If there’s one thing that can turn a chilly evening into a warm hug in a bowl, it’s a big pot of Olive Garden Vegetable Soup. This hearty, flavor-packed copycat recipe is brimming with garden-fresh vegetables, tender beans, and a savory Italian-style broth that smells so good, your neighbors might just wander over “to borrow something.”
As someone who loves cooking simple, nourishing meals for my family, I can tell you—this recipe checks all the boxes: quick prep, wholesome ingredients, and pure comfort. It’s the kind of soup that brings everyone to the table without you even having to call them twice.
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Why You’ll Love This Olive Garden Vegetable Soup
There’s something timeless about a bowl of vegetable soup. But this version? It’s got that restaurant-quality flavor with none of the fuss.
Here’s why it’ll become your new go-to:
- It’s healthy and hearty – packed with fiber, plant protein, and vitamins.
- Budget-friendly – every ingredient is pantry-staple simple.
- Family-approved – even picky eaters dig in happily.
- Make-ahead magic – it tastes even better the next day.
What Does Olive Garden Vegetable Soup Taste Like?
Imagine a mix of earthy vegetables simmering in a tomato-based broth seasoned with Italian herbs—that’s this soup in a nutshell. It’s savory, lightly tangy, and full of texture. The zucchini softens beautifully, the beans add creaminess, and every spoonful feels like a cozy bite of home.
When I first made this for my kids, my youngest called it “pizza soup”—and honestly, he wasn’t wrong. It’s got that same herby, garlicky depth that makes Italian food so comforting.
Ingredients You’ll Need for Olive Garden Vegetable Soup
Here’s what you’ll need to create that irresistible restaurant flavor right at home:
- 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 (low-sodium recommended)
- 1 medium zucchini, chopped
- 1 cup green beans, chopped
- 1 cup canned kidney beans, drained and rinsed
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: red pepper flakes for heat
- Optional garnish: grated Parmesan cheese, chopped parsley
Tip: Feel free to toss in extra veggies like spinach, bell peppers, or even corn—this recipe is forgiving and flexible.
How to Make Olive Garden Vegetable Soup
Making this Olive Garden Vegetable Soup is easier than you might think, and following this step-by-step guide ensures that every spoonful tastes like it came straight from the restaurant kitchen — maybe even better. Whether you’re new to cooking or a seasoned home chef, these clear directions will walk you through each stage with confidence, flavor, and ease.
Step 1: Start with a Flavorful Base
Every good soup begins with a solid foundation, and this one starts with the rich aroma of sautéed vegetables.
- Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot (like a Dutch oven) over medium heat.
- Add chopped onion, minced garlic, carrots, and celery.
- Sauté for about 5–7 minutes, stirring occasionally, until the vegetables soften and your kitchen smells heavenly.
This step is where the flavor magic begins. Letting the onions and garlic sweat gently brings out their sweetness and gives the soup a rich, savory depth — similar to the technique used in my Cheesy Broccoli Cheddar Soup, which also starts with a fragrant base.
Step 2: Build the Broth and Tomato Base
Now that your vegetables are tender, it’s time to create that signature Olive Garden-style broth.
- Stir in one 14.5-ounce can of diced tomatoes and one 6-ounce can of tomato paste.
- Pour in 4 cups of vegetable broth, and give everything a good stir.
- Bring the pot to a gentle simmer for about 5–10 minutes to let the tomato paste blend smoothly into the broth.
This step-by-step process helps develop a beautifully balanced broth — rich but not overpowering. If you prefer a slightly thinner texture, you can add an extra half cup of broth or water. For those watching sodium, check out my low-sodium cooking tips for ways to keep flavor without the extra salt.
Step 3: Add the Heart of the Soup — the Veggies and Beans
Once your base is simmering and fragrant, it’s time to add all those garden-fresh ingredients that make this dish so satisfying.
- Add chopped zucchini, green beans, and kidney beans (rinsed and drained) to the pot.
- Stir everything together so the vegetables are well coated with the broth.
- Let the soup simmer gently for 20–30 minutes, uncovered, until all the vegetables are tender and the flavors have melded.
