Baked Feta Pasta

 If you haven't tried this trendy meal yet, we recommend it! It's so delicious, easy and quick!

INGREDIENTS

  

• 16 oz Cherry tomatoes  
• 4-5 Cloves Fresh chopped garlic
• 4-5 TBSP Olive Oil
• 1 tsp Dried Italian seasoning   (We used half Trader Joe's Salute 21 Seasoning)
• Salt and pepper To taste
• 1/2 Cup Tomato sauce
• 2 TBSP Grated parmesan cheese
• Fresh basil  
• 4-5 Cups Cooked pasta
• 9 oz Feta Block  

INSTRUCTIONS

 

• Preheat your oven to 400 degrees.
• In a 9" x 9" baking pan, add your feta block (drained) in the center.
• Add the tomatoes around it.
• Sprinkle your chopped garlic over feta and tomatoes.
• Drizzle 2-3 TBSP of olive oil all over the cheese and tomatoes.
• Sprinkle seasoning on top.
• Bake for 30 minutes or until the cheese feels soft.
• While baking, boil water and cook your pasta then drain.
• Take out your feta tomato dish lightly mash with a fork or potato masher. Add your drained pasta.
• Optional: add your fave tomato sauce, drizzle with more olive oil, add fresh basil and parmesan cheese.

NOTES

If your garlic is toasting too much on top of the feta, cover with a piece of foil.

Alfredo Ravioli Bake

This is a delicious meal that will leave everyone wanting more! I love how versatile it is: you can use all different kinds of ravioli, meats, and sauces. If you want, throw in some spinach, broccoli, mushrooms, or whatever else you have on hand. It's an easy and fairly quick recipe. It can also be made ahead of time and baked at dinnertime for busy weekdays. Serve with crusty garlic bread and salad, and you have an excellent meal to serve your family or even guests.

Ingredients

• 1 (25 ounce) package frozen cheese ravioli 
• 2 tablespoons butter 
• 3 skinless, boneless chicken breasts, cut into 1-inch pieces (You could also substitute a different meat or make this meatless.)
• 2 tablespoons Italian seasoning 
• 1 (16 ounce) jar prepared Alfredo sauce (or other pasta sauce, if you prefer)
• 2 cups shredded mozzarella cheese 
• salt and ground black pepper to taste 
• 1/4 cup grated Parmesan cheese 

• 1 bottle Italian salad dressing (Jennifer's addition, optional)
• sauteed mushrooms (Jennifer's addition, optional)

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain.

Melt the butter in a skillet over medium heat. Add the chicken to the skillet, season with the Italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes. (Instead of seasoning with the Italian seasoning, I chose to marinate the chicken all day in the Italian Salad dressing and then cooked it.)

Spread about 1/2 cup of Alfredo sauce into the bottom of the prepared baking dish. Arrange enough ravioli over the sauce to cover the bottom of the dish completely. Top the ravioli with about half the cooked chicken. Sprinkle 1 cup of the mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used.

(Jennifer: I also sauteed some mushrooms, following this recipe, and added them in as a layer in the middle. I loooooooooove mushrooms!)

Bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. Sprinkle the Parmesan evenly over the top of the dish; return to oven to cook another 5 minutes before serving.

Breadsticks

Yum! Melissa shared this breadstick recipe with me. They are light and fluffy and easy and my family loved them!


INGREDIENTS

• 1 1/2 cups warm water (105 - 110 degrees F°) 
• 1 Tablespoon instant yeast 
• 1 Tablespoon granulated sugar 
• 1/2 teaspoon salt 
• 4 cups all-purpose flour 
• seasonings to taste

INSTRUCTIONS

In a large bowl, or in the bowl of a stand-mixer, add warm water, instant yeast, sugar and salt. Stir to combine (using the dough hook if in the stand-mixer) Add 2 cups flour and mix well. Gradually add in the rest of the flour until dough pulls away from the sides of the bowl and sticks to your finger a little bit. (Remember to only add up to 4 cups flour total. Adding too much flour will make the breadsticks too dense and not soft.) Cover bowl and allow to rise 30 minutes or until doubled in size.

Remove dough from bowl and place on a clean and lightly-floured surface. Spray a large baking sheet with non-stick spray. Roll dough into a large rectangle, about 1-inch thick, and cut into 12 strips with a pizza cutter. Roll out each piece of dough into a long rope then twist. Place dough twist onto prepared baking sheet and repeat with the rest of dough, placing side by side on baking sheet. Cover and let rest 30 minutes to rise again until doubled.

