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OLIVE GARDEN VEGETABLE SOUP centered hero view, clean and uncluttered
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
Cook Time 40 minutes
Total Time 55 minutes
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.