Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

This Pasta e Fagioli Soup {Olive Garden Copycat Recipe} is a delightful blend of flavors and textures, making it the perfect dish for any occasion. Whether you’re hosting a cozy dinner party or just need a warm bowl to chase away the chill, this soup is sure to impress. Loaded with vegetables and hearty beans, it’s both comforting and nutritious. Plus, the best part? It’s incredibly easy to make!

Why You’ll Love This Recipe

• Delicious Flavor: This soup is brimming with Italian flavors that will transport your taste buds straight to Italy.
• Easy to Prepare: With simple steps and readily available ingredients, you can whip up this dish in no time.
• Nutritious Ingredients: Packed with vegetables and beans, it’s a wholesome choice for any meal.
• Versatile Meal: Perfect as a main course or paired with crusty bread for a complete dining experience.
• Freezer Friendly: Make a big batch and freeze leftovers for quick meals later.

Tools and Preparation

Before diving into the cooking process, gather your tools. Having everything ready ensures a smooth cooking experience.

Essential Tools and Equipment

• Large pot
• Wooden spoon
• Measuring cups and spoons
• Knife and cutting board

Importance of Each Tool

• Large pot: Essential for cooking large quantities of soup without spilling, providing even heat distribution.
• Wooden spoon: Ideal for stirring without scratching your pot, helping to mix all ingredients thoroughly.

Ingredients

To create this delightful Pasta e Fagioli Soup {Olive Garden Copycat Recipe}, you’ll need the following ingredients:

• 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 the ground beef and cook until browned, stirring occasionally.

Step 2: Sauté the Vegetables

• Drain excess fat from the beef and transfer it to a plate; set aside.
• In the same pot, heat the remaining olive oil.
• Add chopped onions, diced carrots, and diced celery. Sauté until tender, about 6 minutes.
• Stir in minced garlic and sauté for an additional minute.

Step 3: Combine Ingredients

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

Step 4: Simmer the Soup

• Bring the mixture to a boil then reduce heat to medium-low.
• Cover with a lid and let simmer for about 15 -20 minutes until vegetables are soft.

Step 5: Cook the Pasta

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

Step 6: Finish the Soup

• Add cooked pasta to the soup along with drained kidney beans and great northern beans.
• Thin out the soup with more broth or water if desired.

Step 7: Serve It Up!

• Allow everything to cook together for an additional minute.
• Stir in minced parsley before serving warm topped with grated Romano or Parmesan cheese.

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

Pasta e Fagioli Soup is a hearty and comforting dish that can be enjoyed in various ways. Serving it with the right accompaniments can elevate the dining experience, making it even more delightful.

With Fresh Bread

• Crusty Baguette: A warm, crusty baguette pairs perfectly with the soup, allowing you to soak up every delicious drop.
• Garlic Bread: The flavors of garlic bread complement the Italian herbs in the soup beautifully.

With a Salad

• Caesar Salad: A classic Caesar salad adds a crisp and refreshing contrast to the warm soup.
• Mixed Green Salad: Tossed with a light vinaigrette, this salad adds freshness and balance to your meal.

Topped with Cheese

• Grated Romano or Parmesan: Sprinkling freshly grated cheese on top enhances flavor and richness.

Garnished with Herbs

• Fresh Parsley: A sprinkle of fresh parsley not only adds color but also a burst of freshness.

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

Achieving the perfect bowl of Pasta e Fagioli Soup takes some attention to detail. Here are some tips to help you perfect this beloved recipe.

• Use Fresh Ingredients: Fresh vegetables enhance the flavor and texture of your soup. Opt for seasonal produce when possible.
• Adjust Seasoning: Taste and adjust salt and pepper according to your preference before serving for optimal flavor.
• Cook Pasta Al Dente: Cooking pasta until it’s al dente ensures it holds its shape and doesn’t become mushy in the soup.
• Let It Simmer: Allowing the soup to simmer helps flavors meld together, creating a richer taste.
• Consider Texture Variations: For added depth, consider blending a portion of the soup before adding back the beans and pasta, creating a creamy texture while keeping some chunks intact.

