Olive Garden Pasta e Fagioli: The Ultimate Copycat Recipe

Olive Garden Pasta e Fagioli, that’s right, we’re bringing the comforting warmth of Italy right to your kitchen! Forget waiting for a table; with this recipe, you can recreate the magic of Olive Garden’s most beloved soup in the comfort of your own home. Have you ever wondered why this simple soup is so incredibly addictive? It’s a symphony of flavors and textures, a hearty blend of pasta, beans, and vegetables simmered in a savory tomato broth that just warms you from the inside out.

Pasta e Fagioli, meaning “pasta and beans,” is a classic Italian peasant dish with roots stretching back centuries. It was born out of necessity, a way for families to create a filling and nutritious meal using inexpensive and readily available ingredients. Each region of Italy boasts its own unique variation, reflecting the local produce and culinary traditions. But the core remains the same: a celebration of simple, wholesome ingredients transformed into something truly special.

People adore Olive Garden Pasta e Fagioli for its comforting familiarity and satisfying heartiness. The creamy beans, the perfectly cooked pasta, the vibrant vegetables, and the rich, flavorful broth all come together in perfect harmony. It’s a dish that’s both incredibly delicious and surprisingly easy to make, making it a weeknight staple for busy families. Plus, it’s a fantastic way to sneak in some extra vegetables and fiber! So, are you ready to unlock the secrets to this iconic soup? Let’s get cooking!

this Recipe

Ingredients:

• For the Soup Base:
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 6 cups beef broth
• 1 cup water
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• For the Beans and Pasta:
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup ditalini pasta
• For Serving:
• Grated Parmesan cheese, for garnish
• Fresh parsley, chopped, for garnish (optional)

Preparing the Soup Base:

Okay, let’s get started! The first step is building a flavorful base for our Pasta e Fagioli. This is where all the deliciousness begins, so don’t rush this part!

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender and slightly translucent, not browned. This step is crucial for developing the base flavor of the soup.
2. Add the Garlic and Ground Beef: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Now, add the ground beef and cook, breaking it up with a spoon, until it’s browned. Drain off any excess grease. Nobody wants a greasy soup!
3. Season the Beef: Once the beef is browned, stir in the dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Cook for another minute, allowing the spices to bloom and release their flavors. This will really enhance the overall taste of the soup.
4. Add the Tomatoes and Liquids: Pour in the crushed tomatoes, tomato sauce, beef broth, and water. Stir well to combine all the ingredients. Make sure to scrape up any browned bits from the bottom of the pot – those are packed with flavor!
5. Season and Simmer: Add the salt and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. I usually let it go for a full hour if I have the time. This allows the flavors to really deepen and create that authentic Olive Garden taste.

Adding the Beans and Pasta:

Now that our soup base is simmering away and smelling amazing, it’s time to add the beans and pasta. This is where the “e Fagioli” part of Pasta e Fagioli comes in!

1. Add the Beans: Stir in the rinsed and drained cannellini beans and kidney beans. Give it a good stir to incorporate them into the soup.
2. Add the Pasta: Add the ditalini pasta. Stir again to ensure the pasta is submerged in the liquid.
3. Cook the Pasta: Increase the heat to medium and bring the soup back to a simmer. Cook until the pasta is tender, about 8-10 minutes, or according to the package directions. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot. Overcooked pasta is a no-no!

Serving the Pasta e Fagioli:

The moment we’ve all been waiting for! Our Pasta e Fagioli is ready to be served. Get your bowls ready!

1. Taste and Adjust Seasoning: Before serving, taste the soup and adjust the seasoning as needed. You might want to add a little more salt, pepper, or even a pinch of red pepper flakes if you like it spicy.
2. Serve Hot: Ladle the Pasta e Fagioli into bowls.
3. Garnish: Garnish with grated Parmesan cheese and fresh chopped parsley (if using). The Parmesan adds a salty, savory note, while the parsley adds a touch of freshness.
4. Enjoy! Serve immediately and enjoy your homemade Pasta e Fagioli! It’s perfect on a chilly evening or any time you’re craving a comforting and hearty soup.

