Olive Garden Vegetable Soup Recipe

Olive Garden Vegetable Soup Recipe tastes light yet cozy, with a tomato broth, tender veggies, and just enough Italian herbs to make your kitchen smell like a chain restaurant in the best way possible, and it works perfectly for busy weeknights since you can get it on the table in about 40 minutes. This copycat version suits beginners, veggie lovers, and anyone who wants a big pot of healthy comfort without babysitting a complicated stew. I first cooked a version of this on a tiny apartment stove in college, and my roommates still ask me to make “that bottomless soup” whenever they visit.

Why You Should Try This Olive Garden Vegetable Soup Recipe

This Olive Garden Vegetable Soup Recipe gives you the same cozy flavor as the restaurant, but with fresher veggies and less salt. You control the ingredients, so you can load it with extra vegetables, swap in gluten free pasta, or keep it low carb.

The recipe uses simple pantry staples like canned tomatoes, broth, and dried herbs, so you can cook it even on a “nothing in the fridge” night. It also reheats beautifully, which makes it perfect for meal prep lunches or a quick dinner after work.

“Tastes just like the bottomless bowl at the restaurant, but cleaner, fresher, and somehow even more comforting. ★★★★★”

Ingredients You’ll Need

You can tweak this Olive Garden Vegetable Soup Recipe based on what you have, but this version hits that classic flavor.

Vegetables

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced

You can use pre-chopped mirepoix (onion, carrot, celery mix) from the store if you want a shortcut. Frozen green beans also work well and save time.

Beans, pasta, and broth

• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) great northern beans or cannellini beans, drained and rinsed
• 1 cup small pasta (ditalini, small shells, or elbow macaroni)
• 6 cups low sodium vegetable broth or chicken broth
• 1 can (14.5 ounces) diced tomatoes with their juice
• 2 tablespoons tomato paste

Use your favorite broth brand, but choose low sodium so you can season to taste. Whole wheat or gluten free pasta works well; just watch the cooking time.

Seasonings

• 1 ½ teaspoons kosher salt, plus more to taste
• ½ teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary, crushed between your fingers
• 1 bay leaf
• ¼ teaspoon red pepper flakes (optional, for a little heat)

Italian seasoning blend can stand in for the basil, oregano, and thyme if you want to keep it simple. Just use about 2 ½ teaspoons total and adjust to taste.

Fresh finish

• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice (brightens the broth)
• Freshly grated Parmesan cheese, for serving (optional but highly recommended)

You can skip the Parmesan to keep the soup dairy free, or use a dairy free grated cheese alternative.

Equipment

• Large heavy pot or Dutch oven (at least 5 quarts)
• Cutting board and sharp knife
• Wooden spoon or heat safe spatula
• Measuring cups and spoons
• Ladle for serving

Tips & Tricks

• Heat the pot before you add oil so the veggies start to sizzle right away and build flavor.
• Dice vegetables in similar sizes so they cook evenly and stay tender, not mushy.
• Rinse canned beans well to reduce extra salt and any metallic taste.
• Add pasta near the end so it stays al dente and does not soak up all the broth.
• Use low sodium broth and season gradually so you do not oversalt the soup.
• Crush dried herbs between your fingers as you add them to release more flavor.
• Keep the soup at a gentle simmer, not a hard boil, to protect the texture of the vegetables.
• Stir occasionally and scrape the bottom of the pot so pasta and beans do not stick.
• Add lemon juice and fresh parsley at the end to brighten the flavor instantly.
• If you plan to store leftovers, cook the pasta separately and add it to each bowl so it does not swell in the fridge.

How to Make Olive Garden Vegetable Soup Recipe

Step 1: Sauté the base vegetables

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, then stir and cook for 5 to 7 minutes until the onion turns translucent and the carrots start to soften. Add the garlic and cook 30 seconds until it smells fragrant, and stir constantly so it does not burn.

