When the weather turns chilly or you just need a soul-warming dish, nothing quite hits the spot like a bowl of Olive Garden’s Pasta e Fagioli. This hearty soup combines rich flavors with nutritious ingredients, making it perfect for any occasion—dinner parties, family gatherings, or simply a cozy night in. The combination of tender beans, savory beef, and aromatic vegetables ensures that every spoonful is satisfying and delicious.
Why You’ll Love This Recipe
- Quick to Prepare: With just 15 minutes of prep time, you can have a filling meal ready in no time.
- Flavor Packed: The blend of herbs and spices creates a depth of flavor that makes this soup stand out.
- Versatile Meal: Serve it as a main course or as a starter; it’s great for any meal.
- Healthy Ingredients: Loaded with beans and vegetables, this soup is both hearty and nutritious.
- Easily Scalable: Need to feed a crowd? Simply double the recipe for more servings.
Tools and Preparation
Before diving into the cooking process, gather your tools to make preparation easier.
Essential Tools and Equipment
- Large pot or Dutch oven
- Wooden spoon
- Chopping board
- Chef’s knife
- Measuring cups and spoons
Importance of Each Tool
- Large pot or Dutch oven: Ideal for simmering soups evenly without burning.
- Wooden spoon: Perfect for stirring without scratching your cookware.
- Chopping board & chef’s knife: Essential for safely preparing your vegetables.
Ingredients
To make Olive Garden’s Pasta e Fagioli, gather the following ingredients:
For the Soup Base
- 2 tablespoons extra virgin olive oil (divided)
- 1 pound lean ground beef
- 1 ½ cups chopped yellow onions
- 1 cup diced celery stalks (around 3 stalks)
- 1 cup diced carrots (about 2 medium-sized)
- 3 cloves garlic (minced (approximately 1 tablespoon))
For the Broth
- 2 cans (14.5 oz each low-sodium chicken broth)
- 3 cans (8 oz each tomato sauce)
- 1 can (15 oz diced tomatoes)
- ½ cup water (add more if necessary)
- 2 teaspoons granulated sugar
For Seasoning
- 1 teaspoon dried oregano
- 1 ½ teaspoons dried basil
- ¾ teaspoon dried thyme
- 1 teaspoon smoked paprika (for subtle smoky depth)
- ½ teaspoon crushed red pepper flakes (for gentle heat)
- Salt and freshly ground black pepper (to taste)
For the Pasta and Beans
- 1 cup dry ditalini pasta
- 1 can (15 oz dark red kidney beans, drained and rinsed)
- 1 can (15 oz great northern beans, drained and rinsed)
For Garnishing
- 3 tablespoons freshly minced parsley
- Finely grated Romano or Parmesan cheese (for serving)
How to Make Olive Garden’s Pasta e Fagioli
Step 1: Sauté the Vegetables
In a large pot over medium heat, add 1 tablespoon of olive oil. Once hot, stir in the chopped onions, celery, carrots, and minced garlic. Sauté for about 5 minutes until they are softened.
Step 2: Brown the Meat
Add the ground beef to the pot. Cook until browned, breaking it up with your wooden spoon as it cooks. This should take about 5–7 minutes.
Step 3: Add Liquids and Seasonings
Pour in the chicken broth, tomato sauce, diced tomatoes, and water. Stir to combine. Then add sugar, oregano, basil, thyme, smoked paprika, crushed red pepper flakes, salt, and pepper to taste.
Step 4: Simmer the Soup
Bring the mixture to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for about 20 minutes.
Step 5: Cook the Pasta
While the soup simmers, cook ditalini pasta according to package instructions in a separate pot. Drain and set aside when done.
Step 6: Add Beans and Combine
Stir in both types of beans into the soup during the last few minutes of cooking. Finally, mix in cooked pasta just before serving.
Step 7: Serve
Ladle into bowls and top with minced parsley along with finely grated cheese as desired. Enjoy your comforting bowl of Olive Garden’s Pasta e Fagioli!
How to Serve Olive Garden’s Pasta e Fagioli
Serving Olive Garden’s Pasta e Fagioli is all about enhancing its rich flavors and making the experience enjoyable. Here are some delightful serving suggestions to elevate your meal.
With Crusty Bread
- Serve with a side of freshly baked crusty bread to soak up the delicious broth.
Topped with Cheese
- Add finely grated Romano or Parmesan cheese on top for a creamy, savory finish.
Fresh Herbs Garnish
- Sprinkle freshly minced parsley on each bowl for a burst of color and fresh flavor.
Side Salad
- Pair with a light side salad dressed with a tangy vinaigrette to balance the hearty soup.
Garlic Bread
- Offer warm garlic breadsticks as a tasty accompaniment; their crunch complements the soup perfectly.
Chili Flakes on the Side
- Provide crushed red pepper flakes for those who enjoy an extra kick in their soup.
How to Perfect Olive Garden’s Pasta e Fagioli
To ensure your Pasta e Fagioli turns out perfectly every time, consider these helpful tips.
- Use Fresh Ingredients: Opt for fresh vegetables and herbs for enhanced flavor.
- Adjust Consistency: Add more water or broth if the soup is too thick for your liking.
- Let it Simmer: Allow the soup to simmer longer for deeper flavors; patience pays off!
- Taste and Adjust Seasoning: Always taste before serving and adjust seasoning as needed for balance.
- Make Ahead: Prepare it a day in advance; letting it sit improves flavor as it melds overnight.
- Store Properly: Keep leftovers in an airtight container in the fridge for up to 3 days, reheating gently.
