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–+ servings
Olive Garden Vegetable Soup

Cozy Olive Garden Vegetable Soup for a Healthy Family Dinner

Delightful Olive Garden Vegetable Soup packed with flavors and customizable veggies, perfect for a healthy family dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a lighter option.
  • 1 large Onion Use shallots or leeks for a different taste.
  • 3 cloves Garlic Fresh is preferred; substitute with garlic powder if needed.
  • 2 cans Diced Tomatoes Use crushed tomatoes or fresh tomatoes as an alternative.
  • 2 tablespoons Tomato Paste Omit if unavailable but add more diced tomatoes.
  • 6 cups Vegetable Broth Substitute with water and season with soy sauce or bouillon.
For the Veggies
  • 2 stalks Celery Can be replaced with fennel for a unique twist.
  • 2 medium Carrots Substitute with parsnips for a different flavor profile.
  • 1 medium Zucchini Can be replaced with yellow squash or bell peppers.
  • 1 cup Green Beans Substitute with asparagus or snap peas if preferred.
For Extra Flavor
  • 1 can Beans (e.g., cannellini or kidney) Any variety of canned beans can work.
  • 1-2 teaspoons Italian Seasoning Homemade blend or just oregano can substitute.
  • to taste Salt and Black Pepper Adjust according to preference.
  • optional Red Pepper Flakes Omit for a milder version.
For Garnish
  • 1/4 cup Parmesan Cheese Leave out for a vegan version.
  • 1 tablespoon Fresh Parsley Basil or thyme can be used instead.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Olive Garden Vegetable Soup
  1. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onions, minced garlic, diced celery, and carrots. Cook for about 5 minutes until softened.
  2. Build Soup Base: Stir in 2 cans of diced tomatoes, 2 tablespoons of tomato paste, and 6 cups of vegetable broth. Bring to a gentle simmer and cook for 5-10 minutes.
  3. Add Vegetables: Incorporate sliced zucchini, trimmed green beans, and your choice of canned beans. Cook uncovered for 20-30 minutes until veggies are tender.
  4. Season: Sprinkle in 1-2 teaspoons of Italian seasoning, salt, and black pepper to taste. Optionally add red pepper flakes.
  5. Serve: Ladle soup into bowls, and garnish with Parmesan cheese and fresh parsley before serving.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 30gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This Olive Garden Vegetable Soup is perfect for leftovers or freezing for future meals. Customize with your favorite veggies!

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