Mary KellyWhen the weather turns chilly or you just need a soul-warming dish, nothing quite hits the spot like a bowl of Pasta e Fagioli. This hearty soup is not only a crowd-pleaser, but it’s also loaded with flavors that dance on your palate.
To truly elevate this dish, pair it with freshly baked breadsticks or a crisp salad. Trust me, the combination will leave your taste buds singing!
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I’ll admit it; I’m a sucker for a good soup. The kind that warms you from the inside out. If you’ve ever stepped foot in an Olive Garden, you know exactly what I’m talking about. Their Pasta e Fagioli is a heartbeat of Italian cuisine—rich, comforting, and a bit of a culinary hug.
I can picture myself sitting in that bustling atmosphere, the comforting sounds of clinking plates and laughter swirling around me. But what if I told you that you can make it right in your own kitchen? That’s right! Today, I’m sharing my take on Olive Garden’s beloved Pasta e Fagioli recipe, and I promise you’ll love every spoonful.
What is Olive Garden Pasta e Fagioli?
Pasta e Fagioli, translated to “pasta and beans,” is a traditional Italian soup that’s all about wholesome ingredients. Each component brings something special to the table.
In its most classic form, this dish contains pasta, beans, and a medley of veggies simmered in broth. Olive Garden puts its unique spin on this dish, and we’ll replicate that to bring it straight to your kitchen.
How Does It Taste?
If I had to describe the taste of this dish, it’s like a warm embrace on a cold day. The tomato base is rich and slightly sweet, thanks to the balance of tomatoes and spices. The beans add a creaminess, while the pasta absorbs all the yummy flavors. It’s hearty yet light.
You’ll find comfort in every bite. This dish showcases a delightful blend of savory ingredients, aromatic spices, and the heartiness of beans and pasta.
Why You’ll Love This?
Let’s face it—everyone loves a good soup. But this recipe takes it to the next level. Not only is it incredibly easy to whip up, but it also lasts for days in the fridge, so you can enjoy it multiple times throughout the week. Plus, it’s a healthy option packed with protein from beans and fiber from vegetables. This dish is vegetarian, making it a fantastic option for various dietary preferences. It’s a time-saver, dish-saver, and soul-saver!
Ingredients
2 tablespoons extra virgin olive oil, divided
1 pound lean ground beef
1 ½ cups chopped yellow onions
1 cup diced celery stalks (around 3 stalks)
1 cup diced carrots (about 2 medium-sized)
3 cloves garlic, minced (approximately 1 tablespoon)
2 cans (14.5 oz each) low-sodium chicken broth
3 cans (8 oz each) tomato sauce
1 can (15 oz) diced tomatoes
½ cup water (add more if necessary)
2 teaspoons granulated sugar
1 teaspoon dried oregano
1 ½ teaspoons dried basil
¾ teaspoon dried thyme
1 teaspoon smoked paprika (for subtle smoky depth)
½ teaspoon crushed red pepper flakes (for gentle heat)
Salt and freshly ground black pepper, to taste
1 cup dry ditalini pasta
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
3 tablespoons freshly minced parsley
Finely grated Romano or Parmesan cheese, for serving
Step-by-Step Directions
Step 1: Sauté the Vegetables
In a large pot, heat 1 tablespoon of olive oil over medium heat. Toss in the chopped onions, celery, and carrots. You’ll want to sauté them for about five minutes. The kitchen will start smelling fantastic! Once the veggies soften, stir in the minced garlic for an additional minute until it’s fragrant. Watch closely; you don’t want burnt garlic!
Step 2: Brown the Meat
Move the sautéed veggies to one side of the pot. Add the ground beef to the other side. It’s okay if some of the veggies mix in. Break the meat up with a spatula and cook until it’s browned, which should take about six to eight minutes. Drain off any excess fat if needed.
Step 3: Add the Liquid
Now, pour in the chicken broth, tomato sauce, diced tomatoes, and the water. Stir everything together, ensuring the meat and veggies are well combined in their liquid.
Step 4: Season the Soup
Sprinkle in the granulated sugar, oregano, basil, thyme, smoked paprika, crushed red pepper flakes, salt, and black pepper. Taste as you go—you may want a little more seasoning to suit your liking. Let the mixture come to a gentle boil, then reduce the heat and let it simmer for around 15 minutes. This step builds flavor!
Step 5: Add the Pasta and Beans
Stir in the ditalini pasta and the kidney and northern beans. Make sure the pasta is fully submerged in the soup. Cover and let it simmer for about 10 minutes or until pasta is tender. Stir occasionally to ensure nothing sticks to the bottom.
Step 6: Garnish and Serve
When the pasta is cooked to perfection, remove the pot from heat. Stir in the fresh parsley for a bright finish. Ladle into bowls, sprinkle with grated Romano or Parmesan cheese, and enjoy!
Tips on Making Olive Garden Pasta e Fagioli Recipe
Use Fresh Ingredients: Fresh veggies make a world of difference in flavor. If you can, go for organic!
