Olive Garden Rigatoni Soup Recipe
This Olive Garden Rigatoni Soup Recipe feels warm and cozy. It tastes rich, creamy, and very comforting.
Ingredients
- Olive oil two tablespoons
- Onion one medium, chopped
- Garlic three cloves, minced
- Ground chicken one pound
- Carrots one cup, sliced
- Celery one cup, chopped
- Chicken broth six cups
- Heavy cream one cup
- Rigatoni pasta two cups
- Italian seasoning one teaspoon
- Salt half teaspoon
- Black pepper half teaspoon
- Spinach one cup
Instructions
Heat the oil
- Heat olive oil in a large pot. Use medium heat for best results.
Cook onion and garlic
- Add onion and garlic carefully. Cook until soft and fragrant.
Add chicken
- Add ground chicken to the pot. Cook until fully browned.
Add vegetables
- Add carrots and celery next. Stir and cook for five minutes.
Pour broth
- Pour chicken broth slowly inside. Bring the soup to a boil.
Add pasta
- Add rigatoni pasta to soup. Cook until pasta becomes tender.
Make it creamy
- Lower heat and add cream. Stir gently and slowly.
Finish soup
- Add spinach, salt, and pepper. Cook two more minutes.
Notes
- Use fresh vegetables for better taste.
- Do not overcook the pasta.
- Stir often to avoid sticking.
- Use low heat after adding cream.
- Serve hot for best flavor.