Olive Garden Recipes

Olive Garden Pasta Fagioli Recipe

image source olivegarden.com

Pasta e Fagioli means “pasta and beans” in Italian. Olive Garden Pasta Fagioli has a savory tomato-based broth with hearty veggies, ground beef, beans, and pasta.

It's amazing clone Olive Garden Pasta Fagioli Recipe, we strongly recommend that you try this recipe at home.

Cook on low 7-8 hours or high 4-5 hours.
Serving Size: 1 (375 g)
Servings Per Recipe: 12-14

Ingredients Olive Garden Pasta Fagioli Recipe

1 lb lean ground beef or mild Italian sausage (I've tried both and like either)
2 Tbsp extra virgin olive oil divided
1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)
1 cup diced celery (about 3 stalks)
3/4 cup chopped yellow onion (about 1/2 of a large)
1 large clove garlic, finely minced
3 (8 oz) cans tomato sauce
3 - 4 cups beef broth (chicken broth works fine too)
1 cup water
1 (15 oz) can diced tomatoes, undrained
1 Tbsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper to taste
1 scant cup ditalini pasta, uncooked
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Romano cheese (I also like it with parmesan), for serving

Intructions

Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside.

Heat remaining 1 Tbsp olive oil in same large saucepan, saute carrots, celery and onion over medium high heat until tender about 4 minutes, add garlic and saute 1 minute longer.

Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste.

Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.

Add cooked and drained pasta to soup along with kidney beans, great northern beans and an additional 1 cup broth if desired to thin soup, and allow to cook 5 minutes longer.
Serve warm with grated Romano cheese if desired.

Note:
The longer the soup rests more liquid the pasta will absorb so you can thin it with additional beef broth if desired.

Nutrition Info
AMOUNT PER SERVING	% DAILY VALUE
Calories 377.3
Calories from Fat 119	32%
Total Fat 13.2 g	20%
Saturated Fat 4.9 g	24%
Cholesterol 51.9 mg	17%
Sodium 560.9 mg	23%
Total Carbohydrate 40 g	13%
Dietary Fiber 8.6 g	34%
Sugars 8.4 g	33%
Protein 24.6 g	49%

More Nutrionals Details click here

Others delicious soup from Olive Garden Rrecipes
- Olive Garden Minestrone Soup
- Olive Garden Zuppa Toscana

Olive Garden Zuppa Toscana Recipe

Soup

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Image source olivegarden.com

This is a clone of the Olive Garden Zuppa Toscana Recipe. Tried and true, approved by former Olive Garden chefs. Spicy Italian sausage, fresh kale and russet potatoes in a creamy broth.

It's a very good soup and hits the spot on cold winter days. We included this and a few other Olive Garden recipes on the site for all of our visitors that enjoy eating at the restaurant chain.

Making these Olive Garden Zuppa Toscana Recipe at home and makes them even better than the ones you eat at the restaurant! :)

TOTAL TIME 1hr 20mins - PREP 20 MINS, - COOK 1 HR
Serving Size: 1 (529 g)
Servings Per Recipe: 4

INGREDIENTS Olive Garden Zuppa Toscana Recipe

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
1⁄4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream

DIRECTIONS Cooking Olive Garden Zuppa Toscana

Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in the pot.
Cook on medium heat until potatoes are done.
Add bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.
Mix the spinach into the soup just before serving.

Nutrition Info
AMOUNT PER SERVING	% DAILY VALUE
Calories 791.3
Calories from Fat 487	62%
Total Fat 54.1 g	83%
Saturated Fat 24.9 g	124%
Cholesterol 146.2 mg	48%
Sodium 1800.2 mg	75%
Total Carbohydrate 46.5 g	15%
Dietary Fiber 5.5 g	22%
Sugars 4.4 g	17%
Protein 30.7 g	61%

More Nutrionals Details Click here

So.. if you’re a big fan of the famous Olive Garden Zuppa Toscana, or have yet to have ever tried it, we strongly recommend that you try this recipe at home.

Secret Recipe - learn how to make olive garden alfredo sauce

Sauce

Make Alfredo Sauce the way Olive Garden Chefs would!

Have you ever wanted to know how to make Olive Garden' Alfredo sauce? We're going to show you how to make a recipe for Olive Garden Alfredo sauce at home, in your own kitchen.

Now we're going to show you how to make a Olive Garden Alfredo sauce, and when you're done with this, no-one's going to know it didn't come from the Olive Garden.

For the Olive Garden Alfredo sauce, you're going to need the following ingredients.

Prep time: 10 minutes
Cook time: 10 minutes
Serving size: 8

Ingredients olive garden alfredo sauce

6 oz wt butter
2 TBSP Garlic
4 TBSP All Purpose Flour
3 cup milk
3 cup heavy cream
1 cup imported Parmesan cheese, grated
1 cup imported Romano cheese, grated
Salt and black pepper to taste

- TBSP (tablespoon)

Instructions of olive garden alfredo recipe

SAUTEE the butter and garlic in a saucepan on medium heat. Cook for 1 minute, stirring occasionally.
ADD the remaining ingredients to saucepan and stir occasionally until the sauce begins to simmer. Remove from heat.

So now we're just going to stir, until the cheese is completely melted and our olive garden alfredo sauce will be ready.

SERVE the olive garden alfredo sauce over your favorite pasta, like fettuccine, linguine or bow tie.

Fettuccine Alfredo

Note:
For the key to making the best olive garden alfredo sauce is quality of ingredients like a good butter and freshly grated parmesan cheese. Your olive garden alfredo sauce will be as good as the ingredients you put into it.

"And you know how to make olive garden alfredo sauce. No-one's going to know it didn't come from the Olive Garden."

Olive Garden Breadsticks Recipe

Bread

Olive Garden Breadsticks

How to make breadsticks - like breadsticks at olive garden?

Anyone who loves Olive Garden probably also a big fan of olive garden breadsticks. Served before each meal at the huge Italian casual chain.

My guess is that the breadsticks are proofed, and then sent to each restaurant, where they are baked until golden brown, brushed with butter and sprinkled with garlic salt.

Getting the bread just right for a good clone was tricky - I have tried for several different amounts of years in all-purpose flour, but then finally settled on bread flour to give these breadsticks the same chewy bite as the originals.

I discovered that the two-stage rising process is also a crucial step to making the perfect Top Secret Recipe for these very popular soft olive garden breadsticks.

Below is a recipe for breadsticks from olive garden that taste very much like the authentic classic breadstick at olive garden.

Ingredients in olive garden breadsticks

2 Tbsp granulated sugar
3/4 tsp active dry yeast
1 cup plus 1 Tbsp warm
water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 tsp salt
1/4 cup (1/2 stick) butter, softened
On top:
2 Tbsp butter, melted
1/2 tsp garlic salt

- Tbsp (tablespoons)
- tsp (teaspoon)

Intruction olive garden breadsticks

Dissolve the sugar and yeast in the warm water in a small bowl or measuring cup and let the mixture sit for 5 minutes, or until it becomes foamy on top.
Combine the flour and salt in a large bowl.
Use the paddle attachment on a stand mixer to mix the softened butter into the flour. If you don't have a stand mixer, use a mixing spoon to combine the butter with the flour.
When the yeast mixture is foamy, pour it into the flour mixture and use a dough hook on your mixture to combine the ingredients and knead the dough for approximately 10 minutes. If you don't have a stand mixer, combine the ingredients and then knead the dough by hand on a countertop for 10 minutes.

Place the dough in a covered container and let it sit for 1 to 1 1/2 hours until it doubles in size.

When the dough has doubled, measure out 2-ounce portions and roll the dough between your hands or on a countertop to form sticks that are 7 inches long.

Place the dough on parchment paper-lined baking sheets, cover and set aside for 1 to 1 1/2 hours, or until the dough doubles in size once again.

Preheat the oven to 400 degrees F. Bake the breadsticks for 12 minutes, or until golden brown.

When the breadsticks come out of the oven, immediately brush each one with melted butter and sprinkle with a little garlic salt.

Tips

You can make this recipe breadsticks olive garden with frozen bread dough.
Thaw and bring to room temperature.
Set the dough aside for its first rising, and proceed with the recipe.
Using bread flour rather than all-purpose flour makes a recipe that more closely matches the Olive Garden breadstick recipe, but if you do not have bread flour, use all purpose flour.

Main Ingredients: Sugar, Dry Yeast, Bread Flour, Garlic Salt

Things You'll Need:- Cookie sheet
- Parchment paper
- Oven
- Measuring spoons
- Measuring cups
- Small bowl
- Mixing bowl
- Stand mixer w/paddle and dough hook attachments
- Plastic wrap
- Mixing spoon

Source wikihow.com and abcnews.go.com

Olive Garden Minestrone Soup

Soup

Olive Garden Minestrone Soup Recipe

Few soups and stews have more recipe variations than minestrone, but the Olive Garden Minestrone Soup has the beloved Italian staple made fresh each day in our kitchens.

Hearty vegetables like spinach, zucchini, carrots and celery simmer with northern beans and shell pasta in a light tomato broth. This guilt-free vegetarian classic pairs wonderfully with our famous house salad and garlic breadsticks. Source Olive Garden

Ingredients of Olive Garden Minestrone Soup

Serving Size: 1 (426 g)
Servings Per Recipe: 8

3 tbsp olive oil
1 cup minced white onion (about 1 small onion)
1⁄2 cup chopped zucchini
1⁄2 cup frozen cut Italian cut green beans
1⁄4 cup minced celery (about 1/2 stalk)
4 tsp minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note ( Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
1 (14 ounce) can diced tomatoes
1⁄2 cup carrot (julienned or shredded)
2 tablespoons minced fresh parsley
1 1⁄2 tsp dried oregano
1 1⁄2 tsp salt
1⁄2 tsp ground black pepper
1⁄2 tsp dried basil
1⁄4 tsp dried thyme
3 cups hot water
4 cups fresh Baby Spinach
1⁄2 cup small shell pasta

- tbsp (tablespoons)
- tsp (teaspoon)

Instructions Olive Garden Minestrone Soup

Heat three tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Makes about eight 1 1/2 cup servings.

Nutrition Info Olive Garden Minestrone Soup

AMOUNT PER SERVING	% DAILY VALUE
Calories 353.5
Calories from Fat 56	16%
Total Fat 6.3 g	9%
Saturated Fat 0.9 g	4%
Cholesterol 0 mg	0%
Sodium 471.7 mg	19%
Total Carbohydrate 57.8g	19%
Dietary Fiber 15.2 g	60%
Sugars 3.9 g	15%
Protein 19.2 g	38%

Review from employee of Olive Garden Italian Kitchen, about Olive Garden Minestrone Soup Recipe.

"I work at Olive Garden, and every time I dish out a bowl at work for a guest, a crave comes over me the size of the empire state building! And while I could probably get away with it, I don't feel like risking my job for a quick gulp of the best soup ever.

So, I've been scouring the web for something that would satisfy this craving. This recipe was close. Very close.

A few things I'd change to make it more true to the Olive Garden recipe:

I wouldn't chop the zucchini, but slice it. I'd add cabbage. I'd leave out at least one can of beans, and add another can of tomato. It needs more pepper. I'd increase the amount of green beans.

There is something else too, that I can't put my finger on . Maybe I'll do a little digging at work and find out. But anyway, this is really close and very good so thanks for posting."

Olive Garden Italian Salad Dressing Recipe

Salad

This savory Olive Garden Italian Salad Dressing is so easy to make a home and tastes just like it's from the restaurant itself- you won't believe it!

Dresses approximately 12 salads

Olive garden salad ingredients
1/2 cup Mayonnaise
1/3 cup 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
Sugar (optional)

note
- tsp (teaspoon)
- Tbsp (tablespoons)

Olive Garden Italian Salad Dressing Recipe

Instructions

Mix all olive garden salad ingredients in a blender until it combined.

Add extra sugar to taste.

Toss with lettuce, sliced red onion, black olives, quartered tomatoes, banana, peppers, and croutons.

Add freshly grated Parmesan cheese.

Chill until ready to serve.

You can enjoy Olive Garden Italian Salad Dressing Recipe for up to 10 days, store it in an airtight container in the refrigerator.

Additional Notes
Another awesome use for the Olive Garden Italian Salad Dressing Recipe is as a marinade for vegetables or even meats that you may jump at the chance to flame broil. So you can see the Olive Garden Italian Salad Dressing Recipe can be utilized as a part of more than one way.

source : copykat.com