Print

Olive Garden Pasta e Fagioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Olive Garden Pasta e Fagioli is a comforting Italian-American soup that combines tender pasta, hearty beans, and savory vegetables in a flavorful broth. This version, inspired by the beloved Olive Garden recipe, is rich and filling, with a perfect balance of spices and textures. Whether you’re looking for a cozy dinner on a cold night or something to serve at a family gathering, this soup is sure to please everyone at the table. With its deliciously hearty flavors and easy preparation, Pasta e Fagioli is a true crowd-pleaser.

Ingredients

Scale

Gather these ingredients to make Olive Garden Pasta e Fagioli:

  • 1 lb ground beef (or ground turkey for a leaner option)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
  • 4 cups beef broth (or vegetable broth for a vegetarian option)
  • 1 cup small pasta (ditalini or elbow macaroni work well)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • Grated Parmesan cheese, for serving (optional)

Instructions

Prepare the Meat and Vegetables:

  1. Brown the Ground Beef: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it up with a spoon as it cooks. Once browned, remove any excess fat.
  2. Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables are softened and the onion becomes translucent. Add the garlic and cook for another minute.

Make the Soup Base:

  1. Add the Tomatoes and Broth: Stir in the diced tomatoes, along with their juices, and the beef broth (or vegetable broth if you’re making a vegetarian version). Bring to a simmer.
  2. Season the Soup: Add the dried basil, oregano, salt, and pepper to taste. Stir to combine.

Cook the Pasta and Beans:

  1. Add the Beans: Stir in the kidney beans and white beans. Bring the soup back to a simmer.
  2. Add the Pasta: Once the soup is simmering, add the pasta. Cook the soup for about 10-12 minutes, or until the pasta is tender and cooked through. Stir occasionally to prevent the pasta from sticking.

Finish and Serve:

  1. Adjust Seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or herbs, if desired.
  2. Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese, if desired. Serve with crusty bread for dipping.

Nutrition