Olive Garden Vegetable Soup is a wonderful mix of fresh vegetables and hearty flavors that feel like a warm hug in a bowl. It’s packed with juicy tomatoes, crisp green beans, tender zucchini, and sweet corn, all swimming in a tasty tomato broth with a hint of herbs. It’s simple, colorful, and full of comforting, garden-fresh vibes.
I love making this soup when I want something light but satisfying, and it’s great because you can always toss in whatever veggies you have on hand. I usually add a little extra garlic and a splash of Parmesan cheese on top, which makes it even more delicious. It’s the kind of soup that’s easy to keep in the fridge and reheat anytime you want a quick, healthy boost.
One of my favorite ways to enjoy this soup is paired with a piece of crusty bread or a grilled cheese sandwich for dipping. It’s perfect for chillier evenings when you want something cozy but not too heavy. This recipe always reminds me of family dinners when everyone gathered around the table sharing stories over bowls of warm soup—it’s food that brings people together.
Key Ingredients & Substitutions
Olive Oil: This is your base fat that helps soften the veggies and adds a smooth flavor. If you don’t have olive oil, you can use avocado or vegetable oil instead.
Onion & Garlic: Both add essential depth and aroma. Fresh garlic is best, but garlic powder works in a pinch. Yellow onions bring a nice sweetness compared to sharper white onions.
Carrots, Celery, Zucchini & Green Beans: These fresh veggies give texture and color. If zucchini isn’t available, yellow squash is a good alternative. Frozen green beans can also be used after thawing.
Diced Tomatoes with Juice: These build the rich tomato base of the soup. Use canned crushed tomatoes if you prefer a smoother broth.
Vegetable Broth: The soup’s flavorful liquid. Homemade or store-bought works well. For a meatier taste, swap with chicken broth, but veggie broth keeps it light and vegetarian.
White Beans: Cannellini or navy beans add protein and creaminess. You can skip them or replace with chickpeas for variety.
Dried Herbs: Oregano, basil, thyme, and bay leaf add classic Italian flavor. Fresh herbs can be swapped in near the end for brighter notes.
How Do You Get the Perfect Tender Vegetables Without Overcooking?
Keeping the veggies tender but not mushy is key! Follow these tips:
- Start by sautéing hardy veggies like onions, carrots, and celery to soften and release flavor.
- Add softer vegetables like zucchini and beans later to prevent overcooking.
- Simmer the soup gently, uncovered, to control cooking speed and keep veggies distinct.
- Test veggies near the end; they should be fork-tender but still hold shape.
This method keeps your soup fresh and vibrant, just like Olive Garden’s version.
Equipment You’ll Need
- Large soup pot – I like using a deep pot so I can cook all the vegetables evenly without spilling.
- Wooden spoon or ladle – makes stirring easy and keeps you from scratching the pot’s surface.
- Measuring spoons and cups – helps add the herbs and liquids just right, ensuring consistent flavor.
- Knife and cutting board – for chopping vegetables smoothly and safely.
- Can opener – needed for the diced tomatoes and beans; a quick tool that makes the job easy.
Flavor Variations & Add-Ins
- Use chopped spinach or kale instead of or along with parsley for extra greens and nutrients.
- Add cooked pasta or rice to make it more filling, perfect for a quick hearty meal.
- Incorporate Italian sausage or cooked bacon for a meaty twist—great if you’re not keeping it vegetarian.
- Finish with a squeeze of lemon or a splash of balsamic vinegar for a bright, fresh flavor at the end.
How to Make Olive Garden Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 1 medium zucchini, sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes with juice
- 6 cups vegetable broth
- 1 cup cooked white beans (cannellini or navy beans), drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, and 30 minutes of cooking time. That means in about 40 minutes, you’ll have a warm, delicious pot of vegetable soup ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until it turns translucent. Then add the minced garlic and sauté for another minute until you can smell its rich aroma.
2. Build the Soup Base:
Add the sliced carrots and diced celery, stirring occasionally for about 5 minutes so the veggies soften just a bit. Next, pour in the diced tomatoes with their juice and the vegetable broth. Give everything a good stir to combine the flavors.
3. Add Remaining Vegetables and Seasoning:
Stir in the zucchini, green beans, and the cooked white beans. Sprinkle in dried oregano, basil, thyme, and toss in the bay leaf for extra flavor.
4. Simmer the Soup:
Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 20-25 minutes. Keep an eye on the veggies—they should become tender but still hold their shape.
5. Final Touches and Serving:
Remove the bay leaf. Season the soup with salt and pepper to taste. Ladle it into bowls and garnish with freshly chopped parsley. Serve warm, maybe with some crusty bread on the side for a cozy meal.
Can I Use Frozen Vegetables Instead of Fresh?
Yes, you can! Just make sure to thaw and drain frozen veggies beforehand to avoid excess water in the soup. Add softer frozen vegetables like zucchini or green beans towards the end of cooking to prevent them from becoming mushy.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming. You can also freeze the soup for up to 2 months—thaw in the fridge overnight before reheating.
Can I Add Pasta or Rice to Make It More Filling?
Absolutely! Cook pasta or rice separately and stir it into the soup just before serving to keep it from getting too soft. This is a great way to turn the soup into a heartier meal.
What Can I Substitute for White Beans?
If you don’t have white beans, you can use chickpeas, kidney beans, or even lentils as alternatives. Just be sure to use cooked beans and add them during the same step to blend flavors well.
