Olive Garden Vegetable Soup is a classic mix of fresh veggies, tender beans, and a flavorful broth that warms you up from the inside out. It’s loaded with carrots, zucchini, potatoes, green beans, and a little bit of pasta, making every spoonful satisfying and full of different textures. The broth is light but packed with herbs and spices that bring all the flavors together beautifully.
I love making this soup when I want something healthy but still comforting. It’s one of those recipes that’s easy to put together, and you can feel good about eating it because it’s full of wholesome ingredients. I usually add a sprinkle of Parmesan cheese on top — it adds just a little touch of creaminess that I really enjoy.
This soup reminds me of cozy family dinners and weekend lunches where everyone gathers around the table with a warm bowl in hand. I like serving it with some crusty bread for dunking, which makes the meal feel a bit more special. It’s the kind of dish that feels like a hug in a bowl, perfect for any day you want a taste of something simple and refreshing.
Key Ingredients & Substitutions
Vegetables: Carrots, zucchini, green beans, and potatoes give this soup a nice mix of textures. If you can’t find fresh green beans, frozen ones work well too. Potatoes can be swapped with sweet potatoes for a sweeter twist.
Beans: Cannellini and kidney beans add creaminess and protein. If you prefer fewer beans, use just one type or substitute with chickpeas for a different flavor.
Broth: Vegetable broth creates a flavorful base. If you want a richer taste, try using low-sodium chicken broth instead.
Small Pasta: Ditalini or elbow macaroni are great because they hold up well in soup. You can also use small shells or orzo.
Parmesan Cheese: Adds a lovely salty finish. For a dairy-free option, try nutritional yeast or leave it out altogether.
How Do You Keep Pasta From Getting Mushy in the Soup?
Adding pasta to soup can be tricky since it tends to soak up liquid and get mushy. Here’s how I handle it:
- Cook the pasta separately until just al dente (firm to the bite).
- Drain and rinse with cold water to stop cooking.
- Add the pasta to the soup right before serving so it warms up without overcooking.
This method keeps the pasta’s texture pleasant and prevents it from turning into mush during storage if you save leftovers.
Equipment You’ll Need
- Large soup pot – I like this because it lets you cook all the vegetables evenly and makes stirring easy.
- Wooden spoon or ladle – helps you stir the soup without scratching the pot and gets into all the corners.
- Chopping board and knife – for prepping all the vegetables safely and quickly.
- Measuring cups and spoons – keeps your ingredients accurate, especially with herbs and broth.
- Strainer or colander – for rinsing beans or pasta if needed.
Flavor Variations & Add-Ins
- Swap green beans for chopped kale or spinach for a darker, earthy flavor.
- Use white beans or chickpeas instead of cannellini or kidney beans for a different texture.
- Add a pinch of red pepper flakes or hot sauce if you like some heat.
- Stir in cooked shredded chicken or sausage to make it more filling and add protein.
Olive Garden Vegetable Soup
Ingredients You’ll Need:
Vegetables & Beans:
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, sliced into half-moons
- 1 cup green beans, cut into 1-inch pieces
- 1 medium potato, peeled and diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 cup kale or spinach, chopped
Seasonings & Others:
- 1 tablespoon olive oil
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- Salt and pepper, to taste
- 1/2 cup small pasta (ditalini or elbow macaroni), cooked separately
- Grated Parmesan cheese, for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30-35 minutes to cook. Cooking time includes simmering the vegetables until tender and finishing with the beans and greens. Don’t forget to cook pasta separately, which takes around 8-10 minutes.
Step-by-Step Instructions:
1. Sauté the Base Vegetables:
Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until it becomes translucent. Then add the minced garlic, diced carrots, and celery. Stir and cook for about 5 minutes until they start to soften.
2. Add More Vegetables and Broth:
Stir in zucchini, green beans, and diced potatoes, cooking for another 3-4 minutes. Next, pour in the diced tomatoes along with their juices and vegetable broth. Bring everything to a boil, then lower the heat to a gentle simmer.
3. Season and Simmer:
Add dried oregano, basil, thyme, salt, and pepper. Cover the pot and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
4. Finish with Beans, Greens, and Pasta:
Stir in the drained cannellini and kidney beans plus the chopped kale or spinach. Let it simmer for an additional 5-7 minutes until the greens have wilted. Just before serving, mix in the cooked pasta to keep it from getting too soft.
5. Serve and Enjoy:
Taste the soup and adjust seasonings if needed. Serve hot, topped with grated Parmesan cheese if you like, alongside some crusty bread for dipping.
Can I Use Frozen Vegetables in This Soup?
Yes! Frozen vegetables like green beans, zucchini, or spinach can be used. Just add them a bit earlier during simmering to ensure they cook through and don’t release too much water.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Keep the pasta separate if possible to avoid it getting mushy, and add it when reheating.
Can I Make This Soup Vegan?
Absolutely! Just skip the Parmesan cheese garnish or use a vegan alternative. Make sure your vegetable broth is vegan-friendly as well.
What Can I Substitute for the Small Pasta?
If you don’t have ditalini or elbow macaroni, orzo, small shells, or even broken spaghetti work well. Cook them separately and add just before serving for best texture.
