Olive Garden Vegetable Soup is a hearty, cozy bowl filled with a colorful mix of fresh veggies, tender pasta, and flavorful broth. Think carrots, zucchini, tomatoes, beans, and little pasta shapes swimming in a comforting, seasoned tomato base. It’s like a warm hug on a chilly day that’s both light and satisfying.
I love this soup because it’s so easy to make and feels like a perfect way to get a bunch of veggies into my meal without any fuss. Sometimes I add a little extra garlic or some fresh herbs to make it my own. It’s the kind of soup that feels homemade but tastes like it took a bit more time than it really did.
My favorite way to enjoy Olive Garden Vegetable Soup is with a slice of crusty bread or a sprinkle of grated Parmesan on top. It’s great for lunch or a light dinner, especially when you want something nourishing and simple. Honestly, it’s one of those recipes I keep coming back to because it just feels like the right choice whenever I want something warm and wholesome.
Key Ingredients & Substitutions
Vegetables: Onion, carrots, celery, zucchini, and green beans form the veggie base. If you don’t have fresh zucchini or green beans, frozen versions work well too. Just add them a bit later in cooking.
Beans: Kidney and cannellini beans give the soup good texture and protein. You can swap cannellini beans for great northern beans or navy beans if needed.
Pasta: Small pasta like ditalini or elbow macaroni are great for this soup. You can use orzo or small shells as a substitute. Don’t add the pasta too early or it will get mushy when reheated.
Herbs & Seasoning: Dried basil, oregano, and thyme add classic Italian flavor. Fresh herbs work too—add them near the end for a fresh taste.
How Do You Keep Vegetables Tender but Not Mushy?
To keep vegetables in this soup perfectly tender, follow these tips:
- Add hardy veggies like carrots and celery early since they take longer to cook.
- Add delicate veggies like zucchini and green beans a bit later to avoid overcooking.
- Simmer gently; a low simmer helps veggies cook evenly without falling apart.
- Don’t rush pasta cooking—add it last so it stays firm and doesn’t soak up too much broth.
Watching the soup as it simmers makes a big difference. When the veggies are just tender and pasta is al dente, your soup will have the best texture.
Equipment You’ll Need
- Large soup pot – I recommend this because it gives you plenty of space for all the ingredients and makes stirring easy.
- Cutting board and sharp knife – helps you chop vegetables quickly and safely.
- Measuring spoons and cups – keep everything precise for perfect flavor balance.
- Wooden spoon or ladle – ideal for stirring the soup without scratching the pot and serving.
Flavor Variations & Add-Ins
- Swap kidney beans for chickpeas or black beans to change the taste and texture.
- Stir in chopped kale or spinach near the end for extra greens and nutrients.
- Add a pinch of red pepper flakes or a splash of hot sauce if you like some heat.
- Finish with a squeeze of lemon juice or a splash of balsamic vinegar for a bright flavor boost.
Olive Garden Vegetable Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 medium zucchinis, sliced
- 1 cup green beans, cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans (white kidney beans), drained and rinsed
- 3/4 cup small pasta (such as elbow macaroni or ditalini)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep, and around 30 minutes to cook, for a total of about 40 minutes from start to finish. It’s a simple, quick recipe you can make on any weeknight!
Step-by-Step Instructions:
1. Sauté the Base:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent. Then add the minced garlic and cook for 1 more minute, until fragrant.
2. Add the Vegetables:
Stir in the sliced carrots, chopped celery, zucchini, and green beans. Cook everything together for about 5 minutes, stirring occasionally, to begin softening the vegetables.
3. Add Liquids and Seasonings:
Pour in the diced tomatoes with their juice and the vegetable broth. Sprinkle in the dried basil, oregano, thyme, and add salt and pepper to your liking. Stir well.
4. Simmer the Soup:
Bring the soup to a boil. Once boiling, reduce the heat so it simmers gently. Let it cook uncovered for about 15 minutes, or until the vegetables are tender.
5. Add Beans and Pasta:
Add the drained kidney beans and cannellini beans, then stir in the small pasta. Continue simmering for another 10-12 minutes, until the pasta is cooked just right (al dente).
6. Taste and Serve:
Give the soup a taste and add more salt or pepper if needed. Serve the soup hot, garnished with fresh parsley. It’s lovely with crusty bread or a sprinkle of Parmesan cheese if you like.
Can I Use Frozen Vegetables for This Soup?
Yes, frozen vegetables can be used! Add them a few minutes later than fresh veggies to avoid overcooking. Just thaw slightly if possible or add frozen straight into the simmering soup.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
Can I Make This Soup Ahead of Time?
Absolutely! This soup often tastes even better the next day after the flavors meld. Cook the soup fully, then cool and refrigerate.
What Can I Substitute for the Small Pasta?
If you don’t have elbow macaroni or ditalini, small pasta like orzo, small shells, or even broken spaghetti work well. Add pasta only toward the end to keep it from getting mushy.
