Olive Garden Vegetable Soup – Fresh, Flavorful, and Easy
A delicious and hearty vegetable soup inspired by Olive Garden, packed with fresh vegetables and rich flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 tbsp Olive oil
1 medium Onion, chopped
2 cloves Garlic, minced
2 medium Carrots, peeled and chopped
2 sticks Celery, 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 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
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, celery, and carrots. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Stir in the diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer, and let it cook for 5–10 minutes to allow the flavors to meld together.
3. Add the chopped zucchini, green beans, and beans to the pot. Stir to combine, and bring the soup back to a simmer. Let it cook for 20–30 minutes, or until the vegetables are tender.
4. Stir in the Italian seasoning, salt, black pepper, and optional red pepper flakes. Taste and adjust seasoning as needed.
5. Ladle the soup into bowls. Garnish with Parmesan cheese and fresh parsley, if desired. Serve with breadsticks or crusty bread for a complete meal.
Notes
Feel free to customize the vegetables based on your preference or what you have on hand.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
For a vegan version, omit the Parmesan cheese.
Find it online: https://cookingwithramsay.com/olive-garden-vegetable-soup/