Olive Garden Inspired Vegetable Soup

why make this recipe

This Olive Garden Inspired Vegetable Soup is a delicious way to enjoy a variety of fresh vegetables in a warm, comforting broth. Whether you are a vegetarian, looking to eat healthier, or simply love a hearty soup, this recipe is perfect for you. It’s packed with flavor and can easily be made in under an hour. Plus, it’s a fantastic way to use up any vegetables you have on hand.

how to make Olive Garden Inspired Vegetable Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 bell pepper, chopped
• 1 cup green beans, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. In a large pot, heat olive oil over medium heat.
2. Add onion and garlic; sauté until softened.
3. Stir in carrots and celery; cook for about 5 minutes.
4. Add zucchini, yellow squash, and bell pepper; sauté for another 5 minutes.
5. Add green beans, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 20-30 minutes, until vegetables are tender.
7. Serve hot, garnished with fresh parsley.

how to serve Olive Garden Inspired Vegetable Soup

To serve this vegetable soup, ladle it into bowls and garnish with freshly chopped parsley. You can pair it with crusty bread or a side salad for a complete meal. It’s a wonderful choice for lunch or a light dinner.

how to store Olive Garden Inspired Vegetable Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat until heated through. You can also freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring to a freezer-safe container.

tips to make Olive Garden Inspired Vegetable Soup

• Feel free to use any vegetables you like or have on hand.
• For added protein, consider tossing in some cooked beans or lentils.
• Adjust the seasoning to taste; you can add more Italian seasoning or even a pinch of red pepper flakes for some heat.

variation

You can easily make this soup with chicken or vegetable broth instead of water for added flavor. For a creamier version, add a splash of cream or coconut milk towards the end of cooking.

FAQs

Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for later.

Is this soup gluten-free?
Yes, as long as you use gluten-free vegetable broth and ensure your diced tomatoes don’t contain gluten.

Can I add more spices for flavor?
Absolutely! Feel free to add spices like paprika, thyme, or even cumin to enhance the flavor of the soup.

Olive Garden Inspired Vegetable Soup

This hearty Olive Garden inspired vegetable soup is packed with fresh vegetables, beans, and pasta in a savory tomato-herb broth, making it a comforting and satisfying meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 bowls

Course: Dinner, Lunch, Soup

Cuisine: Italian, Vegetarian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion chopped
• 2 medium Carrots sliced
• 2 Celery stalks sliced
• 3 cloves Garlic minced
• 6 cups Vegetable broth
• 1 can Crushed tomatoes 15-ounce
• 2 tablespoons Tomato paste
• 1 cup Green beans fresh or frozen, cut into 1-inch pieces
• 1 medium Zucchini diced
• 1 medium Yellow squash diced
• 1 can Cannellini beans 15-ounce, rinsed and drained
• 1 cup Small pasta (e.g., ditalini or elbow macaroni) uncooked
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• Salt to taste
• Black pepper to taste
• 2 tablespoons Fresh parsley chopped, for garnish
• Parmesan cheese for serving, optional

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Ladle

Method

 

Preparation

1. Heat olive oil in a large pot over medium heat, then add chopped onion, sliced carrots, and celery, cooking until softened for about 5-7 minutes.
2. Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Pour in the vegetable broth, crushed tomatoes, and tomato paste, stirring well to combine all ingredients.
4. Bring the soup to a simmer, then add green beans, zucchini, yellow squash, cannellini beans, oregano, and basil; season with salt and pepper.
5. Continue to simmer for 15-20 minutes, or until the vegetables are tender.
6. Add the uncooked pasta and cook according to package directions, typically 8-10 minutes, until al dente.
7. Taste and adjust seasonings as needed, then ladle the hot soup into bowls.
8. Garnish with fresh parsley and optional Parmesan cheese before serving.

Notes

For a thicker soup, mash some of the beans against the side of the pot. You can also add a pinch of red pepper flakes for a subtle kick.