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Homemade Olive Garden Soup

This comforting homemade soup captures the rich and creamy essence of the famous Olive Garden soups, making it a delightful and nutritious dish perfect for any night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For sautéing vegetables.
  • 1 medium onion, chopped Adds flavor base.
  • 2 cloves garlic, minced Enhances aroma and taste.
  • 4 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
  • 1 cup heavy cream For a rich and creamy texture.
  • 1 cup chopped spinach For a nutritious boost.
  • 1 cup diced carrots Adds sweetness and color.
  • 1 cup diced potatoes For heartiness.
  • to taste Salt and pepper For seasoning.
  • for serving Grated Parmesan cheese Adds flavor to the final dish.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
  2. Next, add the chicken broth, diced carrots, and diced potatoes to the pot. Bring the mixture to a boil, then reduce heat and let it simmer until the vegetables are tender, about 15 minutes.
  3. Stir in the heavy cream and chopped spinach. Allow the soup to simmer for an additional 5 minutes to meld the flavors.
  4. Season the soup with salt and pepper to taste, adjusting as needed.
  5. Serve the soup hot, garnished with freshly grated Parmesan cheese.

Notes

For a creamier soup, blend part of the soup with an immersion blender and mix it back in. Avoid overcooking the vegetables; they should be tender but not mushy.