The Olive Garden Pasta e Fagioli Recipe is a comforting bowl of Italian-inspired goodness that effortlessly combines hearty beans, tender ditalini pasta, and a rich tomato-beef broth. It’s the kind of dish that feels like a warm hug on a chilly day, bringing together simple, wholesome ingredients that pack incredible flavor and satisfying textures. Whether you’re craving a cozy dinner or looking to impress guests with a classic yet approachable soup, this recipe shines by capturing the true spirit of rustic Italian cooking in your own kitchen.
Ingredients You’ll Need
Gathering the right ingredients for this Olive Garden Pasta e Fagioli Recipe is half the fun because each one plays a vital role in building layers of taste and texture. From the lean beef that adds depth, to the vibrant vegetables that provide freshness and body, every element works in harmony to deliver that signature hearty and comforting flavor.
- Lean ground beef: Adds savory richness and a meaty foundation for the soup.
- Medium onion, chopped: Brings natural sweetness and aroma as it softens.
- Celery sticks, chopped finely: Offers a subtle crunch and herbal flavor.
- Carrots, peeled and chopped finely: Adds a touch of sweetness and bright color.
- Garlic, minced: Infuses the broth with a warm, pungent kick.
- Canned diced tomatoes: Brings acidity and juiciness to balance the richness.
- Canned crushed tomatoes: Thickens the broth and deepens the tomato flavor.
- Red kidney beans: Provide hearty texture and protein.
- Cannellini beans: Creamy beans that add softness and body.
- Chicken broth: Forms the flavorful liquid base that ties everything together.
- Uncooked ditalini pasta: Small, tubular pasta that cooks perfectly in the soup for satisfying bites.
How to Make Olive Garden Pasta e Fagioli Recipe
Step 1: Brown the Ground Beef
Start by heating a soup pot over medium-high heat and cooking the lean ground beef until it’s fully browned. This step is crucial because it develops deep, savory flavors through caramelization that become the heart of your soup. Be sure not to drain the fat, as it adds richness to the dish.
Step 2: Sauté the Vegetables
Next, add the chopped onion, celery, carrots, and minced garlic to the pot. Cook everything together for about 8 to 10 minutes, stirring occasionally, until the vegetables soften and release their natural sweetness. This mix creates a flavorful base that complements the beef beautifully.
Step 3: Combine Tomatoes, Beans, and Broth
Pour in the diced and crushed tomatoes, along with the drained red kidney and cannellini beans. Then add the chicken broth to bring the soup to life with warmth and depth. Stir everything well and bring the mixture to a gentle boil to meld these rich ingredients together.
Step 4: Simmer for Full Flavor
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 15 to 20 minutes to let all the flavors marry and pour into every spoonful. This slow cooking step amplifies the comforting, soul-warming essence of the Olive Garden Pasta e Fagioli Recipe.
Step 5: Add the Ditalini Pasta
Now comes the pasta! Stir in the uncooked ditalini and continue simmering the soup until the pasta is just tender, which typically takes 15 to 20 minutes. Be careful not to overcook so the pasta remains slightly al dente, providing the perfect texture balance.
Step 6: Season and Serve
Finish by tasting your soup and seasoning with salt and freshly cracked black pepper as needed. This last step tailors the dish to your palate, bringing all the richness and brightness together before serving up a steaming bowl.
How to Serve Olive Garden Pasta e Fagioli Recipe
Garnishes
Adding a sprinkle of freshly grated Parmesan or Pecorino Romano cheese on top elevates the dish and provides a savory, umami boost. A handful of chopped fresh parsley or basil adds a burst of color and freshness that brightens the hearty soup.
Side Dishes
This soup pairs wonderfully with warm, crusty Italian bread or garlic breadsticks that are perfect for soaking up every last drop of the flavorful broth. A crisp green salad dressed with a light vinaigrette balances the richness and brings a refreshing contrast.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or rustic mugs for a cozy, inviting touch. You can also offer toppings like red pepper flakes, a drizzle of good olive oil, or a dollop of ricotta cheese for guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
This Olive Garden Pasta e Fagioli Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making the leftovers just as delicious, if not better, the next day.