Preheat oven to 425° F. Bake 10 to 12 minutes or until golden-brown. Remove from oven and rub a 1/2 stick of butter over the warm breadsticks. Sprinkle tops evenly with Trader Joe's "Everything But the Bagel Seasoning" or top with Parmesan and garlic salt or the seasonings of your choice. Serve and enjoy!

Creamy Chicken Lasagna

Make this.  You will thank me later.  And so will everyone you serve it to.

 

Ingredients

• 2 cups shredded cooked chicken breasts 
• 1 can (14 oz.) artichoke hearts, drained, chopped 
• 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided (Plain mozzarella can work, too.)
• 1/2 cup KRAFT Grated Parmesan Cheese 
• 1/2 cup chopped drained oil-packed sun-dried tomatoes 
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
• 1 cup milk 
• 1/2 tsp. garlic powder 
• 1/4 cup tightly packed fresh basil, chopped, divided 
• 12 lasagna noodles, cooked 

Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Olive Garden Alfredo Sauce

I pinned this recipe for Olive Garden Alfredo Sauce {copy cat} recipe found at Budget Savvy Diva a long time ago, and finally tried it out this week.  It was DE-LIC-IOUS!  Though definitely not low-fat.  But who is thinking low-fat when they are wanting alfredo sauce and pasta anyway, right?  :)  This recipe is easy enough to convince me not to buy the jarred alfredo sauce anymore...

• 1 pkg Pasta (we like penne, instead of fettuccine) 
• cooked chicken
• 1 stick of butter 
• 1 clove of minced garlic 
• 1 pint of heavy cream 
• 1 cup of fresh Parmesan cheese 
• 2 tbsp cream cheese 
• 1/4 tsp salt 
• 1/2 tsp white pepper 

Make pasta to your liking. In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil. Add in Parmesan Cheese and mix until the cheese melts. Sprinkle in salt and pepper to taste (you don;t need to use all of this, do to your liking). Mix the hot sauce into the noodles and serve. Top with fresh parsley and/or cooked chicken if desired.  Just like Olive Garden! Another quick and easy meal just in time for Back to School dinner blues.

Baked Penne Casserole

If you are looking for a truly crowd-pleasing, family-friendly dinner that is easy and delicious, look no further!  I found this recipe on pinterest.  It's done by The Country Cook, and after I read through the recipe, I knew I had to try it.  My family GOBBLED this up.  I seriously don't think Katelee or Blake have ever eaten so much in their lives.  And Gerald and I loved it too!  A great dinner to please kids and adults!



 
Ingredients:

• 1/2 - 1 lb. ground beef 
• 1/2 cup onions, diced 
• 1/2 cup green peppers, diced (I left these out, as the sight of green peppers is enough to make Katelee refuse to even try it...)
• 1 jar (24 oz.) spaghetti sauce 
• 1 tub (10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used Light.)
• 1 cup Kraft shredded Mozzarella Cheese, divided 
• 3 cups cooked penne pasta (about 1 3/4 c. dry)

If you haven't already cooked your pasta, do so first. You'll need to bring water to a boil and then add in about 1 3/4 cups uncooked pasta (this should give you about 3 cups cooked since pasta nearly doubles in size after cooked). I always throw a little extra in for good measure.

When pasta is cooked al dente, make sure you drain excess water thoroughly.  Be careful not to overcook, as you will be baking the pasta as well and don't want it to come out soggy.

Preheat oven to 350F degrees. Spray a 2-quart casserole dish (or 9x9 baking dish) with nonstick cooking spray.

Begin browning and crumbling ground beef with onions and green peppers (if using).

You'll need to do this in a large skillet because you'll be adding in your sauce and pasta to it later.

Once beef is browned, drain any excess grease.  Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella.

Cook and stir 2-3 minutes or until mozzarella is melted. Add pasta and mix lightly.

Spoon mixture into your prepared baking dish. Top with remaining cooking creme. Then sprinkle with remaining mozzarella cheese.

Cover with lid or aluminum foil.  When using aluminum foil, I like to spray the inside of the foil with nonstick spray so the cheese doesn't stick to it while baking.

Bake for 15 minutes. Then uncover and bake for an additional 5 minutes so the cheese can get nice and melted and bubbly.

 

Serve warm, maybe with a green salad and some Tuscan bread on the side.  Enjoy!

