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Homemade Vegetable Soup at Home

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, carrots, and celery and sauté until softened.
  3. Stir in diced tomatoes, tomato paste, and vegetable broth.
  4. Bring to a gentle simmer and cook for 5–10 minutes.
  5. Add zucchini, green beans, and kidney beans.
  6. Simmer for 20–30 minutes until vegetables are tender.
  7. Season with Italian seasoning, salt, pepper, and red pepper flakes.
  8. Taste and adjust seasoning as needed.
  9. 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.