Freezing
You can freeze leftover soup in portioned containers for up to 2 months. Be sure to undercook the pasta slightly if you plan to freeze it, as it can become mushy when reheated. Freeze the soup before adding the pasta for best results, then cook fresh pasta when reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup is too thick, add a splash of broth or water to restore the desired consistency. For frozen soup, thaw overnight in the fridge before warming it up thoroughly.
FAQs
Can I use different types of beans in the Olive Garden Pasta e Fagioli Recipe?
Absolutely! While red kidney and cannellini beans are classic, you can try great northern beans, pinto beans, or even chickpeas depending on your preference or what you have on hand. Just make sure to adjust cooking times if using dried beans.
What if I don’t have ditalini pasta? Can I substitute?
You can easily swap ditalini with other small pasta shapes like elbow macaroni, small shells, or orzo. The key is choosing pasta that cooks quickly and fits well in a soup for that perfect bite-sized texture.
Is this recipe suitable for a vegetarian diet?
The traditional Olive Garden Pasta e Fagioli Recipe includes beef broth and ground beef, but to make it vegetarian, simply omit the meat and replace chicken broth with vegetable broth. You might also add extra veggies or mushrooms to boost the savory flavor.
How spicy is this soup?
This recipe is mild and warmly seasoned, focusing on rich, comforting flavors rather than heat. If you like some spice, you can add crushed red pepper flakes or a dash of hot sauce when serving.
Can I prepare this recipe in a slow cooker?
Yes, you can! Brown the beef and sauté the vegetables first, then add everything to the slow cooker except the pasta. Cook on low for 6-7 hours or on high for 3-4 hours, and add the pasta during the last 20-30 minutes to prevent it from getting mushy.
Final Thoughts
There’s something truly special about the Olive Garden Pasta e Fagioli Recipe that feels both soul-satisfying and effortlessly delicious. It brings the warmth of Italian home cooking straight to your table with ingredients you can find easily and steps that invite you to savor every moment. Give this recipe a go, and I promise it will become one of your favorite go-to comfort foods for any occasion!
Print
Olive Garden Pasta e Fagioli Recipe
- Prep Time: 10 minutes
- Cook Time: 30 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-inspired soup combining lean ground beef, a medley of vegetables, beans, and ditalini pasta in a rich tomato broth. Perfect as a comforting meal, it simmers to meld savory flavors with tender pasta and beans for a satisfying dish.
Ingredients
Main Ingredients
- 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
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can red kidney beans, drained and rinsed
- 1 (14 ounce) can cannellini beans, drained and rinsed
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
- Salt and freshly ground black pepper, to taste
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon dried Italian seasoning (optional)
Instructions
- Brown the beef: In a large soup pot over medium-high heat, add the lean ground beef and cook, stirring occasionally, until fully browned and no longer pink. Do not drain the fat as it adds flavor to the soup.
- Cook vegetables: Add the chopped onion, finely chopped celery, carrots, and minced garlic to the pot. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- Add tomatoes and beans: Stir in the diced tomatoes, crushed tomatoes, drained red kidney beans, and cannellini beans. Pour in the chicken broth, then add red wine vinegar, sugar, and Italian seasoning if using. Bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to low and cover the pot with a lid. Let the soup simmer for 15 to 20 minutes to allow the flavors to meld.
- Add pasta: Add the uncooked ditalini pasta to the soup. Continue simmering uncovered for another 15 to 20 minutes or until the pasta is tender but not mushy. Stir occasionally to prevent sticking.
- Season and serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot and enjoy a traditional Italian pasta e fagioli experience.
Notes
- Drain and rinse canned beans to reduce sodium content.
- If preferred, substitute ground beef with ground turkey for a leaner option.
- Use gluten-free pasta to make this recipe gluten free.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely.
- Adding a pinch of crushed red pepper flakes can add a spicy kick.
