Olive Garden Vegetable Soup Recipe

If you’ve ever fallen in love with the comforting warmth and vibrant flavors of a classic Olive Garden Vegetable Soup, then you are in for a real treat. This recipe captures all the cozy, hearty goodness that makes this soup a favorite at the restaurant—without the need to step outside your kitchen. With its medley of fresh vegetables, rich tomato base, and a sprinkle of Italian herbs, this soup is the perfect bowl of nourishment and happiness on any day. Whether you’re craving something light yet filling or looking to impress friends with a wholesome meal, this Olive Garden Vegetable Soup will quickly become your go-to comfort food.

Ingredients You’ll Need

Getting your ingredients together for this soup is refreshingly straightforward. Each element plays a starring role in layering the flavors, textures, and vibrant colors that make this Olive Garden Vegetable Soup sing. With simple pantry staples and fresh produce, you’ll be set up for a rewarding cooking experience.

• Olive oil: The perfect base to gently soften and infuse your vegetables with richness.
• Onion, chopped: Adds a sweet and savory depth that forms the soup’s foundation.
• Garlic, minced: Brings a fragrant, aromatic punch that wakes up the taste buds.
• Carrots, peeled and chopped: Offer a subtle natural sweetness and vibrant color.
• Celery, chopped: Provides a slight crunch and fresh herbal notes that balance the earthiness.
• Can of diced tomatoes: Delivers tangy, juicy bursts that tie the base together beautifully.
• Tomato paste: Adds concentrated tomato flavor for richness and thickness.
• Vegetable broth: The liquid heart of the soup, enhancing all the flavors without overpowering.
• Zucchini, chopped: Gives the soup tender, mild vegetable goodness and bulk without heaviness.
• Green beans, chopped: Introduce bright color and a slight snap to every spoonful.
• Canned kidney beans (drained and rinsed): Provide protein and a creamy texture that rounds out the soup.
• Italian seasoning: A fragrant blend of herbs that instantly transports you to the Italian countryside.
• Salt and black pepper: Essential for highlighting and balancing all the other flavors.
• Optional red pepper flakes: If you dare, add a touch of spice for an exciting kick.
• Parmesan cheese and chopped parsley (optional garnishes): These bring a sophisticated finishing touch that makes it feel like a restaurant-quality soup.

How to Make Olive Garden Vegetable Soup

Step 1: Sauté Your Aromatics

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion, minced garlic, celery, and carrots. Sauté these beauties for about 5 minutes, stirring occasionally. You’ll know you’re on the right track when the veggies soften and fill the kitchen with that irresistible, savory aroma.

Step 2: Build the Tomato Broth

Next, stir in the diced tomatoes, tomato paste, and vegetable broth into your pot. Bring the mixture to a gentle simmer and let it bubble away for 5 to 10 minutes. This step gives all those flavors a chance to slowly mingle and deepen, creating a rich and tangy base for your soup.

Step 3: Add the Vegetables and Beans

Now it’s time to add the chopped zucchini, green beans, and rinsed kidney beans. Give everything a good stir so it’s combined and then bring the soup back to a simmer. Let it cook uncovered for 20 to 30 minutes, allowing the vegetables to soften perfectly while keeping just a hint of bite that makes the texture delightful.

Step 4: Season to Perfection

Finally, stir in the Italian seasoning along with salt and black pepper to taste. If you’re feeling adventurous, sprinkle in some red pepper flakes for a dash of spice. Give your soup a final taste and adjust any seasonings as you see fit. This last touch brings all the ingredients together in harmonious balance.

Step 5: Ladle, Garnish, and Enjoy

Dish out the hot soup into bowls and sprinkle with freshly chopped parsley and a little grated Parmesan cheese if you like. These garnishes elevate the dish with their bright freshness and savory richness, making every spoonful inviting and comforting.

How to Serve Olive Garden Vegetable Soup

Garnishes

Nothing completes Olive Garden Vegetable Soup quite like a sprinkle of Parmesan cheese and fresh parsley. The cheese melts slightly into the warm broth, adding a satisfying creaminess, while the parsley brings a pop of color and fresh herbal brightness that lifts the entire bowl.

Side Dishes

Serve this soup alongside crusty bread or warm breadsticks to soak up every last bit of that luscious broth. A simple green salad or garlic toasts also make excellent companions if you want to turn this wholesome soup into a full meal that’s both comforting and crowd-pleasing.

Creative Ways to Present

For a playful touch, try serving the soup in mini bread bowls or rustic mugs at a casual dinner party. You can also layer the soup with a dollop of pesto or a swirl of cream to create elegant visual contrast and enhance the flavor experience. Presentation can be as fun and inviting as the soup itself!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Olive Garden Vegetable Soup to an airtight container and store it in the refrigerator for up to 3 to 4 days. It’s perfect for easy lunches or a quick dinner when you want that warm comfort without the extra cooking.

Freezing

This soup freezes like a dream. Portion it into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat your soup over medium-low heat, stirring occasionally until it’s warmed through. If it’s too thick after sitting, simply add a splash of vegetable broth or water to restore that perfect, sipping consistency. The flavors often taste even better the next day!

FAQs

Can I use other types of beans in Olive Garden Vegetable Soup?

Absolutely! While kidney beans are traditional, you can swap in cannellini beans, chickpeas, or black beans depending on what you have on hand or your flavor preference. Each offers a slightly different texture but will keep the soup hearty and satisfying.

Is this soup vegetarian or vegan?

This Olive Garden Vegetable Soup is naturally vegetarian, and if you skip the Parmesan garnish, it’s entirely vegan as well. Just make sure your vegetable broth is vegan-friendly for a fully plant-based option.

Can I add pasta or rice to the soup?

Yes, adding small pasta shapes or cooked rice towards the end of cooking can make the soup even more filling and comforting. Just be mindful that pasta will absorb liquid, so you might need to add a bit more broth to maintain the right consistency.

How spicy is the soup with red pepper flakes?

The red pepper flakes add a mild to medium heat, depending on how much you use. If you prefer a gentler flavor, use them sparingly or leave them out entirely—the soup is delicious either way!

Can I prepare this soup in a slow cooker?

You certainly can! Sauté the onions, garlic, celery, and carrots first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Just add delicate vegetables like zucchini and green beans halfway through cooking to prevent overcooking.

Final Thoughts

Trust me, once you make this Olive Garden Vegetable Soup at home, it will quickly become a beloved staple in your kitchen. It’s an effortless way to fill your home with delicious aromas and your belly with wholesome goodness. So, tie on your apron and dive in—this soup is pure heartwarming magic in a bowl, perfect for making any day feel a little cozier.

Print