✔ Updated · 38 Olive Garden-inspired soups, breadsticks, pastas and desserts
These 38 Olive Garden copycat recipes bring the soups, breadsticks, Alfredo and tiramisu into your own kitchen, the way I make them at home.
The most-copied Olive Garden dishes are Zuppa Toscana, chicken and gnocchi soup, the garlic breadsticks, the house salad with its creamy Italian dressing, fettuccine or chicken Alfredo, lasagna classico, chicken parmigiana and tiramisu. For the classic soup, salad and breadsticks meal, start the breadstick dough first: it needs about 2 1/2 hours to rise, and the soup and salad fit in while it does.
- Start with: breadsticks, Zuppa Toscana and the house salad. That trio is the meal most people are craving.
- Make ahead: soups, marinara, dressing and tiramisu all keep 3 to 4 days in the fridge, and the tomato-based soups freeze for up to 3 months.
- Safe temps: chicken 165°F, ground beef and sausage 160°F, shrimp and salmon 145°F. Reheat soups and leftovers to 165°F.
Pick a soup, a salad and one pasta, and the never-ending feast is on your table tonight.
Olive Garden Soups
Olive Garden pours four soups, and you can make every one of them at home. Minestrone and pasta e fagioli freeze well if you add the pasta when reheating; the two creamy soups are best fresh.
For reference, Olive Garden lists Never-Ending Soup, Salad and Breadsticks at $9.99 for weekday lunch, Monday to Friday until 3 p.m., as a limited-time deal, with refills for dine-in only (olivegarden.com specials). Prices checked October 2026; they vary by location, so confirm with your local restaurant.
1. Zuppa Toscana
Creamy potato soup with spicy Italian sausage, kale and crispy bacon. My full recipe has step photos and an Instant Pot method. Ready in 50 min.
Get the recipe →
2. Chicken and Gnocchi Soup
Velvety chicken soup with pillowy potato gnocchi, carrots, celery and spinach. Max fishes out every gnocchi first. Ready in 45 min.
Get the recipe →
3. Minestrone
A light, vegetable-packed tomato soup with beans, small shell pasta and herbs. The lightest of the four. Full recipe, ready in 50 min.
Get the recipe →
4. Pasta e Fagioli
Hearty tomato soup with ground beef, two kinds of beans and little ditalini pasta. The beefiest of the four soups.
How: Brown 1 lb ground beef with 1 diced onion, 2 carrots, 2 celery ribs and 3 garlic cloves until no pink remains (160°F). Add 2 cups crushed tomatoes, 4 cups beef broth, a drained can each of kidney and cannellini beans, 1 tsp oregano and 1 tsp basil. Simmer 20 minutes, then add 1 cup ditalini and cook 8 to 10 minutes more.
Salad, Dressing and Breadsticks
The trio that comes before everything else. Start the breadstick dough first, because it needs time to rise, and the salad and dressing come together while it does.
5. Breadsticks
Soft, pillowy breadsticks brushed with garlic butter and a sprinkle of garlic salt. Full recipe with step photos; about 3 hours, mostly rising.
Get the recipe →
6. Famous House Salad
Crisp iceberg and romaine with tomato, red onion, black olives, pepperoncini, croutons and a snowfall of Parmesan.
How: Toss a 10 oz bag of iceberg and romaine with 2 sliced Roma tomatoes, a few thin red onion rings, 1/4 cup black olives, 6 pepperoncini and 1 cup croutons. Add 1/3 cup Italian dressing right before serving and grate Parmesan over the top until someone says when.
7. Italian Salad Dressing
A zippy, lightly creamy Italian dressing with vinegar, garlic, Parmesan and herbs that clings to every leaf.
How: Whisk 1/2 cup mayonnaise, 1/3 cup white wine vinegar, 2 Tbsp water, 1 Tbsp lemon juice, 2 Tbsp grated Parmesan, 1 tsp sugar, 1 minced garlic clove, 1/2 tsp Italian seasoning and 1/4 tsp salt. Whisk in 1/3 cup olive oil. Chill 1 hour; it keeps 1 week in the fridge.
