Go Back

Olive Garden Inspired Vegetable Soup

A hearty and flavorful vegetable soup, inspired by the classic Italian restaurant, packed with fresh vegetables and a rich broth, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp Olive oil
  • 1 medium Onion diced
  • 2 medium Carrots peeled and diced
  • 2 Celery stalks diced
  • 3 Garlic minced
  • 8 cups Vegetable broth
  • 1 can (14.5 oz) Diced tomatoes undrained
  • 1 medium Zucchini diced
  • 1 medium Yellow squash diced
  • 1 cup Green beans trimmed and cut
  • 1/2 cup Small pasta e.g., ditalini
  • 3 cups Fresh spinach roughly chopped
  • Salt to taste
  • Black pepper to taste
  • 1 tsp Italian seasoning

Equipment

  • Large Pot
  • Cutting board
  • Chef's knife
  • Ladle

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat, then add diced onion, carrots, and celery, cooking until softened for about 5-7 minutes.
  2. Stir in minced garlic and Italian seasoning, cooking for another minute until fragrant.
  3. Pour in vegetable broth and undrained diced tomatoes. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  4. Add zucchini, yellow squash, and green beans to the pot. Continue to simmer for 10-15 minutes, or until the vegetables are tender-crisp.
  5. Stir in the small pasta and cook according to package directions, typically 7-10 minutes, until al dente.
  6. Remove the pot from heat and stir in the fresh spinach until it wilts. Season the soup with salt and black pepper to taste.

Notes

Feel free to adjust the vegetables based on what's in season or what you have on hand. A sprinkle of Parmesan cheese makes a great topping!