FACS Olive Garden Soups Copycat Lab

May 2, 2014 4 Comments

I owe my survival during my college years to Olive Garden and their soup, salad, and breadsticks. It was a great place to work and I never grew tired of their food!

I often encourage my students to take their first foodservice job at a Darden restaurant. I know that they treat their young workers well and that my students will have an opportunity to be promoted. I have a student who started as an alley coordinator and will be moving into food prep and management!

Other than their great work environment, Olive Garden is most well known for their endless soup and breadsticks! Their variety of soup is perfect for our soup lab.

Students could choose what Olive Garden soup to make:

We had a unsweetened chocolate/broth cube mixup with the Minestrone, but the Zuppa and Fagioli were fantastic! And what would Olive Garden soup be without their infamous breadsticks? The recipe calls for the bread to rise for 45 minutes. My students mixed the dough one day, refrigerated it overnight, and baked them the next day with great success.
Mangia, mangia, mangia! 
kaylapins

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4 Comments

  • Katie Gebhardt November 30, 2015 at 9:23 am

    Hi Kayla, I remembered you talking about an Olive Garden breadstick recipe that was delicious. I searched your website and was excited to find it. One question – did you have students roll out the breadsticks and then let them sit overnight or did students shape the breadsticks on the second day? Did they have to proof a second time before going in the oven? Thanks!

    • kaylapins November 30, 2015 at 10:48 am

      Hello! We make the dough and refrigerate it overnight. The students shape the dough and bake the breadsticks the next day. I take the bread from the fridge before class so it’s up to room temperature and we proof the breadsticks after they have been formed only for about 20 minutes… Or however much time we can spare.

      • Katie Gebhardt November 30, 2015 at 1:56 pm

        Wonderful! Thank you!

  • Dawn Stoakes November 22, 2016 at 1:59 pm

    I am going to try these recipes with my Creative Foods class! I have made the minstrone and Zuppa Toscana at home. Both were delicious.

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