Olive Garden Appetizers
Most of these are fried, so I set up one breading station and one pot of oil and make two or three at once. A clip-on thermometer keeps the oil honest.
8. Spinach-Artichoke Dip
Hot, creamy dip of spinach, artichoke hearts and three cheeses, baked until bubbly and served with toasted flatbread crisps.
How: Mix 8 oz softened cream cheese, 1/2 cup sour cream, 1/2 cup Parmesan, 1 cup mozzarella, 10 oz thawed and squeezed-dry spinach, a drained 14 oz can of chopped artichoke hearts and 2 minced garlic cloves. Bake in a small skillet at 375°F for 20 to 25 minutes until golden and bubbling.
9. Toasted Ravioli
Beef-filled ravioli, breaded and fried until crunchy, dusted with Parmesan and served with warm marinara.
How: Dip 1 lb refrigerated beef ravioli in 2 eggs beaten with 2 Tbsp milk, then in Italian breadcrumbs. Fry at 350°F for 2 to 3 minutes until deep golden. Sprinkle with Parmesan and parsley and serve with marinara.
10. Fried Mozzarella
Thick triangles of mozzarella in a crisp Italian breadcrumb coat, fried fast so the middle turns gooey.
How: Cut a 1 lb block of low-moisture mozzarella into triangles about 3/4 inch thick. Coat in flour, egg, then Italian breadcrumbs mixed with panko; repeat the egg and crumbs for a double coat. Freeze 30 minutes, then fry at 360°F for 1 to 2 minutes. Serve with marinara.
11. Calamari
Tender squid rings and tentacles in a light, crisp coating, with lemon and marinara for dipping.
How: Soak 1 lb cleaned squid in 1 cup buttermilk for 30 minutes. Toss in 1 cup flour mixed with 1/2 cup cornmeal, 1 tsp salt and 1/2 tsp garlic powder. Fry at 375°F in small batches for 1 1/2 to 2 minutes; any longer and it turns rubbery. Salt right away.
12. Lasagna Fritta
Folded lasagna pieces filled with cheese, breaded and fried, then served over Alfredo with marinara spooned on top.
How: Cook 6 lasagna noodles, halve them and spread each with 2 Tbsp ricotta mixed with Parmesan and mozzarella. Fold, coat in egg and Italian breadcrumbs and chill 20 minutes. Fry at 350°F for about 3 minutes until golden. Serve on warm Alfredo with marinara and Parmesan.
13. Stuffed Ziti Fritta
Crispy breaded ziti bites with a creamy cheese filling, served with marinara and Alfredo for dunking.
How: Cook 8 oz ziti just to al dente and cool. Pipe in a mix of ricotta, mozzarella, Parmesan and 1 egg yolk. Coat in flour, egg and Italian breadcrumbs, freeze 30 minutes, then fry at 350°F for 2 to 3 minutes until the filling is hot (165°F). Serve with both sauces.
14. Meatballs Parmigiana
Big, tender Italian meatballs baked in marinara under melted mozzarella, with garlic toast for scooping.
How: Mix 1 lb ground beef, 1/2 lb Italian sausage, 1/2 cup breadcrumbs soaked in 1/3 cup milk, 1 egg, 1/3 cup Parmesan, 2 garlic cloves and parsley. Roll 8 large balls and bake at 400°F for 18 minutes. Spoon marinara over, add mozzarella and bake 8 minutes more, until the centers reach 160°F.
The Two Sauces
Half the pastas below start with one of these. If your Alfredo ever turns thin, here's how to thicken Alfredo sauce without making it gluey.
15. Alfredo Sauce
Silky butter, cream and Parmesan sauce. Make a double batch, because it is the base for five dishes on this page.
How: Melt 1/2 cup butter with 2 minced garlic cloves over medium-low heat. Add 2 cups heavy cream and simmer gently for 5 minutes. Off the heat, whisk in 1 1/2 cups finely grated Parmesan a handful at a time, then season with salt, pepper and a pinch of nutmeg.
16. Marinara Sauce
A simple, bright tomato sauce with garlic, onion, basil and oregano, for dipping breadsticks or saucing pasta.
How: Soften 1 small diced onion in 3 Tbsp olive oil, then add 4 sliced garlic cloves for 1 minute. Stir in a 28 oz can of crushed tomatoes, 1 tsp dried oregano, 1 tsp sugar and 1/2 tsp salt. Simmer 25 minutes and tear in fresh basil.
Olive Garden Pasta Dishes
Cook the pasta just to al dente and save a mug of the cooking water. A splash of it loosens any sauce that tightens up on the plate.
17. Fettuccine Alfredo
Long ribbons of fettuccine tossed in the Alfredo sauce above. Rich, simple and on the table in 20 minutes.
How: Cook 1 lb fettuccine until al dente, saving 1 cup pasta water. Toss with one batch of Alfredo sauce over low heat, adding splashes of pasta water until glossy. Finish with black pepper, parsley and more Parmesan.
18. Chicken Alfredo
Fettuccine Alfredo topped with sliced, well-seasoned grilled chicken. The dish fans name most often as their order.
How: Pound 2 chicken breasts to an even thickness, season with salt, pepper, garlic powder and Italian seasoning, and grill or pan-sear to 165°F. Rest 5 minutes, slice and fan over fettuccine Alfredo.
19. Chicken Tortelloni Alfredo
Cheese-filled tortelloni in Alfredo sauce with sliced grilled chicken. A little heartier than the classic.
How: Boil 20 oz refrigerated cheese tortelloni for 3 to 4 minutes; I like an Asiago or three-cheese filling. Toss with Alfredo sauce, then top with sliced grilled chicken cooked to 165°F and chopped parsley.
20. Chicken and Shrimp Carbonara
Chicken, shrimp and crispy bacon with roasted red peppers in a creamy Parmesan sauce over spaghetti.
How: Crisp 4 slices of chopped bacon. Sear 1 sliced chicken breast in the fat to 165°F, then 1/2 lb shrimp for 2 minutes until pink and opaque (145°F). Toss 12 oz cooked spaghetti with a half batch of Alfredo, 1/2 cup sliced roasted red peppers, the chicken, shrimp and bacon. Finish with black pepper.
21. Five Cheese Ziti al Forno
Ziti baked in a creamy tomato sauce with five Italian cheeses under a crunchy, golden crumb topping.
How: Stir 1 cup Alfredo sauce into 3 cups marinara. Toss with 1 lb cooked ziti, 1 cup ricotta, 1 cup mozzarella, 1/2 cup fontina and 1/2 cup Romano. Top with 1/2 cup Parmesan mixed with 1/2 cup panko and 1 Tbsp melted butter. Bake at 375°F for 20 to 25 minutes until bubbling.
22. Lasagna Classico
Layers of pasta, meat sauce, ricotta, mozzarella and Parmesan, baked until the edges go crisp and bubbly.
How: Brown 1 lb ground beef and 1/2 lb Italian sausage to 160°F and simmer in a 28 oz jar of marinara. In a 9×13 pan layer sauce, 4 cooked noodles, ricotta mixed with 1 egg and Parmesan, then mozzarella; repeat twice. Bake covered at 375°F for 45 minutes, uncovered for 15, then rest 15 minutes before cutting.
23. Cheese Ravioli
Cheese-filled ravioli in marinara under melted mozzarella. Quick enough for a busy weeknight.
How: Boil 20 oz refrigerated cheese ravioli for 4 minutes. Toss gently with 2 cups warm marinara or meat sauce, spoon into a baking dish, scatter 1 cup mozzarella over and broil 2 to 3 minutes until melted. Finish with basil.
24. Spaghetti and Meatballs
Spaghetti in marinara with big, tender Italian meatballs. The plate that empties fastest at my table.
How: Use the meatball mix from Meatballs Parmigiana above. Brown the meatballs, then simmer them in 3 cups marinara for 20 minutes, until 160°F in the center. Serve over 1 lb spaghetti with plenty of Parmesan.
25. Chicken Scampi
Tender chicken with bell peppers and red onion in a garlicky butter cream sauce over angel hair.
