Olive Garden Vegetable Soup

Why I Love This Recipe

I love this soup because it’s so easy to make and incredibly versatile. The combination of tomatoes, beans, zucchini, carrots, and Italian herbs creates a rich, savory broth that warms me from the inside out. It’s light enough to enjoy year-round but still filling thanks to the fiber and protein from the beans. And the best part? It’s even better the next day, making it perfect for leftovers and meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 can (14.5 oz) diced tomatoes
1 can (6 oz) 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 Parmesan cheese, for garnish
Optional fresh chopped parsley, for garnish

Directions

1. I heat the olive oil in a large pot over medium heat.

2. I add the onion, garlic, carrots, and celery, and sauté them for about 5 minutes until they’re softened and fragrant.

3. I stir in the diced tomatoes, tomato paste, and vegetable broth. I let everything simmer together for 5 to 10 minutes to build flavor.

4. I add in the zucchini, green beans, and kidney beans, then stir and let it cook for 20 to 30 minutes until all the vegetables are nice and tender.

5. I season the soup with Italian seasoning, salt, black pepper, and a pinch of red pepper flakes if I want a little heat.

6. Once it’s ready, I ladle it into bowls and top it with fresh parsley and grated Parmesan if I’m feeling fancy. A side of breadsticks or crusty bread makes it even better.

Servings and Timing

This recipe yields 6 servings.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

I like switching up the vegetables based on what I have—spinach, corn, or bell peppers all work great. Sometimes I add a small pasta like ditalini for a heartier soup. If I want more protein, I’ll throw in some white beans or lentils. I also use chickpeas when I want a different texture.

Storage/Reheating

Leftovers store beautifully in an airtight container in the refrigerator for up to 4 days. I reheat individual portions in the microwave or warm the entire pot on the stove over medium heat. For longer storage, I freeze the soup in freezer-safe containers for up to 2 months. When I reheat it from frozen, I let it thaw in the fridge overnight for best results.

FAQs

Can I make this soup ahead of time?

Yes, and I actually think it tastes even better the next day. The flavors continue to develop and deepen as it sits.

Can I use canned vegetables instead of fresh?

I prefer fresh for texture and taste, but canned vegetables work in a pinch. I just make sure to drain and rinse them first.

What kind of beans can I use?

Kidney beans are classic, but I’ve also used cannellini, black beans, or chickpeas depending on what I have on hand.

Can I add pasta to this soup?

Absolutely. Small pasta shapes like ditalini or elbow macaroni work well. I cook the pasta separately and add it just before serving to avoid overcooking.

Is this soup vegan?

Yes, it is—just be sure to skip the Parmesan cheese or use a plant-based alternative if keeping it vegan.

Conclusion

This Olive Garden Vegetable Soup is my version of comfort in a bowl—hearty, wholesome, and full of flavor. It’s perfect for chilly nights, healthy lunches, or anytime I want something warm and satisfying without being heavy. Once I tried making it at home, it quickly became a regular in my meal rotation.