Best Side Dishes for Olive Garden’s Pasta e Fagioli
Pairing side dishes with your Pasta e Fagioli can enhance the meal experience. Here are some great options:
- Garlic Knots: Soft, buttery knots brushed with garlic and herbs; perfect for dipping.
- Caesar Salad: Crisp romaine lettuce topped with creamy dressing and croutons adds freshness.
- Bruschetta: Toasted bread topped with diced tomatoes, basil, and garlic offers a delightful contrast.
- Roasted Vegetables: A medley of seasonal roasted vegetables brings vibrant color and nutrition to your plate.
- Stuffed Peppers: Filled with rice, beans, and spices, they complement the soup well.
- Cheesy Spinach Dip: A warm dip served with tortilla chips or veggies provides a creamy texture alongside the soup.
- Quinoa Salad: Light and nutritious, this salad pairs beautifully with the heartiness of Pasta e Fagioli.
- Caprese Skewers: Cherry tomatoes, mozzarella balls, and basil drizzled with balsamic make for a refreshing bite.
Common Mistakes to Avoid
When making Olive Garden’s Pasta e Fagioli, it’s easy to make a few common mistakes. Here are some tips to ensure your soup turns out perfectly.
- Overcooking the pasta: Ditalini pasta can become mushy if overcooked. Aim for al dente texture and add it towards the end of cooking.
- Skipping the sautéing step: Sautéing the vegetables enhances their flavors. Don’t rush this step—take the time to properly cook them until soft.
- Neglecting seasoning: Adding salt and pepper at the beginning can lead to bland soup. Adjust seasonings throughout cooking for more depth.
- Using high-sodium broth: Opt for low-sodium chicken broth to control salt levels. You can always add more, but you can’t take it away!
- Ignoring bean preparation: Rinsing canned beans helps remove excess sodium and improves flavor. Make sure to drain and rinse them thoroughly before adding.
Storage & Reheating Instructions
Refrigerator Storage
- Store in airtight containers for up to 3–4 days.
- Allow the soup to cool completely before refrigerating.
Freezing Olive Garden’s Pasta e Fagioli
- It can be frozen for up to 3 months in freezer-safe containers.
- Leave some space at the top of the container because it will expand when frozen.
Reheating Olive Garden’s Pasta e Fagioli
- Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish for about 20 minutes or until hot.
- Microwave: Use a microwave-safe bowl, cover loosely, and heat in intervals of 1-2 minutes, stirring in between.
- Stovetop: Heat on medium-low in a pot, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about Olive Garden’s Pasta e Fagioli that may help you.
What is Olive Garden’s Pasta e Fagioli?
Olive Garden’s Pasta e Fagioli is a hearty Italian soup made with ground beef, beans, vegetables, and ditalini pasta simmered in a rich broth.
Can I customize Olive Garden’s Pasta e Fagioli?
Absolutely! You can add extra vegetables or swap ground beef for turkey or chicken based on your preference.
How do I make Olive Garden’s Pasta e Fagioli vegetarian?
To make it vegetarian, omit the ground beef and use vegetable broth instead of chicken broth while keeping all other ingredients intact.
What should I serve with Olive Garden’s Pasta e Fagioli?
This delicious soup pairs well with crusty bread or a fresh salad for a complete meal experience.
Final Thoughts
Olive Garden’s Pasta e Fagioli is a comforting dish that warms your heart and fills your belly. Its versatility allows for various customizations based on your taste preferences. We encourage you to give this recipe a try—you won’t be disappointed!
Olive Garden’s Pasta e Fagioli
Warm up your evenings with a comforting bowl of Olive Garden’s Pasta e Fagioli. This hearty Italian soup is perfect for chilly nights or any occasion that calls for a filling, nutritious meal. With a rich blend of savory ground beef, tender beans, aromatic vegetables, and ditalini pasta simmered to perfection in a flavorful broth, this dish delivers satisfaction in every spoonful. Quick to prepare and easily adjustable to suit your taste, it’s a delightful option for family dinners or cozy gatherings with friends. Plus, it’s packed with healthy ingredients that make it as nourishing as it is delicious.
- Total Time: 45 minutes
- Yield: Serves 6
Ingredients
- 2 tablespoons extra virgin olive oil (divided)
- 1 pound lean ground beef
- 1 ½ cups chopped yellow onions
- 1 cup diced celery stalks (around 3 stalks)
- 1 cup diced carrots (about 2 medium-sized)
- 3 cloves garlic (minced (approximately 1 tablespoon))
- 2 cans (14.5 oz) low-sodium chicken broth
- 3 cans (8 oz) tomato sauce
- 1 can (15 oz) diced tomatoes
- ½ cup water (add more if necessary)
- 2 teaspoons granulated sugar
- 1 teaspoon dried oregano
- 1 ½ teaspoons dried basil
- ¾ teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper (to taste)
- 1 cup dry ditalini pasta
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 3 tablespoons freshly minced parsley
- Finely grated Romano or Parmesan cheese (for serving)
Instructions
- In a large pot over medium heat, heat 1 tablespoon of olive oil. Sauté chopped onions, celery, carrots, and minced garlic until softened (about 5 minutes).
- Add the ground beef to the pot and cook until browned (5–7 minutes).
- Stir in chicken broth, tomato sauce, diced tomatoes, water, sugar, and seasonings; bring to a gentle boil.
- Reduce heat and let simmer uncovered for 20 minutes.
- Meanwhile, cook ditalini pasta according to package instructions; drain.
- Add both types of drained beans in the last few minutes of cooking the soup.
- Mix in cooked pasta just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 590mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 55mg
Keywords: Customize your soup by adding extra vegetables like spinach or zucchini. For a vegetarian version, omit the ground beef and use vegetable broth instead.