How: Sear 1 lb chicken breast strips in butter to 165°F and set aside. Soften 1 sliced red onion and 1 red and 1 green bell pepper in strips, add 4 garlic cloves and 1/2 cup white wine or chicken broth and reduce by half. Stir in 1/2 cup cream and 2 Tbsp butter, return the chicken and toss with 12 oz angel hair.
26. Shrimp Scampi
Plump shrimp in a lemony garlic butter sauce over angel hair, with cherry tomatoes and parsley.
How: Melt 4 Tbsp butter with 2 Tbsp olive oil, add 5 minced garlic cloves for 30 seconds, then 1 lb shrimp for 2 to 3 minutes until pink and opaque (145°F). Add 1/2 cup white wine or broth, the juice of half a lemon and a handful of halved cherry tomatoes. Toss with 12 oz angel hair and parsley.
Chicken, Seafood and Parmigiana
These are the plates I make when we want a sit-down Sunday dinner. A digital thermometer takes the guessing out of the chicken and salmon.
27. Chicken Parmigiana
A crisp breaded chicken cutlet under marinara and melted mozzarella, served with a twirl of spaghetti.
How: Pound 2 chicken breasts to 1/2 inch and coat in flour, egg and Italian breadcrumbs mixed with Parmesan. Pan-fry in 1/4 inch of oil for 3 to 4 minutes per side. Top with marinara and mozzarella and bake at 425°F for 8 to 10 minutes, until the cheese bubbles and the chicken reaches 165°F.
28. Eggplant Parmigiana
Layers of breaded, fried eggplant slices, marinara and melted mozzarella. The meatless favorite.
How: Salt 1/2 inch eggplant slices for 30 minutes and pat dry. Bread in flour, egg and Italian breadcrumbs and pan-fry until golden. Layer with marinara, mozzarella and Parmesan in a baking dish and bake at 375°F for 25 to 30 minutes.
29. Stuffed Chicken Marsala
Chicken stuffed with Italian cheeses and sun-dried tomatoes in a Marsala mushroom sauce, with garlic mashed potatoes.
How: Butterfly 2 chicken breasts and fill with 1/2 cup mixed mozzarella, fontina and Parmesan plus 2 Tbsp chopped sun-dried tomatoes; close with toothpicks. Sear, then bake at 400°F to 165°F. In the same pan brown 8 oz mushrooms, add 3/4 cup Marsala and 1/2 cup broth, reduce by half and swirl in 2 Tbsp butter.
30. Grilled Chicken Margherita
Grilled chicken topped with mozzarella, basil pesto and tomatoes in a lemon garlic sauce, with Parmesan broccoli.
How: Grill 2 seasoned chicken breasts to 165°F. Top each with a slice of fresh mozzarella, 1 Tbsp pesto and diced tomato, and cover for 1 minute to melt. Spoon over 3 Tbsp butter melted with 1 garlic clove and the juice of half a lemon. Roast broccoli with Parmesan at 425°F for the side.
31. Herb-Grilled Salmon
Salmon fillets grilled with herbs and finished with melting garlic herb butter, served with broccoli.
How: Brush 4 salmon fillets with oil and season with salt, pepper, oregano and thyme. Grill or sear skin side down for 4 to 5 minutes, flip for 2 to 3 more, to 145°F. Top each with a coin of butter mashed with garlic, parsley and lemon zest.
Olive Garden Desserts
Save room, or better, make one of these the day before. Every dessert here is better after a night in the fridge, except the doughnuts, which are best hot.
32. Tiramisu
Espresso-soaked ladyfingers layered with fluffy mascarpone cream and a thick dusting of cocoa. No raw eggs in my version.
How: Whip 1 cup heavy cream to soft peaks. Beat 8 oz mascarpone with 1/2 cup sugar and 1 tsp vanilla, then fold in the cream. Dip 24 ladyfingers quickly in 1 1/2 cups cooled espresso and layer with the cream in an 8×8 dish, twice. Chill at least 6 hours and dust with cocoa.
33. Black Tie Mousse Cake
Chocolate cake, dark chocolate cheesecake and mascarpone mousse under a glossy ganache. Built in one springform pan.
