Olive Garden Pasta Roma Soup Food

OLIVE GARDEN PASTA ROMA SOUP

Olive Garden Pasta Roma Soup image

There is an Olive Garden right next to my office and I love to get this soup and some breadsticks to go for lunch! Now I can make it on the weekends when it is cold outside! This soup is easy to make satisfying and delicious. :You could leave out the bacon and chicken broth for non meat-eaters.

Provided by Little Bee

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

32 ounces garbanzo beans, drained
6 slices cooked bacon, chopped
1/3 cup olive oil
3/4 cup onion, diced
1 cup celery, diced
1/4 teaspoon garlic, minced
1 cup carrot, julienned
1 1/2 cups canned tomatoes, drained and diced
1 quart chicken broth
1/2 teaspoon black pepper
1/8 teaspoon rosemary, ground
2 tablespoons fresh parsley, chopped
1/2 cup minature bow tie pasta, cooked ale dente

Steps:

Directions:.
Add beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 25 minutes. Keep warm. Add pasta to finished soup and serve immediately.

Nutrition Facts : Calories 597.2, Fat 27.5, SaturatedFat 4.9, Cholesterol 17.2, Sodium 1876.7, Carbohydrate 66.3, Fiber 13, Sugar 6.2, Protein 22.9

OLIVE GARDEN ZUPPA TOSCANA SOUP

Olive Garden Zuppa Toscana Soup image

This is The Olive Garden's recipe, from their cookbook. It is not a copycat. It has been cut down to make a more reasonable size. I have made this for several years, and everyone who has tasted it, loves it. It is a hearty meal in itself, or it can be served with salad and bread. This is especially good on a cold winter night ! I have edited the cooking order to make the preparation time shorter.

Provided by Karen Anne Newton RN

Categories One Dish Meal

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

10 cups water
7 chicken bouillon cubes (not granules)
1 teaspoon salt
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons garlic paste
1 lb russet potato, peeled and sliced (Or cubed. About 3 large)
1 lb ground Italian sausage
1 large white onion, diced
1 bunch fresh kale, torn in small pieces (or 16 oz. bag of prewashed and cut Kale. Discard stems)
1 cup heavy cream
4 ounces bacon bits, Hormel is good

Steps:

In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.
Add the cream and bacon bits, and simmer for about 10 minutes.
Notes:.
I use 10 medium size potatoes.
Half and Half can be substituted for the heavy cream if desired.
Kale can be found in the produce department of most grocery stores.
The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until of the desired consistency.

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