Tips for the Best Pasta e Fagioli:

• Use Quality Ingredients: The better the quality of your ingredients, the better your soup will taste. Opt for good quality canned tomatoes and beef broth.
• Don’t Overcook the Pasta: Nobody likes mushy pasta! Keep a close eye on the pasta while it’s cooking and remove it from the heat as soon as it’s tender.
• Adjust the Thickness: If you prefer a thicker soup, you can mash some of the beans with a fork before adding them to the pot. This will help to thicken the soup naturally. Alternatively, you can simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate.
• Make it Vegetarian: To make this soup vegetarian, simply omit the ground beef and use vegetable broth instead of beef broth. You can also add other vegetables, such as zucchini or spinach, for extra nutrients.
• Spice it Up: If you like a little heat, add more red pepper flakes or a dash of hot sauce to the soup.
• Storage: Leftover Pasta e Fagioli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The pasta may absorb some of the liquid as it sits, so you may need to add a little extra broth or water when reheating.
• Freezing: Pasta e Fagioli can also be frozen for longer storage. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the pasta may become a bit softer after freezing and thawing.

Variations:

• Add Pancetta or Bacon: For a richer, smokier flavor, add diced pancetta or bacon to the pot along with the ground beef.
• Use Different Beans: Feel free to experiment with different types of beans, such as great northern beans or pinto beans.
• Add More Vegetables: You can add other vegetables to the soup, such as zucchini, spinach, or kale.
• Make it Creamy: For a creamier soup, stir in a dollop of heavy cream or sour cream before serving.
• Use Different Pasta Shapes: While ditalini is the traditional pasta shape for Pasta e Fagioli, you can use other small pasta shapes, such as elbow macaroni or small shells.

Why This Recipe Works:

This recipe is designed to be easy to follow and produce a delicious, authentic-tasting Pasta e Fagioli. The key is to build a flavorful base by sautéing the aromatics and browning the ground beef. Simmering the soup for a sufficient amount of time allows the flavors to meld together and create a rich, satisfying broth. The addition of cannellini and kidney beans adds heartiness and texture, while the ditalini pasta provides a comforting carbohydrate element. Finally, the Parmesan cheese and fresh parsley garnish add a touch of elegance and freshness.

I hope you enjoy this recipe as much as I do! It’s a family favorite and a guaranteed crowd-pleaser. Happy cooking!

Conclusion:

So there you have it! My take on the classic Olive Garden Pasta e Fagioli. I truly believe this recipe is a must-try for anyone who loves a hearty, flavorful, and comforting soup. It’s packed with protein, fiber, and delicious Italian flavors that will warm you from the inside out. Forget waiting in line; you can now enjoy this restaurant favorite in the comfort of your own home, and honestly, I think it tastes even better!

Why is it a must-try? Well, first and foremost, it’s incredibly easy to make. Don’t let the ingredient list intimidate you; most of it is pantry staples. The active cooking time is minimal, allowing you to focus on other things while the soup simmers and the flavors meld together beautifully. Secondly, it’s incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Want a vegetarian version? Simply omit the ground beef or substitute it with plant-based crumbles. Need it gluten-free? Use gluten-free pasta! The possibilities are endless.

But the real reason this Pasta e Fagioli is a winner is the taste. The combination of the savory broth, the tender pasta, the creamy beans, and the perfectly seasoned vegetables creates a symphony of flavors that will tantalize your taste buds. It’s the kind of soup that makes you want to curl up on the couch with a good book and a warm blanket.

Now, let’s talk serving suggestions and variations. I personally love to serve this soup with a generous sprinkle of grated Parmesan cheese and a side of crusty Italian bread for dipping. The cheese adds a salty, umami richness, while the bread is perfect for soaking up all that delicious broth. For a little extra kick, you can add a pinch of red pepper flakes to each bowl. Another great addition is a dollop of pesto on top – it adds a burst of fresh, herbaceous flavor that complements the soup perfectly.

If you’re looking to make it a complete meal, you can add some grilled chicken or sausage to the soup. This will boost the protein content and make it even more satisfying. You could also serve it with a side salad for a lighter option. And don’t forget about leftovers! This soup tastes even better the next day, as the flavors have had more time to develop.

Here are a few more variations to consider:

• Spicy Pasta e Fagioli: Add more red pepper flakes or a dash of hot sauce to the soup.
• Creamy Pasta e Fagioli: Stir in a dollop of heavy cream or mascarpone cheese at the end of cooking.
• Vegetable-Packed Pasta e Fagioli: Add extra vegetables like zucchini, spinach, or kale.
• Slow Cooker Pasta e Fagioli: Adapt the recipe for your slow cooker for an even easier weeknight meal.

I’m so excited for you to try this recipe! I truly believe you’ll love it as much as I do. It’s a comforting, flavorful, and easy-to-make soup that’s perfect for any occasion. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! I promise you won’t be disappointed.

Once you’ve made it, I’d love to hear about your experience. Did you make any variations? What did you think of the flavor? Share your photos and comments with me! I’m always eager to see your creations and learn from your experiences. Happy cooking, and enjoy your homemade Pasta e Fagioli!