Olive Garden Gazpacho Italiano

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

Ingredients
WALDINE VAN GEFFEN

• 1/4 c White or red onion -- diced
• 3 c Chicken broth

SOUP BASE

• 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 !

olive-garden-style-zuppa-toscana.

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

Olive Garden Capellini Primavera

Olive Garden Capellini Primavera

OLIVE GARDEN SOUP RECIPE INGREDIENTS
* 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

OLIVE GARDEN SOUP RECIPE INSTRUCTIONS

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 !
olive-garden-style-zuppa-toscana