If you’ve ever found yourself craving a comforting bowl of hearty soup with a rich, homestyle touch, then this Olive Garden Pasta e Fagioli Recipe is exactly what you need. Bursting with tender ground beef, fresh vegetables, creamy beans, and the perfect little pasta bites, this recipe captures the essence of the beloved Italian-American classic. It’s a meal that feels like a warm hug after a long day, packed with flavors that are both robust and soothing, all while being surprisingly simple to prepare in your own kitchen.
Ingredients You’ll Need
Gathering the right ingredients is key to unlocking the soul of this Olive Garden Pasta e Fagioli Recipe. Each element brings vibrant color, heartiness, and that signature comforting texture that makes this soup so memorable.
- Lean ground beef: Adds savory richness and protein, making the soup satisfying.
- Onion: Provides a sweet, aromatic base when sautéed.
- Celery: Offers a subtle crunch and bright freshness.
- Carrots: Bring natural sweetness and a lovely orange hue.
- Garlic: Delivers warmth and depth of flavor.
- Diced tomatoes: Add tangy acidity and texture.
- Crushed tomatoes: Create a smooth, rich tomato foundation.
- Red kidney beans: Contribute heartiness and a creamy bite.
- Cannellini beans: Provide mild, buttery creaminess to balance the flavors.
- Chicken broth: Forms a flavorful liquid base that ties everything together.
- Uncooked ditalini pasta: The perfect tiny pasta that holds onto the soup broth beautifully.
How to Make Olive Garden Pasta e Fagioli Recipe
Step 1: Browning the Ground Beef
Start by heating a soup pot over medium-high heat, then add the lean ground beef. Cook it thoroughly until it’s fully browned and slightly caramelized, which brings out the deep, meaty flavors essential for this dish. Don’t drain the fat, as it helps to build richer flavor in the next stages.
Step 2: Sautéing Vegetables
Next, add the chopped onion, celery, carrots, and minced garlic to the pot. Cook them gently for 8 to 10 minutes until they become tender and aromatic. This step not only softens the veggies but also allows their natural sweetness and earthiness to blend perfectly with the beef.
Step 3: Adding Tomatoes, Beans, and Broth
Pour in the diced and crushed tomatoes, red kidney beans, cannellini beans, and chicken broth. These ingredients bring the soup’s signature heartiness, velvety texture, and vibrant color. Stir everything together, then bring the mixture to a rolling boil, which helps all the flavors meld beautifully.
Step 4: Simmering for Depth of Flavor
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 15 to 20 minutes. This allows the vegetables to soften further and the flavors to deepen, giving that classic comforting taste you expect from this Olive Garden Pasta e Fagioli Recipe.
Step 5: Cooking the Pasta
Add the uncooked ditalini pasta directly into the simmering soup. Continue cooking for another 15 to 20 minutes until the pasta is tender but still slightly firm to the bite. The pasta will absorb some of the broth, thickening the soup slightly and making each spoonful ridiculously satisfying.
Step 6: Final Seasoning
Before serving, taste and season the soup with salt and pepper as needed. This final touch enhances all the flavors, ensuring every spoonful is perfectly balanced and deeply comforting.
How to Serve Olive Garden Pasta e Fagioli Recipe
Garnishes
Fresh garnishes can elevate your Pasta e Fagioli experience. Sprinkle chopped fresh parsley or basil over the top to add a pop of herbal brightness. A generous shaving of Parmesan cheese also adds a salty, nutty finish that melts delicately into the warm broth.
Side Dishes
This soup is delicious on its own but pairs wonderfully with garlic bread or crispy Italian breadsticks. A light, fresh green salad with a zesty vinaigrette provides a lovely counterpoint to the rich soup, rounding out the meal beautifully.
Creative Ways to Present
Serve this soup in rustic bowls to bring out its homey character. For a fun twist, offer a small bowl of extra Parmesan and a drizzle of good-quality olive oil on the side, so everyone can customize their bowl. You could even turn it into a pasta e fagioli stew by reducing the broth slightly for a thicker, heartier presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into airtight containers and refrigerate. The flavors actually deepen over time, making it even more delicious the next day. Consume within three to four days for the best taste and freshness.
