Description
This Olive Garden Vegetable Soup Recipe is a comforting, homemade copycat that tastes just like the restaurant favorite. Made with fresh vegetables, hearty beans, and Italian seasoning, it’s simple, nourishing, and perfect for family dinners or meal prep.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 4 cups vegetable broth
- 1 medium zucchini, chopped
- 1 cup green beans, chopped
- 1 cup kidney beans, drained and rinsed
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional red pepper flakes
- Parmesan cheese, for garnish
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery and sauté until softened.
- Stir in diced tomatoes, tomato paste, and vegetable broth.
- Bring to a gentle simmer and cook for 5–10 minutes.
- Add zucchini, green beans, and kidney beans.
- Simmer for 20–30 minutes until vegetables are tender.
- Season with Italian seasoning, salt, pepper, and red pepper flakes.
- Taste and adjust seasoning as needed.
- Serve hot with Parmesan cheese and fresh parsley.
Notes
For best flavor, sauté the vegetables well and use quality vegetable broth. Add pasta near the end if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 6g
- Sodium: 900mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: olive garden vegetable soup recipe, minestrone soup, copycat olive garden soup, vegetable soup