Olive Garden Vegetable Soup – Crisp Tastes

This Olive Garden–inspired vegetable soup brings the beloved Italian restaurant flavors into your own kitchen with fresh, vibrant vegetables simmered in a light, herb-infused tomato broth. It’s a clean, hearty bowl filled with texture and color—from crisp green beans and tender carrots to zucchini, tomatoes, and cannellini beans.

Perfectly balanced between comforting and nourishing, this soup is easy to make, budget-friendly, and ideal for a light lunch or a wholesome dinner alongside breadsticks or a fresh green salad. It captures the crisp, bright flavors of seasonal produce in every spoonful while still delivering that familiar restaurant-style satisfaction.

Ingredients Overview

This soup uses accessible, fresh vegetables paired with pantry staples to create a broth that’s light, flavorful, and naturally vegetarian.

Onion and Garlic – These aromatics build the base of the broth, creating depth and a savory foundation for the vegetables.

Carrots and Celery – Classic Italian soup starters that bring natural sweetness and crunch while softening beautifully in the broth.

Zucchini – Mild and tender, zucchini soaks up the flavor of the broth and adds texture without overpowering.

Green Beans – Slightly crisp even after simmering, they add freshness and a pop of green to the soup.

Diced Tomatoes (Canned or Fresh) – Provide body, color, and a mild acidity that enhances the overall brightness of the dish.

Vegetable Broth – Use a low-sodium version to better control seasoning. Broth brings everything together into a light, sippable base.

Cannellini Beans (or Great Northern Beans) – Add creaminess and plant-based protein, giving the soup heartiness without heaviness.

Italian Seasoning – A blend of oregano, basil, thyme, and rosemary to give the soup its classic Italian flavor.

Bay Leaf – Infuses the broth with a subtle herbal depth. Be sure to remove it before serving.

Salt and Black Pepper – Essential for seasoning and balance.

Olive Oil – Used for sautéing and adds a smooth, fruity undertone to the broth.

Optional Pasta (Ditalini or Small Shells) – If desired, add a small pasta shape to mimic minestrone-style soup. Cook it separately to prevent mushiness.

Fresh Parsley or Basil (for Garnish) – Finishing with herbs brings brightness and a fresh aroma.

Step-by-Step Instructions

1. Sauté the Aromatics
   In a large soup pot, heat 2 tablespoons olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5–7 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 more minute.
2. Add Tomatoes and Seasonings
   Add 1 can (15 oz) diced tomatoes with their juices, 1 teaspoon Italian seasoning, 1 bay leaf, salt, and black pepper. Stir and let cook for 2–3 minutes.
3. Pour in Broth and Simmer
   Add 6 cups vegetable broth and bring to a gentle boil. Reduce to a simmer and cook for 10 minutes to let the flavors meld.
4. Add Vegetables and Beans
   Stir in 1 zucchini (diced), 1 cup trimmed green beans (cut into 1-inch pieces), and 1 can (15 oz) drained cannellini beans. Simmer for another 10–12 minutes until vegetables are just tender.
5. Adjust and Serve
   Taste and adjust seasoning. Remove bay leaf. If using cooked pasta, stir in just before serving. Ladle into bowls and garnish with fresh parsley or basil.

Tips, Variations & Substitutions

Add Pasta – For a minestrone-style twist, stir in 1 cup cooked ditalini or small shell pasta at the end. Keep it separate if meal prepping.

Add Leafy Greens – Stir in a handful of baby spinach or chopped kale in the last few minutes for a boost of greens.

Boost the Protein – Add a second can of beans or stir in cooked lentils for more plant-based protein.

Spicy Kick – Add red pepper flakes or a spoon of chili paste if you like a bit of heat.

Make It Heartier – Add diced potatoes or butternut squash for a more filling bowl.

Slow Cooker Option – Combine all ingredients except pasta and spinach in a slow cooker. Cook on low 6–7 hours. Stir in spinach before serving.

Serving Ideas & Occasions

This crisp, clean soup is great for:

• Light lunches or easy weeknight dinners
• Meal prep for the week
• A starter or side for Italian-inspired meals
• Pairing with grilled cheese or a baguette

Serve with:

• Garlic bread or breadsticks
• Side salad with vinaigrette
• Roasted vegetables
• Parmesan crisps or croutons

Nutritional & Health Notes

This soup is:

• Naturally vegan and dairy-free
• High in fiber and vitamins from fresh vegetables
• Lower in fat and calories than cream-based soups
• Easily gluten-free if skipping pasta or using GF variety

To adjust macros:

• Add pasta or potatoes for more carbs
• Add beans or tofu for more protein
• Use less oil for lower fat content

FAQs

Can I freeze Olive Garden–style vegetable soup?
Yes. Let it cool completely and freeze in airtight containers for up to 2 months. Leave out pasta if freezing, as it can become mushy.

Can I use fresh tomatoes instead of canned?
Absolutely. Use 2–3 chopped roma tomatoes. Sauté them with the aromatics to cook off excess water.

How do I make this gluten-free?
The soup is gluten-free as long as you skip pasta or use certified gluten-free pasta.

Is this soup vegan?
Yes. Just be sure your broth and any added pasta are vegan-friendly.

Can I add meat?
You can. Add cooked shredded chicken or browned Italian sausage for a protein boost while keeping the veggie base intact.

What vegetables can I substitute?
Swap in what’s seasonal—cabbage, leeks, squash, or corn work beautifully. Just adjust cook time for texture.

How long will it last in the fridge?
Store leftovers in the refrigerator for 4–5 days. Reheat on the stovetop with a splash of broth if needed.

Print