We cut our weekend trip short due to homework and the new typhoon that’s threatening the Korean coastline again. The bright side of it all is, we made record time getting home, dealt with little to no traffic on the roads, we enjoyed sushi for lunch, and I was able to make a big ol’ pot of copy cat Olive Garden Pasta e Fagioli Soup and bread sticks. perfect meal for this very mild September Sunday. (Enter happy tummy dance now!)
Dont worry, I’ll share! I think your going to love it! I’ve adapted some online recipes/Pins to our own little concoction, Mr. B approved!
Copycat Olive Garden Pasta e Fagioli Soup
Makes plenty to enjoy and share too!
1lb ground turkey
1 small onion, chopped
A handful of baby carrots, or one large carrot, chopped, whatever you have on hand works
2 tall stalks celery, chopped
2 minced garlic cloves
28oz can crushed tomatoes
15oz can tomato sauce
15 oz can of vegetable broth
15oz can beef broth
15oz can light red kidney beans (include liquid)
15oz can great northern beans (include liquid)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
The rind off of a nice chuck of Parmesan cheese
1 1/2 cup ditalini pasta
Lets get cooking!
Start by browning our ground turkey in a large stock pot over medium-high heat. Cook until meat is no longer pink. Next add in your onions, carrots, celery, and garlic, feel free to season with salt & pepper. Sauté for 10 minutes, stir the mixture occasionally. Now, add in everything left, but the pasta. Simmer for 1 hour stirring occasionally as needed.
When the soup has 15 minutes left to simmer, start cooking your pasta, it’s better for it to be a bit under cooked too. Once done, drain water out and add to your soup and simmer for another 10 more minutes.
Next, on to the breadsticks!
Copycat Olive Garden Bread-sticks
1 1/2 cups warm water
1 packet active dry yeast
4 1/4 cups all purpose flour
2 Tbsp. Melted unsalted butter
2 Tbsp. White Sugar
1 Tbsp. Salt
Let’s get cooking!
In a bowl, dissolve the sugar & yeast in warm water, let it sit for 10 minutes, covered. Mixture will be frothy.
In separate bowl, combine the flour and salt. Pour in the yeast mixture. Add the melted butter. Mix all the ingredients with paddle, hook, or by hand.
Next, knead dough until dough is smooth. Watch out not to over-knead!
Spray cookie sheet. Pull apart dough and shape into your bread-stick strips. Cover dough and let sit in a warm place for about 45 minutes.
Preheat oven to 400F or 200C, once heated, pop those prepared bread-sticks in the oven.
While bread-sticks are baking, microwave a stick of unsalted butter, 2 teaspoons garlic powder and 1 teaspoons salt.
After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake. Bake for 5-8 more minutes.
Once you remove bread from the oven, gently turn over the bread-sticks and brush with butter mixture.
Freshly baked bread, the aroma, sooo nice!
Oh yum, that soup looks so hearty and delicious. I always order the chicken and gnocchi soup when I’m at Olive Garden, but this looks right up my alley. Perfect for a fall day!
(and don’t get me started on the bread sticks… I can eat a whole basket by myself!)
You said it Katherine! The breadsticks don’t survive in our household. I accidentally made them monster sized too…if you can imagine, these guys were like mini loaves!
I think you will love this soup! It’s very hearty, just in time for Fall too!
10:00 PM and now I want to make soup. Thanks for sharing the recipes!
It was so yummy. I ended up making Italian wedding soup tonight too. I’ve been on such a soup kick lately. All I can think is, it’s got to be Fall!