"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Olive Garden Soup Recipe

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This recipe for Olive Garden Soup, by , is from Beauchman/Watterson Family Recipes 2009, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Alice Beauchman

Category:
Category:

Ingredients:  
Ingredients:  
Note: This is not an official recipe from the Olive Garden. Years ago as my family was eating at Olive Garden I found Tanner liked one of their soups. At that point in time he did not like any soups. I love to make homemade soup so after leaving the restaurant we sat in the car and the family all helped me to figure out what was in the soup. After a little experimenting and fine tuning this is what I came up with. Alice Beauchman

12 cups water in a big soup kettle

Add just a little salt, and white pepper (about - teas. depending how much you like pepper)

Chop and cook in the water:
4 ribs celery
1 med. to large onion
30 mini carrots chopped, or big carrots sliced
Cook until just a little crunchy yet.

Add:
1 1 lb cooked hamburger
1 Jar Prego Traditional Italian Sauce
2 cans tomato soup
1 - 15 oz can of the Olive Oil, Basil, Oregano type diced tomatoes chop the tomatoes that are a little too chunky.

Package of McCormick chili seasoning

Directions:
Directions:
Simmer about 1 hours. Before serving add one 7 ounce box of cooked macaroni shells. Heat until the noodles are hot. (The small shells not the large ones.)

Serve with garlic bread, either the soft or crispy kind.

 

 

 

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