Freezing
This Olive Garden Pasta e Fagioli Recipe freezes beautifully. Portion it into freezer-safe containers, leaving some room for expansion. Freeze for up to three months. When thawing, it’s best to do so overnight in the fridge to maintain the soup’s vibrant texture.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup thickens too much during storage, simply add a splash of broth or water to loosen it back up. Avoid microwaving at high heat to preserve the pasta’s texture.
FAQs
Can I make this Olive Garden Pasta e Fagioli Recipe vegetarian?
Absolutely! Simply skip the ground beef and use vegetable broth instead of chicken broth. You can add sautéed mushrooms or extra beans to keep the dish hearty and satisfying.
What pasta is best for Pasta e Fagioli?
Traditional ditalini pasta is ideal because its small size holds the broth well and complements the beans and vegetables perfectly. If you can’t find ditalini, small elbow macaroni or mini shells work just as well.
Is it okay to use canned beans for this recipe?
Yes, canned beans are a convenient choice and work wonderfully here. Just be sure to rinse and drain them well to reduce excess sodium and keep the soup tasting fresh.
How long can I keep this soup refrigerated?
Stored properly in an airtight container, the soup will stay fresh in the refrigerator for three to four days. Beyond that, the texture of the pasta may become mushy, so freezing extra portions is a better option for longer storage.
Can I prepare the soup in advance for a party?
This soup is a fantastic make-ahead option. Prepare it up to two days in advance, then reheat gently before serving. The flavors will only get richer, making it perfect for entertaining.
Final Thoughts
There’s something truly special about this Olive Garden Pasta e Fagioli Recipe that makes it a timeless favorite. Its combination of rich textures, bold yet balanced flavors, and simple ingredients makes it not only delicious but approachable for home cooks of all levels. Once you try it, it’s sure to become one of those dishes you turn to again and again whenever you want a comforting, soul-warming meal. So grab your ingredients and get ready to fall in love with this incredible soup!
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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-American
Description
A hearty and comforting Olive Garden-style Pasta e Fagioli soup featuring lean ground beef, mixed beans, vegetables, and ditalini pasta simmered in a flavorful tomato and chicken broth base. This classic Italian-American soup is perfect for a satisfying family meal.
Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- 1 medium onion, chopped
- 3 sticks celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 4 cloves garlic, minced
Beans and Tomatoes
- 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
Liquids and Pasta
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
Seasonings (Estimated)
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- Salt and black pepper, to taste
Instructions
- Brown the beef: In a large soup pot over medium-high heat, add the lean ground beef and cook until fully browned and no longer pink, about 6-8 minutes. Do not drain the fat as it adds flavor to the soup.
- Sauté the vegetables: Add the chopped onion, celery, carrots, and minced garlic to the pot with the beef. Cook the mixture for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add tomatoes, beans, and broth: Stir in the diced tomatoes, crushed tomatoes, rinsed kidney beans, cannellini beans, and chicken broth. Also add red wine vinegar, sugar, and your preferred seasonings like salt and black pepper. Bring the soup to a rolling boil.
- Simmer the soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 to 20 minutes to meld the flavors together.
- Cook the pasta: Add the uncooked ditalini pasta to the pot and continue to simmer uncovered for an additional 15 to 20 minutes, or until the pasta is tender but not mushy.
- Final seasoning: Taste the soup and adjust salt and pepper as needed before serving hot.
Notes
- Do not drain the browned beef to retain flavor.
- Rinsing the canned beans reduces sodium and improves texture.
- You can substitute vegetable broth to make the recipe meatless.
- Adjust pasta cooking time to avoid overcooking.
- This soup tastes better the next day as flavors deepen.
- Red wine vinegar adds a subtle tang balancing the sweet tomatoes and beans.
