Olive Garden Vegetable Soup is a delicious bowl full of fresh veggies, tender pasta, and beans swimming in a light tomato broth. It’s colorful, comforting, and packed with flavor from carrots, zucchini, tomatoes, and a mix of Italian herbs. If you love soups that feel homemade but are easy to whip up, this one’s a perfect fit.
I really enjoy making this soup when I want something healthy but still filling. What I like most is how the broth stays light but tasting rich, thanks to a little Parmesan cheese stirred in at the end. It’s the kind of soup that makes your kitchen smell amazing and makes you want to curl up with a good book or some warm bread on the side.
Whenever I serve this soup at a family dinner, it’s a hit because it’s both simple and satisfying. I sometimes add a sprinkle of fresh basil or crushed red pepper for a bit of extra flavor. This Olive Garden Vegetable Soup feels like a hug in a bowl, perfect for chilly days or anytime you need a little comfort food that isn’t heavy.
Key Ingredients & Substitutions
Olive Oil: This sets the base flavor and helps soften veggies. Use avocado oil if you prefer a milder taste or need a higher smoke point.
Vegetables: Onion, carrots, celery, zucchini, and green beans create the classic veggie mix. If you can’t find green beans, snap peas or bell peppers work well.
Diced Tomatoes: Use canned for convenience, but fresh tomatoes can be a fresh swap in warm months. For a richer soup, fire-roasted tomatoes add nice depth.
Beans: Cannellini beans add protein and creaminess. Substitute with navy or great northern beans if you like. For a vegan option, make sure your broth is vegetable-based.
Small Pasta: Ditalini or elbow macaroni are great for bite-sized pasta. If you’re gluten-free, use a small gluten-free pasta or skip it for a lighter soup.
Greens: Fresh spinach or kale add color and nutrients. Spinach wilts faster and is milder, while kale gives a bit of bite and texture.
How Can I Keep Pasta from Getting Mushy in Vegetable Soup?
Pasta tends to soak up broth and get soft if left too long in soup. To avoid this:
- Cook pasta separately until just al dente, then drain and add to each bowl when serving.
- If adding directly to soup, add pasta in the last 7-8 minutes of cooking to avoid overcooking.
- Keep the soup at a gentle simmer rather than a full boil once pasta is added.
- If making ahead, add pasta fresh to each serving instead of letting it sit.
These tips help keep the pasta firm and the soup fresh tasting, just like at a restaurant.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer a big one so I can cook all the veggies and broth in one place.
- Cutting board and sharp knife – helps me chop everything evenly and quickly.
- Wooden spoon or ladle – perfect for stirring the soup and keeping ingredients from sticking.
- Measuring spoons and cups – to keep the seasonings balanced and accurate.
- Cooking pasta pot (optional) – if you prefer to cook pasta separately to prevent mushiness.
Flavor Variations & Add-Ins
- Replace green beans with chopped bell peppers or zucchini for a different veggie twist.
- Add cooked Italian sausage or bacon for extra hearty flavor.
- Dollop of pesto or fresh basil stirred in at the end gives a fresh, herby kick.
- Use different beans, like chickpeas or kidney beans, to change the texture and flavor.
Olive Garden Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans or great Northern beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- ½ cup small pasta (such as ditalini or elbow macaroni)
- 2 cups fresh spinach or kale, chopped
- Grated Parmesan cheese, for serving (optional)
- Dried parsley for garnish (optional)
How Much Time Will You Need?
This vegetable soup takes about 10 minutes of prep and around 35 minutes of cooking time—so roughly 45 minutes total from start to finish. You’ll get to enjoy a fresh, healthy broth packed with veggies and tender pasta all in less than an hour!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes until the onions look soft and translucent.
2. Add Carrots and Celery:
Next, stir in the diced carrots and sliced celery. Cook them for about 5 minutes, stirring now and then, letting them soften gradually.
3. Cook Zucchini and Green Beans:
Mix in the zucchini slices and green beans, cooking everything for another 3 minutes to combine the flavors and soften the veggies.
4. Add Broth and Seasonings:
Pour in the diced tomatoes with their juices, vegetable broth, and rinsed beans. Sprinkle in dried basil, oregano, thyme, and add the bay leaf. Stir it all well.
5. Simmer to Develop Flavors:
Bring the soup to a boil, then lower heat and simmer uncovered for about 20 minutes, until all vegetables are tender and flavorful.
6. Cook the Pasta:
Add the small pasta to the pot and cook according to the package instructions, usually 7-8 minutes, until al dente.
7. Add Greens and Finish:
Stir in the chopped spinach or kale and cook for 2-3 minutes more until the greens are just wilted. Then, remove the bay leaf and season with salt and pepper to your taste.
8. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with grated Parmesan and dried parsley if you like. Serve warm with crusty bread on the side for a comforting meal.
Can I Use Frozen Vegetables for the Soup?
Yes, you can! Just add frozen veggies a few minutes earlier during cooking since they need a little extra time to thaw and soften. Make sure to adjust the simmer time slightly so the soup isn’t watery.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. When reheating, warm gently on the stove or microwave until heated through. If the pasta absorbs too much broth, add a splash of vegetable broth or water to loosen it up.
Can I Make This Soup Vegan?
Absolutely! Just skip the Parmesan cheese or use a vegan cheese substitute or nutritional yeast for that cheesy flavor without dairy.
Is It Better to Cook Pasta Separately?
Cooking pasta separately can help prevent it from becoming mushy if you plan to store leftovers. Add cooked pasta to each serving’s bowl before ladling in the hot soup for the best texture.
