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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.