Description
This Olive Garden vegetable soup is a hearty, flavorful copycat recipe loaded with vegetables, beans, and pasta simmered in a rich tomato broth that tastes even better than the restaurant version.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery sticks, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato paste (6 oz)
- 4 cups vegetable broth
- 1 medium zucchini, chopped
- 1 cup green beans, chopped
- 1 cup kidney beans, drained and rinsed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Red pepper flakes, optional
- Parmesan cheese, for garnish
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery and sauté for 5 minutes.
- Stir in diced tomatoes, tomato paste, and vegetable broth.
- Bring to a simmer and cook for 5–10 minutes.
- Add zucchini, green beans, and kidney beans.
- Simmer for 20–30 minutes until vegetables are tender.
- Stir in Italian seasoning, salt, pepper, and red pepper flakes.
- Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with Parmesan and parsley before serving.
Notes
For best results, cut vegetables evenly for uniform cooking and use low-sodium broth to better control salt levels.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 9g
- Sodium: 644mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: olive garden vegetable soup, minestrone soup, copycat olive garden soup, vegetable soup