воскресенье, 6 ноября 2016 г.

Olive Garden Pasta e Fagioli Soup Copycat Recipe

Olive Garden Pasta e Fagioli Soup Copycat Recipe


Olive Garden Pasta e Fagioli Soup Copycat Recipe


: Looks and sounds very warming and comforting!


: Made this today with sweet italian sausage. Absolutely delicious! Thanks for sharing :)


: I love, love, LOVE copycat recipes! And this soup is packed with all kinds of goodness – definitely need to give this a try!


: Looks yummy and super filling!


: MaryZ – You’re welcome! I’m so glad you liked this soup! I’m going to have to try the sweet italian sausage next time. Thanks so much for your comment!


: They are a white bean, you can find them in the canned bean section of the grocery store near the kidney and black beans.


: I’d like Anonymous’s recipe for meatless meatballs!


: Yes I know my blog is old school and I need many things updated, so I am in the process of switching over to wordpress and it will have a print friendly button right along with the recipe. For now the best thing to do is copy the recipe and paste it to word, sorry for the hassle but watch for the new site =)!


: Made this last night and my whole family (husband and 5 kids) loved it! We think it’s better than the Olive Garden. :) Oh, I used veggie broth instead of beef and it worked great.


: Daisylover – I’m so glad your husband was able to enjoy this soup, that makes my day =)! I wish you both the best! Thank you for your kind comment!


: So glad you and your husband enjoyed this soup Barb! Thanks so much for your comment!


: HH – probably about 4 servings.


: You’re very welcome =)!


: I love this soup. Would love to make it soon :)


: The Olive garden pasta e fagioli soup. I made it today and have more than enough for the meal. Can this soup frozen or refrigerated if I do not add the pasta and beans to the stock? It is great and everybit as good and OG.


: Yes, I actually froze some of this once and it turned out great. And I had everything in mine and the pasta did absorb some of the soups liquid but it was still delicious. So like you said you could leave out the pasta and add later, I think leaving the beans in is fine though. I’m so glad you liked it as much as Olive Gardens!


: I think about 5 servings is what it makes.


: I know what you mean about the excessive salting, so many restaurants these days tend to do that. I’m glad you liked this recipe and I’m a red pepper flake addict :). I carry some in my purse.


: Yes definitely or maybe even triple. Hope everyone loves them!!


: You’re welcome Donna! I’m so glad you thought this soup was delicious!


: That should work just fine as long as you brown the beef in a pan first.


: I’m so glad you liked the recipe Janice!


: You’re very welcome Michelle! So glad you liked it!


: I need to get my husband to make me this! Great idea! Thanks Whitney!


: Can you freeze this?


: I wouldn’t recommend it with this soup.


: I’m so glad it turned out great for you Marilyn! Thanks for leaving a comment!


: Yes definitely, I’d just cook the beef first then wait until the end to add the beans.


: Yes any other small pasta will work.


: Loved this recipe and so did the whole family. Tastes just like OG. Thanks for sharing!


: i just made this exactly how written and it tastes great!


: Some web browser settings interfere with the print feature. Try a different browser, i.e. Chrome, Firefox etc. Doesn’t matter which one as long as it is different from the one you are currently using. Good luck!


: It’s just the dry outer layer on a wedge of parmesan, some of the cheaper versions of parmesan don’t have it on them so look for a brand that does.


: ready to try


: Thanks Melina!


: Oh my goodness! This soup rocks! So delicious… and leftovers are even better! One thing though, I add several sprinkles of red hot pepper flakes to give mine that “bite” we’ve noticed in Olive Garden’s version. This is our new staple meal!! Thanks for posting!! Anne


: Glad you liked it Anne!


: And I forgot to mention, it IS so much better than OG’s!


: This soup looks amazing! I’m definitely going to have to try it this winter!


: I hope you like it Paige!


: Glad you liked it Chris!


I’ve already shared this Copycat Olive Garden Pasta e Fagoli recipe before but this is one of my go-to soup recipes that I make regularly, so I just wanted to update the pictures since I have to look at them all the time :). Plus, if you haven’t already made it this one is a MUST that I don’t want you to miss out on! It is so hearty and filling and I love everything about it. I love that it has lots of veggies and a good amount of protein from the beef and the beens, I love that it has such a delicious Italian flavor and I also like that it has pasta to keep it filling – which makes it seem like a full on main dish and not just a soup. After one bite this will be your go-to Pasta e Fagoli soup!


If you wan to make things legit you can serve this with Copycat Olive Garden Breadsticks. Yes indeed, it’s a match made in Heaven and basically the ultimate cold weather comfort food. But, if you don’t have time for the breadsticks (like I don’t most of the time) just grab some fresh French bread at the store. And then to get the whole soup, salad and bread deal, grab a lettuce mix and the Olive Garden Italian Dressing (that they sell in grocery stores) and you’ve got what you’d normally have to go out for in the comfort of your own home. Which you can eat in your pjs. On your couch. Without doing your hair or your make up. Meaning it was a lazy day and we all need those sometimes. Make this soup soon if you haven’t already, it will easily become a new favorite! Trust me.


Ingredients


1 lb lean ground beef or mild Italian sausage (I've tried both and like either)


Salt and freshly ground black pepper to taste


Directions


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. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same large saucepan, onions, carrots, and celery over medium-high heat until tender about 6 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 and cooked beef then season with salt and pepper to taste. Cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 20 minutes. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.


Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more water if desired. Allow to cook 2 minutes longer. Serve warm with grated Romano or Parmesan cheese.


*If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Then whatever is left over you can add the pasta to that the next day. Otherwise the pasta get's really soggy and soup doesn't have enough liquid.


Here’s an old photo, so you know this is the same recipe


Original article and pictures take http://www.cookingclassy.com/olive-garden-pasta-e-fagioli-soup-copycat-recipe/ site

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