Delicious Olive Garden Veggie Soup Recipe Wholesome Easy

Ah, Olive Garden Vegetable Soup! The mere mention of it conjures up comforting memories of chilly evenings spent with dear friends at that cozy Italian eatery. I can almost smell the rich, herbal aroma wafting through the air, putting my soul at ease. There’s something undeniably heartwarming about a bowl of soup packed with vibrant seasonal veggies, tender pasta, and a splash of zesty flavor that dances on your palate. Whenever I catch a whiff of warm, savory soup bubbling on the stovetop, I’m reminded of how lovely it is to gather around the table, sharing laughs and stories. Today, I’m excited to share my rendition of this beloved dish, the Olive Garden Vegetable Soup, that you can whip up right in your own kitchen!

Why You’ll Love This Recipe

• It’s an easy weeknight dinner – toss everything into the pot and let it simmer.
• Budget-friendly – packed with fresh veggies and pantry staples.
• Comforting flavors that warm the heart – perfect for chilly days.
• Customizable – swap in your favorite veggies or spices based on what you have.
• Meal prep friendly – great for lunches throughout the week!

Ingredients

Gather up these ingredients for a delicious batch of Olive Garden Vegetable Soup:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced (fresh garlic adds more punch than powdered!)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 bell pepper (any color), chopped
• 1 (14.5-ounce) can diced tomatoes (with juices)
• 4 cups vegetable broth (homemade or store-bought)
• 1 teaspoon Italian seasoning (or more if you’re an herb lover!)
• 1 cup fresh spinach leaves (or kale, if you prefer a heartier green)
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Step-by-Step Instructions

Let’s dive into the magic of making this Olive Garden Vegetable Soup! Follow these simple steps and you’ll have a cozy pot simmering on your stove in no time:

1. Heat the oil: In a large soup pot, heat the olive oil over medium heat. As the oil warms, close your eyes and take a moment to breathe in the delightful aroma that will soon fill your kitchen.
2. Sauté the aromatics: Add the chopped onion and sauté for about 3-4 minutes until they start to become translucent. Then, stir in the minced garlic—oh, the smell is heavenly! Cook for about 1-2 minutes more, being careful not to let the garlic burn.
3. Add the veggies: Toss in the diced carrots and celery. Stir them around for about 5 minutes so they begin to soften. Then add in the zucchini, yellow squash, and bell pepper. Let everything cook together; this is where the color starts to shine!
4. Incorporate tomatoes and broth: Pour in the can of diced tomatoes (yes, with the juice—don’t waste that flavor!) and add the vegetable broth. Stir to combine.
5. Season it up: Sprinkle in the Italian seasoning. This is where the soup starts to come alive! Taste and add salt and pepper as needed. Trust your palate; every batch can be a little different!
6. Let it simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes. This ensures all those lovely flavors meld together nicely.
7. Add the pasta: After 20 minutes, add the small pasta to the pot. Allow the soup to simmer for an additional 10-12 minutes, or until the pasta is al dente. Watch out—don’t overcook or your pasta will turn mushy!
8. Add greens: Just before serving, stir in the fresh spinach leaves. Let them wilt slightly; they’ll provide a beautiful burst of color, plus a nutritious boost to your soup!
9. Serve it up: Ladle the soup into warm bowls, and sprinkle with grated Parmesan cheese, if desired. A little cheese goes a long way in enhancing the savory goodness!

Pro Tips & Variations

Let’s get creative! Here are some fun twists and tricks to elevate your Olive Garden Vegetable Soup:

• Spice it up: Want to give your soup a little kick? Try adding a pinch of red pepper flakes or cayenne pepper while sautéing the veggies.
• Herb it! If fresh herbs are available, consider adding chopped fresh basil or parsley at the end for a fresh herbal punch.
• Protein boost: For a heartier soup, toss in some cooked beans (like cannellini or chickpeas) or diced cooked chicken.
• Diet swaps: To make this recipe gluten-free, opt for gluten-free pasta or even quinoa instead.
• Cheesy variation: For a creamy version, stir in a splash of heavy cream or half-and-half just before serving.

