Pasta e Fagioli, also known as pasta and beans, is a classic Italian dish that combines simple, hearty ingredients to create a comforting and delicious meal. Originating from peasant cuisine, this soup has become a beloved favorite for many, including fans of the popular restaurant chain, Olive Garden. In this blog post, we’ll explore how to recreate Olive Garden’s mouthwatering Pasta e Fagioli right in your own kitchen, allowing you to enjoy this delicious and satisfying dish whenever the craving strikes.
Say goodbye to complicated recipes because this soup has it all in one pot! Quick and easy, you can whip up this Italian favorite in just 30 minutes, making it perfect for busy weeknights.
When the chilly winter weather has you craving something warm and satisfying, this dish is here to warm your body and your heart. Soup season has officially arrived, and this copycat Olive Garden Pasta e Fagioli is the ultimate comforting meal to cozy up with!
WHAT’S IN OLIVE GARDEN PASTA E FAGIOLI SOUP
This delightfully robust soup truly has everything you’re craving. It’s packed with protein from ground beef and brimming with nutritious veggies like onions, carrots, and celery.
You’ll find complex carbs from the red kidney beans and cannellini beans, while pasta adds that unmistakable Italian flair. All of these ingredients come together in a rich beef broth and tomato sauce base, accompanied by diced tomatoes and the unmistakable flavors of basil and oregano—two of the most iconic herbs in Italian cooking.
HOW TO MAKE OLIVE GARDEN PASTA E FAGIOLI SOUP :
Step 1. In a large pot over medium heat, cook the ground beef until no pink remains.
Step 2. Add the onions, carrots, celery, and garlic to the pot with the cooked beef.
Step 3. Stir in the tomato sauce, beef broth, canned petite diced tomatoes, ½ cup of water, basil, oregano, salt, and pepper.
Step 4. Bring the mixture to a boil, then let it simmer for 5-6 minutes. Add the ditalini pasta and continue cooking for about 10 more minutes, or until the vegetables and pasta are tender.
Step 5. Mix in the kidney and cannellini beans, allowing them to heat through. Taste the soup and adjust the seasoning as needed. If you prefer a thinner soup, feel free to add more water.
Step 6. Ensure everything is well combined and the beans are heated. Serve the soup with a sprinkle of grated Parmesan cheese on top. Enjoy!
CAN I USE BLACK BEANS IN OLIVE GARDEN PASTA E FAGIOLI SOUP?
While it’s possible to use black beans if you don’t have red kidney beans on hand, be aware that the soup will take on a darker hue. I strongly recommend sticking with red kidney beans for the best results. If you do decide to use black beans, be sure to drain and rinse them thoroughly to remove any excess dark liquid.
CAN YOU FREEZE OLIVE GARDEN PASTA E FAGIOLI SOUP?
Absolutely! This recipe is perfect for making ahead and storing in the freezer. Simply transfer the cooled soup to a freezer bag and freeze until needed. When you’re ready to enjoy it, allow the soup to thaw in the bag, then transfer it to a large pot. Bring the soup to a boil and let it simmer for about 10 minutes before serving.
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This wonderfully hearty soup has it all. Protein from ground beef. Veggies from onions, carrots, and celery. Complex carbs from red kidney beans and cannellini
1 lb lean ground beef
1 yellow onion, finely chopped
2 medium carrots, diced
3 celery ribs, diced
3 garlic cloves, minced
3 (8oz) cans tomato sauce
2 (14.5oz) cans beef broth
1 (14.5oz) can petite diced tomatoes
1/2 cup of water
2 tsp granulated sugar
1 tsp dried basil
1 tsp dried oregano
8 oz dry ditalini pasta
1 (15oz) can dark red kidney beans, drained and rinsed
1 (15oz) can cannellini beans, drained and rinsed
Freshly grated Parmesan cheese, for serving
Salt and Pepper, to taste
In a large pot over medium heat, cook the ground beef until no pink remains.
Add the onions, carrots, celery, and garlic to the cooked beef, stirring to combine.
Mix in the tomato sauce, beef broth, canned tomatoes, water, basil, oregano, sugar, salt, and pepper.
Bring the mixture to a boil, then let it simmer for 5-6 minutes. Add the ditalini pasta and cook for an additional 10 minutes, or until the vegetables and pasta are tender.
Stir in the kidney and cannellini beans, heating them through. Taste the soup and adjust the seasoning as needed. Add more water if you prefer a thinner consistency.
Ensure everything is well combined and the beans are hot. Serve the soup topped with freshly grated Parmesan cheese. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Soup
- Cuisine: American
Keywords: Pasta e Fagioli
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