Olive Garden's Salad

We made this salad for a dinner party, along with these Olive Garden breadsticks and this delicious spinach tomato tortellini.  Everyone raved about the food, and I thought the salad really was very close to the salad that Olive Garden serves, which I love!!

SALAD:

• 1 bag American Blend Salad (Dole works well) 
• 4-5 slices Red Onion 
• 4-6 Black Olives 
• 2-4 Pickled Pepperoncini or banana peppers
• ½ cup Croutons 
• 1 small Tomato sliced 
• Freshly grated Parmesan Cheese 

DRESSING:

• ½ cup Mayonnaise 
• ⅓ cup White Vinegar 
• 1 tsp. Vegetable Oil 
• 2 Tbsp. Corn Syrup 
• 2 Tbsp. Parmesan Cheese 
• 2 Tbsp. Romano Cheese 
• 1 clove garlic minced 
• ½ tsp. Italian Seasoning 
• ½ tsp. Parsley Flakes 
• 1 Tbsp. Lemon Juice 
• Sugar (optional)

Instructions

Chill a glass salad bowl in the freezer for at least 30 minutes.  While it's chilling, make the dressing first.  Mix all ingredients in a blender until well mixed (approximately 30 seconds). If this is a little to tart for your own personal tastes please add a little extra sugar. Chill in the refrigerator for at least 30 minutes.

Place the bag of salad in bowl. Place on top of the lettuce – red onion, black olives, pepperoncini or banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like. Add plenty of Salad Dressing on top.  Enjoy!

Amazing Breadsticks

These are my new favorite breadsticks to make with our favorite Italian dinners.  These are made from ingredients you probably already have on hand and are simple and easy.  These restaurant-style breadsticks remind us of Olive Garden's breadsticks.  Delicious!

Ingredients:

• 2 1/4 teaspoons active dry yeast 
• 2 tablespoons white sugar 
• 1/4 cup warm water 
• 4 1/4 cups all-purpose flour 
• 1 1/4 cups warm water 
• 2 tablespoons butter, softened 
• 1 tablespoon salt 
• 3 tablespoons melted butter 
• 1/4 teaspoon garlic powder 
• 1/2 teaspoon kosher salt 

Directions:

1. Dissolve yeast and sugar in 1/4 cup warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 15 minutes.
2. Add flour, 1 1/4 cup warm water, 2 tablespoons softened butter, and 1 tablespoon salt; knead until dough is well mixed and soft, about 3 minutes.
3. Divide the dough into 16 equal pieces. Knead each piece and shape into a 6-inch breadstick. Arrange breadsticks on a baking sheet; let rise for about 1 hour.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Mix 3 tablespoons melted butter and garlic powder together in a bowl; brush onto breadsticks.
6. Bake breadsticks in the preheated oven until golden brown, about 15 minutes. Immediately brush with remaining melted butter mixture; sprinkle with 1/2 teaspoon kosher salt.

Spinach Tomato Tortellini

Believe it or not, this time this is not a Grandma Klingler recipe.  Before you get all disappointed, however, this meal comes HIGHLY recommended to me from two of my friends who happen to be amazing cooks.  I can't wait to try it!  The recipe is from All Recipes, and here is the link in case you want to view the picture and/or comments.

Ingredients

• 1 (16 ounce) package cheese tortellini 
• 1 (14.5 ounce) can diced tomatoes with garlic and onion 
• 1 cup chopped fresh spinach 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 1/2 teaspoons dried basil 
• 1 teaspoon minced garlic 
• 2 tablespoons all-purpose flour 
• 3/4 cup milk 
• 3/4 cup heavy cream 
• 1/4 cup grated Parmesan cheese 

Directions

Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

OH. MY. YUMMINESS.

Three Cheese Chicken Alfredo Bake

I think Taylor originally found this recipe on Pinterest, and we made it at mom's house on Christmas Eve. I think everyone loved it, and I know Katelee especially gobbled it up! Great noodle casserole. :)

By the way, someone still needs to post the recipes (mom or Taylor!) for those amazing ribs we ate that week! And Taylor's mom's rolls! And whatever else I am forgetting. :)

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.

Alfredo Salmon and Noodles

This is another great salmon recipe.

