Tag Archives: Olive Garden

Olive Garden’s Zuppa Toscana


When we go to Olive Garden, Justin always gets this soup.  It’s really good.


salt and pepper to taste

3/4 c onions, diced

1 slice bacon, diced

1 1/4 t garlic cloves, minced

4 cans chicken broth

2 med potatoes, cut in half lengthwise, then cut into 1/4 inch slices

2 c cavallo greens or kale, cut in half lengthwise then slice into 1/16 inch strips

1 1/2  c sausage link, spicy and precooked, cut in half lengthwise then cut at an angle into 1/2 inch slices

3/4 c heavy whipping cream

1/4 c Parmesan cheese

flour and butter to make roux.


Place sausage link onto sheet pan and bake at 300* for 15-20 minutes or until done.  Place onion and bacon into a 3-4 qt saucepan and cook over medium heat until onions are almost clear.  Add garlic and cook 1 minute.  Make a roux with flour and butter.  Add chicken broth and potatoes.  Bring to a boil and simmer for 15 minutes.  Add kale and cooked sausage and cook for 5 minutes.  Turn off heat and add Parmesan cheese and heavy whipping cream.  Salt and pepper to taste.  Stir and serve.


Olive Garden’s Five Cheese Ziti al Forno


This is more work than a normal “weeknight” meal, but it is well worth it!!

Absolutely delicious and great for special occasions!

I topped it with grilled chicken breasts (bought from a local Italian restaurant) or you could add meat, but it’s wonderful without any too.

Happy Cooking!

Note:  You may want to either halve the recipe or use two pans.  It fits in one, but you may have some spillover.  If you use one pan, I definately recommend putting a pan under the baking dish to protect your oven.

4 cups tomato sauce
2 cups Alfredo sauce
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
3 tablespoons fontina cheese, shredded
1 teaspoon garlic pepper
1/2 teaspoon garlic powder
3 cups mozzarella cheese, shredded
1/2 cup Italian breadcrumbs
3 tablespoons Romano cheese, grated
3 tablespoons Parmesan cheese, grated
1 tablespoon fresh garlic, chopped
3 tablespoons vegetable oil
3 tablespoons fresh Italian flat-leaf parsley, chopped
1 pound dry ziti pasta
1 cup mozzarella cheese, shredded

Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.

In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.

Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.

Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.

Prepare the pasta according to package directions.

Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.

When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.

Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.

Top the mozzarella with the prepared Ziti Topping, spreading evenly.

Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.

Remove and serve immediately.

Servings: 6 to 8
From: Olive Garden Restaurant
Source: Rocky Mountain News, Food 10/19/2005