Olive Garden Vegetable Soup That Tastes Like a Hug in a Bowl

Olive Garden Vegetable Soup is more than just a copycat recipe—it’s a cozy, veggie-packed lifesaver for those busy weeknights when you want something hearty, healthy, and yes, still delicious. This one’s become a staple in my house, and I have a feeling it’s about to become one in yours too.//

Why You’ll Love This Olive Garden Vegetable Soup

Whether you’re trying to sneak in extra veggies for the kids or just need a reset after a weekend of takeout and tailgates (guilty!), this soup hits the mark every time.

• ✔️ One pot, easy cleanup
• ✔️ Budget-friendly ingredients
• ✔️ Meal prep–approved
• ✔️ Tastes even better the next day (hello leftovers!)

What Does Olive Garden Vegetable Soup Taste Like?

Imagine a comforting bowl of nostalgia—savory broth, tender garden veggies, and that Italian seasoning that gently whispers Nonna made this. It’s light but satisfying, with layers of tomato-rich flavor and little pops of fresh zucchini and green beans. Honestly, it’s the kind of soup that makes you pause after the first bite and go, “Mmm… yep, this is dinner.”

Everything You’ll Need for This Olive Garden Vegetable Soup

You likely have most of these on hand already. That’s one of the reasons this soup’s such a regular in my kitchen.

Here’s what you’ll need (and why):

• Olive oil – For sautéing those aromatics.
• Onion + Garlic – The base of all good things.
• Carrots + Celery – Adds a lovely natural sweetness and crunch.
• Diced tomatoes + Tomato paste – Brings richness and that classic tomato base.
• Vegetable broth – Keep it low-sodium if you’re watching salt.
• Zucchini + Green beans – Fresh, tender, and colorful.
• Canned kidney beans – For protein and heartiness.
• Italian seasoning – Because no Olive Garden copycat is complete without it.
• Salt, pepper, and red pepper flakes – Adjust these to your taste.
• Optional Garnishes – Grated Parmesan, fresh parsley, or even a squeeze of lemon.

Looking for more veggie-based comfort food? You might love this Lemony Greek Chickpea Soup.

How to Make Olive Garden Vegetable Soup (Step-by-Step)

This soup comes together in less than an hour and makes your house smell like you’ve been simmering sauce all day.

Step 1: Start With the Aromatics

• Heat 1 tbsp olive oil in a large soup pot over medium heat.
• Add chopped onion, minced garlic, carrots, and celery.
• Sauté for 5–7 minutes until softened and fragrant.

Step 2: Build That Broth

• Add in the diced tomatoes, tomato paste, and vegetable broth.
• Stir it up and bring it to a simmer. Let it bubble gently for about 5–10 minutes so the flavors can start to mingle.

Step 3: Toss in the Veggies

• Add zucchini, green beans, and the drained kidney beans.
• Let everything simmer on low for 20–30 minutes until all the vegetables are tender but not mushy.

Step 4: Season to Taste

• Stir in Italian seasoning, salt, pepper, and a pinch of red pepper flakes if you like a little kick.
• Taste and adjust as needed. (Don’t be shy with that salt—especially if you’re using low-sodium broth.)

Step 5: Garnish and Serve

• Ladle the soup into bowls and top with shredded Parmesan or fresh parsley.
• Serve with crusty bread or classic breadsticks for the full experience.

Tips and Tricks for the Best Olive Garden Vegetable Soup

• Chop once, cook twice: I like to double up on chopped veggies and freeze half for the next batch.
• Use what you have: Spinach, kale, corn, or even leftover roasted potatoes? Toss ‘em in!
• Let it rest: The flavor deepens after sitting for a few hours (or overnight). It’s soup magic.
• Make it in the slow cooker: Sauté your onions and garlic, then dump everything into your slow cooker on LOW for 6 hours.
• For meat lovers: Add pre-cooked Italian sausage or rotisserie chicken to make it a heartier meal.

Storage

This soup stores like a dream.

• Refrigerator: Keep in an airtight container for up to 3 days.
• Freezer: Cool completely, then freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Frequently Asked Questions

Can I use frozen vegetables?
Absolutely! Just toss them in straight from the freezer—no need to thaw. Adjust cooking time slightly.

Is this soup vegan?
It sure is—as long as you skip the Parmesan garnish (or use a plant-based alternative).

Can I make this in advance?
Yes, and it actually tastes better the next day. It’s a great meal prep option for busy weeks.

Final Thoughts

There’s something special about this Olive Garden Vegetable Soup—it’s humble, yes, but it’s the kind of dish that brings people to the table. It reminds me of slow Sundays back in Texas when we’d simmer big pots of whatever we had on hand, letting the scent fill the whole house.

So go ahead, grab your favorite soup pot, and give this recipe a try. Then come back and tell me—did your kitchen smell like heaven too?

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Olive Garden Vegetable Soup That Tastes Like a Hug in a Bowl

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• Author: Veronica Taylor
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Olive Garden Vegetable Soup is a hearty and flavorful dish packed with fresh vegetables, savory broth, and a rich combination of herbs. This easy-to-make recipe is perfect for any occasion, offering a healthy, comforting meal that everyone will love.

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Ingredients

Scale 1x2x3x

• 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, 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

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Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables soften and become fragrant.

2. Stir in diced tomatoes, tomato paste, and vegetable broth. Bring the mixture to a simmer for 5–10 minutes to allow the flavors to meld.

3. Add chopped zucchini, green beans, and kidney beans. Stir well and simmer for 20–30 minutes until all vegetables are tender.

4. Stir in Italian seasoning, salt, black pepper, and optional red pepper flakes. Taste and adjust seasoning as needed.

5. Ladle the soup into bowls and garnish with Parmesan cheese and fresh chopped parsley.

6. Serve with breadsticks or crusty bread for a complete meal.

Notes

Prep your veggies ahead of time to save on cooking time.

Use low-sodium vegetable broth for a healthier version.

Let the soup sit for a while after cooking – it tastes even better the next day!

You can customize the soup by adding other vegetables such as bell peppers, spinach, or corn.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 150
• Sugar: 5g
• Sodium: 600mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 0mg

Keywords: Olive Garden Vegetable Soup, vegetarian soup, Italian soup, healthy vegetable soup