3 c. uncooked wide egg noodles (6 oz.)
1 box (9 oz.) frozed chopped broccoli
1/2 c. Alfredo pasta sauce
1 (6 oz.) can skinless boneless pink salmon, drained and flaked
1/8 tsp. pepper

Cook noodles as directed on package, adding broccoli for the last 4 to 5 minutes of cooking. Drain and return to saucepan. Stir in remaining ingredients. Cook over low heat 4 to 6 minutes, stirring occasionally, until hot.

Red Pepper Pasta

A rich, sweet pasta. I don't love raw red peppers very much, but I LOVE this pasta because the peppers are cooked with these other amazing ingredients! (Kara, if you ever read this, I will think of you every time we make this -forever!)

3 red peppers
capers (about half a small jar)
crushed red pepper to taste
1 large can stewed tomatoes
salt to taste
pepper to taste
1 pint heavy whipping cream (or a little less)
noodles

Roast the red peppers cut in half on foil at 400 degrees for 25 - 30 minutes. Peel off the skin and chop up. Sauté in olive oil. Add tomatoes, capers, crushed red pepper, salt and pepper. Boil down till most of the liquid is gone. (It doesn’t have to be all gone.) Add the whipping cream right before you add to the noodles. Start boiling the noodles about the time that you add the tomatoes. The longer you let the mixture boil, the better it tastes.

How to Roast Red Peppers

Many recipes call for roasted peppers. Follow these instructions for easy roasting.

4 red peppers, sliced in half lengthwise, cored and seeded
olive oil

Preheat the broiler. Lay the pepper pieces skin-side-up on a flat broiling pan and place the pan 3 to 4 inches below the heat. Broil the peppers for about 10 minutes until the skins are charred (they should be black). Remove peppers to a plastic bag for 15 minutes. Remove the peppers from the bad and slip off the charred skins. Place the peppers in a quart storage jar on plastic bad. Add olive oil just to cover. Store, covered, in the fridge for up to a week.

Homemade Spaghetti Sauce

When we grew tomatoes in our garden, we made this recipe in bulk and froze it for use throughout the year. It's a bit of work, but this is probably the most delicious spaghetti sauce we have ever tasted!

1/4 c. vegetable oil
2 large onions, chopped
2 cloves minced garlic
1 large green pepper, chopped (optional – I usually choose to leave this out)
12 c. fresh tomatoes, peeled
3 (12 oz.) cans tomato paste
3 T. sugar
1 T. salt
3/4 tsp. pepper
3 T. oregano
2-3 bay leaves

Blanch the tomatoes to remove the skins. Core and seed the tomatoes and dice them into chunks. Heat oil in a large kettle and cook onion, garlic and green pepper until tender. Add the remaining ingredients and stir well after each addition. Simmer uncovered for 45 to 60 minutes. Remove the bay leaves. If you want to add already cooked meat, add it now and cook for an additional 30 minutes. Serve or freeze. (This sauce freezes really well.)

See comments for extra advice.

"Missionary" Casserole

Mom made this for the first time when the missionaries were coming over for dinner, and "missionary" casserole has become a family classic ever since!

1 lb. ground hamburger, cooked
1 bag cooked elbow or bowtie noodles
1 can seasoned Campbell’s tomato soup (Tomato w/ garlic & herb, if possible, or with Italian herbs)
1 can tomato sauce
1 package spaghetti mix
1 can chopped olives
1 c. grated cheese

Cook meat and set aside. Cook noodles. Drain both. Combine meat and noodles with all other ingredients. Save a bit of cheese to sprinkle over top. Bake at 350 degrees for 30 – 45 minutes, or until hot and bubbly.

P.S. This FREEZES great! Just make it in a disposable casserole dish and freeze before baking. (Be sure to make the noodles al dente or even a little under cooked as they will grow softer after freezing.) Thaw and bake as normal when ready to eat.

Melissa's Cheesy Manicotti

1 box manicotti
2 c. shredded mozzarella cheese
15 oz. ricotta or cottage cheese
1/4 c. grated Parmesan cheese
2 T. chopped, fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
32 oz. jar spaghetti sauce
Italian sausage, cooked (optional)

Combine the cheeses, parsley, salt, and pepper for filling. Fill each dry manicotti noodle with the cheese mixture (Note: use a frosting bag with no tip to squeeze the mixture into each manicotti noodle neatly and easily.) Spread a layer of sauce on the bottom of a baking dish. Arrange the manicotti in a single layer over the sauce. Cover each noodle with the remaining sauce and with the Italian sausage, if desired. Cover the pan with aluminum foil and bake at 375 degrees for 50 minutes, or until the noodles are done. This is delicious!

