Olive Garden Pasta e Fagioli Copycat Recipe
Pasta e Fagioli, a classic Italian soup, perfectly combines rich flavors and hearty ingredients. Often found on the menu at Olive Garden, this comforting dish features beans, pasta, and aromatic herbs that blend together beautifully in a savory broth. With our Copycat Olive Garden Pasta e Fagioli recipe, you can bring that iconic taste home, creating a warm meal that delights your family and friends. This recipe is not just easy to make but also allows you to enjoy a delicious bowl of goodness any night of the week.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 420
- Protein: 22g
- Carbohydrates: 54g
- Fat: 14g
- Fiber: 10g
- Sugar: 4g
- Sodium: 875mg
Why Make This Copycat Olive Garden Pasta e Fagioli Recipe
There’s nothing quite like the aroma of simmering vegetables and herbs wafting through your kitchen. This Copycat Olive Garden Pasta e Fagioli recipe captures the essence of the original dish, allowing you to recreate that hearty, comforting taste in the comfort of your own home. It is perfect for a cozy night in or as a warm, inviting meal when entertaining guests. Plus, it’s loaded with nutritious ingredients, making it a wholesome choice for the whole family.
How to Make Copycat Olive Garden Pasta e Fagioli Recipe
Ingredients:
- 1 lb lean ground beef
- 2 Tbsp olive oil (divided)
- 1 ½ cups chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic (minced)
- 3 cans tomato sauce
- 2 cans low-sodium chicken broth
- 1 can diced tomatoes
- 1 cup dry ditalini pasta
- 2 cans dark red kidney beans (drained and rinsed)
- 2 tsp granulated sugar
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- ¾ tsp dried thyme
- ½ tsp dried marjoram
- Salt and freshly ground black pepper (to taste)
- 3 Tbsp minced fresh parsley
Directions:
Step 1: Preparation
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef, browning it while breaking it apart as it cooks. Once browned, drain the excess fat from the pot.
Step 2: Mixing
Add the remaining tablespoon of olive oil to the pot. Then, toss in the chopped onions, diced carrots, and celery. Sauté the vegetables for about 6 minutes until they are tender. Stir in the minced garlic and cook for an additional minute to release its aromatic flavors.
Step 3: Cooking
Pour in the low-sodium chicken broth, tomato sauce, and diced tomatoes, then mix thoroughly. Add the sugar along with the dried herbs: basil, oregano, thyme, and marjoram. Season the mixture with salt and freshly ground black pepper to taste. Return the browned beef to the pot, bring everything to a boil, then reduce the heat and let it simmer for 15-20 minutes to meld the flavors.
Step 4: Finishing
While the soup simmers, cook ditalini pasta in a separate pot until al dente, then drain well. Add the cooked pasta and both types of beans to the soup, cooking for another minute to warm everything through. Stir in minced fresh parsley just before serving.
How to Serve Copycat Olive Garden Pasta e Fagioli Recipe
Serve this delicious soup hot, garnished with freshly grated Parmesan cheese or a sprinkle of additional parsley for a pop of color. Pair it with crusty bread or a simple salad to round out your meal. It’s perfect for a family dinner, a comforting lunch, or even as a starter for a larger gathering.
How to Store Copycat Olive Garden Pasta e Fagioli Recipe
Leftover Pasta e Fagioli can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled soup in freezer-safe bags or containers, keeping it for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove.
Expert Tips for Perfect Copycat Olive Garden Pasta e Fagioli Recipe
- For a richer flavor, consider adding a splash of red wine to the broth.
- Feel free to substitute ground turkey or chicken for a lighter option.
- Customize the vegetables by adding bell peppers or zucchini for extra nutrition.
- Ensure the pasta is not overcooked, as it will continue to soften when added to the hot soup.
Delicious Variations
- Vegetarian Option: Replace the ground beef with chopped mushrooms or more beans, and use vegetable broth instead of chicken broth.
- Spicy Kick: Add red pepper flakes for a bit of heat, or incorporate diced jalapeños in the sautéed vegetables for extra flavor.
- Cheesy Delight: Stir in some cream cheese or shredded mozzarella when serving for additional creaminess.
Frequently Asked Questions
-
Can I use different types of pasta?
Yes, feel free to substitute with any small pasta shape you have on hand, such as mini shells or elbow macaroni. -
Is it necessary to rinse the beans?
Rinsing the beans helps reduce the sodium content and removes some of the starchiness that can thicken the soup. -
Can I make this soup in advance?
Absolutely! Making it a day ahead allows the flavors to develop further. Just remember to undercook the pasta slightly if you plan to store it. -
What can I serve with this soup?
Pasta e Fagioli pairs wonderfully with garlic bread or a fresh green salad for a complete meal. -
How can I make it gluten-free?
Use gluten-free pasta and check that your chicken broth and tomato products are certified gluten-free.
Conclusion
This Copycat Olive Garden Pasta e Fagioli recipe is a delightful way to enjoy a beloved classic right from your kitchen. With its hearty ingredients and robust flavors, it’s sure to become a family favorite. Don’t hesitate to make this dish your own by experimenting with spices and vegetables that suit your taste. Give it a try, and enjoy a comforting bowl of warmth that will surely impress your loved ones!
Print
Copycat Olive Garden Pasta e Fagioli
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
A comforting Italian soup featuring beans, pasta, and aromatic herbs in a savory broth, perfect for any night of the week.
Ingredients
- 1 lb lean ground beef
- 2 Tbsp olive oil (divided)
- 1 ½ cups chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic (minced)
- 3 cans tomato sauce
- 2 cans low-sodium chicken broth
- 1 can diced tomatoes
- 1 cup dry ditalini pasta
- 2 cans dark red kidney beans (drained and rinsed)
- 2 tsp granulated sugar
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- ¾ tsp dried thyme
- ½ tsp dried marjoram
- Salt and freshly ground black pepper (to taste)
- 3 Tbsp minced fresh parsley
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef, browning it while breaking it apart as it cooks. Once browned, drain the excess fat from the pot.
- Add the remaining tablespoon of olive oil to the pot. Then, toss in the chopped onions, diced carrots, and celery. Sauté the vegetables for about 6 minutes until they are tender. Stir in the minced garlic and cook for an additional minute to release its aromatic flavors.
- Pour in the low-sodium chicken broth, tomato sauce, and diced tomatoes, then mix thoroughly. Add the sugar along with the dried herbs: basil, oregano, thyme, and marjoram. Season the mixture with salt and freshly ground black pepper to taste. Return the browned beef to the pot, bring everything to a boil, then reduce the heat and let it simmer for 15-20 minutes to meld the flavors.
- While the soup simmers, cook ditalini pasta in a separate pot until al dente, then drain well. Add the cooked pasta and both types of beans to the soup, cooking for another minute to warm everything through. Stir in minced fresh parsley just before serving.
Notes
For a richer flavor, consider adding a splash of red wine to the broth. Customize the vegetables with bell peppers or zucchini for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 875mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 65mg