Serving Suggestions

When it comes to enjoying your Olive Garden Vegetable Soup, the possibilities are endless! I love to serve it alongside a freshly baked loaf of crusty Italian bread for dipping. Maybe a nice garden salad to add some crunch and freshness! And for a truly delightful experience, pair it with a warm slice of tiramisu or a chilled glass of white wine as you unwind after a long day.

For lunch the next day, a bowl of this soup is perfect with a sprinkle of fresh herbs on top and a side of garlic bread to mop up every last bit. Trust me, you’ll want to savor every spoonful!

Storage Tips

So you’ve made a big pot of Olive Garden Vegetable Soup, and now you’re wondering how to store it? No worries; this soup keeps beautifully!

• Refrigeration: Allow the soup to cool completely, then transfer it to an airtight container. It can stay in the fridge for up to 3-4 days.
• Freezing: If you want to save some for later, freeze it in individual portions using freezer-safe bags or containers. It’ll last frozen for up to 3 months. Just make sure to leave a little room at the top of the container, as the soup will expand while freezing.
• Reheating: For the best flavor, reheat on the stovetop over low heat, adding a splash of broth or water if it’s too thick. You can also microwave it in a microwave-safe bowl; just cover it to prevent splatters.

FAQs

Can I use different vegetables in this soup?

Absolutely! This soup is super flexible. Feel free to swap in any of your favorite vegetables or whatever you have on hand. Green beans, peas, or even shredded cabbage could work beautifully!

How do I make this soup vegetarian?

This soup is already vegetarian since we use vegetable broth. Just make sure any optional ingredients like cheese are also vegetarian-friendly. This version is packed with nutrients and flavor without the meat!

Can I make this in a slow cooker?

You bet! To make this soup in a slow cooker, sauté the onions and garlic first in a pan, then add everything else into the slow cooker. Cook on low for 6-8 hours for a simple, hands-off meal!

What can I serve with this soup?

You can pair this comforting soup with any number of sides! A fresh garden salad, crispy garlic bread, or even a cheesy quesadilla for a fun twist would work wonderfully!

Conclusion

Now that you’ve got the scoop on making Olive Garden Vegetable Soup, I can’t wait for you to try it out! It’s the kind of recipe that warms your heart, fills your belly, and makes your kitchen smell divine. I’d love to hear how yours turns out—be sure to drop a comment and let me know your favorite twists and variations! Gather your family, pour some soup, and create new memories around your dinner table. Happy cooking, my friends!

Delicious Olive Garden Veggie Soup Recipe Wholesome Easy

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• Author: mery
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Savor this delicious Olive Garden veggie soup recipe thats wholesome easy to make Perfect for any occasion or as a comforting meal Enjoy today

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Ingredients

Scale 1x2x3x

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 yellow squash, diced

1 bell pepper, chopped

1 (14.5-ounce) can diced tomatoes (with juices)

4 cups vegetable broth

1 teaspoon Italian seasoning

1 cup fresh spinach leaves

1 cup small pasta

Salt and pepper, to taste

Grated Parmesan cheese, for serving (optional)

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Instructions

In a large soup pot, heat the olive oil over medium heat.

Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for about 1-2 minutes more.

Add the diced carrots and celery, sauté for about 5 minutes. Then add in the zucchini, yellow squash, and bell pepper.

Add the can of diced tomatoes and vegetable broth. Stir to combine.

Sprinkle in the Italian seasoning, and adjust salt and pepper to taste.

Bring to a gentle boil, reduce to low, cover, and let it simmer for about 20 minutes.

After 20 minutes, add the small pasta and simmer for an additional 10-12 minutes, or until the pasta is al dente.

Stir in the fresh spinach leaves just before serving.

Ladle the soup into warm bowls, and sprinkle with grated Parmesan cheese if desired.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Cuisine: Italian

Nutrition

• Calories: 150 calories
• Sugar: 5 grams
• Fat: 3 grams
• Carbohydrates: 25 grams
• Fiber: 4 grams
• Protein: 5 grams

Keywords: Olive Garden Vegetable Soup, Italian soup, vegetable soup recipe, healthy soup, easy dinner recipe