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

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 !
olive-garden-zuppa-toscana.

Olive Garden Zuppa Toscana

OLIVE GARDEN ZUPPA TOSCANA
Great olive garden soup recipe to try...the classic Zuppa Toscana

OLIVE GARDEN SOUP RECIPE INGREDIENTS

* 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

OLIVE GARDEN SOUP RECIPE INSTRUCTIONS

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 ready....as usual...its great to enjoy this !
zuppa-tuscana-olive-garden-soup recipe

Zuppa Toscana

OLIVE GARDEN SOUP : ZUPPA TOSCANA
Try this olive garden soup recipe..the Zuppa Toscana ...excellent 1

OLIVE GARDEN SOUP RECIPE INGREDIENTS

* 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

OLIVE GARDEN SOUP RECIPE INSTRUCTIONS

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 appétit!

Olive Garden Salad Dressing

Olive Garden Salad Dressing

OLIVE GARDEN SOUP RECIPE Ingredients

* 1/2 C. Mayonnaise
* 1/3 C. White Vinegar
* 1 tsp. Vegetable Oil
* 2 Tbsp. Corn Syrup
* 2 Tbsp. Parmesan Cheese
* 2 Tbsp. Romano Cheese
* 1/4 tsp. Garlic Salt - or one clove garlic minced
* 1/2 tsp. Italian Seasoning
* 1/2 tsp. Parsley Flakes
* 1 Tbsp. Lemon Juice


OLIVE GARDEN SOUP RECIPE INSTRUCTIONS

1. Mix all ingredients in a blender until well mixed.
2. If this is a little to tangy your own personal tastes add a little extra sugar
3. Use on Olive Garden Salad Mix

Olive Garden Shrimp Primavera

Olive Garden Shrimp Primavera

OLIVE GARDEN SOUP RECIPE Ingredients

SAUCE
* 6 Tbs. butter
* 1 Tbs. garlic- minced
* 1 oz. package Knors newburg sauce mix
* 32 oz. can of crushed tomatoes
* 1 1/2 Tbs. fresh lemon juice
* 1/4 tsp.(or to taste) red pepper flakes
* 1/2 tsp. dried basil
* 1/4 tsp. dried marjoram
* 1/2 tsp. fresh ground pepper

VEGETABLES
* 1/2# MUSHROOMS- HALVED OR QUARTERED if large
* 1 CUP GREEN BELL PEPPERS-CUT INTO 1" SQUARES
* 1 CUP RED BELL PEPPERS-CUT INTO 1" SQUARES
* 1/2 CUP ONIONS- CUT INTO 1" SQUARES
* 1/2 TSP. FRESH GROUND PEPPER
* 2 tBS. BUTTER FOR SAUTING

PASTA
* GOOD QUALITY LINGUINE
* shrimp
* MEDIUM TO LARGE,FULLY COOKED SHRIMP,THAWED AND DRAINED

OLIVE GARDEN SOUP RECIPE INSTRUCTIONS
1. melt butter in a 3-quart sauce pan over medium heat
2. add garlic and cook for 1 minute
3. add remaining spices and tomatoes-stir well and simmer 10 minutes-start pasta cooking
4. meanwile, in a large saute pan,melt butter and saute vegetables about 3 minutes, until crisp tender
5. add to sauce and simmer for 5 minutes
6. when pasta is almost done, stir in shrimp and heat through. DO NOT BOIL. spoon over pasta and serve with crusty bread.

Olive Garden Stuffed Chicken Breasts

Olive Garden Stuffed Chicken Breasts...another great Olive Garden soup recipe to try !

Ingredients

* 4 skinless, boneless chicken breasts
* 5 t. olive oil
* 4 oz. mushrooms such as porcini, shiitake or cremini, thinly sliced
* 4 thin slices prosciutto (2 ounces), or thinly sliced deli ham
* 3/4 C. shredded Italian fontina cheese (3 oz.)
* 1 small clove garlic, thinly sliced
* 2 large plum tomatoes (6 ounces), peeled, seeded and slivered
* 1 t. finely chopped fresh basil leaves
* Salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Place chicken breasts between two layers of wax paper and pound with a meat mallet to 1/4 thick cutlets.
3. Heat 2 teaspoons of the olive oil in a small skillet over medium-high heat. Add the mushrooms and saute until lightly browned, 2 to 3 minutes. Season with salt and pepper, to taste; let cool.
4. Arrange one slice of prosciutto over each cutlet. Sprinkle fontina cheese over prosciutto, dividing it equally. Mound one quarter of sautéed mushrooms in the center of each cutlet. Fold the long sides of the cutlet toward the center then roll up, enclosing the mushroom filling.
5. Tie the chicken rolls with kitchen twine and place them seam side down on a small baking pan that has been lightly oiled.
6. Rub the chicken roll with 2 teaspoons of the olive oil and season with salt and black pepper to taste. Bake for 25 minutes or until chicken is cooked through. (Internal temperature should
register 165°F when measured with a meat thermometer.)
7. Meanwhile, heat the remaining 2 teaspoons of olive oil in a small skillet over medium-high heat. Add the garlic and saute until golden. Add the tomatoes and cook for 2 minutes. Stir in the basil and season with salt and black pepper to taste.
8. When chicken is ready, remove twine and slice each roll into 1/2 inch-thick slices. Fan slices out on four dinner plates and serve each with spoonful of the tomato-garlic sauce. The olive garden soup recipe of stuffed chicken is ready to serves 4 persons.
olive-garden-salad-mix-recipe