Italian Hamburger Veggie Soup Like Olive Garden Soup
Warm up with a hearty bowl of Italian Hamburger Veggie Soup, a comforting one-pot meal inspired by the classic soups of Olive Garden. Brimming with tender ground beef, colorful veggies like zucchini, carrots, and green beans, and two types of beans for a protein-packed boost, this soup is a delicious fusion of flavors and textures. A medley of Italian herbs—basil, oregano, and thyme—infuses every bite with rustic warmth. Finished with ditalini pasta and optional Parmesan cheese, this soup balances hearty and wholesome in every spoonful. Perfect for busy weeknights or cozy gatherings, it’s a quick and satisfying dinner that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 large yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 14.5 ounces diced tomatoes (with juice)
- 8 ounces tomato sauce
- 6 cups low-sodium beef broth
- 1 can (15 ounces) cannellini beans (drained and rinsed)
- 1 can (15 ounces) kidney beans (drained and rinsed)
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- to taste grated Parmesan cheese (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat and set the beef aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until softened.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Stir in the diced zucchini and green beans. Cook for another 3 minutes.
Return the cooked ground beef to the pot, then stir in the diced tomatoes (with juice), tomato sauce, and beef broth.
Add the dried basil, oregano, thyme, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
After 20 minutes, stir in the cannellini beans, kidney beans, and pasta. Continue to simmer for another 10 minutes or until the pasta is tender.
Taste the soup and adjust the seasoning if needed, adding more salt or pepper as desired.
Remove the soup from heat. If desired, garnish with chopped fresh parsley and serve with grated Parmesan cheese.
Ladle the soup into bowls and enjoy!
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 9.4 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1208 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
