Name: Olive Garden Copycat Pasta Roma Soup
Ingredients: 2 (16-ounce) cans garbanzo beans, drained; 6 slices bacon, cooked, drained, and chopped; 1/3 cup olive oil; 3/4 cup onions, diced; 1 cup celery, diced; 1/4 teaspoon garlic, minced; 1 cup carrots, julienned; 1 1/2 cup canned tomatoes, drained and diced; 1 quart chicken broth; 1/2 teaspoon black pepper; 1/8 teaspoon ground rosemary; 2 tablespoon fresh parsley, chopped; 1/2 cup miniature pasta dry bowties, cooked

Olive Garden Copycat Pasta Roma Soup

2 Comments

Warm up with one of the best restaurant soup recipes! You'll be amazed at how easy this Olive Garden Copycat Pasta Roma Soup recipe is to make at home. Bacon, bowtie pasta, garbanzo beans and tomatoes-- what's not to love?

Serves4

Ingredients

2 (16-ounce) cans garbanzo beans, drained
6 slices bacon, cooked, drained, and chopped
1/3 cup olive oil
3/4 cup onions, diced
1 cup celery, diced
1/4 teaspoon garlic, minced
1 cup carrots, julienned
1 1/2 cup canned tomatoes, drained and diced
1 quart chicken broth
1/2 teaspoon black pepper
1/8 teaspoon ground rosemary
2 tablespoons fresh parsley, chopped
1/2 cup miniature pasta dry bowties, cooked

Instructions

Add garbanzo 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 garbanzo beans, bacon, tomatoes, chicken broth, pepper, and parsley and bring to a boil.
Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately.