If you crave a comforting, hearty soup that feels like a warm hug in a bowl, this Olive Garden Pasta e Fagioli Recipe is exactly what you need. Bursting with tender beans, savory ground beef, fresh vegetables, and perfectly cooked pasta, this classic Italian soup delivers layers of flavor with each spoonful. It’s an easy-to-make, soul-satisfying dish that combines simple, wholesome ingredients into a rich and delicious meal that you’ll want to savor again and again.
Ingredients You’ll Need
Gathering simple, fresh, and pantry-staple ingredients is the key to making this Pasta e Fagioli recipe shine. Each element adds its own magic—whether it’s the hearty beans, vibrant vegetables, or the broth that ties everything together into a luscious soup.
- Lean ground beef: Provides a rich, savory base and a satisfying protein boost without excess fat.
- Medium onion, chopped: Adds a sweet and aromatic foundation that softens beautifully as it cooks.
- Celery, chopped finely: Brings a subtle freshness and gentle crunch that balances the dish.
- Carrots, peeled and chopped finely: Lend a natural sweetness and vibrant color to the soup.
- Garlic, minced: Infuses bold, fragrant notes that deepen the flavor profile.
- Canned diced tomatoes: Deliver bright acidity and rich tomato flavor.
- Canned crushed tomatoes: Give body and heartiness to the broth with a smoother texture.
- Red kidney beans: Add creaminess and a classic bean texture that complements the pasta perfectly.
- Cannellini beans: Bring mild flavor and a silky consistency among the beans.
- Chicken broth: Forms a flavorful, savory base that melds all ingredients into a comforting soup.
- Uncooked ditalini pasta: The tiny tube-shaped pasta soaks up the broth, adding satisfying bite without overpowering the dish.
How to Make Olive Garden Pasta e Fagioli Recipe
Step 1: Brown the Beef
Start by heating your soup pot over medium-high heat and add the lean ground beef. Brown it thoroughly until there’s no pink left, making sure to break it up as it cooks. You don’t need to drain the fat, as it adds flavor that will enhance the entire soup.
Step 2: Sauté the Vegetables
Next, toss in the chopped onion, celery, carrots, and minced garlic right into the pot with the beef. Cook them slowly for about 8 to 10 minutes until everything softens and the vegetables release their sweet aroma, creating a beautiful base for your soup.
Step 3: Add Tomatoes, Beans, and Broth
Once the veggies are tender, stir in the diced tomatoes, crushed tomatoes, red kidney beans, cannellini beans, and chicken broth. This combination sets the stage for deep and hearty flavor. Bring everything up to a boil, letting those ingredients start to meld together deliciously.
Step 4: Simmer to Develop Flavor
Turn the heat down to low and cover the pot. Let the soup simmer gently for 15 to 20 minutes, giving the flavors time to marry into that signature, soul-warming taste you adore in Olive Garden Pasta e Fagioli Recipe.
Step 5: Cook the Pasta
Add the uncooked ditalini pasta straight into the simmering soup. Continue cooking for another 15 to 20 minutes, stirring occasionally until the pasta is tender but still has a slight bite—perfect for soaking in that delicious broth.
Step 6: Season and Serve
Before serving, season the soup with salt and pepper to taste. This final touch balances the richness and elevates every ingredient, making your Olive Garden Pasta e Fagioli Recipe taste just like the classic comfort food it should be.
How to Serve Olive Garden Pasta e Fagioli Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese can add a nutty, savory edge that melts perfectly on hot soup. Try topping your bowl with chopped fresh parsley or a drizzle of extra virgin olive oil for a fresh, vibrant finish that enhances the dish without overpowering it.
Side Dishes
This hearty soup pairs beautifully with warm, crusty bread or garlic breadsticks to sop up every delicious drop. A simple mixed green salad with a light vinaigrette can also bring a refreshing contrast, rounding out your meal in the best possible way.
