Olive Garden Vegetable Soup – Easy & Healthy Bowl

Introduction

This Olive Garden Vegetable Soup is the kind of wholesome, flavorful meal that feels like it’s been simmering all day — but comes together quickly with pantry staples and fresh veggies. Inspired by the beloved restaurant version, this easy soup is hearty, healthy, and layered with comforting Italian flavors.

With tender beans, soft pasta, and a medley of colorful vegetables all simmered in a bright tomato broth, it’s a perfect go-to recipe for cool evenings, light lunches, or any time you want something filling without being heavy. It’s also naturally low in cholesterol, budget-friendly, and ideal for meal prep.

Ingredients Overview

This recipe uses everyday ingredients to create a bowl that’s both satisfying and nutrient-packed.

Fresh Vegetables:

• Yellow Onion: Adds base flavor and sweetness as it cooks down.

• Garlic: A key aromatic that gives the broth its classic Italian depth.

• Carrots & Celery: Bring sweetness, crunch, and earthiness to the soup base.

• Zucchini: Softens beautifully and adds bulk without heaviness.

• Green Beans: Add fresh color and snap — frozen or fresh both work.

Pantry Staples:

• Diced Tomatoes: Canned tomatoes provide acidity and richness.

• Tomato Paste: Adds deep umami and thickness to the broth.

• Vegetable Broth: The soup’s base. Choose low-sodium to better control seasoning.

Beans & Pasta:

• Great Northern or Cannellini Beans: Soft white beans that add protein and creaminess.

• Red Kidney Beans: Earthy, meaty beans that bring color and substance.

• Ditalini or Small Shell Pasta: Traditional in Italian soups like minestrone — they soak up flavor beautifully.

Seasonings:

• Italian Seasoning: A mix of oregano, basil, thyme, and rosemary for authentic flavor.

• Salt & Black Pepper: Essential for balance.

• Bay Leaf: Infuses the broth with a subtle herbal aroma.

• Red Pepper Flakes (optional): A little heat goes a long way.

Optional Additions:

• Spinach or Kale: Stir in just before serving for extra nutrients.

• Parmesan Rind: Simmer with the soup for added savory depth (optional but delicious).

• Lemon Juice: A squeeze at the end brightens the broth.

Step-by-Step Instructions

1. Sauté the Aromatics

In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat.

Add:

• 1 chopped yellow onion

• 2 carrots, peeled and diced

• 2 celery stalks, diced

Sauté for 6–7 minutes until softened. Stir in 3 cloves minced garlic and cook for 30 seconds more until fragrant.

2. Build the Base

Add:

• 1 (6 oz) can tomato paste

• 1 (14.5 oz) can diced tomatoes

• 6 cups low-sodium vegetable broth

• 1 bay leaf

• 1½ teaspoons Italian seasoning

• Salt and pepper to taste

Bring to a simmer and let cook for 10 minutes to blend flavors.

3. Add Vegetables and Beans

Stir in:

• 1 small zucchini, chopped

• 1 cup green beans (fresh or frozen, cut into 1-inch pieces)

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can cannellini or Great Northern beans, drained and rinsed

Simmer for another 10–15 minutes, until vegetables are tender.

4. Add Pasta

Add:

• ¾ cup ditalini or small pasta shells

Simmer uncovered for 8–10 minutes, until pasta is al dente. Stir occasionally to prevent sticking.

5. Finish and Serve

Remove bay leaf. If desired, stir in:

• 2 cups baby spinach or chopped kale (cook 1–2 minutes until wilted)

• A squeeze of fresh lemon juice for brightness

Ladle soup into bowls and top with fresh parsley, cracked black pepper, and grated Parmesan (optional).

Tips, Variations & Substitutions

Cooking Tips:

• Don’t overcook the pasta — it will continue to absorb broth after cooking. For leftovers, cook pasta separately and add before serving.

• Add broth as needed — if the soup thickens too much, stir in a splash of extra broth or water.

• Layer your seasoning — taste and adjust salt at the end, especially if using canned tomatoes or broth with salt.

Flavor Variations:

• Spicy Kick: Add a pinch of red pepper flakes when sautéing the garlic.

• Minestrone-Style: Include chopped potatoes or cabbage for a heartier variation.

• Creamy Touch: Stir in a splash of coconut milk or cream for a velvety finish.

Substitutions:

• No Pasta? Swap with cooked brown rice, quinoa, or barley.

• Low-Carb? Skip the pasta and add extra veggies or cauliflower florets.

• No Beans? Add chickpeas, lentils, or just increase the veggies.

Serving Ideas & Occasions

This soup is perfect for:

• Cozy weeknight dinners

• Light lunches

• Meatless Mondays

• Meal prep for busy weeks

Serve with:

• Crusty sourdough or garlic bread

• Side salad with vinaigrette

• Roasted vegetables or a panini for a full meal

It’s colorful, comforting, and filling — a feel-good bowl that nourishes without feeling heavy.

Nutritional & Health Notes

This soup is naturally:

• Low in saturated fat

• High in fiber and plant-based protein (thanks to beans)

• Rich in vitamins A, C, and K from all the colorful vegetables

To make it even healthier:

• Use whole-wheat pasta or a legume-based version

• Add extra greens like spinach or kale

• Choose low-sodium broth and rinse canned beans well

It’s also dairy-free and vegan (without the Parmesan), making it suitable for a variety of dietary needs.

FAQs

Q1: Can I make this soup ahead of time?

A1: Yes! This soup stores beautifully and tastes even better the next day. Keep pasta separate if storing to avoid it soaking up all the broth.

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Q2: Can I freeze Olive Garden vegetable soup?

A2: Absolutely. Cool completely, then store in airtight containers for up to 3 months. For best texture, freeze without pasta and add fresh when reheating.

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Q3: What vegetables work best in this soup?

A3: Carrots, celery, zucchini, green beans, spinach, and onion are traditional — but you can add bell peppers, corn, peas, or whatever you have on hand.

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Q4: Is this soup vegan?

A4: Yes, if you use vegetable broth and skip the cheese garnish. The richness comes from tomatoes and beans — no dairy needed.

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Q5: Can I use frozen vegetables?

A5: Yes, especially for green beans, corn, and peas. Add them during the final 10 minutes of cooking to preserve their texture.

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Q6: How do I make it gluten-free?

A6: Simply use gluten-free pasta or skip pasta and serve the soup with a side of gluten-free bread or rice.

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Q7: Can I make this in a slow cooker?

A7: Yes. Add all ingredients (except pasta and greens) to a slow cooker and cook on low for 6–7 hours. Stir in pasta (pre-cooked) and greens during the last 15 minutes.

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