Olive Garden Hamburger Soup
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.
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.