Olive Garden Pasta Roma Soup Recipes

OLIVE GARDEN PASTA E FAGIOLI SOUP

Steps:

• Brown ground beef in large skillet. Drain fat.
• Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
• Before serving, cook pasta according to package directions. Drain and add to soup.
• Serve in bowls topped with parmesan cheese and parsley if desired. Also, we love to serve this soup with crusty bread, breadsticks, or cornbread.

OLIVE GARDEN PASTA FAGIOLI SOUP

Steps:

• Heat oil in your favorite large soup pot.
• Add ground beef or Italian sausage and ground beef. Brown the meat.
• Add onion, celery and carrots. Cook for 5 minutes or so. Add garlic and cook for 1 more minute.
• Next, add spices, sugar, pepper flakes.
• Add canned tomatoes, tomato sauce and broth. Stir well. Taste and add salt and pepper as needed.
• Add drained beans. Bring to a boil.
• Once soup is boiling, add ditalini pasta and cook according to the time called for on package directions.
• Once noodles are cooked, soup is ready to serve. Serve with dried or fresh parsley and Parmesan cheese.

OLIVE GARDEN PASTA ROMA SOUP

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.