There’s something comforting about a bowl of Olive Garden Vegetable Soup. It’s simple, hearty, and full of flavor — that perfect mix of garden vegetables, tender pasta, and savory Italian broth. I remember the first time I recreated it at home on a rainy afternoon. I wanted something healthy but still cozy, and this soup delivered exactly that. The aroma of garlic and tomatoes simmering with herbs instantly made my kitchen smell like an Italian restaurant.
Olive Garden Vegetable Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for about five minutes until softened.
- Stir in zucchini, green beans, tomatoes, and Italian seasoning. Cook another three minutes.
- Add broth, kidney beans, and cannellini beans. Bring to a boil, then reduce heat and simmer for ten minutes.
- Add pasta and cook until tender, about seven minutes.
- Stir in spinach and cook until wilted. Season with salt and pepper before serving.
Nutrition
Notes
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The Story & Why Olive Garden Vegetable Soup Works
This homemade version of Olive Garden’s classic minestrone-style soup is everything you love about the original — rich, herby broth, colorful vegetables, and just enough pasta to make it filling. But what makes it even better is that you control the ingredients. You can keep it vegetarian or add protein if you like, and it still tastes incredible.
The broth gets its flavor from simple aromatics like garlic, onion, and Italian seasoning. Next, a mix of vegetables is added. This includes carrots, zucchini, spinach, and beans. They are all simmered together for a great balance of texture and taste. If you love soups that are nourishing yet quick, try the Loaded Baked Potato Soup or Cajun Potato Soup. Both are perfect for nights when you want hearty flavor without a lot of fuss.
Ingredients and Quick Preparation
You’ll need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can diced tomatoes (14 ounces)
- 4 cups vegetable broth
- 1 can kidney beans, drained
- 1 can cannellini beans, drained
- 1 teaspoon Italian seasoning
- ½ cup small pasta (like ditalini or elbow)
- 2 cups fresh spinach
- Salt and black pepper to taste
How to Make It:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for about five minutes until softened.
- Stir in zucchini, green beans, tomatoes, and Italian seasoning. Cook another three minutes.
- Add broth, kidney beans, and cannellini beans. Bring to a boil, then reduce heat and simmer for ten minutes.
- Add pasta and cook until tender, about seven minutes.
- Stir in spinach and cook until wilted. Season with salt and pepper before serving.
If you enjoy soups that feel creamy yet light, the Creamy Lasagna Soup is another comforting option that pairs perfectly with garlic bread.
Flavor Tips and Add-ins
The great thing about Olive Garden Vegetable Soup is how customizable it is. Add corn for sweetness, swap spinach for kale, or toss in a few diced potatoes for more heartiness. For extra depth, stir in a spoonful of pesto or a sprinkle of Parmesan just before serving.
If you love simple, family-style meals that taste like home, the Busy Day Soup and Sausage Potato Soup are equally easy and satisfying. They’re both quick one-pot recipes that use everyday ingredients but taste far more complex than they are.
For a richer version, add a splash of cream or coconut milk for a silky texture. You can also use gluten-free pasta or omit it entirely for a low-carb version that’s just as delicious.
Why It’s the Perfect Weeknight Meal
This Olive Garden Vegetable Soup fits perfectly into a busy schedule. It’s quick, affordable, and loaded with nutrients from a mix of vegetables and beans. The broth is light but full-bodied, which makes it perfect for all seasons — warm in winter, fresh in summer.
It’s also one of those dishes that taste even better the next day, once the flavors have had time to blend. That makes it ideal for meal prep. Keep it in the fridge for up to four days or freeze it in portions for quick lunches. If you love comfort food that’s simple but still flavorful, the Creamy Cowboy Soup is another easy choice that’s ready fast and packed with heartwarming taste.
If you want to try something with a more balanced, nutrient-rich spin, the Cottage Cheese Mushroom Soup and One-Pot Creamy Vegetable Soup are wonderful, healthy options that also deliver that homemade comfort.
Frequently Asked Questions
1. What kind of pasta works best in Olive Garden Vegetable Soup?
Small pasta shapes like ditalini, elbow, or small shells work best because they absorb the broth perfectly.
2. Can I make this soup vegan?
Yes, use vegetable broth and skip the cheese garnish. The soup is naturally plant-based and full of flavor.
3. Can I freeze Olive Garden Vegetable Soup?
Absolutely. Let it cool completely, then freeze it in airtight containers. Thaw overnight and reheat gently.
4. How can I make it more filling?
Add cooked sausage, shredded chicken, or extra beans. The base recipe is flexible enough for any variation.
Conclusion
Olive Garden Vegetable Soup brings restaurant-style flavor home in the simplest way possible. It’s bright, comforting, and full of texture — the kind of soup that’s as wholesome as it is satisfying. With its colorful vegetables and savory Italian broth, it proves that healthy food can still be hearty and delicious. Whether you’re cooking for family or meal prepping for the week, this soup delivers comfort in every bowl.