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

Pairing side dishes with Pasta e Fagioli Soup can enhance your meal further. Here are some excellent options that complement this hearty soup well.

1. Bruschetta: Toasted bread topped with fresh tomatoes and basil makes for a flavorful bite.
2. Caprese Skewers: Mozzarella balls, cherry tomatoes, and basil drizzled with balsamic glaze offer fresh flavors.
3. Antipasto Platter: A selection of marinated vegetables, olives, and cheeses provides variety and texture alongside the soup.
4. Stuffed Peppers: Colorful bell peppers filled with rice or quinoa add heartiness to your meal.
5. Cheesy Garlic Knots: Soft knots brushed with garlic butter and cheese create an irresistible side.
6. Roasted Vegetables: Seasonal roasted veggies add nutrition and complement the Italian flavors in the soup.

Common Mistakes to Avoid

Cooking Pasta e Fagioli Soup {Olive Garden Copycat Recipe} can be delightful, but there are a few common pitfalls to watch for.

• Bold Ingredient Substitutions: Using the wrong type of beans or pasta can alter the soup’s texture and flavor. Stick to ditalini pasta and recommended beans for authenticity.
• Bold Overcooking Vegetables: If you overcook the vegetables, they can become mushy. Sauté just until tender for the best texture.
• Bold Skipping Seasoning: Forgetting to season can lead to a bland soup. Remember to taste and adjust salt and pepper as needed during cooking.
• Bold Ignoring Cooking Times: Rushing through cooking times can result in undercooked pasta or raw vegetables. Follow the recipe timings for optimal results.
• Bold Not Using Enough Broth: Adding too little broth may make the soup too thick. Adjust with extra broth or water for desired consistency.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow the soup to cool before refrigerating.

Freezing Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

• Freeze in freezer-safe containers for up to 3 months.
• Leave some space at the top of containers for expansion.

Reheating Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

• Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish until warmed through.
• Microwave: Use a microwave-safe bowl, cover, and heat in short intervals, stirring between each.
• Stovetop: Heat gently over medium heat in a pot, stirring occasionally until hot.

Frequently Asked Questions

Here are some commonly asked questions about making Pasta e Fagioli Soup {Olive Garden Copycat Recipe}.

Can I make this Pasta e Fagioli Soup vegetarian?

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

How do I customize this Pasta e Fagioli Soup?

Feel free to add more vegetables like zucchini or spinach, or swap out beans based on your preference!

What is the best way to serve Pasta e Fagioli Soup?

Serve warm with finely shredded Romano or Parmesan cheese on top and a sprinkle of fresh parsley for garnish.

How long does it take to prepare this Pasta e Fagioli Soup?

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

Final Thoughts

This Pasta e Fagioli Soup {Olive Garden Copycat Recipe} is not only comforting but also versatile. You can easily customize it with your favorite ingredients or add more beans and veggies. Give this recipe a try, and enjoy a delicious bowl of hearty goodness any day!

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: Amelia
• Total Time: 50 minutes
• Yield: Serves approximately 6 people 1x

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Enjoy a hearty bowl of Pasta e Fagioli Soup {Olive Garden Copycat Recipe}. Packed with flavor, it’s perfect for any meal! Try it today!

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Ingredients

Scale 1x2x3x

• 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)
• 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, to taste
• 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 the ground beef and cook until browned, stirring occasionally.
2. Drain excess fat from the beef and transfer it to a plate; set aside. In the same pot, heat the remaining olive oil. Add chopped onions, diced carrots, and diced celery. Sauté until tender, about 6 minutes. Stir in minced garlic and sauté for an additional minute.
3. Add low-sodium chicken broth, tomato sauce, water, canned tomatoes, granulated sugar, dried basil, oregano, thyme, marjoram, and 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 let simmer for about 15 -20 minutes until vegetables are soft.
5. Meanwhile, prepare ditalini pasta according to package directions until al dente.
6. Add cooked pasta to the soup along with drained kidney beans and great northern beans. Thin out the soup with more broth or water if desired.
7. Allow everything to cook together for an additional minute. 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: 310
• Sugar: 6g
• Sodium: 830mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 10g
• Protein: 18g
• Cholesterol: 60mg