If you're a fan of Olive Garden's soups, you'll be thrilled to know that you can recreate these beloved recipes right in your own kitchen. From the rich and creamy Zuppa Toscana to the heart-warming Chicken and Gnocchi, these soups offer comfort in every spoonful. In this blog post, we'll guide you through five iconic Olive Garden soup recipes, complete with tips, tricks, and variations to make each batch truly yours.
Zuppa Toscana
Zuppa Toscana, known for its blend of kale, Italian sausage, potatoes, and cream, is a creamy soup that’s both comforting and hearty.
- 1 lb Italian sausage
- 2 large russet potatoes, sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups kale, chopped
- 1 cup heavy cream
- Salt and pepper to taste
- Red pepper flakes (optional)
Steps:
- Brown the sausage in a large pot over medium heat until cooked through. Remove and set aside.
- In the same pot, sauté onions and garlic until translucent.
- Add sliced potatoes, chicken broth, and bring to a boil. Reduce heat and simmer until potatoes are tender.
- Return sausage to the pot, stir in kale, and cook until wilted.
- Lower heat, pour in the cream, and season. Simmer for an additional 10 minutes.
📝 Note: This soup tends to thicken upon cooling. If reheating, you might want to add a bit more broth or cream to achieve your desired consistency.
Chicken & Gnocchi Soup
Chicken & Gnocchi soup is a beloved dish at Olive Garden, featuring tender chicken, pillowy gnocchi, spinach, and a luscious cream sauce.
- 1 lb boneless, skinless chicken breast, cut into chunks
- 1 package of gnocchi
- 1 cup spinach, chopped
- 2 cups milk
- 2 cups chicken broth
- 1/4 cup butter
- 1/4 cup flour
- 1 clove garlic, minced
- 1 small onion, diced
- Salt, pepper, and nutmeg to taste
Steps:
- Cook chicken in a large pot until fully cooked. Remove and set aside.
- In the same pot, melt butter over medium heat, add onion and garlic, and cook until onions are soft.
- Whisk in flour to create a roux, then gradually add milk and broth, stirring continuously to prevent lumps.
- Add gnocchi, cooked chicken, and spinach. Simmer until gnocchi float to the top.
- Season with salt, pepper, and a hint of nutmeg before serving.
Pasta e Fagioli
Pasta e Fagioli, an Italian staple, combines pasta with beans in a rich, tomato-based broth, making it both filling and flavorful.
- 1 lb ground beef
- 1 cup ditalini pasta
- 2 cans (15 oz each) white or red kidney beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 small onion, diced
- 3 cups beef broth
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper
- 1 tsp oregano
Steps:
- In a large pot, heat olive oil and brown the ground beef. Drain excess fat.
- Add garlic, onion, carrot, and celery, cooking until vegetables start to soften.
- Stir in diced tomatoes, beef broth, beans, and spices. Bring to a simmer.
- Add pasta and cook until al dente.
- Adjust seasoning before serving.
Minestrone
Minestrone is a hearty vegetable soup that’s both nutritious and deeply satisfying, perfect for chilly days or when you crave something wholesome.
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and cut into pieces
- 2 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 teaspoon Italian seasoning
- 1/2 cup small pasta (like ditalini or macaroni)
- Salt and pepper to taste
Steps:
- Heat oil in a large pot. Add onion, carrots, zucchini, yellow squash, and green beans, cooking until vegetables begin to soften.
- Stir in garlic and cook for an additional minute.
- Add broth, tomatoes, beans, and seasoning. Bring to a boil, then reduce to a simmer.
- Add pasta and cook until pasta is tender. Adjust seasoning to taste.
Italian Sausage Lentil Soup
This soup, featuring Italian sausage and lentils, brings a robust flavor profile with the hearty texture of lentils, perfect for a satisfying meal.
- 1 lb Italian sausage
- 1 cup lentils, rinsed
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Red pepper flakes (optional)
Steps:
- Brown the sausage in a pot, breaking it up as it cooks. Remove and set aside.
- In the same pot, add a bit more oil if necessary, then sauté onions, carrots, and garlic until soft.
- Return sausage to the pot, add lentils, broth, tomatoes, and seasoning.
- Bring to a boil, then reduce to a simmer and cook until lentils are tender (about 30-40 minutes).
- Season to taste before serving.
Each of these Olive Garden soup recipes can be customized to fit your taste or dietary preferences. For a lighter soup, reduce the cream or use a milk alternative. For a more filling meal, consider adding more veggies or pasta.
In this culinary journey, we've explored five signature Olive Garden soup recipes that you can now make at home. Not only do these soups bring a slice of restaurant comfort to your kitchen, but they also offer room for creativity and personalization. Whether you're craving the hearty Zuppa Toscana with its creamy broth or the vibrant, vegetable-packed Minestrone, these recipes are your ticket to delicious, homemade goodness. Remember, while these recipes are close to the original, they encourage you to make them your own by adjusting spices, quantities, or even adding your favorite ingredients.
Can I make these soups vegetarian?
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Absolutely! For most recipes, you can omit the meat or substitute it with plant-based proteins like tofu or chickpeas. Just remember to adjust the seasoning accordingly, especially if the meat adds significant flavor to the dish.
How can I store and reheat leftover soup?
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Store leftover soup in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months. To reheat, thaw if frozen, then warm on the stove, adding a splash of broth or milk to adjust the consistency as needed.
Are these soups freezer-friendly?
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Yes, most of these soups freeze well, except for those with cream or gnocchi. Cream-based soups can separate when frozen; gnocchi might get mushy. Portion the soup into freezer-safe containers, leaving some space for expansion.
