Olive Garden Vegetable Soup Recipe Easy Homemade

There’s something about a big bowl of warm vegetable soup that just feels like a hug from the inside out. Olive Garden Vegetable Soup captures that cozy Italian comfort with tender zucchini, carrots, and a rich tomato brothand yes, you can make it right in your own kitchen.

I first made this back in fall of 2016 when I was testing out copycat recipes for the blog, and I remember the way the whole house smelled like oregano and garlic within minutes. The trick is adding the pasta at just the right time so it doesn’t turn mushysomething I learned after my second batch came out a little too soft. After blogging about wholesome, accessible meals for over a decade, I can tell you this one’s a keeper for weeknights or meal prep Sundays.

Yesica Andrews

Olive Garden Vegetable Soup Recipe Easy Homemade

Enjoy a hearty and flavorful Olive Garden Vegetable Soup that is filled with fresh veggies and rich Italian-inspired flavors. This easy homemade version brings comfort and warmth to your table, making it a perfect vegetarian meal.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 150

Ingredients Method Notes

Ingredients

  

• 1 tbsp Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 medium Carrots, peeled and chopped
• 2 sticks Celery, chopped
• 1 14.5 oz Can diced tomatoes
• 1 6 oz Can tomato paste
• 4 cups Vegetable broth
• 1 medium Zucchini, chopped
• 1 cup Green beans, chopped
• 1 cup Canned kidney beans or beans of your choice, drained and rinsed
• 1 tsp Italian seasoning
• 1/2 tsp Salt or to taste
• 1/4 tsp Black pepper or to taste
• Optional: Red pepper flakes to taste
• Optional for garnish: Parmesan cheese, chopped parsley

Method

 

1. Warm the olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrots, cooking until the vegetables become tender and release their aroma, about 5 minutes.
2. Add the diced tomatoes, tomato paste, and vegetable broth to the pot. Bring the mixture to a gentle simmer and allow it to blend together for 5 to 10 minutes.
3. Incorporate the zucchini, green beans, and kidney beans into the soup. Stir well and let everything cook on a low simmer for 20 to 30 minutes until the vegetables are soft.
4. Season the soup by mixing in Italian seasoning, salt, black pepper, and red pepper flakes if you like some heat. Adjust the flavors to your liking.
5. Serve the soup hot, garnished with Parmesan cheese and fresh parsley if desired. Pair with breadsticks or crusty bread for a satisfying meal.

Notes

• Feel free to switch up the vegetables based on what’s in your fridge or preferences. This soup keeps well in the fridge for up to 3 days. For a vegan option, simply leave out the Parmesan cheese.

Why You’ll Love This Cozy Soup

Here’s what makes this soup a weeknight winner: it’s packed with fresh vegetables like zucchini, carrots, and green beans, all simmered in a rich tomato broth that tastes like you’ve been cooking all day. The best part? It comes together in under an hour, and you probably have most of these ingredients already sitting in your pantry.

• Healthy and satisfying: Loaded with fiber and vegetables, it’s a feel-good meal that doesn’t leave you hungry an hour later
• Budget-friendly: Uses everyday pantry staples like canned tomatoes, beans, and vegetable broth
• Meal prep magic: Tastes even better the next day, making it perfect for Sunday batch cooking
• Family-approved: Even picky eaters tend to love the mild Italian flavors and tender veggies

Key Ingredients You’ll Need

The beauty of this recipe is its simplicity. You’ll start with olive oil for sautéing, then build flavor with onion, garlic, carrots, and celerywhat I call the backbone of any good soup. The tomato paste and diced tomatoes create that signature restaurant-style richness, while vegetable broth keeps everything light and wholesome.

For the vegetables, zucchini and green beans add color and texture, and kidney beans (or any beans you prefer) make it hearty enough to stand alone as dinner. Italian seasoning ties it all together with that familiar oregano-basil warmth. Don’t skip the salt and black pepperthey really wake up the flavors after the long simmer.

Pro Tip: If you can find fresh parsley and a chunk of Parmesan for garnish, they add a restaurant-quality finish that takes this from good to “Can I have seconds?”

How to Make Olive Garden Vegetable Soup

Start by heating your olive oil in a large pot over medium heat. Toss in the chopped onion, minced garlic, celery, and carrots, and let them sauté for about 5 minutes until everything softens and your kitchen starts to smell amazing. This step builds the flavor foundation, so don’t rush it.

Next, stir in the diced tomatoes, tomato paste, and vegetable broth. Bring it to a gentle simmer and let it cook for 5 to 10 minutesthis gives the tomato paste time to melt into the broth and create that deep, savory base. Then add your zucchini, green beans, and kidney beans. Let everything simmer together for 20 to 30 minutes until the vegetables are tender but not mushy.

Finally, stir in the Italian seasoning, salt, black pepper, and a pinch of red pepper flakes if you like a little heat. Taste and adjustsometimes I add an extra shake of salt or a splash more broth if it’s too thick. Ladle into bowls and top with Parmesan and parsley if you have them on hand.

Helpful Swaps and Tweaks

Note: For a vegan version, simply skip the Parmesan garnish. The soup itself is naturally plant-based and just as delicious without it.

Serving and Storage Tips

This soup is wonderful served with warm breadsticks or a slice of crusty bread for dippingit’s how they do it at the restaurant, after all. You can also pair it with a simple side salad for a complete, balanced meal that feels special without any fuss.

Pro Tip: If you’re meal prepping, store the soup without the Parmesan garnish. Add fresh toppings right before serving so they stay bright and flavorful.

Why This Recipe Works Every Time

What I love most about this soup is how forgiving it is. After years of testing vegetable-based recipes, I’ve learned that the key is layering your flavorssautéing the aromatics first, letting the tomato paste cook into the broth, and giving the vegetables enough time to soften without falling apart. That 20 to 30 minute simmer is where the magic happens.

You’ll also notice the vegetables stay tender but not mushy, which is all about timing. Adding the heartier carrots and celery early, then the zucchini and green beans later, ensures everything finishes at the same time. It’s a small trick that makes a big difference in texture and taste.

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FAQs (Olive Garden Vegetable Soup)

You’ll love how this Olive Garden Vegetable Soup turns outtender vegetables, rich tomato broth, and that signature Italian warmth you remember from the restaurant. It takes just under an hour start to finish, and your kitchen will smell incredible the whole time. The best part? It tastes even better the next day, when all those flavors have had time to really settle in together.

Here’s a trick I picked up from my mom’s kitchen: add a splash of balsamic vinegar right at the end for a little brightness that makes the whole pot sing. You can also swap in whatever vegetables you have on handbutternut squash in fall, fresh spinach in spring, even leftover roasted peppers work beautifully. Store leftovers in airtight containers for easy grab-and-go lunches, and reheat gently on the stovetop with a little extra broth if it thickens up overnight.

I’d love to hear how this one turns out in your kitchentag me if you share a photo, or leave a comment telling me what vegetables you used. Did your family grow up with a soup like this on weeknight dinner rotation? Mine did, and it’s one of those recipes I come back to again and again when I need something nourishing and familiar. Save this one for a cozy night in, or share it with a friend who needs a little kitchen comfort.