Thursday, September 19, 2013

Olive Garden Pasta E Fagioli - Pasta and Bean Soup

Olive Garden Pasta E Fagioli - Pasta and Bean Soup recipe

.. a great one to try !

  • 3 ts Oil
  • 88 oz Beef stock
  • 2 lb Ground beef
  • 3 ts Oregano
  • 12 oz Onion; chopped
  • 2 1/2 ts Pepper
  • 14 oz Carrots; slivered
  • 5 ts Parsley; (fresh chopped)
  • 14 oz Celery; diced
  • 1 1/2 ts Tabasco sauce
  • 48 oz Tomatoes; canned, diced
  • 48 oz Spaghetti sauce
  • 2 c Red Kidney beans
  • Shell macaroni; or other
  • 2 c White kidney beans
Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! And the Olive Garden Soup the Italian style is ready to serve...amazing taste of soup! Enjoy it !


Wednesday, October 17, 2012

Olive Garden Gazpacho Italiano

Olive Garden Gazpacho Italiano
Try this olive garden soup recipe....

  • 1/4 c White or red onion -- diced
  • 3 c Chicken broth
  • 3/4 ts Tabasco sauce
  • 28 oz Canned italian plum
  • 1 ts Sugar -- optional
  • Tomatoes
  • 1/2 c Green bell pepper -- chopped
  • 1 Clove garlic -- minced Fine
  • 1/2 c Mixed herbs -- chopped fine
  • 1/2 c Cucumber -- peeled & chopped Fine
  • 1/2 c Olive oil
  • 1 c Tomato -- chopped to 1/4"
  • 3 tb White wine vinegar
  • 1/2 c Ditalini or tubetti, cooked
  • 3 tb Lemon juice
  • Rinsed and drained
  • 1 ts Salt

Olive Garden Soup Recipe Instructions
This soup should be served cold 35-45~. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy.
SOUP BASE-Process tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in fridge allowing 4 hours for soup base to chill and marry flavors. Prepare the veggies and chill along with the pasta.

To serve: Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tb of blended veggies and 2 tb of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley...hmmm...and the olive garden soup recipe is ready...nice ! Great taste !


Tuesday, August 28, 2012

Zuppa Tuscana (Olive Garden Soup)

Olive Garden Soup Recipe : Zuppa Tuscana
Another great olive garden soup recipe to try...Zuppa Tuscana...

Olive Garden Soup Recipe Ingredients
  • 2 3/4 cup chicken broth
  • 1/4 cup cream
  • 1 medium russet potato
  • 2 cup chopped kale
  • 1/2 lb Italian sausage
  • 1/4 tsp crushed red pepper flakes
Olive Garden Soup Recipe Instructions
1)First of all cook Sausage, drain. Add broth, bring to boil.
2)And then Slice unpeeled potato into 1/4" slices, then quarter. Add potato, kale and red pepper flakes to soup.
3)Next is to Simmer until potatoes are done. Add cream, stir to combine.
The olive garden soup is ready for starters meal...nice taste ! Enjoy it !
olivegarden-soup-recipes: zuppa-toscana

Sunday, June 17, 2012

Olive Garden Capellini Primavera

Olive Garden Capellini Primavera

* 1/4 pound Butter
* 1 1/2 cup Onion -- chop
* 3/4 cup Carrots -- julienne
* 12 ounces Broccoli florets (1" pieces)
* 8 ounces Mushrooms -- sliced
* 1 1/4 cup Yellow squash (sliced thin/halved)
* 1 teaspoon Garlic -- minced
* 1 1/2 cup Water
* 1 tablespoon Beef bouillon granules
* 1/4 cup Oil-packed sun-dried tomatoes, minced
* 1 1/4 cup Crushed tomatoes in puree
* 1 tablespoon Fresh parsley -- chop fine
* 1/4 teaspoon Oregano
* 1/4 teaspoon Rosemary -- ground
* 1/8 teaspoon Crushed red pepper flakes
* 1 pound Fresh angel hair pasta -- cooked and drained
* 1/2 cup Parmesan cheese


1. First of all melt butter in a Dutch oven over medium heat. Saute onions, carrots and broccoli for 5 minutes. And then add mushrooms, squash and garlic and saute for 2 minutes longer. Add remaining ingredients, stir well and bring to a simmer.
2. Next is to cook for 8 to 10 minutes or until veggies are tender and flavors are well-blended. Serve over cooked pasta. Sprinkle Parmesan over the top and serve. Enjoy it !

