Hearty and comforting, the Olive Garden Pasta e Fagioli Soup (Copycat Recipe) is a delightful way to enjoy classic Italian flavors right at home. This soup is perfect for cold days or any occasion where you crave something warm and satisfying. With its rich tomato broth, tender vegetables, and protein-packed beans, this recipe stands out for its heartiness and ease of preparation, making it a go-to dish for family gatherings or cozy dinners.
Why You’ll Love This Recipe
- Flavorful Comfort: This soup is packed with robust flavors that warm you from the inside out.
- Easy to Make: With simple steps and common ingredients, you can whip up this dish in no time.
- Nutritious and Filling: Loaded with beans and veggies, it’s a wholesome meal that keeps you satisfied.
- Great for Meal Prep: Make a big batch to enjoy throughout the week or freeze for later use.
- Versatile Ingredients: Customize with your favorite vegetables or pasta types to make it your own.
Tools and Preparation
To create this comforting soup effectively, having the right tools makes all the difference. Here are some essential items you’ll need:
Essential Tools and Equipment
- Large stockpot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Importance of Each Tool
- Large stockpot: Perfect for simmering large quantities of soup without overflow.
- Wooden spoon: Ideal for stirring ingredients evenly without scratching your pot.
- Measuring cups and spoons: Ensures accurate ingredient amounts for balanced flavors.
Ingredients
To make the Olive Garden Pasta e Fagioli Soup (Copycat Recipe), gather these ingredients:
For the Soup Base
- 2 pounds ground beef
- 1 tablespoon vegetable oil
- 12 ounces chopped onion
- 14 ounces slivered carrots
- 14 ounces diced celery
- 48 ounces canned diced tomatoes
For the Beans and Broth
- 2 cups cooked, drained red kidney beans
- 2 cups cooked, drained white kidney beans
- 2 3/4 quarts beef broth
For Flavoring
- 1 tablespoon dried oregano
- 2 1/2 teaspoons pepper
- 1 1/2 teaspoons Tabasco sauce
- 48 ounces marinara sauce
For the Pasta
- 8 ounces small shell macaroni (or other small dried pasta shape)
For Garnish
- 5 teaspoons chopped fresh parsley
How to Make Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
Step 1: Cook the Beef
Start by heating the vegetable oil in a large stockpot over medium heat.
1. Add the ground beef to the pot.
2. Break it up with a wooden spoon until it starts to brown.
3. Stir in the chopped onion, slivered carrots, diced celery, and canned tomatoes.
4. Let it simmer for about 10 minutes until the vegetables soften.
Step 2: Add Remaining Ingredients
Next, enhance your soup’s flavor with more ingredients.
1. Add in the red kidney beans, white kidney beans, beef broth, oregano, pepper, Tabasco sauce, and marinara sauce.
2. Bring everything to a gentle boil before reducing the heat.
3. Allow it to simmer until the carrots and celery are tender—about 45 minutes.
Step 3: Cook the Pasta
Finally, incorporate your pasta into this hearty mixture.
1. Stir in the small shell macaroni.
2. Simmer until the pasta is cooked through as per package instructions.
3. Finish by stirring in chopped fresh parsley before serving hot.
This Olive Garden Pasta e Fagioli Soup (Copycat Recipe) serves up to 16 people—perfect for gatherings! Enjoy this delicious blend of flavors that brings comfort to any table!
How to Serve Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
Serving Olive Garden Pasta e Fagioli Soup is a delightful way to enjoy a warm and hearty meal. This soup is not only filling but also packed with flavors, making it perfect for family gatherings or cozy nights in.
Pair with Crusty Bread
- A loaf of crusty Italian bread complements the soup beautifully. Use it to soak up the rich broth.
Add a Side Salad
- A fresh garden salad with mixed greens and your favorite dressing adds a refreshing contrast to the warm soup.
Top with Grated Cheese
- For an extra flavor boost, sprinkle some grated Parmesan or Pecorino Romano cheese on top just before serving.
Serve with Garlic Breadsticks
- Soft, buttery garlic breadsticks are a classic pairing that offers a satisfying bite alongside the soup.
Include Fresh Herbs
- Garnishing with fresh parsley or basil enhances both the appearance and flavor of the dish.
How to Perfect Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
To achieve the best results for your Olive Garden Pasta e Fagioli Soup, follow these tips for perfection.
- Use quality beef broth: A rich beef broth enhances the flavor profile and makes the soup more comforting.
- Chop vegetables uniformly: Cutting onions, carrots, and celery into similar sizes ensures even cooking and better texture.
- Don’t overcook pasta: Add pasta towards the end of cooking to prevent it from becoming mushy in the soup.
- Adjust seasoning to taste: Make sure to taste your soup before serving. Adjust salt, pepper, or spice levels as needed.
- Store properly: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Freeze for later: The soup freezes well! Portion it into containers and freeze for up to 3 months for a quick meal option later.
Best Side Dishes for Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
When enjoying Olive Garden Pasta e Fagioli Soup, consider these side dishes to enhance your meal experience. Each side adds its unique flair!
