Olive Garden Vegetable Soup is a colorful and comforting bowl filled with fresh vegetables like carrots, zucchini, tomatoes, and beans, all swimming in a flavorful, herby broth. It’s the kind of soup that feels fresh and light but still warms you up from the inside out. You can almost taste the garden in every spoonful.
I love making this soup when I want something healthy but satisfying. It’s easy to throw together and feels like a big hug in a bowl. Plus, it’s great for using up veggies you have on hand, and the variety keeps every bite interesting. I usually add a little extra parmesan on top because I think it brings everything together perfectly.
My favorite way to serve this soup is with some warm, crusty bread for dipping. It makes for a simple but delicious meal, whether it’s a quick lunch or a cozy dinner. This soup reminds me of those carefree days when I would sit with friends, chatting and enjoying a bowl that’s both bright and comforting. It’s one of those recipes I keep coming back to time and time again.
Key Ingredients & Substitutions
Vegetable broth: This is the base that brings all the flavors together. Homemade broth is best if you have time, but store-bought works well too. Low-sodium versions help control salt.
Pasta: Small shapes like ditalini or small shells cook quickly and blend nicely. You can swap for orzo or even leave it out for a gluten-free version.
White beans: Cannellini or great northern beans add creaminess and protein. If you want a different texture, try chickpeas or kidney beans.
Tomatoes: Canned diced tomatoes add a gentle acidity and heartiness. Fresh tomatoes can work, but add them earlier to break down.
Parmesan cheese: This adds a salty, nutty finish at serving. For a dairy-free option, try nutritional yeast, which also adds umami.
How Can I Keep Vegetables Bright and Tasty Without Overcooking?
Vegetables can get mushy if overcooked, which flattens flavor and loses texture. Here’s how to keep them fresh and colorful:
- Add hardy veggies (carrots, celery) early since they take longer to soften.
- Add delicate veggies (peas, zucchini, broccoli) later in the cooking process to avoid mushiness.
- Simmer gently rather than boiling fiercely to preserve flavor.
- Cook pasta separately if you want to prevent it from soaking up soup broth and becoming gummy.
- Season gradually and taste often to adjust flavor along the way.
Equipment You’ll Need
- Large soup pot – I like a big one so everything cooks evenly without spilling.
- Wooden spoon or ladle – great for stirring and serving without scratching the pot.
- Measuring spoons and cups – helpful for adding precise herbs and seasonings.
- Chopping board and knife – for prepping all the vegetables smoothly.
- Optional: pasta pot – boiling pasta separately keeps it from overcooking and soaking up broth.
Flavor Variations & Add-Ins
- Try adding cooked chicken or turkey for extra protein and heartiness.
- Use fresh herbs like basil or parsley instead of dried, for a brighter flavor.
- Add a splash of hot sauce or red pepper flakes if you like a little heat.
- For a richer taste, stir in a spoonful of pesto or a drizzle of olive oil before serving.
Olive Garden Vegetable Soup
Ingredients You’ll Need:
Vegetables and Beans:
- 1 cup onions, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 1 cup green beans, cut into 1-inch pieces
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
Liquids and Seasonings:
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 1 tablespoon lemon juice (optional, for brightness)
Pasta and Toppings:
- ½ cup small pasta shells or ditalini pasta
- Grated Parmesan cheese (optional, for serving)
Time You’ll Need:
This soup takes about 10 minutes to prep, and around 25-30 minutes to cook. So in about 40 minutes, you’ll have a warm bowl of tasty vegetable soup to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics and Veggies:
Warm the olive oil in a large pot over medium heat. Add the chopped onions and cook until soft and clear, around 5 minutes. Stir in the minced garlic and cook for another minute until you smell that lovely garlic aroma. Then add the carrots, celery, zucchini, broccoli, and green beans. Cook for 4-5 minutes, stirring so everything mixes well and starts to soften.
2. Add Broth, Tomatoes, and Herbs:
Pour in the vegetable broth and canned diced tomatoes with their juices. Bring the soup to a boil, then add the dried basil, oregano, thyme, salt, and pepper. Lower the heat and simmer gently for 10 to 15 minutes, until the vegetables are tender but still bright and fresh-looking.
3. Cook the Beans, Peas, and Pasta:
Stir in the white beans, peas, and pasta. Let the soup simmer until the pasta is tender but still a little firm to the bite, about 8 to 10 minutes. Give it a taste and adjust the salt and pepper if you need to. If you like, stir in the lemon juice to add a fresh, zesty brightness.
4. Serve and Enjoy:
Ladle the soup into bowls and sprinkle grated Parmesan cheese on top if you like. Serve with crusty bread for dipping. It’s a cozy, healthy meal that’s easy to make and full of fresh flavors!
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen veggies work well and can save prep time. Just add them a little later in the cooking process to avoid overcooking and becoming mushy.
How Should I Store Leftover Vegetable Soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Just cool it completely before refrigerating, then reheat on the stove over medium heat.
What Can I Substitute for Parmesan Cheese?
If you want a dairy-free or vegan option, nutritional yeast is a great substitute that adds a similar savory, cheesy flavor. You can also skip it entirely and still enjoy the soup’s rich taste.
