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
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)
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
