Olive Garden Angel Hair and Three Onion Soup
Indulge in the cozy, restaurant-inspired flavors of Olive Garden Angel Hair and Three Onion Soup—a hearty yet elegant dish combining tender angel hair pasta with the robust essence of three types of onions: yellow, red, and green. Simmered to perfection in a savory broth infused with garlic, dry white wine, fresh thyme, and a touch of butter, this soup delivers layers of rich, aromatic flavor. Finished with al dente pasta, a sprinkle of fresh parsley, and a dusting of Parmesan cheese, it’s a satisfying meal perfect for chilly evenings or as a sophisticated starter. Ready in under an hour, this recipe is a delightful way to bring the warmth of an Italian kitchen straight to your table.
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Recipe Information
Ingredients
- 4 ounces Angel hair pasta
- 1 large Yellow onion
- 1 medium Red onion
- 4 stalks Green onions (scallions)
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 6 cups Chicken or vegetable broth
- 0.5 cups Dry white wine
- 2 sprigs Fresh thyme
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 0.25 cups Parmesan cheese (grated)
Instructions
Peel and thinly slice the yellow onion and red onion.
Chop the green onions (both white and green parts) into small pieces.
Mince the garlic cloves.
In a large pot or Dutch oven, heat the olive oil and butter over medium heat until melted and combined.
Add the yellow onion, red onion, and green onions to the pot. Cook, stirring frequently, for about 10 minutes, or until the onions become soft and lightly caramelized.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken or vegetable broth, fresh thyme sprigs, bay leaf, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes to develop flavor.
While the soup is simmering, break the angel hair pasta into thirds for easier serving. Cook the pasta in a separate pot of boiling water according to the package instructions until al dente. Drain and set aside.
Remove the thyme sprigs and bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed.
Add the cooked angel hair pasta to the soup and stir to incorporate.
Serve the soup hot, garnished with chopped fresh parsley and grated Parmesan cheese.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 8456 mg | 368% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 20.8 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 874 mg | 67% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
