Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

This Pasta e Fagioli Soup {Olive Garden Copycat Recipe} is the ultimate comfort food, perfect for cozy nights in or gatherings with friends and family. Loaded with nutritious vegetables and rich Italian flavors, this hearty soup is not only delicious but also versatile enough for any occasion. Whether you serve it as a main course or a side, it’s sure to warm your heart and satisfy your taste buds.

Why You’ll Love This Recipe

• Rich Flavor: Every spoonful bursts with savory goodness thanks to a blend of aromatic herbs and spices.
• Healthy Ingredients: Packed with beans and vegetables, this soup offers a nutritious option without compromising on taste.
• Easy to Make: With simple steps and readily available ingredients, you’ll whip up this dish in no time.
• Versatile Meal: Perfect for lunch or dinner, this soup pairs wonderfully with crusty bread or a fresh salad.
• Freeze Friendly: Make a big batch! This soup freezes well, allowing you to enjoy it later without any hassle.

Tools and Preparation

To create this delightful Pasta e Fagioli Soup, you’ll need some essential kitchen tools. Having the right equipment makes the cooking process smoother and more efficient.

Essential Tools and Equipment

• Large pot
• Cooking spoon
• Measuring cups
• Knife
• Cutting board
• Ladle

Importance of Each Tool

• Large pot: A must-have for simmering the soup evenly and accommodating all the ingredients without spilling.
• Cooking spoon: Essential for stirring and ensuring even cooking while helping to combine all flavors effectively.

Ingredients

Here’s everything you will need to make your Pasta e Fagioli Soup {Olive Garden Copycat Recipe}:

• 2 Tbsp olive oil, (divided)
• 1 lb lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic, (minced (1 Tbsp))
• 3 (8 oz) cans tomato sauce
• 2 (14.5 oz) cans low-sodium chicken broth
• 1/2 cup water, (then more as desired)
• 1 (15 oz) can diced tomatoes
• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt and freshly ground black pepper
• 1 cup dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese, for serving
• 3 Tbsp minced fresh parsley

How to Make Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

Step 1: Brown the Beef

Heat 1 Tbsp olive oil in a large pot over medium high heat. Crumble in lean ground beef and cook, stirring occasionally until cooked through.

Step 2: Prepare Vegetables

Drain fat from beef then transfer it to a plate; set aside. Heat the remaining olive oil in the same pot. Add chopped onions, diced carrots, and diced celery. Sauté over medium-high heat until tender, about six minutes. Add minced garlic and sauté for one minute longer.

Step 3: Combine Ingredients

Add low-sodium chicken broth, tomato sauce, water, canned diced tomatoes, granulated sugar, dried basil, oregano, thyme, marjoram, and the cooked beef back into the pot. Season with salt and pepper to taste.

Step 4: Simmer

Bring the mixture to a boil then reduce heat to medium-low. Cover with a lid and allow it to simmer, stirring occasionally until veggies are soft—about fifteen to twenty minutes.

Step 5: Cook Pasta

Meanwhile, prepare ditalini pasta according to package directions until al dente.

Step 6: Finish Soup

Add cooked and drained pasta to the soup along with dark red kidney beans and great northern beans. Thin with more broth or water if desired. Allow to cook for one minute longer.

Step 7: Serve

Stir in minced parsley before serving warm with grated Romano or Parmesan cheese on top.

Enjoy your homemade Pasta e Fagioli Soup that tastes just like Olive Garden!

How to Serve Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

Serving Pasta e Fagioli Soup is a delightful experience, as this comforting dish pairs well with various accompaniments that enhance its flavors. Here are some creative serving suggestions to elevate your meal.

Add Fresh Herbs

• Chopped Basil: Sprinkle fresh basil over the soup for a burst of flavor and color.
• Parsley Garnish: Add an extra sprinkle of minced parsley before serving for freshness.

Pair with Bread

• Crusty Bread: Serve with a warm, crusty baguette or artisan bread to soak up the delicious broth.
• Garlic Bread: Toasted garlic bread adds a savory crunch that complements the soup’s heartiness.

Include Cheese

• Shredded Romano or Parmesan: Top each bowl with finely shredded cheese for a creamy, rich finish.
• Cheese Croutons: Use cheese-topped croutons for added texture and flavor.

Offer Salad Options

• Caesar Salad: A crisp Caesar salad with romaine lettuce and Caesar dressing balances the richness of the soup.
• Mixed Greens Salad: Fresh greens drizzled with a light vinaigrette provide a refreshing contrast.

How to Perfect Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

Perfecting your Pasta e Fagioli Soup can make all the difference in achieving that authentic taste. Here are some tips to ensure your soup turns out just right.

• Use Fresh Vegetables: Freshly chopped vegetables will give your soup vibrant flavors and textures.
• Adjust the Broth: Taste and adjust the broth level during cooking; adding more can enhance the soup’s richness.
• Cook Pasta Al Dente: This prevents the pasta from becoming mushy after being added to the soup.
• Let it Simmer Longer: Allowing the soup to simmer for an extra 10 minutes enhances flavors through melding.
• Experiment with Spices: Feel free to adjust herbs or add red pepper flakes for heat according to your taste preference.

Best Side Dishes for Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

Complementing your Pasta e Fagioli Soup with suitable side dishes can enhance your dining experience. Here are some excellent options:

1. Garlic Breadsticks: Soft, buttery breadsticks seasoned with garlic make for a perfect accompaniment.
2. Caprese Salad: A fresh salad featuring tomatoes, mozzarella, and basil balances the hearty soup.
3. Antipasto Platter: A selection of olives, marinated vegetables, and cheeses adds variety to your meal.
4. Bruschetta: Toasted bread topped with fresh tomatoes and basil offers a refreshing appetizer option.
5. Roasted Vegetables: Seasoned roasted seasonal veggies provide extra nutrition and flavor alongside the soup.
6. Stuffed Peppers: Flavorful stuffed peppers filled with rice and spices make a filling side dish.

Common Mistakes to Avoid

When making Pasta e Fagioli Soup, it’s easy to make a few common missteps. Here are some mistakes to watch out for:

• Skipping the sauté: Not sautéing the vegetables can lead to a lack of depth in flavor. Always sauté onions, carrots, and celery for a few minutes to enhance their taste.

• Using too much liquid: Adding excessive broth or water can dilute the soup’s flavor. Stick closely to the recipe measurements for a well-balanced taste.

• Overcooking the pasta: Cooking pasta directly in the soup can lead to mushiness. Instead, cook the ditalini pasta separately and add it just before serving.

• Ignoring seasoning: Seasoning at the end can result in bland soup. Be sure to taste and adjust salt and pepper throughout the cooking process.

• Forgetting to drain beans: Not draining and rinsing canned beans can introduce excess sodium and alter the soup’s texture. Always rinse them thoroughly before adding.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Pasta e Fagioli Soup in an airtight container.
• It will keep well in the refrigerator for up to 3 days.

Freezing Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

• Freeze in a freezer-safe container for up to 3 months.
• Leave space at the top of the container as the soup will expand when frozen.

Reheating Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

• Oven: Preheat your oven to 350°F (175°C) and cover the soup with aluminum foil. Heat for about 20-30 minutes or until warmed through.

• Microwave: Place soup in a microwave-safe bowl and heat on high for 2-3 minutes, stirring halfway through.

• Stovetop: Pour soup into a saucepan over medium heat. Stir frequently until heated through, about 5-10 minutes.

Frequently Asked Questions

Here are some common questions regarding Pasta e Fagioli Soup and its preparation:

Can I make Pasta e Fagioli Soup {Olive Garden Copycat Recipe} vegetarian?

You can easily make this soup vegetarian by omitting ground beef and using vegetable broth instead of chicken broth.

What type of beans should I use?

The recipe calls for kidney beans and great northern beans, but you can substitute with any other variety you prefer, like black beans or cannellini beans.

How long does it take to prepare Pasta e Fagioli Soup {Olive Garden Copycat Recipe}?

The total time is approximately 50 minutes, including prep and cooking time.

Can I add more vegetables?

Absolutely! Feel free to customize your soup by adding veggies like zucchini, bell peppers, or spinach for more nutrition and flavor.

What if I don’t have ditalini pasta?

If you can’t find ditalini pasta, any small pasta shape like elbow macaroni or even broken spaghetti will work fine!

Final Thoughts

Pasta e Fagioli Soup is a delightful combination of robust flavors and hearty ingredients that makes it perfect for any occasion. This versatile recipe allows various customization options, whether you’re looking to add more veggies or switch up the beans. Give it a try—your family will love it!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Approximately 6 servings 1x

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Description

Indulge in the comforting warmth of Pasta e Fagioli Soup, an Olive Garden copycat recipe that brings rich Italian flavors right to your kitchen. This hearty soup is brimming with nutritious beans, vibrant vegetables, and tender pasta, making it the perfect dish for cozy nights or gatherings with family and friends. Easy to prepare and highly versatile, it can be served as a main course or alongside crusty bread for a satisfying meal. Plus, it freezes well, allowing you to enjoy the delightful taste of homemade soup even on your busiest days.

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Ingredients

Scale 1x2x3x

• 2 Tbsp olive oil
• 1 lb lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic, minced
• 3 (8 oz) cans tomato sauce
• 2 (14.5 oz) cans low-sodium chicken broth
• 1/2 cup water, then more as desired
• 1 (15 oz) can diced tomatoes
• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt and freshly ground black pepper
• 1 cup dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• 3 Tbsp minced fresh parsley

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Instructions

1. Heat 1 Tbsp olive oil in a large pot over medium high heat. Crumble in lean ground beef and cook, stirring occasionally until cooked through.
2. Drain fat from beef then transfer it to a plate; set aside. Heat the remaining olive oil in the same pot. Add chopped onions, diced carrots, and diced celery. Sauté over medium-high heat until tender, about six minutes. Add minced garlic and sauté for one minute longer.
3. Add low-sodium chicken broth, tomato sauce, water, canned diced tomatoes, granulated sugar, dried basil, oregano, thyme, marjoram, and the cooked beef back into the pot. Season with salt and pepper to taste.
4. Bring the mixture to a boil then reduce heat to medium-low. Cover with a lid and allow it to simmer, stirring occasionally until veggies are soft—about fifteen to twenty minutes.
5. Meanwhile, prepare ditalini pasta according to package directions until al dente.
6. Add cooked and drained pasta to the soup along with dark red kidney beans and great northern beans. Thin with more broth or water if desired. Allow to cook for one minute longer.
7. Stir in minced parsley before serving warm.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 6g
• Sodium: 680mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 20g
• Cholesterol: 50mg