Olive Garden Vegetable Soup is a comforting bowl full of colorful veggies, tender beans, and a flavorful broth that feels like a warm hug on a chilly day. You’ll find the perfect mix of carrots, zucchini, green beans, and spinach swimming alongside cannellini beans in this heartwarming soup.
I love this recipe because it’s so simple to make but tastes like it’s been simmering for hours. It’s one of those soups where each spoonful is packed with fresh veggies and just the right touch of herbs that wake up your taste buds without being too strong. I always feel good about serving this since it’s full of wholesome ingredients and still really tasty.
My favorite way to enjoy Olive Garden Vegetable Soup is with a slice of crusty bread or a sprinkle of grated Parmesan on top. It makes for a light lunch or a cozy dinner when paired with a simple salad. Whenever I make it, everyone asks for seconds—there’s something about that classic veggie combo that never gets old!
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing your veggies and adds a lovely mild flavor. You can swap it for avocado oil or a light vegetable oil if needed.
Beans: Cannellini and kidney beans add protein and creaminess. If you prefer, use navy beans, great northern beans, or even chickpeas for a different texture.
Vegetables: Carrots, zucchini, yellow squash, celery, and green beans make the soup fresh and colorful. Feel free to add or swap in veggies like bell peppers, spinach, or kale for variety.
Vegetable Broth: This is key for the soup’s flavor. If you don’t have broth, you can use water and boost flavor with extra herbs or a veggie bouillon cube.
Italian Seasoning & Garlic: These bring classic flavor notes. If you don’t have Italian seasoning, use a mix of dried oregano, basil, and thyme. Fresh garlic is best but garlic powder can work too.
How Can I Make Sure the Vegetables Cook Perfectly in the Soup?
Adding vegetables at the right time helps them stay tender but not mushy. Here’s what I do:
- Sauté onions and garlic first until soft to build flavor.
- Add harder veggies like carrots and celery early—they take longer to cook.
- Follow with softer veggies like zucchini, squash, and green beans.
- Simmer the soup uncovered to let flavors blend and veggies soften gently over 25-30 minutes.
Stir occasionally and check veggies with a fork for your preferred tenderness. This step ensures a balanced texture and tasty broth every time.
Equipment You’ll Need
- Large soup pot – I like a big pot so everything fits comfortably and heats evenly.
- Wooden spoon – perfect for stirring the veggies and keeping everything from sticking.
- Can opener – makes opening the cans of beans and tomatoes quick and easy.
- Measuring spoons and cups – for the herbs and liquids, to keep everything just right.
- Serving bowls – to enjoy the soup warm, and they make mealtime more fun.
Flavor Variations & Add-Ins
- Replace beans with cooked lentils for extra protein and a different texture.
- Add chopped kale or spinach toward the end for more greens and nutrients.
- Stir in cooked pasta or rice to make the soup more filling.
- Sprinkle fresh herbs like basil or parsley for a fresh, bright flavor.
Olive Garden Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 small zucchini, sliced into half-moons
- 1 cup green beans, cut into 1-inch pieces
- 1 cup yellow squash, sliced into half-moons
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 6 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- Freshly ground black pepper, for garnish
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook. In just about 40 minutes total, you’ll have a warm, comforting bowl of vegetable soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 4 to 5 minutes. Next, stir in the minced garlic and cook for 1 more minute until fragrant.
2. Cook the Vegetables:
Add the sliced carrots, celery, zucchini, green beans, and yellow squash to the pot. Stir occasionally and let the vegetables soften slightly, about 5 minutes.
3. Add Tomatoes, Beans, and Broth:
Pour in the diced tomatoes with their juices, the drained cannellini beans, kidney beans, and the vegetable broth. Stir everything together well.
4. Season and Simmer:
Add Italian seasoning and crushed red pepper flakes if you like a little heat. Season with salt and pepper to your taste. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25 to 30 minutes. The vegetables should be tender and the flavors well blended.
5. Final Touches and Serve:
Give the soup a taste and adjust the salt and pepper if needed. Serve the soup hot, topped with a sprinkle of freshly ground black pepper and grated Parmesan cheese if you like. It’s delicious with crusty bread on the side for dipping.
Can I Use Frozen Vegetables in Olive Garden Vegetable Soup?
Yes, frozen vegetables work well if fresh aren’t available! Just add them a bit later in the cooking process since they’ll cook faster. Make sure to thaw and drain any excess water to keep the broth flavorful.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Soup Vegan?
Absolutely! Just skip the Parmesan or use a vegan cheese alternative to keep it vegan-friendly without losing flavor.
Can I Add Pasta or Rice to This Soup?
Definitely! Cooked pasta or rice can be stirred in during the last few minutes of simmering to make the soup more filling. Just avoid adding uncooked pasta directly to prevent it from absorbing too much broth.