You’ll notice the color deepening as the soup cooks — that’s when you know it’s coming together beautifully. This step-by-step simmering process transforms simple veggies into a harmonious, comforting bowl of goodness.
Tip: Want to switch things up? Try substituting chickpeas or navy beans instead of kidney beans. You can find more ideas for healthy swaps in my ground beef and vegetable soup recipe, which also balances proteins and veggies perfectly.
Step 4: Season to Perfection
Now for the fun part — giving your soup its personality.
- Stir in 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Taste your soup, then adjust the seasoning as needed.
- If you enjoy a little heat, sprinkle in a pinch of red pepper flakes.
This step-by-step seasoning moment is when your Olive Garden Vegetable Soup truly comes alive. The Italian herbs add that classic, comforting aroma, while the red pepper flakes bring a subtle kick that brightens every bite.
Pro Tip: Let your soup rest for 10 minutes before serving. Like many soups (especially my Slow Cooker Hamburger Noodle Soup), this one tastes even better once the flavors have had time to mingle.
Step 5: Serve, Garnish, and Enjoy
Finally, it’s time to serve up your homemade masterpiece.
- Ladle the Olive Garden Vegetable Soup into bowls while it’s still piping hot.
- Top each serving with grated Parmesan cheese and a sprinkle of fresh parsley.
- Serve with warm breadsticks or crusty Italian bread on the side for dipping — just like at the restaurant.
If you’re meal prepping, portion the soup into individual containers for quick lunches or weeknight dinners. It reheats beautifully and freezes well for up to three months. For more make-ahead inspiration, try my Cabbage Roll Soup Recipe — another hearty favorite that freezes perfectly.
Tips and Tricks for the Perfect Olive Garden Vegetable Soup
- Prep ahead: Chop all veggies earlier in the day to make dinnertime easier.
- Low and slow: The longer it simmers, the richer the flavor.
- Double batch it: It freezes beautifully for up to 3 months.
- Protein boost: Add cooked lentils or chickpeas for extra heartiness.
- Next-day magic: Like many soups, it’s even better the day after.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Cool completely before transferring to freezer-safe bags or containers. Keeps for up to 3 months.
- Reheat: Warm gently on the stove or in the microwave until hot.
FAQs
Can I make this soup in a slow cooker?
Yes! Just toss everything (except zucchini and green beans) in the slow cooker and cook on low for 6–7 hours. Add the remaining veggies in the last 30 minutes.
Can I add pasta?
Absolutely. Add about 1 cup of small pasta (like ditalini or macaroni) during the last 15 minutes of simmering.
What can I use instead of kidney beans?
Cannellini or navy beans work just as well.
Conclusion
This Olive Garden Vegetable Soup isn’t just another copycat recipe—it’s comfort, health, and flavor wrapped into one simple pot. Whether you’re meal-prepping for the week or craving something nourishing after a long day, this soup delivers every time.
Make it once, and I promise it’ll become a regular on your dinner rotation. And if you love cozy soups like this, don’t miss my Cheesy Broccoli Cheddar Soup or Cream of Broccoli Soup Recipe next!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Olive Garden Vegetable Soup (Copycat Recipe)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Olive Garden Vegetable Soup is a hearty and healthy vegetarian dish packed with colorful vegetables, savory broth, and classic Italian herbs. This comforting soup is easy to make and perfect for a wholesome meal any time of the year.
Ingredients
- 1 tablespoon 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 teaspoon Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Optional: Red pepper flakes, to taste
- Optional for garnish: Parmesan cheese, chopped parsley
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, minced garlic, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
3. Stir in diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer and cook for 5-10 minutes.
4. Add zucchini, green beans, and kidney beans. Stir well and continue simmering for 20-30 minutes until vegetables are tender.
5. Stir in Italian seasoning, salt, black pepper, and optional red pepper flakes. Adjust seasoning to taste.
6. Ladle soup into bowls and garnish with Parmesan cheese and chopped parsley if desired.
7. Serve hot with breadsticks or crusty bread.
Notes
Prep vegetables ahead of time to save on cooking.
Use low-sodium broth for a lighter option.
The soup tastes even better the next day as flavors develop.
Customize with other vegetables like bell peppers, spinach, or corn.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