How: Bake a thin chocolate cake layer in a 9-inch springform. Spread on a cheesecake layer of 8 oz cream cheese, 1/3 cup sugar, 1 egg and 4 oz melted dark chocolate and bake at 325°F for 30 to 35 minutes; cool. Add mascarpone whipped with cream and sugar, chill 4 hours, then pour warm ganache over the top.
34. Chocolate Lasagna
Thin layers of dark chocolate cake and fudgy chocolate filling, stacked tall and served cold.
How: Bake a chocolate cake mix thin in two 9×13 pans for about 12 minutes and cool. Beat 8 oz cream cheese with 1/2 cup powdered sugar, then fold in 1 1/2 cups chocolate pudding. Stack cake, filling, cake, filling and top with chocolate shavings. Chill 4 hours before slicing.
35. Sicilian Cheesecake with Strawberry Topping
A ricotta and cream cheese cheesecake on a buttery shortbread crust, topped with glossy strawberries.
How: Press 1 1/2 cups crushed shortbread cookies mixed with 4 Tbsp melted butter into a 9-inch springform. Beat 16 oz cream cheese, 1 cup whole-milk ricotta, 3/4 cup sugar, 3 eggs, 1 tsp vanilla and lemon zest. Bake at 325°F for 55 to 65 minutes until the center barely wobbles, cool, chill overnight and top with strawberries in warm strawberry jam.
36. Warm Italian Doughnuts
Little sugared ricotta doughnut bites served warm with chocolate and raspberry sauces for dipping.
How: Whisk 1 cup flour, 2 Tbsp sugar, 2 tsp baking powder and a pinch of salt. Stir in 1 cup ricotta, 2 eggs and 1 tsp vanilla. Drop teaspoons into 350°F oil and fry 2 to 3 minutes, turning, until puffed and golden. Toss in sugar and serve with chocolate sauce and warm raspberry jam.
Olive Garden Drinks (Alcohol-Free)
Two fruity, alcohol-free drinks from the Olive Garden menu that the whole family can share.
37. Raspberry Lemonade
Tart lemonade swirled with sweet raspberry purée and poured over plenty of ice.
How: Blend 1 cup raspberries with 1/2 cup sugar and 1/2 cup water, then strain out the seeds. Stir into 1 cup fresh lemon juice and 4 cups cold water. Serve over ice with raspberries and a lemon wheel.
38. Mango Strawberry Iced Tea
Fresh-brewed iced tea with sweet mango and strawberry purées stirred in. Fruity, cold and alcohol-free.
How: Brew 4 black tea bags in 4 cups hot water for 5 minutes and chill. Blend 1 cup mango with 2 Tbsp sugar and, separately, 1 cup strawberries with 2 Tbsp sugar. Spoon 2 Tbsp of each purée into a tall glass of ice and pour the tea over.
How to Make an Olive Garden Night at Home
My test for any copycat is simple: does it taste like the memory, and can a home cook pull it off on a normal day? This is the order that makes a full Olive Garden dinner doable.
On salad night I grate the Parmesan at the table and keep going until someone says when, and Lucy is in charge of brushing garlic butter on the breadsticks. It's messy and it's the best part.
- 3 hours before: mix the breadstick dough and let it rise.
- 90 minutes before: start the soup; Zuppa Toscana and pasta e fagioli both hold well on low heat.
- 1 hour before: make the dressing and chill it, then shape and proof the breadsticks.
- 30 minutes before: bake the breadsticks, boil the pasta water and make the Alfredo or warm the marinara.
- At the table: soup, salad and breadsticks first, then the pasta. Dessert can wait in the fridge from the day before.
- Tour of Italy at home: Olive Garden's sampler plate pairs chicken parmigiana, lasagna classico and fettuccine Alfredo. Make small portions of all three for a crowd.
