Hey there, fellow soup lovers! I’m so excited to finally share my go-to recipe for the *best* Olive Garden Vegetable Soup! Seriously, I’ve tinkered with this one for ages, trying to get it *just* right, and now… well, let’s just say my family begs for it every chilly evening. This recipe is a cozy hug in a bowl, and trust me, it’s way easier than you think to whip up a big pot of this deliciousness at home. Plus, you can tailor it to your preferences – that’s the best part! This is based on a recipe I’ve been making for 10 years, so I have a lot of experience!
Why You’ll Love This Olive Garden Vegetable Soup
Okay, friends, let me tell you why this Olive Garden Vegetable Soup is going to become your new favorite. Seriously, it’s a winner, and here’s why:
- So Easy, Anyone Can Make It: Seriously, even if you’re a beginner cook, you can totally nail this. It’s mostly chopping and simmering – zero fancy skills required!
- Flavor Explosion! The combination of veggies, herbs, and that secret-weapon broth (shhh… it’s just vegetable broth!) creates the most amazing, comforting flavor.
- Super Healthy: Packed with vitamins and fiber from all those colorful veggies? Yes, please!
- Budget-Friendly: You can make a huge batch of this soup for just a few bucks – much cheaper than going to the restaurant!
- Customizable: Don’t like a certain veggie? Swap it out! Add more of what you *do* like. This soup is totally forgiving.
Ingredients You’ll Need for the Best Olive Garden Vegetable Soup
Alright, let’s talk ingredients! You probably have most of these in your kitchen already, which is another win. You’ll need:
- 1 tablespoon olive oil (use a good one – it makes a difference!)
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (stalks and all!)
- 1 cup chopped onion (yellow or white, your call)
- 2 cloves garlic, minced (fresh is best, trust me!)
- 8 cups vegetable broth (low-sodium is a good choice)
- 1 (14.5 ounce) can diced tomatoes, undrained (look for a good quality brand)
- 1 cup green beans, cut into 1-inch pieces (fresh or frozen work)
- 1 cup zucchini, chopped (no need to peel!)
- 1 cup chopped cabbage (green or savoy – whatever you like!)
- 1/2 cup small shell pasta (ditalini or mini shells are perfect)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (freshly ground, if you can!)
- Grated Parmesan cheese, for serving (the good stuff, please!)
How to Make Olive Garden Vegetable Soup Step-by-Step
Okay, let’s get cooking! This soup is seriously a breeze to make, and I’ll walk you through every single step. Don’t worry, it’s pretty hard to mess this up. The key is to take your time and let those flavors mingle. Ready? Let’s go!
Preparing the Vegetables for Your Olive Garden Vegetable Soup
First things first, we gotta chop those veggies! I like to get everything prepped and ready to go before even turning on the stove. Chop your carrots, celery, and onion into roughly the same size pieces – about 1/2 inch is perfect. For the garlic, mince it finely – a garlic press is your friend here! For the green beans and zucchini, just chop them into bite-sized pieces. Cabbage is easiest if you just chop it into a rough chop, you don’t even need to be too precise. Set those aside – we’ll get to them very, very soon!
Cooking the Soup Base
Now, grab your big pot or Dutch oven and put it over medium heat. Add in that olive oil, and let it get nice and shimmering. Toss in your carrots, celery, and onion. Cook these, stirring often, for about 5-7 minutes, until they start to soften up. Next, stir in that lovely minced garlic and cook for just a minute more, until you can smell its amazing aroma. Careful, we don’t want it to burn! Then, pour in the vegetable broth and the diced tomatoes (undrained – we want all that yummy tomato juice!). Bring it all to a boil.
Adding the Remaining Ingredients and Simmering
Once your soup is boiling, add in the green beans, zucchini, and cabbage. Reduce the heat to a simmer, and let it all cook for about 10 minutes. This gives those vegetables time to get tender. Time to add the magic: stir in the pasta, basil, oregano, salt, and pepper. Cook until the pasta is tender – usually about 8-10 minutes. Taste it! You might want to add a bit more salt or pepper. Serve it hot, and don’t skimp on the Parmesan cheese. Delizioso! See? Easy peasy!
Tips for Success: Making the Perfect Olive Garden Vegetable Soup
Okay, friends, wanna know my secrets to REALLY amazing Olive Garden Vegetable Soup? Trust me, I’ve learned a few things over the years. First off, don’t rush the veggie sauté! Letting the carrots, celery, and onions cook until softened is key for a good flavor base. Another tip? Taste as you go! Add salt and pepper gradually until it’s perfect for *your* taste. And finally, don’t overcook the pasta! No one likes mushy noodles. Cook it until it’s al dente in the soup, then remove the pot from heat and allow the soup to sit for 5 minutes. You’ll be good to go!
