Olive Garden Copycat Recipes You Have To Try

There’s something undeniably satisfying about dining at a restaurant like Olive Garden. The ambiance, the service, and, of course, the mouthwatering dishes are all part of the experience. But what if you could recreate those beloved restaurant recipes in the comfort of your own kitchen? In this article, we’re going to unveil some fantastic copycat recipes for Olive Garden’s Chicken Alfredo, Olive Garden’s Salad Dressing, Olive Garden’s many  soup recipes,

Olive Garden’s Chicken Alfredo: Creamy and Irresistible

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup unsalted butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season chicken breasts with salt and pepper. Grill or pan-fry until cooked through. Slice into thin strips.
2. Cook fettuccine pasta according to package instructions. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add heavy cream, Parmesan cheese, and a pinch of salt and pepper. Stir until the sauce thickens.
4. Toss cooked pasta with the Alfredo sauce, then top with grilled chicken strips.
5. Garnish with fresh parsley and additional Parmesan cheese. Serve hot and enjoy your homemade Olive Garden Chicken Alfredo!

Olive Garden’s Salad Dressing: Tangy and Iconic

Ingredients:

• 1 cup mayonnaise
• 2/3 cup white vinegar
• 1/2 cup corn syrup
• 1/4 cup grated Parmesan cheese
• 2 tablespoons lemon juice
• 2 teaspoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Combine all the ingredients in a blender or food processor.
2. Blend until the dressing is smooth and creamy.
3. Transfer to an airtight container and refrigerate for a few hours before serving.
4. Drizzle this iconic dressing over your salad, just like at Olive Garden!

Olive Garden’s Zuppa Toscana: Hearty and Flavorful

Ingredients:

• 1 pound Italian sausage (spicy or mild)
• 4 slices bacon, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 3 large russet potatoes, sliced
• 2 cups chopped kale
• 1 cup heavy cream
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. In a large pot, brown the Italian sausage over medium heat. Remove and set aside.
2. In the same pot, cook the chopped bacon until crispy. Remove and set aside.
3. Add diced onions and minced garlic to the pot. Sauté until fragrant.
4. Pour in chicken broth and water. Add sliced potatoes and let simmer until tender.
5. Return the cooked sausage and bacon to the pot. Stir in chopped kale and heavy cream.
6. Season with salt and pepper to taste.
7. Simmer for another 10-15 minutes until the soup is heated through and flavors meld.

Serve hot, garnished with grated Parmesan cheese.

Copycat Olive Garden Pasta e Fagioli Soup Recipe

Are you ready to recreate the warm and comforting taste of Olive Garden’s famous Pasta e Fagioli soup in your own kitchen? This hearty and flavorful soup combines beans, pasta, and savory Italian flavors. Get your apron on and let’s cook up a delicious batch!

Ingredients:

• 1 pound ground beef (or ground turkey for a leaner option)
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes (with juice)
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1 can (15 ounces) great northern beans, drained and rinsed
• 4 cups beef broth (or vegetable broth for a vegetarian version)
• 1 jar (24 ounces) marinara sauce
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 1/2 cups ditalini pasta (or any small pasta shape)
• Grated Parmesan cheese (for serving)
• Fresh parsley (for garnish, optional)

Instructions:

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it into small crumbles as it cooks. If using ground turkey, cook until it’s no longer pink.
2. Add the diced onions, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables start to soften.
3. Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
4. Add the diced tomatoes (with their juice), red kidney beans, great northern beans, beef broth, and marinara sauce to the pot. Mix well.
5. Season the soup with salt, black pepper, dried oregano, dried basil, dried thyme, and dried rosemary. Adjust the seasoning to your taste.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld.
7. Meanwhile, in a separate pot, cook the ditalini pasta according to the package instructions. Drain and set aside.
8. Add the cooked pasta to the soup. Stir to combine.
9. Simmer the soup for an additional 10-15 minutes, ensuring that the pasta is tender and the soup is heated through.
10. Serve your homemade Pasta e Fagioli soup hot. Garnish each serving with grated Parmesan cheese and fresh parsley if desired.