Step 2: Add remaining vegetables and seasonings

Add the zucchini, yellow squash, and green beans to the pot and stir to coat them in the oil and aromatics. Sprinkle in the salt, pepper, dried basil, oregano, thyme, rosemary, bay leaf, and red pepper flakes if you use them. Cook 3 to 4 minutes so the vegetables pick up flavor and the herbs wake up in the heat.

Step 3: Build the broth

Stir in the tomato paste and cook 1 minute so it darkens slightly and tastes richer. Pour in the diced tomatoes with their juice and the broth, then stir well and scrape the bottom of the pot to release any browned bits. Bring the soup up to a gentle boil over medium high heat.

Step 4: Simmer with beans

Reduce the heat to medium low so the soup settles into a steady simmer. Add the kidney beans and great northern beans, then stir to combine everything. Cover the pot partially and simmer for about 15 minutes, until the vegetables feel tender but still hold their shape.

Step 5: Cook the pasta

Stir in the pasta and keep the soup at a gentle simmer. Cook according to the package directions, usually 7 to 10 minutes, until the pasta tastes al dente. Stir every couple of minutes so the pasta does not stick to the bottom.

Step 6: Finish and adjust

Turn the heat to low. Stir in the lemon juice and chopped fresh parsley, then taste the broth. Add more salt or pepper if you want, and remove the bay leaf.

Step 7: Serve

Ladle the Olive Garden Vegetable Soup Recipe into bowls while it still steams. Top each bowl with a sprinkle of grated Parmesan cheese if you like. Serve hot with breadsticks, crusty bread, or a simple salad.

What to Serve with Olive Garden Vegetable Soup Recipe

This Olive Garden Vegetable Soup Recipe pairs perfectly with warm breadsticks, garlic bread, or a simple loaf of crusty Italian bread to soak up the broth. Add a big green salad with romaine, cucumbers, tomatoes, and a zesty Italian dressing to keep the meal light but satisfying. You can also serve it with grilled chicken, roasted vegetables, or a simple panini if you want extra protein. Offer sparkling water, flavored seltzer, or iced tea with lemon for a refreshing drink that keeps the meal family friendly.

Storage Options

• Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 4 days.
• If you plan to keep it longer, freeze the soup in freezer safe containers or bags for up to 3 months, and leave a little space at the top for expansion.
• For the best texture, store cooked pasta separately and add it to each bowl when you reheat the soup.
• Reheat on the stove over medium heat until hot, or use the microwave in short bursts, stirring between each burst so the soup heats evenly.

Olive Garden Style Vegetable Soup

Olive Garden Style Vegetable Soup is a hearty, Italian-inspired vegetable soup with beans, pasta, and a rich tomato broth.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 cup zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can diced tomatoes (14.5 ounces) with juices
• 4 cups low-sodium vegetable broth
• 1 1/2 cups water
• 1 can cannellini beans (15 ounces), drained and rinsed
• 1 can red kidney beans (15 ounces), drained and rinsed
• 3/4 cup small pasta (such as ditalini or small shells)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 2 cups fresh baby spinach, roughly chopped
• 1/4 cup grated Parmesan cheese, for serving

Instructions

 

1. Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots and sauté for 5–6 minutes, until softened.
2. Stir in the garlic, zucchini, and green beans. Cook for 2–3 minutes, stirring frequently, until fragrant.
3. Add the diced tomatoes with their juices, vegetable broth, and water. Stir in the basil, oregano, thyme, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, until the vegetables begin to soften.
5. Stir in the cannellini beans, kidney beans, and pasta. Simmer uncovered for 10–12 minutes, or until the pasta is al dente and the vegetables are tender.
6. Stir in the chopped spinach and cook for 1–2 minutes, just until wilted. Taste and adjust seasoning with additional salt and pepper if needed.
7. Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 260 calories; fat 6 g; saturated fat 1 g; carbohydrates 42 g; fiber 9 g; sugars 8 g; protein 11 g; sodium 760 mg. Values are estimates and will vary based on specific ingredient brands and portion size.