Whenever the weather begins to cool and the leaves start to fall, my heart immediately craves the warm embrace of a hearty, comforting soup. One of the most beloved bowls of comfort I return to year after year is the Olive Garden Vegetable Soup. It is not just any vegetable soup; it is a tender memory of family dinners, endless laughter around the table, and the joy of sharing something soul-warming with people you love.

The beauty of Olive Garden Vegetable Soup lies in its simplicity—fresh, vibrant vegetables simmered together into a savory broth that feels both nourishing and indulgent. In many families, this soup often marked the beginning of cozy weekends or served as the centerpiece for a casual family gathering, bringing everyone together around its delicious aroma.

Throughout the seasons, this soup adapts beautifully. In spring, it tastes like renewal with crisp green beans and peas; in winter, it becomes a hearty, soul-warming dish with rich potatoes and carrots. Recreating it at home gives you the freedom to tweak it to your liking, and today, I will guide you through how to make a homemade version that might just be better than the restaurant original.

Why You’ll Love This Olive Garden Vegetable Soup Recipe

This recipe captures everything you love about the restaurant classic but allows you to customize it to your taste. It is:

• Packed with fresh vegetables.
• Light yet deeply flavorful.
• Perfect for meal prep or a cozy night in.
• Easy to make with basic ingredients.
• Naturally vegetarian and adaptable for different diets.

Ingredients You’ll Need

• 2 tablespoons olive oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini)
• 2 cups chopped spinach
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

How to Make Olive Garden Vegetable Soup

Step-by-Step Instructions

Making Olive Garden Vegetable Soup at home is a joyful, almost meditative process. Here is how to bring it to life:

1. Sauté the Aromatics
   In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Stir frequently, letting them soften and release their sweet aroma, about 5–7 minutes. Then stir in the minced garlic and cook for another minute until fragrant.
2. Add the Heart of the Soup
   Toss in the zucchini and green beans. Give them a quick stir, letting them mingle with the softened vegetables.
3. Build the Broth
   Pour in the diced tomatoes and vegetable broth. Sprinkle in the Italian seasoning, basil, oregano, and a good pinch of salt and pepper. Stir everything together, bringing it to a simmer.

1. Let It Simmer and Develop Flavor
   Cover the pot loosely and let the soup simmer for about 15–20 minutes. The vegetables will become tender but still hold their shape.
2. Add the Final Touches
   Stir in the cannellini beans and pasta. Let it cook until the pasta is al dente, about 7–9 minutes. Finally, fold in the fresh spinach and cook until just wilted.
3. Taste and Serve
   Taste the broth and adjust seasoning as needed. Ladle the soup into bowls and serve warm, maybe with a slice of crusty bread on the side.

Helpful Tips

• Use seasonal vegetables: Swap in whatever fresh veggies are in season for an even more vibrant taste.
• Make it gluten-free: Use gluten-free pasta or skip the pasta and add extra beans for a hearty feel.
• Enhance with herbs: A sprinkle of fresh basil or parsley at the end can brighten the flavors beautifully.
• For meal prep: Cook the pasta separately and add it just before serving to prevent it from becoming soggy.

Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Notes

Feel free to customize the vegetable mix based on what you have on hand. This is a very forgiving recipe that welcomes creativity.

Nutritional Information

Approximate per serving:

• Calories: 210
• Protein: 8g
• Fat: 6g
• Carbohydrates: 34g
• Fiber: 7g
• Sugar: 6g

Frequently Asked Questions

Can I freeze Olive Garden Vegetable Soup?
Yes! Let the soup cool completely, then freeze in airtight containers for up to 3 months. For best texture, freeze without the pasta and add fresh pasta when reheating.

Can I make this in a slow cooker?
Absolutely. Sauté the aromatics first, then add everything except the spinach and pasta to the slow cooker. Cook on low for 6–7 hours, adding pasta and spinach in the last 30 minutes.

How do I make it heartier?
Add diced potatoes or substitute quinoa for pasta to make the soup even more filling.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop, adding extra broth if needed.

Related Recipes

If you liked this cozy bowl of Olive Garden Vegetable Soup, you will definitely enjoy these other hearty recipes:

• Old-Fashioned Vegetable Beef Soup
• Olive Garden Chicken Gnocchi Soup
• Creamy Italian Meatball Soup
• Chicken Pesto Tortellini Soup

Conclusion

There is something undeniably special about making a beloved restaurant classic like Olive Garden Vegetable Soup right in your own kitchen. It connects you to familiar flavors, creates new memories around your table, and fills your home with the irresistible aroma of good food shared with loved ones. Whether you are looking for a simple weeknight dinner or a cozy meal to enjoy by the fire, this soup is ready to bring warmth and comfort into your life.

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