Pasta e Fagioli Recipe from Olive Garden

ByMia Harper
Bowl of Pasta e Fagioli from Olive Garden, featuring pasta and beans in rich broth
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Olive Garden Pasta e Fagioli is a heartwarming dish that captures the essence of Italian comfort food. Filled with hearty beans, savory vegetables, and tender pasta, this soup is perfect for a family dinner or a cozy night in. Its rich flavors and warm aroma will transport you to the bustling kitchens of Italy, making it a favorite on tables everywhere. By recreating this beloved Olive Garden recipe at home, you can experience a taste of Italy without ever leaving your kitchen.

Recipe Information

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 6
  • Difficulty Level: Easy

Nutrition Information

  • Calories per serving: 320
  • Protein: 18g
  • Carbohydrates: 40g
  • Fat: 10g
  • Fiber: 8g
  • Sugar: 3g
  • Sodium: 680mg

Why Make This Olive Garden Pasta e Fagioli

Making Olive Garden Pasta e Fagioli at home is not just about creating a delicious meal; it’s about crafting an experience. This recipe is straightforward, allowing anyone from seasoned cooks to kitchen novices to enjoy the process. The combination of beans, beef, and vegetables creates a savory blend, while the ditalini pasta adds a delightful bite. Plus, it’s a dish that’s completely customizable—whether you prefer a spicier kick or more veggies, you can easily adjust it to meet your tastes.

How to Make Olive Garden Pasta e Fagioli

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 lb ground beef
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes (28 oz or 800 g)
  • 1 can kidney beans (15 oz or 425 g), drained and rinsed
  • 1 can cannellini beans (15 oz or 425 g), drained and rinsed
  • 1 cup ditalini pasta (about 100 g)
  • 1 tablespoon Italian seasoning
  • Salt to taste
  • Pepper to taste
  • Fresh parsley or basil for garnish (optional)

Pasta e Fagioli

Directions:

Step 1: Preparation

Dice the onion, celery, and carrots; mince the garlic.

Step 2: Sautéing

In a large pot over medium heat, sauté the diced onion, celery, and carrots in olive oil for 5-7 minutes until they become softened and fragrant.

Step 3: Mixing

Add the minced garlic and cook for another minute. Then, stir in the ground beef, breaking it apart as it cooks until browned, which should take about 5-7 minutes. Drain excess fat if needed for a cleaner taste.

Step 4: Cooking

Mix in the crushed tomatoes, kidney beans, and cannellini beans. Pour in about 4 cups of water or beef broth and bring it all to a boil. Once boiling, reduce the heat to simmer for 20 minutes, allowing the flavors to meld beautifully. Add the ditalini pasta and cook for an additional 10-12 minutes until the pasta is al dente. Season with salt and pepper to taste, and serve hot with optional fresh parsley or basil garnish.

How to Serve Olive Garden Pasta e Fagioli

Serve this comforting soup in warm bowls to enhance the experience. You can pair it with crusty bread for dipping or a fresh green salad for a light and satisfying meal. It’s perfect for a family gathering or a potluck, sure to please a crowd.

How to Store Olive Garden Pasta e Fagioli

To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. If freezing, consider omitting the pasta until you reheat to maintain the texture. When ready to enjoy, gently reheat on the stovetop, adding a bit of water or broth if necessary.

Expert Tips for Perfect Olive Garden Pasta e Fagioli

  • Use Fresh Ingredients: Fresh vegetables and high-quality canned beans make a noticeable difference in flavor.
  • Don’t Rush the Cooking Time: Allowing the soup to simmer develops deeper flavors.
  • Customize the Dish: Feel free to add more vegetables like bell peppers or spinach for extra nutrition.
  • Adjust Seasonings: Taste as you go, adding more Italian seasoning or red pepper flakes for a spicier kick.

Delicious Variations

  • Vegetarian Pasta e Fagioli: Substitute the ground beef with lentils or mushrooms for a hearty vegetarian version.
  • Spicy Twist: Mix in chopped jalapeños or a sprinkle of red pepper flakes while sautéing for a spicy flavor boost.
  • Creamy Version: Stir in some heavy cream or a splash of milk for a creamier soup.

Frequently Asked Questions

  • Can I use different beans?
    Yes, you can substitute any beans you like, such as black beans or pinto beans.

  • Can I make this soup in a slow cooker?
    Absolutely! Brown the beef and sauté the vegetables first, then add everything to the slow cooker. Let it cook on low for 6-8 hours.

  • What if I don’t have ditalini pasta?
    You can use any small pasta like elbow macaroni or orzo as a substitute.

  • Is this recipe gluten-free?
    To make it gluten-free, use gluten-free pasta and ensure all beans and broth are certified gluten-free.

  • How can I enhance the flavor even more?
    Consider adding a bay leaf during cooking or a splash of balsamic vinegar right before serving for added depth.

Conclusion

Olive Garden Pasta e Fagioli is more than just a soup; it’s a delightful blend of flavors that brings family and friends together. With its ease of preparation and heartwarming taste, this recipe is a must-try for any home cook. Whether you’re looking for a hearty dinner or a comforting lunch, you’re sure to fall in love with this flavor-packed dish. So roll up your sleeves, gather your ingredients, and enjoy making this Italian classic in your home!

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Olive Garden Pasta e Fagioli

  • Author: mia-harper
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: None
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Description

A heartwarming Italian soup filled with hearty beans, savory vegetables, and tender pasta, perfect for family dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1/2 lb ground beef
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes (28 oz or 800 g)
  • 1 can kidney beans (15 oz or 425 g), drained and rinsed
  • 1 can cannellini beans (15 oz or 425 g), drained and rinsed
  • 1 cup ditalini pasta (about 100 g)
  • 1 tablespoon Italian seasoning
  • Salt to taste
  • Pepper to taste
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Dice the onion, celery, and carrots; mince the garlic.
  2. Sauté the diced onion, celery, and carrots in olive oil for 5-7 minutes until softened.
  3. Add the minced garlic and cook for another minute. Then, stir in the ground beef and cook until browned, about 5-7 minutes.
  4. Mix in the crushed tomatoes, kidney beans, and cannellini beans. Pour in about 4 cups of water or beef broth and bring to a boil.
  5. Reduce the heat to simmer for 20 minutes, then add the ditalini pasta and cook for an additional 10-12 minutes until the pasta is al dente.
  6. Season with salt and pepper to taste, and serve hot with optional fresh parsley or basil garnish.

Notes

This dish is easily customizable; add more vegetables or spices to suit your taste.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 3g
  • Sodium: 680mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Protein: 18g
  • Cholesterol: 40mg

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Pasta E Fagioli Recipe Olive Garden

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