Olive Garden Vegetable Soup

 

Why You’ll Love This Recipe

If you love Olive Garden’s famous vegetable soup, you’re going to adore this homemade version. It’s packed with a variety of vegetables, making it both nutritious and filling. The combination of vegetables like carrots, celery, zucchini, and green beans creates a delightful texture, while the savory broth and Italian seasoning infuse every spoonful with incredible flavor. The soup is not only vegetarian but also customizable depending on your preferences, making it a versatile option for any meal. Whether you’re preparing a cozy dinner or meal prepping for the week, this soup is sure to become a family favorite.

Ingredients

• 1 tbsp Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 medium Carrots, peeled and chopped
• 2 sticks Celery, chopped
• 1 14.5 oz Can diced tomatoes
• 1 6 oz Can tomato paste
• 4 cups Vegetable broth
• 1 medium Zucchini, chopped
• 1 cup Green beans, chopped
• 1 cup Canned kidney beans or beans of your choice, drained and rinsed
• 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
• Optional for garnish: Parmesan cheese, chopped parsley

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, celery, and carrots. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Stir in the diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer, and let it cook for 5-10 minutes to allow the flavors to meld together.
3. Add the chopped zucchini, green beans, and beans to the pot. Stir to combine, and bring the soup back to a simmer. Let it cook for 20-30 minutes, or until the vegetables are tender.
4. Stir in the Italian seasoning, salt, black pepper, and optional red pepper flakes. Taste and adjust seasoning as needed.
5. Ladle the soup into bowls. Garnish with Parmesan cheese and fresh parsley, if desired. Serve with breadsticks or crusty bread for a complete meal.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Variations

• Add More Vegetables: You can add other vegetables such as spinach, kale, or potatoes for a heartier soup.
• Beans: Swap out kidney beans for other beans like chickpeas or white beans, depending on your preference.
• Spicy Kick: Add a pinch of cayenne pepper or extra red pepper flakes for some heat.
• Vegan Version: Omit the Parmesan cheese for a vegan-friendly version of the soup.
• Herbs: Swap Italian seasoning with a combination of thyme, rosemary, or basil for a different flavor profile.

Storage/Reheating

• Storage: Allow the soup to cool completely before storing it in an airtight container. It will stay fresh in the refrigerator for up to 3 days.
• Reheating: To reheat, warm the soup on the stovetop over low heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe bowl for 2-3 minutes, stirring halfway through.

FAQs

1. Can I freeze Olive Garden vegetable soup?

Yes, this vegetable soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to an airtight container or freezer bag.

2. How can I make this soup spicier?

You can add red pepper flakes, cayenne pepper, or even some diced jalapeños to give the soup a spicy kick.

3. Can I add meat to this soup?

Yes, you can add cooked chicken or sausage to make this a heartier soup if you prefer a non-vegetarian option.

4. Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used as a substitute for fresh vegetables. Just make sure to adjust the cooking time accordingly.

5. How long will this soup last in the fridge?

The soup can last for up to 3 days when stored in an airtight container in the refrigerator.

6. Can I use canned vegetables in this soup?

While fresh vegetables work best for texture and flavor, you can use canned vegetables if necessary. Just make sure to drain and rinse them well.

7. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply sauté the onions, garlic, carrots, and celery, then add the rest of the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

8. Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used in place of vegetable broth if you don’t need the soup to be vegetarian.

9. What can I serve with this soup?

This soup pairs perfectly with crusty bread, garlic breadsticks, or a simple salad for a complete meal.

10. Can I use other beans in this recipe?

Absolutely! You can substitute kidney beans with other beans like white beans, chickpeas, or black beans based on your preference.

Conclusion

This Olive Garden vegetable soup is the perfect comfort food, packed with wholesome ingredients and delightful flavors. Whether you’re making it for a weeknight dinner or preparing it ahead for a busy week, it’s sure to please everyone at the table. With its versatility and easy preparation, this recipe is a must-try for any soup lover!

---

Print