Olive Garden Vegetable Soup is a colorful and comforting mix of fresh veggies, tender beans, and a flavorful broth that feels like a warm hug in a bowl. With chunks of carrots, celery, zucchini, and spinach swimming alongside tomatoes and pasta, it’s a light but satisfying soup that’s perfect any time of year.
I love making this soup when I want something simple but still packed with good, fresh flavors. It’s one of those recipes that feels cozy, like a little reminder to slow down and enjoy the good stuff—even if you’re just eating it for a quick lunch. Plus, it’s easy to tweak with whatever vegetables you have on hand.
My favorite way to enjoy Olive Garden Vegetable Soup is with a slice of crusty bread on the side, perfect for dipping. It’s also a great dish to share with friends and family because everyone can find a little something they like in the mix. Whenever I make this soup, it always brings everyone around the table together, which is the best part.
Key Ingredients & Substitutions
Olive Oil: This is the base flavor that helps soften the veggies. You can swap in avocado or sunflower oil if needed, but olive oil brings a nice, mild taste.
Beans: Cannellini and kidney beans add protein and creaminess. You can use navy or pinto beans too. Just rinse canned beans well before adding.
Vegetables: Carrots, celery, zucchini, and green beans fill the soup with color and texture. Feel free to add or swap with bell peppers, spinach, or kale for extra greens.
Pasta: Small pasta shapes like ditalini or small elbows work best because they cook quickly and fit nicely in each spoonful. If gluten-free, try small gluten-free pasta or rice.
Tomatoes & Broth: Canned diced tomatoes with juice give the soup its bright base. For broth, vegetable stock is classic, but chicken broth works if you’re not vegan.
How Do I Get the Veggies Tender but Not Mushy?
Timing is everything for the perfect vegetable texture in this soup. Here’s how I do it:
- Sauté onions and garlic first until soft but not browned to build flavor.
- Add firm veggies like carrots and celery early so they have time to soften during simmering.
- Add softer veggies like zucchini and green beans later to avoid overcooking.
- Simmer with herbs and broth until veggies are just tender—usually about 15 minutes.
- Add pasta and beans towards the end to cook only until the pasta is al dente and beans are warmed through.
This layered cooking keeps each veggie tasting fresh and holds its shape nicely without getting mushy. Stir occasionally and watch the simmer—low and slow is the way!
Equipment You’ll Need
- Large soup pot – I prefer this because it holds everything and helps everything cook evenly.
- Cutting board and knife – essential for prepping all the vegetables quickly and safely.
- Measuring spoons and cups – for adding the right amount of seasonings and ingredients.
- Wooden spoon or ladle – perfect for stirring the soup and serving it easily.
- Can opener – for opening the beans, tomatoes, and broth cans.
Flavor Variations & Add-Ins
- Try adding cooked chicken or turkey for extra protein and a heartier soup.
- Stir in a splash of hot sauce or red pepper flakes if you like some heat.
- Mix in extra greens like kale or swiss chard for more nutrients and color.
- Add a sprinkle of grated Parmesan or a dollop of pesto for extra flavor at serving time.
Olive Garden Vegetable Soup
Ingredients You’ll Need:
Vegetables and Beans:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) cannellini beans or great northern beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups fresh spinach, roughly chopped
Broth and Seasonings:
- 6 cups vegetable broth
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Pasta:
- ½ cup small pasta (like ditalini or small elbow macaroni)
Optional Garnish:
- Grated Parmesan cheese
- Chopped fresh parsley
How Much Time Will You Need?
This vegetable soup takes about 10 minutes to prep and around 25-30 minutes to cook, totaling roughly 35-40 minutes. It’s quick to make and perfect for a cozy lunch or an easy dinner.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and soft. Stir in the minced garlic and cook for another minute until you smell its lovely aroma.
2. Cook the Vegetables:
Add sliced carrots, celery, zucchini, and green beans to the pot. Stir occasionally and cook for about 5 minutes, letting the veggies soften a bit.
3. Add Broth, Tomatoes, and Seasonings:
Pour in the diced tomatoes with their juices and the vegetable broth. Sprinkle in the dried Italian seasoning, basil, oregano, salt, and pepper. Stir everything together, bring it to a boil, then lower the heat and let it simmer for 15 minutes until the vegetables are tender.
4. Stir in Beans and Pasta:
Add the drained cannellini and kidney beans along with the small pasta. Simmer until the pasta is al dente, about 8-10 minutes. Keep an eye on it and stir occasionally to prevent sticking.
5. Finish with Spinach and Serve:
Mix in the chopped fresh spinach and cook for another 2-3 minutes until wilted. Taste and add more salt or pepper if needed. Ladle the hot soup into bowls and sprinkle with grated Parmesan cheese and parsley, if desired.
Enjoy your warm, comforting Olive Garden-style Vegetable Soup with some crusty bread on the side for a filling, heartwarming meal!
Can I Use Frozen Vegetables Instead of Fresh?
Yes, frozen veggies work well in this soup! Just add them a bit earlier to give them time to cook through. Thaw them slightly before adding for best texture.
How Can I Make This Soup Vegan?
This recipe is naturally vegan if you skip the Parmesan garnish. Use vegetable broth to keep it fully plant-based and enjoy!
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup and refrigerate it for up to 3 days. Reheat gently on the stove, adding a splash of broth if it’s too thick.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Thaw frozen soup overnight in the fridge before reheating.