Creative Ways to Present
Serve this soup in rustic bowls for an authentic Italian feel, or go for individual bread bowls for a fun twist that adds even more comfort. For a party or family gathering, consider bringing out a large pot so everyone can help themselves, encouraging a warm and cozy ambiance.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, let the soup cool to room temperature, then store it in airtight containers. It will stay fresh in the refrigerator for up to 4 days, allowing you to enjoy that comforting flavor again the next day or two.
Freezing
If you want to save it for a longer time, this Olive Garden Pasta e Fagioli Recipe freezes very well. Store portions in freezer-safe containers or bags for up to 3 months. Just remember to undercook the pasta slightly next time if you plan to freeze, so it doesn’t become mushy after reheating.
Reheating
When reheating, warm the soup gently on the stove over medium heat, stirring occasionally until heated through. If the soup has thickened too much, add a splash of broth or water to loosen it up to your preferred consistency.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply omit the ground beef and use vegetable broth instead of chicken broth. You can also boost the bean variety or add mushrooms for richness and depth.
What kind of pasta works best?
Ditalini is traditional and perfect for Pasta e Fagioli, but small shapes like elbow macaroni or small shells also work beautifully in this soup.
Is it okay to use canned beans?
Yes, canned beans save time and still taste great. Just be sure to rinse and drain them well to reduce excess salt and starch, making your soup lighter and fresher.
Can I prepare this soup ahead of time?
You sure can! In fact, it tastes even better the next day when the flavors have melded. Just store it in the fridge and reheat gently before serving.
How do I keep the pasta from getting mushy?
To avoid mushy pasta, you can add the pasta just before serving or cook it separately and add it to individual bowls when ready to eat.
Final Thoughts
I can’t recommend this Olive Garden Pasta e Fagioli Recipe enough if you’re looking for a bowl of comfort that’s as satisfying as it is easy to make. Whip up a pot, gather your loved ones, and share in the joy of a true classic that warms the heart and fills the soul. You’re going to fall in love with every spoonful.
Print
Olive Garden Pasta e Fagioli Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Olive Garden Pasta e Fagioli recipe is a hearty Italian soup featuring lean ground beef, vegetables, beans, and ditalini pasta simmered in a flavorful tomato broth. Perfect for a comforting, satisfying meal ready in about 40 minutes, it combines classic pantry ingredients into a rich and delicious dish reminiscent of the iconic Olive Garden version.
Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- 1 medium onion, chopped
- 3 sticks celery, chopped finely
- 2 medium carrots, peeled and chopped finely
- 4 cloves garlic, minced
Tomatoes and Beans
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can red kidney beans
- 1 (14 ounce) can cannellini beans
Liquids and Pasta
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
Seasonings
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried oregano (optional)
- 1 teaspoon dried basil (optional)
Instructions
- Brown the beef: In a large soup pot over medium-high heat, brown the lean ground beef until fully cooked, breaking it up with a spoon; do not drain the fat.
- Sauté vegetables: Add the chopped onion, celery, carrots, and minced garlic to the beef. Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened but not browned.
- Add tomatoes and beans: Stir in the diced tomatoes, crushed tomatoes, red kidney beans, cannellini beans, and chicken broth. Then add red wine vinegar, sugar, and optional dried herbs if using. Bring the mixture to a boil.
- Simmer soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 to 20 minutes, allowing flavors to meld.
- Cook the pasta: Add the uncooked ditalini pasta to the soup, stir, and continue simmering uncovered for another 15 to 20 minutes or until the pasta is tender.
- Season and serve: Taste and season the soup with salt and freshly ground black pepper before serving hot.
Notes
- This soup can be made vegetarian by omitting the ground beef and using vegetable broth instead of chicken broth.
- For a thicker soup, reduce the broth slightly or use less broth.
- Feel free to garnish with grated Parmesan cheese or fresh parsley for extra flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