Enjoy the rich and savory flavors of this Olive Garden-inspired Pasta e Fagioli soup. It’s a comforting and satisfying meal that’s perfect for any day of the week. Buon appetito!

Copycat Olive Garden Gnocchi Soup Recipe

Are you craving the creamy and indulgent goodness of Olive Garden’s Gnocchi Soup? You’re in luck! This copycat recipe will guide you through creating a bowl of comfort right in your own kitchen. Get ready to enjoy the delightful flavors of potato gnocchi, spinach, and creamy broth.

Ingredients:

• 1 tablespoon olive oil
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 package (16 ounces) potato gnocchi
• 2 cups fresh spinach leaves
• 1 cup half-and-half
• 1/2 cup grated Parmesan cheese
• Crispy cooked bacon bits (for garnish, optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5 minutes or until the vegetables begin to soften.
2. Stir in the minced garlic and sauté for an additional minute until fragrant.
3. Pour in the chicken broth, and add the dried thyme and dried rosemary. Season with salt and pepper to taste. Bring the mixture to a simmer.
4. Once the broth is simmering, add the potato gnocchi to the pot. Cook according to the package instructions. Typically, it takes about 2-4 minutes for the gnocchi to float to the surface when they are done.
5. Reduce the heat to low, and add the fresh spinach leaves. Stir gently until the spinach wilts into the soup.
6. Pour in the half-and-half and grated Parmesan cheese. Stir until the cheese is melted and the soup becomes creamy and well combined.
7. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
8. Ladle your homemade Olive Garden Gnocchi Soup into bowls. If desired, garnish each serving with crispy cooked bacon bits for an extra layer of flavor and texture.
9. Serve hot, and enjoy the delicious taste of Olive Garden’s Gnocchi Soup from your own kitchen!

This creamy and comforting soup will warm your heart and satisfy your taste buds, all without leaving home. It’s perfect for a cozy meal on a chilly day or any time you’re craving a bowl of Italian-inspired comfort. Mangia bene!

Copycat Olive Garden Minestrone Soup Recipe

Craving a hearty bowl of Olive Garden’s famous Minestrone Soup? Look no further! With this copycat recipe, you can bring the delightful flavors of this classic Italian soup straight to your own kitchen. Get ready to enjoy a medley of fresh vegetables, beans, pasta, and savory broth.

Ingredients:

• 2 tablespoons olive oil
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 2 cloves garlic, minced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes (with juice)
• 1 cup chopped green beans (fresh or frozen)
• 1 cup diced zucchini
• 1 cup shredded cabbage
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 2 cups fresh spinach leaves
• Grated Parmesan cheese (for garnish, optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5 minutes or until the vegetables begin to soften.
2. Stir in the minced garlic and sauté for an additional minute until fragrant.
3. Add the kidney beans, cannellini beans, diced tomatoes (with juice), green beans, diced zucchini, and shredded cabbage to the pot. Mix well.
4. Pour in the vegetable broth and water. Stir in the dried oregano, dried basil, dried thyme, salt, and black pepper. Bring the mixture to a simmer.
5. Once the soup is simmering, add the small pasta of your choice. Cook according to the pasta package instructions, typically around 8-10 minutes.
6. Reduce the heat to low, and add the fresh spinach leaves. Stir gently until the spinach wilts into the soup.
7. Taste the Minestrone Soup and adjust the seasoning with additional salt and pepper if needed.
8. Ladle your homemade Olive Garden Minestrone Soup into bowls. If desired, garnish each serving with grated Parmesan cheese for an extra layer of flavor.
9. Serve hot and savor the comforting and nutritious taste of this classic Italian soup, right from your own kitchen!

This Minestrone Soup is a delightful and satisfying meal that’s perfect for any season. Enjoy the rich blend of flavors and the abundance of vegetables in every spoonful. Buon appetito!

In a world where dining out is a cherished pastime, there’s a unique joy in replicating our favorite restaurant dishes right at home. By sharing copycat versions of Olive Garden’s scrumptious offerings into our kitchens and allowing us to create memories with our loved ones over plates of creamy Chicken Alfredo, bowls of hearty soups, and crisp salads drizzled with tangy dressings.  Here’s to many joyful meals.  Bon appétit!