Lasagna

1/2 lb. lasagna noodles (buy the OVEN READY kind)
1 1/2 lbs. ground beef
3 cloves garlic, minced*
1/4 tsp. pepper
1 (12 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
1 pkg. spaghetti sauce mix
1 T. sugar
2 c. ricotta or cottage cheese
2 c. mozzarella cheese, grated

Brown the ground beef. Add minced garlic and pepper to beef and cook and stir for about 2 minutes. Stir in crushed tomatoes, tomato sauce, and spaghetti sauce mix. Simmer about 15 minutes. Remove from heat. Grease a 9x13-inch pan. Layer one cup meat sauce mixture on bottom of pan. Layer uncooked, over-ready noodles over meat mixture, followed by cottage cheese and then grated mozzarella. Repeat layers a total of three times, ending with 1 c. meat sauce and 1/2 c. grated mozzarella cheese. Bake at 350 degrees for 30 – 40 minutes. Remove from oven and let stand about 10 minutes before serving.

*I usually buy the jars of already minced garlic and add about 3 tsp.

P.S. This is a staple FREEZER meal at our house. Just assemble in a disposable casserole dish and freeze before baking. When ready to eat, pull out and thaw and then bake as directed.

Chicken Mozzarella

4 skinless, boneless chicken breast halves
1 can tomato soup
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 c. shredded mozzarella cheese

Place chicken in a baking dish. Mix the soup, Italian seasoning, and garlic together and spoon over chicken. Bake at 400 degrees for 20 minutes, or until chicken is no longer pink. Sprinkle cheese over chicken. Serve with pasta or rice.

Creamy Italian Chicken

Creamy Italian Chicken

4 boneless, skinless chicken breast halves
1/3 c. plus a bit Italian salad dressing
1/3 c. water
8 oz. cream cheese, softened
1 can cream of chicken soup
1 4 oz. can of mushroom stems & pieces, drained
Hot cooked rice or noodles.

Place chicken in crock-pot. Combine salad dressing and water; pour over the chicken. Cover and cook on low heat for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until the chicken juices run clear. Serve over rice or noodles.



JD’s Version of Creamy Italian Chicken

4 boneless, skinless chicken breast halves
1/3 c. plus a bit Italian salad dressing
1/3 c. water
8 oz. cream cheese, softened
1 can cream of chicken soup

Place chicken in crock-pot. Combine everything else and pour over the chicken. Cover and cook on low heat for 4 hours or until the chicken juices run clear. Serve over rice or noodles.

We love to double this recipe and freeze the leftovers in a gallon-sized freezer bag for a quick and yummy meal!

Shrimp and Artichoke Fettucine

Our friends moved and gave us some frozen shrimp from their freezer. We tried this recipe with the shrimp and LOVED it - everyone gobbled it up! The recipe calls for fresh shrimp, but we used frozen that we thawed according to the bag directions.

From the Essential Mormon Celebrations cookbook by Julie Badger Jensen

8 oz. fettuccine

2 slices bacon, chopped

1/4 c. chopped onion

1 c. whipping cream

8 oz. artichoke hearts (found in glass bottles in the grocery aisles)

1/2 c. crushed tomatoes

1 tsp. dried basil leaves

1/2 tsp. salt

1/2 tsp. pepper

1/2 pound large fresh shrimp

1/2 c. freshly grated Parmesan cheese

Cook fettuccine according to package directions; drain well and set aside. In a large skillet, cook bacon until cooked through, but not crisp. Add onion and saute for about 2 minutes. Stir in whipping cream, artichoke hearts, tomatoes, dried basil, salt and pepper. Heat to a boil, reduce heat, and simmer until artichokes are tender and sauce is thick, about 10 to 15 minutes. Stir in shrimp to artichoke mixture. Heat until warmed through and serve over cooked pasta. Top with parmesan cheese. Makes 4 servings.

Zuppa Toscana

1 lb ground Italian sausage
11/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale

Brown sausage and red pepper. Drain fat and set aside. In same pan sauté onion, bacon and garlic until onions are soft. Add water and bouillon. Bring to a boil and add potatoes. Cook until soft, around 30 minutes. Add cream, sausage and kale. Cook until heated through and serve.

This truly tastes and looks just like Olive Garden's Zuppa Toscana, which is I LOVE! Serve with Italian rolls for an extra treat! ;)