Description
This Olive Garden Inspired Vegetable Soup is a hearty and comforting dish packed with vibrant vegetables, pasta, and beans simmered in a flavorful broth. Perfect for a wholesome family meal, it brings the classic Italian-American soup experience right to your kitchen with fresh, healthy ingredients and a savory finishing touch of Parmesan cheese.
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red bell pepper, diced
- 1 cup green beans, chopped
- 2 cups fresh spinach or kale, chopped
Pantry & Canned Goods
- 2 tbsp olive oil
- 1 can (15 oz) diced tomatoes, with juice
- 5 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (such as ditalini or small shells)
Herbs & Seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt & pepper, to taste
Garnish
- Freshly grated Parmesan, for serving
Instructions
- Heat Oil and Sauté Onions: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and cook until they become soft and slightly golden, about 5 minutes. This step builds the foundation flavor for the soup.
- Add Garlic, Carrots, and Celery: Stir in minced garlic, sliced carrots, and celery. Cook for about 3 minutes, stirring occasionally to let the flavors meld while softening the vegetables.
- Sauté Remaining Vegetables: Add chopped zucchini, yellow squash, and diced red bell pepper. Sauté for another 4 to 5 minutes until the vegetables start to soften, even if the pot looks crowded—the veggies will shrink as they cook.
- Add Tomatoes and Broth: Pour in the entire can of diced tomatoes with their juice along with the vegetable broth. Stir well to combine all ingredients.
- Add Beans, Herbs, and Seasoning: Add cannellini beans and chopped green beans. Sprinkle in dried basil, oregano, thyme, salt, and pepper. Bring the mixture to a simmer over medium heat.
- Add Pasta and Simmer: When the soup is gently bubbling, add the small pasta. Stir carefully to prevent the pasta from sticking together. Let it simmer for about 10 minutes until the pasta is al dente and the soup is flavorful.
- Incorporate Greens and Finish: Reduce heat to low, then add the chopped spinach or kale. Stir gently until the greens wilt, about one minute. Remove the pot from heat and taste to adjust seasoning if needed.
- Serve with Parmesan: Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese for a rich, savory finish.
Notes
- You can substitute spinach with kale or Swiss chard according to preference or availability.
- For a gluten-free version, replace the small pasta with gluten-free pasta or omit it entirely.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Feel free to add a pinch of red pepper flakes for a little heat.
- This soup freezes well; cool completely before freezing in portions.