All 38 Olive Garden Copycat Recipes at a Glance
Every recipe on this page, with its group.
| Recipe | Group | On Recipe Fairy |
|---|---|---|
| Zuppa Toscana | Soups | Full recipe |
| Chicken and Gnocchi Soup | Soups | Full recipe |
| Minestrone | Soups | Full recipe |
| Pasta e Fagioli | Soups | Quick method above |
| Breadsticks | Salad + bread | Full recipe |
| Famous House Salad | Salad + bread | Quick method above |
| Italian Salad Dressing | Salad + bread | Quick method above |
| Spinach-Artichoke Dip | Appetizers | Quick method above |
| Toasted Ravioli | Appetizers | Quick method above |
| Fried Mozzarella | Appetizers | Quick method above |
| Calamari | Appetizers | Quick method above |
| Lasagna Fritta | Appetizers | Quick method above |
| Stuffed Ziti Fritta | Appetizers | Quick method above |
| Meatballs Parmigiana | Appetizers | Quick method above |
| Alfredo Sauce | Sauces | Quick method above |
| Marinara Sauce | Sauces | Quick method above |
| Fettuccine Alfredo | Pasta | Quick method above |
| Chicken Alfredo | Pasta | Quick method above |
| Chicken Tortelloni Alfredo | Pasta | Quick method above |
| Chicken and Shrimp Carbonara | Pasta | Quick method above |
| Five Cheese Ziti al Forno | Pasta | Quick method above |
| Lasagna Classico | Pasta | Quick method above |
| Cheese Ravioli | Pasta | Quick method above |
| Spaghetti and Meatballs | Pasta | Quick method above |
| Chicken Scampi | Pasta | Quick method above |
| Shrimp Scampi | Pasta | Quick method above |
| Chicken Parmigiana | Chicken + seafood | Quick method above |
| Eggplant Parmigiana | Chicken + seafood | Quick method above |
| Stuffed Chicken Marsala | Chicken + seafood | Quick method above |
| Grilled Chicken Margherita | Chicken + seafood | Quick method above |
| Herb-Grilled Salmon | Chicken + seafood | Quick method above |
| Tiramisu | Desserts | Quick method above |
| Black Tie Mousse Cake | Desserts | Quick method above |
| Chocolate Lasagna | Desserts | Quick method above |
| Sicilian Cheesecake with Strawberry Topping | Desserts | Quick method above |
| Warm Italian Doughnuts | Desserts | Quick method above |
| Raspberry Lemonade | Drinks | Quick method above |
| Mango Strawberry Iced Tea | Drinks | Quick method above |
More Italian Favorites
Still hungry? Browse my easy Italian recipes, a whole board of Italian appetizers and the guide to pasta shapes and the sauces they suit. Making lasagna? Here are sides for lasagna. Feeding a big group instead? See the Olive Garden catering menu, and find more restaurant favorites in the Cheesecake Factory copycat collection and our full copycat recipes list.
Frequently Asked Questions
What is the most popular dish at Olive Garden?
Fans most often name the chicken Alfredo, along with the unlimited soup, salad and breadsticks and the Tour of Italy sampler. At home, I'd start with the breadsticks and Zuppa Toscana, then make fettuccine Alfredo with grilled chicken on top.
What are the four soups at Olive Garden?
Olive Garden's soup lineup is Chicken & Gnocchi, Pasta e Fagioli, Zuppa Toscana and Minestrone, the four choices listed for its Never-Ending Soup, Salad and Breadsticks deal (checked October 2026). All four copycats are on this page.
How much is Never-Ending Soup, Salad and Breadsticks?
Olive Garden's specials page lists it at $9.99 for weekday lunch, Monday to Friday until 3 p.m., for a limited time, with refills for dine-in only. I checked in October 2026; prices vary by location, so confirm with your local restaurant.
What dressing does Olive Garden use on its salad?
Olive Garden uses its own signature Italian dressing, which is tangy, a little creamy and full of garlic and herbs. My copycat whisks mayonnaise, white wine vinegar, Parmesan, garlic, Italian seasoning and olive oil, and it tastes best after an hour in the fridge.
What comes on the Olive Garden Tour of Italy?
The Tour of Italy is a sampler of three classics: chicken parmigiana, lasagna classico and fettuccine Alfredo. You can make all three from this page; cook smaller portions of each and serve them on one big plate.
Are these official Olive Garden recipes?
No. These are copycat recipes inspired by Olive Garden menu items and made in my home kitchen. Olive Garden does not publish its recipes, and Recipe Fairy is not affiliated with Olive Garden or Darden.