Sunday, October 23, 2011

Olive Garden Pasta Fajoli Soup

Olive Garden Pasta Fajoli Soup

Another amazing olive garden soup recipes.....a must try!

Olive Garden Soup Recipe Ingredients
  • 1 cn (40 oz) clamato juice
  • Half a medium cabbage
  • 1 lb Lean ground beef; (cooked) (shredded)
  • 1 cn (26 oz) pureed tomatoes
  • 1 cn (19 oz) kidney beans
  • 1 md Onion; (finely chopped)
  • 1 cn (19 oz) navy beans
  • 1 cn (14 oz) consomme
  • 1 ts Oregano
  • 4 Stalks celery; (chopped)
  • 1 ts Basil
  • 1 cn (14 oz) water
  • 1/4 ts Hot paprika
  • 4 Carrots; (thinly sliced)
  • 1/4 ts Garlic powder
  • 3 tb Chicken soup base
  • 1 1/2 c Corkscrew pasta; (cooked)
Olive Garden Soup Recipe Instructions
1. First of all bring Clamato juice, tomatoes, consomme and rest of ingredients from the first column to a boil. Simmer for half an hour.
2. And then saute ground beef until browned thoroughly and set aside.
3. Saute vegetables (onion, celery, carrots and cabbage) until soft. Add to soup and simmer for another half an hour.
4. Add kidney beans, navy beans, cooked pasta and meat. Continue to simmer for another 20 minutes. This makes a great meal accompanied by bread or buns of your choice and a green salad. The olive garden soup is at your service....great feasts start here...enjoy !

Monday, August 15, 2011

Olive Garden Zuppa Toscana

Great olive garden soup recipe to try...the classic Zuppa Toscana


* 1 lb Italian sausage (I like mild sausage)
* 2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
* 1 large onion, chopped
* 1/2 can oscar meyer bacon bit
* 2 cloves garlic, minced
* 2 cups kale or swiss chard, chopped
* 2 cans chicken broth
* 1 quart water
* 1 cup heavy whipping cream


1.Cook sausage in a 300°F oven for approximately 30 minutes.
2.Drain sausages on paper towels and cut into slices.
3.Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
4.Add sausage and bacon.
5.Salt and pepper to taste.
6.Simmer for another 10 minutes.
7.Turn to low heat.
8.Add kale and cream.
9.Heat through and serve.
The olive garden soup is usual...its great to enjoy this !
zuppa-tuscana-olive-garden-soup recipe

Monday, August 1, 2011

Zuppa Toscana

Try this olive garden soup recipe..the Zuppa Toscana ...excellent 1


* 1 lb. Spicy Italian Sausage - Crumbled
* 1/2 lb. Smoked Bacon - Chopped (One can also use precooked bacon bits for this)
* 1 qt. Water
* (2) 14.5 Oz. Cans Chicken Broth
* (2) lg. Russet Potatoes - Cubed
* 2 Garlic Cloves - Crushed
* 1 med. Onion - Chopped
* 2 cups Chopped Kale or Swiss Chard
* 1 cup Heavy Whipped Cream
* Salt and pepper to taste


1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it. Drain and set aside.
2. In skillet over medium-high heat, brown bacon. Drain and set aside.
3. Place water, broth, potatoes, garlic, and onion into a pot. Simmer over high heat until potatoes are tender.
4. Add sausage and bacon to the pot. Simmer for 10 minutes.
5. Add kale/chard and cream to the pot. Seasons with salt and pepper; heat through.
The Olive garden soup is ready to serve...great taste....Bon app├ętit!