Ingredient Notes and Possible Substitutions
Okay, let’s talk about some of the ingredients and why I choose them, plus, a few sneaky swaps if you’re missing something! First off, I *always* use good quality vegetable broth. It makes a HUGE difference in the flavor of your Olive Garden Vegetable Soup. You can totally use low-sodium if you want to control the salt.
Now, about the veggies! Feel free to throw in whatever you have on hand. Peas, spinach, even a little corn would be delicious! If you don’t have shell pasta, any small pasta shape will work – elbow macaroni, orzo, even a little penne! If you’re missing fresh herbs, don’t sweat it! You can totally use dried – and I’ll stand by the herbs in my recipe; they are perfect together here!
Serving Suggestions to Complement Your Olive Garden Vegetable Soup
So, you’ve got this amazing, steaming pot of Olive Garden Vegetable Soup ready to go… what to serve with it? Well, I’ve got a few suggestions. Honestly, some warm, crusty bread is a total MUST for soaking up that delicious broth – yum! A simple side salad with a light vinaigrette is also a fantastic choice. For a heartier meal, you could even add a grilled cheese sandwich – total comfort food bliss!
Storage and Reheating Instructions
So, you’ve got leftovers? Awesome! Olive Garden Vegetable Soup tastes even better the next day, trust me. Let it cool completely before you do anything. Then, pop it into an airtight container and store it in the fridge. It’ll be good for about 3-4 days.
To reheat, I usually just warm it up on the stovetop over medium heat, stirring occasionally until it’s warmed through. You can also zap a bowl in the microwave – just make sure to stir halfway so it heats evenly. Easy peasy!
Estimated Nutritional Information for Olive Garden Vegetable Soup
Alright, so, I’m not a nutritionist, and I don’t have a magical lab to test every batch of my Olive Garden Vegetable Soup (though, wouldn’t *that* be amazing?!). But, I know you all are probably wondering about the nutritional info, so I’ve done a little research! Keep in mind that these are just *estimates,* because you know, everyone’s ingredients and portions might be slightly different. But this should give you a general idea of what you’re getting, so you can plan accordingly!
Here’s a rough breakdown, based on a serving size of about 1 cup:
- Calories: About 150
- Total Fat: Around 5g
- Saturated Fat: About 1g
- Unsaturated Fat: Around 3g
- Trans Fat: 0g (hooray!)
- Carbohydrates: Roughly 20g
- Fiber: Around 5g (that’s the good stuff!)
- Sugar: Approximately 5g
- Protein: Roughly 5g
- Sodium: Around 600mg (the vegetable broth can vary here, so keep that in mind)
- Cholesterol: 0mg
Remember, this is *just* an estimate! Portion sizes, specific brands of ingredients, and all that fun stuff all play a role in the numbers! But hey, like I said, it gives you a decent idea. And hey, even if the numbers are a little off, you’re still getting a healthy, delicious, and super-satisfying bowl of Olive Garden Vegetable Soup. Enjoy!
Frequently Asked Questions about Olive Garden Vegetable Soup
Okay, so, you’ve made my Olive Garden Vegetable Soup (or you’re about to!), and you probably got some questions, right? I get it! Here are some of the most common ones I hear. Hopefully, this helps! If you still have questions, totally leave a comment down below – I love hearing from you all!
Can I make this soup ahead of time?
Absolutely YES! In fact, Olive Garden Vegetable Soup often tastes even *better* the next day because the flavors have more time to meld together. Just make the soup as directed, let it cool completely, and then store it in an airtight container in the fridge. It’s perfect for meal prepping!
What if I don’t have all the vegetables?
No problem at all! This recipe is super flexible. Got some extra zucchini but no green beans? Toss in more zucchini! Don’t like cabbage? Leave it out! The beauty of this soup recipe is that you can adapt them to your tastes and what you have on hand. Honestly, it’s pretty hard to mess it up!
Can I freeze this soup?
You sure can! This Italian soup freezes beautifully. Let the soup cool completely first. Then, you can either freeze it in individual portions (perfect for a quick lunch!) or in a larger freezer-safe container. Just be aware that the pasta might get a little soft after thawing. If you are freezing the soup with pasta, I recommend slightly undercooking the noodles. This will help them not be too mushy once thawed!
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Pecan Snowball Meltaway Cookies
- Total Time: 35 min
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Pecan Snowball Meltaway Cookies are tender, buttery, and melt in your mouth. They are coated in powdered sugar for a festive finish.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 cup finely chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Beat in the vanilla extract and salt.
- Gradually add the flour, mixing until just combined.
- Stir in the finely chopped pecans.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should not brown significantly.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cooled, toss the cookies in additional powdered sugar until well coated.
Notes
- For a finer texture, you can pulse the pecans in a food processor before adding them to the dough.
- Store the cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: pecan snowball cookies, meltaway cookies, shortbread cookies, holiday cookies, christmas cookies, butter cookies, powdered sugar cookies