Have you ever found yourself craving the warm, hearty flavors of a cozy Italian meal? Olive Garden’s Pasta e Fagioli is that perfect dish that brings back fond memories of family dinners and laughter. It’s a comforting soup that’s easy to whip up, making it a go-to recipe for busy weeknights or casual gatherings with friends. Plus, the delicious aroma that fills your kitchen will have everyone eagerly waiting for a bowl!
Why You’ll Love Olive Garden Pasta e Fagioli
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 1 tablespoon olive oil: This is your base for sautéing and adds a lovely flavor.
- 1 pound ground beef: The heartiness of the beef makes this soup filling.
- 1 onion, chopped: Onions bring sweetness and depth to the dish.
- 2 cloves garlic, minced: Garlic adds that wonderful aroma we all love.
- 1 carrot, diced: A pop of color and sweetness!
- 1 celery stalk, diced: Essential for that classic mirepoix flavor.
- 1 can (14.5 ounces) diced tomatoes: Adds acidity and richness.
- 1 can (15 ounces) kidney beans, drained and rinsed: Packed with protein and fiber.
- 1 can (15 ounces) cannellini beans, drained and rinsed: Creamy and delicious.
- 4 cups beef broth: The base of your soup, making it hearty.
- 1 tablespoon Italian seasoning: A mix of herbs that brings everything together.
- 1 teaspoon salt: Enhances all the flavors.
- 1/2 teaspoon black pepper: A little kick to the dish.
- 1 cup ditalini pasta: Tiny pasta that soaks up the flavors beautifully.
- Grated Parmesan cheese, for serving: A must-have topping for that extra flavor!
How to Make Olive Garden Pasta e Fagioli
- In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned. Be sure to drain any excess fat to keep your dish from being too greasy.
- Add the chopped onion, garlic, carrot, and celery to the pot. Sauté until the vegetables are tender, about 5 minutes. This step really builds the flavor!
- Stir in the diced tomatoes, kidney beans, cannellini beans, beef broth, Italian seasoning, salt, and black pepper. Bring everything to a boil.
- Once boiling, reduce the heat and let it simmer for 30 minutes. This allows all those lovely flavors to meld together.
- Add the ditalini pasta to the pot and cook according to package instructions until al dente. Make sure to stir occasionally to prevent sticking.
- Serve hot, garnished with grated Parmesan cheese. I love to sprinkle a little extra on top for that cheesy goodness!
Substitutions & Additions
If you’re looking to mix things up, here are some fun substitutions and additions:
- Swap ground beef for ground turkey or even a meat alternative for a lighter version.
- Add some chopped spinach or kale for an extra boost of greens.
- For a spicier kick, toss in some crushed red pepper flakes.
- Try using different types of beans like black beans or pinto beans for a twist!
Tips for Success
Here are a few tips to ensure your Pasta e Fagioli turns out perfectly:
- Make sure to sauté your vegetables well; this step builds a lot of flavor.
- Don’t skip the simmering step; it really helps the flavors develop.
- If you’re meal-prepping, cook the pasta separately and add it when you’re ready to serve to prevent it from getting mushy.
How to Store Olive Garden Pasta e Fagioli
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just remember to leave out the pasta if you plan on freezing, as it can become mushy when reheated. When you’re ready to enjoy it again, simply reheat on the stove and add fresh pasta if desired!
FAQs
- Can I make this vegetarian? Absolutely! Just swap the ground beef for mushrooms or a plant-based meat substitute.
- What can I serve with Pasta e Fagioli? Garlic bread or a fresh salad pairs perfectly with this hearty soup.
And there you have it! A comforting bowl of Olive Garden Pasta e Fagioli that will warm your heart and fill your belly. For more delicious recipes, check out Tasty with Lara or Breakfast Burrito for treats you will love!
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Olive Garden Pasta e Fagioli
Equipment
- Large pot
Ingredients
For the Soup
- 1 tbsp olive oil for sautéing
- 1 lb ground beef or ground turkey for a lighter version
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 stalk celery diced
- 1 can diced tomatoes 14.5 ounces
- 1 can kidney beans drained and rinsed, 15 ounces
- 1 can cannellini beans drained and rinsed, 15 ounces
- 4 cups beef broth the base of the soup
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup ditalini pasta to soak up the flavors
- Grated Parmesan cheese
Instructions
- Step 1: In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned. Be sure to drain any excess fat.
- Step 2: Add the chopped onion, garlic, carrot, and celery to the pot. Sauté until the vegetables are tender, about 5 minutes.
- Step 3: Stir in the diced tomatoes, kidney beans, cannellini beans, beef broth, Italian seasoning, salt, and black pepper. Bring everything to a boil.
- Step 4: Once boiling, reduce the heat and let it simmer for 30 minutes.
- Step 5: Add the ditalini pasta to the pot and cook according to package instructions until al dente.
- Step 6: Serve hot, garnished with grated Parmesan cheese.