Garlic Bread
Perfectly toasted garlic bread is ideal for dipping into the flavorful broth of your soup.Caesar Salad
Crisp romaine lettuce with creamy Caesar dressing provides a crunchy counterpart to the hearty soup.Caprese Salad
Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze create a vibrant side full of flavor.Roasted Vegetables
Seasonal roasted vegetables bring out natural sweetness and pair wonderfully with the savory soup.Stuffed Mushrooms
Savory stuffed mushrooms offer an elegant touch with their rich filling that complements the soup’s flavors.Cheesy Polenta
Creamy polenta topped with cheese serves as a comforting side that balances out the texture of the soup.Focaccia Bread
Herbed focaccia adds a soft, flavorful element that’s great for sopping up every drop of delicious broth.Antipasto Platter
A selection of olives, cheeses, and marinated veggies sets up an exciting appetizer course before digging into your soup.
Common Mistakes to Avoid
Avoiding common mistakes can make your Olive Garden Pasta e Fagioli Soup (Copycat Recipe) even better. Here are some pitfalls to watch out for:
Bold ingredient miscalculations: Not measuring ingredients accurately can lead to an unbalanced flavor. Always use measuring cups and spoons for precision.
Bold skipping the sauté step: Skipping the sautéing of vegetables can result in a less flavorful soup. Take the time to cook your onions, carrots, and celery before adding other ingredients.
Bold overcooking pasta: Adding pasta too early or cooking it too long can make it mushy. Add the pasta during the last 10 minutes of cooking for the best texture.
Bold neglecting seasoning adjustments: Every ingredient varies in flavor strength. Taste your soup during cooking and adjust salt, pepper, or herbs as needed.
Bold ignoring storage guidelines: Improperly storing leftovers can affect taste and safety. Use airtight containers and refrigerate or freeze promptly after serving.
Storage & Reheating Instructions
Refrigerator Storage
- Store the soup in airtight containers.
- It will last for about 3-4 days in the refrigerator.
Freezing Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
- Freeze in portion-sized, airtight containers.
- This soup can be frozen for up to 3 months.
Reheating Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
- Oven: Preheat to 350°F (175°C) and heat covered for about 20 minutes.
- Microwave: Heat in a microwave-safe bowl for 2-3 minutes on high, stirring halfway through.
- Stovetop: Warm in a pot over medium heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about making the Olive Garden Pasta e Fagioli Soup (Copycat Recipe):
Can I use ground turkey instead of beef?
Yes, ground turkey is a great alternative if you prefer a leaner option while still enjoying rich flavors.
How can I customize my Olive Garden Pasta e Fagioli Soup (Copycat Recipe)?
Feel free to add more vegetables like zucchini or spinach for extra nutrition and variety!
What kind of beans should I use?
Red kidney beans and white kidney beans are traditional, but you can mix in others like black beans or chickpeas if desired.
How do I prevent the pasta from getting mushy?
Add the pasta towards the end of cooking and check frequently to ensure it remains al dente.
Final Thoughts
The Olive Garden Pasta e Fagioli Soup (Copycat Recipe) is a delightful dish that brings warmth and comfort. Its versatility allows for endless customization with different vegetables or proteins. Try this recipe today – it’s sure to become a favorite!
Olive Garden Pasta e Fagioli Soup (Copycat Recipe)
Indulge in the warmth of homemade Olive Garden Pasta e Fagioli Soup with this delightful copycat recipe. This hearty Italian-inspired soup combines a rich tomato broth with tender vegetables, protein-packed beans, and perfectly cooked pasta for a filling meal that’s perfect for chilly days or cozy family gatherings. Bursting with robust flavors and wholesome ingredients, this comforting dish is not only easy to prepare but also incredibly versatile, allowing you to customize it with your favorite veggies or pasta shapes. Whether you’re serving it for a weeknight dinner or prepping for meal prep, this recipe will quickly become a family favorite.
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 16 people 1x
Ingredients
- 2 pounds ground beef
- 1 tablespoon vegetable oil
- 12 ounces chopped onion
- 14 ounces slivered carrots
- 14 ounces diced celery
- 48 ounces canned diced tomatoes
- 2 cups cooked red kidney beans
- 2 cups cooked white kidney beans
- 2 3/4 quarts beef broth
- 8 ounces small shell macaroni
- Fresh parsley for garnish
Instructions
- Heat vegetable oil in a large stockpot over medium heat. Add ground beef and cook until browned.
- Stir in chopped onion, carrots, celery, and canned tomatoes; simmer for about 10 minutes until veggies are tender.
- Incorporate red kidney beans, white kidney beans, beef broth, oregano, pepper, Tabasco sauce, and marinara sauce; bring to a gentle boil.
- Reduce heat and let simmer for about 45 minutes until the vegetables are soft.
- Add small shell macaroni and cook until al dente according to package instructions.
- Serve hot garnished with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Customize your soup by adding zucchini or spinach for extra nutrition. To prevent mushy pasta, add it during the last 10 minutes of cooking. Feel free to adjust seasonings based on personal taste preferences.