Olive Garden Vegetable Soup is a hearty and colorful mix of fresh vegetables like zucchini, carrots, celery, and tomatoes, all simmered together in a tasty broth with beans and herbs. It’s the kind of soup that feels both light and filling, perfect for when you want something comforting without being heavy.
I love making this soup when I’m craving something healthy but still packed with flavor. The combination of beans and veggies makes it feel really satisfying, and I always appreciate how easy it is to customize. Sometimes I add a little extra spinach or throw in some herbs I have on hand to give it a personal twist.
One of my favorite ways to serve this soup is with a warm piece of crusty bread to dip in the broth. It’s such a simple meal but always hits the spot, especially on a chilly day. Honestly, it reminds me of those relaxed weekend lunches where you just want something fresh, cozy, and full of good ingredients.
Key Ingredients & Substitutions
Olive oil: This is perfect for sautéing the base veggies. You can swap it with avocado or sunflower oil if you want a lighter taste.
Beans: Cannellini and kidney beans add protein and texture. If you don’t have these, navy or great northern beans work well, too.
Vegetables: Zucchini, yellow squash, carrots, and green beans give the soup its fresh crunch. Feel free to swap in bell peppers or kale if you need a change.
Diced tomatoes & broth: These build the broth’s rich flavor. If canned tomatoes aren’t available, fresh chopped tomatoes or tomato puree can be used.
Parmesan cheese: Adds a nice finishing touch. For a dairy-free choice, sprinkle some nutritional yeast instead.
How Can I Get My Vegetables Tender But Not Mushy in This Soup?
Keeping a good texture for the veggies is key. Here’s how:
- Start by sautéing onion and garlic to build flavor but don’t rush this step.
- Add carrots and celery first since they take longest to soften.
- Next, add quicker-cooking veggies like zucchini and green beans later in the cooking process.
- Simmer the soup gently and check veggies a few times to avoid overcooking.
- If you like firmer veggies, shorten simmer time or add them a bit later.
Taking your time and layering ingredients this way keeps the soup fresh and inviting, just like at Olive Garden!
Equipment You’ll Need
- Large soup pot – I prefer this because it gives plenty of space for all the vegetables and broth to simmer together evenly.
- Wooden spoon – perfect for stirring without scratching the pot and for scraping up flavors from the bottom.
- Measuring cups and spoons – helps you add ingredients precisely for the best flavor balance.
- Sharp knife and cutting board – makes chopping veggies quick and safe, ensuring uniform pieces for even cooking.
Flavor Variations & Add-Ins
- Replace beans with lentils or chickpeas for a different protein boost and texture.
- Add a handful of chopped kale or spinach toward the end for extra greens and color.
- Season with fresh herbs like thyme or oregano instead of Italian seasoning for a more herb-forward flavor.
- Top each bowl with a drizzle of olive oil or a squeeze of fresh lemon juice for brightness and added richness.
Olive Garden Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 small zucchini, sliced into rounds
- 1 small yellow squash, sliced into rounds
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- ¼ cup fresh parsley, chopped (optional)
- Grated Parmesan cheese, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes of preparation time and around 30 minutes of cooking. That means in about 40 minutes, you can enjoy a fresh, homemade vegetable soup perfect for any day.
Step-by-Step Instructions:
1. Sauté the Base Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook and stir for about 3 to 4 minutes, until the onion becomes soft and translucent.
2. Add Carrots and Celery:
Stir in the diced carrots and celery. Keep cooking for another 5 minutes, stirring occasionally, so these veggies soften nicely.
3. Add the Rest of the Veggies:
Mix in the zucchini slices, yellow squash slices, and green beans. Cook everything together for about 3 minutes until the veggies start to get tender.
4. Add Tomatoes, Broth, and Beans:
Pour in the diced tomatoes with their juice and the vegetable broth. Add the cannellini and kidney beans. Stir everything gently to combine.
5. Season the Soup:
Sprinkle in the dried Italian seasoning, basil, and red pepper flakes if you like a little heat. Add salt and pepper to taste.
6. Simmer the Soup:
Bring the soup to a boil. Then reduce heat to low and let it simmer uncovered for about 25 to 30 minutes, or until the vegetables are tender but not mushy.
7. Finish and Serve:
Taste the soup and adjust seasoning if needed. Stir in the fresh chopped parsley if using. Ladle the soup into bowls and top with freshly grated Parmesan cheese. Enjoy warm!
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen vegetables work well, just add them a little later in the cooking process since they cook faster than fresh veggies. Thaw them briefly or add directly to the simmering soup.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave before serving.
Can I Make This Soup Vegan?
Absolutely! Just skip the Parmesan cheese or use a vegan cheese or nutritional yeast for a cheesy flavor without dairy.
What Can I Substitute for Cannellini and Kidney Beans?
Great substitutes include navy beans, chickpeas, or black beans. Just make sure they’re cooked and rinsed before adding to your soup.
