That first spoonful of warm, herby broth loaded with tender beans and soft vegetables? Pure comfort. Olive Garden Vegetable Soup brings all that cozy Italian restaurant magic straight to your kitchenno reservation needed.
I started making this back in 2019 after a weekend trip to San Antonio, where my sister couldn’t stop raving about “that soup with all the veggies.” After ten years of recipe testing, I’ve learned the secret is browning your aromatics just until fragrantnot mushyso every bite keeps its texture. It’s become my go-to for using up whatever’s sitting in the crisper drawer, and it freezes beautifully for those nights when cooking from scratch feels impossible.
Yesica Andrews
Olive Garden Vegetable Soup Recipe Easy Homemade Version
This Olive Garden Vegetable Soup is a comforting and flavorful vegetarian soup loaded with fresh vegetables and Italian seasonings. Perfect for a cozy meal, this easy homemade version brings the restaurant favorite right to your kitchen with wholesome ingredients and rich taste.
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
Warm the olive oil in a large pot over medium heat and add the onion, garlic, celery, and carrots. Cook while stirring occasionally until the veggies are tender and fragrant, about 5 minutes.
Pour in the diced tomatoes, tomato paste, and vegetable broth, then bring everything to a gentle simmer and let it meld for 5 to 10 minutes.
Add the zucchini, green beans, and beans into the pot, mix well, and simmer uncovered for 20 to 30 minutes until all the vegetables are soft.
Season the soup with Italian seasoning, salt, black pepper, and red pepper flakes if using; taste and adjust the seasoning as needed.
Serve the soup hot, topped with Parmesan and parsley if you like, and pair it with crusty bread for a complete meal.
Notes
You can swap or add any vegetables based on what you have handy. This soup keeps well in the fridge for up to 3 days, making it great for leftovers. For a vegan option, simply skip the Parmesan cheese.
Why You’ll Love This Cozy Bowl
This hearty soup brings that beloved restaurant experience right into your own kitchen, packed with vegetables that simmer into tender, flavorful bites. You’ll love how forgiving it isswap veggies based on what’s in your crisper, and it still turns out beautifully every time.
Budget-friendly and accessible: Every ingredient comes from the regular grocery aisles, nothing fancy or hard to find.
Freezer-friendly magic: Make a double batch and stash half for those nights when cooking feels impossible.
Naturally healthy: Loaded with fiber and nutrients, but tastes like pure comfortnot diet food.
Crowd-pleaser: Even picky eaters go back for seconds when the bowl is full of tender vegetables in rich, herby broth.
Key Ingredients You’ll Need
The magic starts with a solid base of aromaticsonion, garlic, carrots, and celery create that sweet, savory foundation. Diced tomatoes and tomato paste bring depth and richness, while vegetable broth ties everything together into a silky, satisfying soup.
Fresh vegetables like zucchini and green beans add color and texture, and kidney beans make it hearty enough to stand alone as dinner. Italian seasoning is your secret weapon hereit delivers all those cozy herb notes without measuring out five different spices.
Ingredient
Easy Swap
Kidney beans
Cannellini, chickpeas, or navy beans
Green beans
Frozen cut green beans work great
Zucchini
Yellow squash or extra carrots
Vegetable broth
Low-sodium broth if watching salt intake
How It All Comes Together
You’ll start by softening your aromatics in olive oilthis step builds the flavor foundation, so let them cook until fragrant and just starting to turn golden. Then the tomatoes, paste, and broth join the party, simmering together so all those flavors can meld and deepen.
Once your base is bubbling, in go the heartier vegetables and beans. They’ll need about 20 to 30 minutes to become tender without turning mushy. The final seasoning adjustment is where you make it yourstaste and add more salt, pepper, or a pinch of red pepper flakes if you like a little kick.
Pro Tip: Don’t rush the simmering step. That’s when the vegetables release their natural sweetness and the broth transforms from good to restaurant-quality.
Timing and Cook Notes
Step
Time
What to Watch For
Sauté aromatics
5 minutes
Softened and fragrant, not browned
Simmer tomato base
5-10 minutes
Flavors blending together
Cook vegetables
20-30 minutes
Tender but still holding shape
Total active time
15 minutes
Mostly hands-off simmering
Serving and Storage Tips
Ladle this into deep bowls and top with a generous sprinkle of Parmesan cheese and fresh parsley for that classic finishing touch. Serve it alongside warm breadsticks or crusty bread for dippingit’s the full Italian experience at home.
Leftovers keep beautifully in the fridge for up to three days, and the flavors actually deepen overnight. For longer storage, freeze individual portions in airtight containers for up to three months. Just thaw in the fridge overnight and reheat gently on the stovetop.
Note: If you’re meal prepping, consider storing the Parmesan separately so it stays fresh and doesn’t get soggy in the broth.
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FAQs ( Olive Garden Vegetable Soup )
Can I make this soup ahead of time?
Yes, this recipe tastes even better the next day as flavors meld together. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Add fresh herbs when reheating for the best flavor.
What vegetables work best in this recipe?
Carrots, celery, onions, zucchini, and green beans create the perfect base. You can also add bell peppers, spinach, or cabbage. Cut all vegetables into similar sizes for even cooking and the authentic restaurant texture.
How do I make this dish heartier?
Add white beans, chickpeas, or small pasta like ditalini to bulk it up. Serve with crusty bread or a grilled cheese sandwich. These additions transform it into a complete, filling meal for the whole family.
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth keeps this meal completely vegetarian and still delivers rich flavor. Use low-sodium broth so you can control the salt level. The taste will be lighter but equally delicious.
Why does my soup taste bland?
Season in layers – salt the vegetables while cooking, taste the broth, and adjust seasonings at the end. Italian seasoning, garlic, and a splash of lemon juice brighten the flavors significantly.
You’ll love how this Olive Garden Vegetable Soup comes together in just about 45 minutesmostly hands-off time while everything simmers into tender, flavorful perfection. The kitchen fills with that herby, tomatoey aroma that makes everyone wander in asking when dinner’s ready. It’s the kind of soup that tastes even better the next day, after all those flavors have had time to settle in and get cozy together.
A tip from shopping the Texas farmers markets: grab whatever looks freshest and swap freelybutternut squash instead of zucchini, or spinach stirred in at the end for extra greens. If you like a thicker broth, mash a few of those kidney beans right against the pot before serving. Leftovers freeze beautifully in individual containers, so you’ve got a ready-made lunch waiting when life gets hectic. Add a squeeze of lemon juice just before serving to brighten everything upit’s a simple touch that makes the whole bowl sing.
I’d love to hear what vegetables you tucked into your pot, or if this reminds you of a soup your mom used to make on chilly evenings. Snap a photo and share it with friends who need a little kitchen inspirationor pin it for those weeks when the crisper drawer’s overflowing and you need a plan. Here’s to bowls that warm you from the inside out and recipes that feel like a hug in a pot.
