Can I make Olive Garden Vegetable Soup ahead of time?

Yes, this soup is perfect for meal prepping! You can make it ahead of time and store it in the fridge for up to three days. In fact, the flavors tend to improve after sitting for a day or two, making it even more delicious when reheated.

Is Olive Garden Vegetable Soup gluten-free?

Yes, this recipe is naturally gluten-free! It’s made with simple, wholesome ingredients like fresh vegetables and vegetable broth, so it’s safe for those with gluten sensitivities. Just be sure to check your broth and any optional ingredients like Parmesan cheese for hidden gluten.

Can I use frozen vegetables in this soup?

Yes, frozen vegetables can be used in place of fresh ones. Just be sure to thaw and drain any frozen veggies before adding them to the soup to avoid excess water. Using frozen vegetables can also help save time if you’re in a rush!

Olive Garden Vegetable Soup Recipe: A Hearty and Healthy Meal

Name: Olive Garden Vegetable Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 tbsp Olive oil; 1 medium Onion, chopped; 2 cloves Garlic, minced; 2 medium Carrots, peeled and chopped; 2 sticks Celery, chopped; 1 14.5 oz Can diced tomatoes; 1 6 oz Can tomato paste; 4 cups Vegetable broth; 1 medium Zucchini, chopped; 1 cup Green beans, chopped; 1 cup Canned kidney beans, drained and rinsed; 1 tsp Italian seasoning; 1/2 tsp Salt, or to taste; 1/4 tsp Black pepper, or to taste; Optional: Red pepper flakes, to taste; Optional for garnish: Parmesan cheese, chopped parsley

Description

Olive Garden Vegetable Soup is a vibrant and hearty dish made with fresh vegetables and Italian seasoning. It’s a wholesome meal that’s perfect for any time of year, offering a rich, comforting taste while being healthy and easy to prepare.

Ingredients

Scale

1 tbsp Olive oil
1 medium Onion, chopped
2 cloves Garlic, minced
2 medium Carrots, peeled and chopped
2 sticks Celery, chopped
1 14.5 oz Can diced tomatoes
1 6 oz Can tomato paste
4 cups Vegetable broth
1 medium Zucchini, chopped
1 cup Green beans, chopped
1 cup Canned kidney beans, drained and rinsed
1 tsp Italian seasoning
1/2 tsp Salt, or to taste
1/4 tsp Black pepper, or to taste
Optional: Red pepper flakes, to taste
Optional for garnish: Parmesan cheese, chopped parsley

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, minced garlic, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
Stir in diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer, cooking for 5-10 minutes to combine flavors.
Add zucchini, green beans, and kidney beans. Stir well and bring the soup back to a simmer. Cook for 20-30 minutes or until vegetables are tender.
Stir in Italian seasoning, salt, black pepper, and red pepper flakes if desired. Adjust seasoning to taste.
Serve the soup in bowls, garnished with Parmesan cheese and chopped parsley. Enjoy with breadsticks or crusty bread.

Notes

Prep your vegetables ahead of time to save on cooking time.
Use low-sodium vegetable broth for a healthier version.
Don’t skip the sautéing step, as it enhances the flavors of the soup.
Feel free to add other vegetables based on your preferences.
This soup tastes even better the next day as the flavors meld together.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 5g
Sodium: 600mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg