soup

Copycat Olive Garden Pasta E Fagioli Soup

Copycat Olive Garden Pasta e Fagioli Soup

Copycat Olive Garden Pasta E Fagioli Soup
 
This tastes so much like the Pasta e Fagioli soup at Olive Garden, you'll think you're eating the real deal.
Ingredients
  • 2 lbs ground beef
  • 1 onion, chopped
  • 3 carrots, chopped
  • 4 stalks celery, chopped
  • 2 (28 ounce) cans diced tomatoes, undrained
  • 1 (16 ounce) can red kidney beans, drained
  • 1 (16 ounce) can white kidney beans, drained
  • 3 (10 ounce) cans beef stock
  • 3 teaspoons oregano
  • 2 teaspoons pepper
  • 5 teaspoons parsley
  • 1 teaspoon Tabasco sauce (optional)
  • 1 (20 ounce) jar spaghetti sauce
  • 8 ounces pasta
Instructions
  1. Brown beef in a skillet.
  2. Drain fat from beef and add to crock pot with everything except pasta.
  3. Cook on low 7-8 hours or high 4-5 hours.
  4. Add pasta during the last 30 min on high or 1 hour on low.

 

Recipe Source: Food.com

Photo Credit: aprilskiver / CC

 

Chicken Noodle Soup

Chicken Noodle Soup

Chicken Noodle Soup
 
There's nothing better than homemade chicken noodle soup on a cold day and this recipe will warm you right up.
Ingredients
  • 2 teaspoons butter
  • 1 cup sliced celery
  • 1 cup chopped carrot
  • ½ cup chopped onion
  • 1 small potato, diced
  • 1 teaspoon thyme
  • 1 teaspoon poultry seasoning
  • 4 (14 ounce) cans chicken broth
  • 2 teaspoons chicken bouillon
  • 4 ounces egg noodles
  • 2 cups cooked chicken
Instructions
  1. Melt butter in large pot.
  2. Sauté the celery, carrot and onion for 2 minutes.
  3. Add potato, thyme, poultry seasoning, chicken broth and bouilion.
  4. Bring to a boil.
  5. Add noodles and chicken and cook on low for 20 minutes.

Recipe Source: Food.com

Photo Credit:  owlpacino / CC

Copycat Olive Garden Minestrone Soup

Olive Garden Copycat Minestrone Soup

Copycat Olive Garden Minestrone Soup
 
When you can't get to Olive Garden for their famous minestrone soup, try this knockoff instead. This copycat recipe tastes like the real deal.
Ingredients
  • 3 tablespoons olive oil
  • 1 cup minced white onion (about 1 small onion)
  • ½ cup chopped zucchini
  • ½ cup frozen cut Italian cut green beans
  • ¼ cup minced celery (about ½ stalk)
  • 4 teaspoons 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
  • ½ cup carrot (julienned or shredded)
  • 2 tablespoons minced fresh parsley
  • 1½ teaspoons dried oregano
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 3 cups hot water
  • 4 cups fresh baby spinach
  • ½ cup small shell pasta
Instructions
  1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
  2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
  4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

 

Recipe Source: Food.com

Photo Credit:  Just Deon CC

 

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