Adjust the Thickness: If you prefer a thicker soup, let it simmer uncovered for a while. Conversely, add more broth for a soupier consistency.
Spice it Up: If you like heat, don’t hesitate to kick it up a notch with extra crushed red pepper or even a dash of hot sauce.
Make it Ahead: This dish tastes better the next day! Make a big batch and store it in the fridge for a quick meal during the week.
Try Different Pasta: Substitute ditalini with any small pasta shape you have, like elbow macaroni or small shells.
Nutrition Information
Per serving (approximately 1 cup):
Calories: 300
Protein: 20g
Carbohydrates: 35g
Fat: 10g
Fiber: 8g
Sodium: 600mg
(These values may vary based on specific ingredients used.)
How Do You Store This Olive Garden Pasta e Fagioli Recipe?
Store any leftovers in an airtight container in the fridge for up to three days. Not sure how to reheat? Pour the soup into a saucepan over medium heat, stirring occasionally, and heat until warmed through.
What Other Substitutes Can You Use in Olive Garden Pasta e Fagioli Recipe?
Ground Turkey or Chicken: Replace beef with ground turkey or chicken for a leaner option. It works just as well!
Vegetarian Beans: Instead of meat, increase the amount of beans or use plant-based crumbles for protein.
Quinoa or Barley: Add more nutritional value by substituting the pasta with quinoa or barley for a hearty twist.
Canned Tomatoes: Fresh tomatoes can be used instead of canned. Just make sure to crush them or chop them finely to mimic the texture.
Herbs: If you don’t have dried oregano or basil, Italian seasoning is a fine substitute.
Olive Garden’s Pasta e Fagioli
Ingredients
Equipment
Method
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Toss in the chopped onions, celery, and carrots. You’ll want to sauté them for about five minutes. The kitchen will start smelling fantastic! Once the veggies soften, stir in the minced garlic for an additional minute until it’s fragrant. Watch closely; you don’t want burnt garlic!
- Move the sautéed veggies to one side of the pot. Add the ground beef to the other side. It’s okay if some of the veggies mix in. Break the meat up with a spatula and cook until it’s browned, which should take about six to eight minutes. Drain off any excess fat if needed.
- Now, pour in the chicken broth, tomato sauce, diced tomatoes, and the water. Stir everything together, ensuring the meat and veggies are well combined in their liquid.
- Sprinkle in the granulated sugar, oregano, basil, thyme, smoked paprika, crushed red pepper flakes, salt, and black pepper. Taste as you go—you may want a little more seasoning to suit your liking. Let the mixture come to a gentle boil, then reduce the heat and let it simmer for around 15 minutes. This step builds flavor!
- Stir in the ditalini pasta and the kidney and northern beans. Make sure the pasta is fully submerged in the soup. Cover and let it simmer for about 10 minutes or until pasta is tender. Stir occasionally to ensure nothing sticks to the bottom.
- When the pasta is cooked to perfection, remove the pot from heat. Stir in the fresh parsley for a bright finish. Ladle into bowls, sprinkle with grated Romano or Parmesan cheese, and enjoy!
Nutrition
Notes
Adjust the Thickness: If you prefer a thicker soup, let it simmer uncovered for a while. Conversely, add more broth for a soupier consistency.
Spice it Up: If you like heat, don’t hesitate to kick it up a notch with extra crushed red pepper or even a dash of hot sauce.
Make it Ahead: This dish tastes better the next day! Make a big batch and store it in the fridge for a quick meal during the week.
Try Different Pasta: Substitute ditalini with any small pasta shape you have, like elbow macaroni or small shells.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I freeze Pasta e Fagioli?
Absolutely! Allow it to cool completely, then transfer to freezer-safe containers. It should last up to three months. When ready, thaw overnight in the fridge before reheating.
2. Is Pasta e Fagioli healthy?
Yes! It’s full of fiber from beans and veggies. You can also control the sodium by using low-sodium broth and canned tomatoes.
3. Can I omit the meat?
Certainly! Simply use more beans and add additional vegetables to keep it filling and tasty.
4. What type of beans work best?
Kidney and great northern beans are traditional, but feel free to get creative. Canned white beans or even black beans can be delicious substitutes.
5. How can I make it more filling?
Add more pasta and beans, or serve with a side of crusty bread. You’ll be pleasantly surprised by how hearty this dish can be!
6. Can this dish be made in a slow cooker?
You bet! Sauté the veggies and meat first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta in the last 30 minutes of cooking.
Conclusion
Cooking Olive Garden’s Pasta e Fagioli in your home is not just about the ingredients or the steps; it’s about the experience. Picture you and your loved ones gathered around the dinner table, sharing laughs and stories, all while enjoying a hearty bowl of this comforting soup. With easy-to-follow directions, fantastic flavors, and a nourishing profile, it’s hard not to fall head over heels for this dish.
So, don your aprons and step into your kitchen. Let the aromas fill the air, and savor the tradition that is Pasta e Fagioli. You’ll create not just a meal but beautiful memories with every pot. Enjoy!
