggie juices.
Step 5:
Pour in the diced tomatoes (juice and all), drained beans, vegetable broth, and water. Sprinkle in the Italian seasoning, basil, and black pepper. Bring everything to a lively simmer.
Step 6:
Once bubbling, reduce the heat to low, cover the pot, and let the soup simmer gently for about 20–25 minutes. This is where the flavors really start to marry together — a true slow dance of deliciousness.
Step 7:
Meanwhile, cook your small pasta separately according to package instructions. Cooking it separately keeps the pasta from soaking up all the broth later.
Step 8:
Right before serving, stir the cooked pasta and fresh spinach into the soup. The spinach will wilt perfectly in just a minute or two.
Step 9:
Ladle that beautiful, colorful soup into bowls, grab some crusty bread, and get ready for smiles all around.
Notes
-
If you’re gluten-free, you can easily swap the pasta for your favorite gluten-free variety or skip it altogether.
-
Love a thicker soup? Mash a few beans before adding them to the pot to naturally thicken the broth.
-
This is a great “clean out the fridge” recipe — almost any vegetable works beautifully here.