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Olive Garden Hamburger Soup

Helen T. Patterson
This homemade version of Olive Garden Hamburger Soup offers a rich and comforting blend of ground beef, tender vegetables, and creamy broth.
Inspired by the popular restaurant dish, it’s a satisfying meal perfect for any occasion.
The soup is easy to make, customizable with additional vegetables, and can be enjoyed as a standalone meal or paired with bread and salad.
Nutrition Facts (Per Serving)
Calories: 410, Total Fat: 21g, Saturated Fat: 10g, Trans Fat: 0g, Cholesterol: 75mg, Sodium: 780mg, Total Carbohydrates: 32g, Dietary Fiber: 5g, Sugars: 6g, Protein: 24g, Vitamin A: 70% DV, Vitamin C: 20% DV, Calcium: 8% DV, Iron: 20% DV
Estimated based on one serving (assuming 6 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Italian-Inspired
Servings 6 servings
Calories 450 kcal

Equipment

  • 1 Large Pot or Dutch Oven (6-8 quart)
  • 1 Knife (for chopping vegetables)
  • 1 cutting board
  • 1 Spoon (for stirring)
  • 1 Ladle (for serving)

Ingredients
  

  • 1 lb Ground Beef
  • 1 Medium Onion chopped
  • 2 Carrots peeled and diced
  • 2 Celery Stalks chopped
  • 2 Cloves Garlic minced
  • 3 Medium Potatoes peeled and diced
  • 1 Can 14.5 oz Diced Tomatoes
  • 4 cups Beef Broth
  • 1 cup Heavy Cream
  • 1 tsp Italian Seasoning
  • 1 Bay Leaf optional
  • Salt to taste
  • Black Pepper to taste
  • 1 tbsp Olive Oil for sautéing

Instructions
 

Brown the Beef:

  • Heat a large pot or Dutch oven over medium heat.
    Add 1 lb ground beef and cook, breaking it apart with a spoon, until browned and fully cooked (about 5-7 minutes). Drain any excess fat.

Sauté Vegetables:

  • Add 1 chopped onion, 2 diced carrots, 2 chopped celery stalks, and 2 minced garlic cloves to the pot with the beef.
    Sauté for about 4-5 minutes until the vegetables begin to soften and the onions turn translucent.

Add Broth and Tomatoes:

  • Pour in 4 cups beef broth and 1 can (14.5 oz) diced tomatoes.
    Stir in 1 tsp Italian seasoning and 1 bay leaf (optional).
    Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes.

Cook the Potatoes:

  • Add 3 peeled and diced potatoes to the soup.
    Stir and let the soup simmer for an additional 15-20 minutes until the potatoes are tender.

Stir in Cream:

  • Add 1 cup heavy cream to the soup.
    Stir to combine, then let the soup simmer for 5-10 minutes, allowing the cream to thicken the broth.

Season and Serve:

  • Season the soup with salt and pepper to taste.
    Remove the bay leaf if used. Ladle the soup into bowls and serve hot.

Notes

  • Substitutions: You can use lean ground beef, turkey, or chicken for a lower-fat version. Alternatively, plant-based ground meat can be used for a vegetarian soup.
  • Make Ahead: This soup keeps well in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Reheat thoroughly before serving.
  • Consistency: If you prefer a thicker soup, reduce the amount of broth or let it simmer for a longer time. To make it a bit lighter, add more broth for a thinner consistency.
  • Adding More Veggies: Feel free to add extra vegetables like zucchini, green beans, or spinach to suit your taste.
Keyword Olive Garden Hamburger Soup