This Pasta e Fagioli Soup {Olive Garden Copycat Recipe} is a delightful blend of flavors and textures, perfect for any occasion. Whether you’re hosting a cozy dinner or seeking comfort on a chilly evening, this soup is both nourishing and satisfying. With its rich Italian-inspired taste and hearty ingredients, it’s sure to become a favorite in your household.

Why You’ll Love This Recipe

• Easy to Prepare – With simple steps and readily available ingredients, making this soup is a breeze.
• Packed with Nutrition – Loaded with vegetables and beans, it provides essential nutrients while being filling.
• Versatile Meal – Great as a standalone dish or paired with crusty bread for an even heartier meal.
• Make-Ahead Friendly – This soup can be prepared in advance and stores well in the fridge or freezer.
• Family Favorite – Its comforting flavors appeal to all ages, making it perfect for family dinners.

Tools and Preparation

To create this delicious Pasta e Fagioli Soup, you will need some essential kitchen tools. Having the right equipment on hand makes the cooking process smoother and more enjoyable.

Essential Tools and Equipment

• Large pot
• Wooden spoon
• Measuring cups
• Knife and cutting board
• Ladle

Importance of Each Tool

• Large pot – Essential for cooking the soup; it holds all the ingredients comfortably.
• Wooden spoon – Perfect for stirring without scratching your pot’s surface.
• Knife and cutting board – Necessary for chopping vegetables efficiently.

this recipe

Ingredients

To make the best Pasta e Fagioli Soup {Olive Garden Copycat Recipe}, gather the following ingredients:

• 2 Tbsp olive oil, (divided)
• 1 lb lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic, (minced (1 Tbsp))
• 3 (8 oz) cans tomato sauce
• 2 (14.5 oz) cans low-sodium chicken broth
• 1/2 cup water, (then more as desired)
• 1 (15 oz) can diced tomatoes
• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt and freshly ground black pepper
• 1 cup dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese, for serving
• 3 Tbsp minced fresh parsley

How to Make Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

Step 1: Brown the Beef

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Crumble in the lean ground beef and cook, stirring occasionally until cooked through.

Step 2: Sauté Vegetables

Drain excess fat from the beef, then transfer it to a plate and set aside. Heat the remaining olive oil in the same pot. Add chopped onions, diced carrots, and diced celery. Sauté over medium-high heat until tender, about six minutes. Then add minced garlic and sauté for an additional minute.

Step 3: Combine Ingredients

Add low-sodium chicken broth, tomato sauce, water, canned tomatoes, granulated sugar, dried basil, oregano, thyme, marjoram, and the cooked beef back into the pot. Season with salt and freshly ground black pepper to taste.

Step 4: Simmer the Soup

Bring the mixture to a boil. Reduce heat to medium-low, cover with a lid, and let it simmer while stirring occasionally until vegetables are soft—approximately fifteen to twenty minutes.

Step 5: Cook Pasta

Meanwhile, prepare ditalini pasta according to package directions until al dente.

Step 6: Finish the Soup

Add cooked and drained pasta into the soup along with dark red kidney beans and great northern beans. If desired, thin with additional broth or water. Allow it to cook for one minute longer before stirring in minced fresh parsley.

Step 7: Serve

Serve warm with finely shredded Romano or Parmesan cheese on top for added flavor.

Enjoy your hearty bowl of Pasta e Fagioli Soup!

How to Serve Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

Pasta e Fagioli Soup is a delightful dish that warms the soul and satisfies hunger. Here are some serving suggestions to elevate your dining experience.

With Fresh Bread

• Serve with crusty bread or garlic breadsticks for dipping. The bread complements the soup’s rich flavors perfectly.

Topped with Cheese

• Garnish each bowl with finely shredded Romano or Parmesan cheese. This adds a creamy texture and enhances the Italian flavor profile.

Accompanied by Salad

• A side salad, such as a simple green salad or Caesar salad, pairs wonderfully. The freshness of the salad balances the hearty soup.

Add Fresh Herbs

• Sprinkle fresh parsley on top before serving. This not only adds color but also brightens the flavors of the soup.

In a Bread Bowl

• For a fun twist, serve in a hollowed-out bread bowl. This makes for an impressive presentation and adds extra flavor.

With Extra Broth

• If you like your soup thinner, offer additional chicken broth on the side for diners to customize their bowls.

How to Perfect Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

Creating the perfect Pasta e Fagioli Soup requires attention to detail. Here are some tips to enhance your cooking.

• Use quality ingredients: Fresh vegetables and high-quality broth significantly improve the taste of your soup.
• Adjust seasoning: Taste your soup as it simmers and adjust salt and pepper levels as needed for optimal flavor.
• Cook pasta al dente: Follow package instructions carefully to ensure that your ditalini pasta maintains its texture when added to the soup.
• Let it rest: Allowing the soup to sit for a few minutes after cooking can help meld the flavors together.
• Customize beans: Feel free to mix different types of beans based on your preference or what you have on hand for added variety.
• Store leftovers properly: Keep any leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently before serving.

Best Side Dishes for Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

Pairing side dishes with Pasta e Fagioli Soup can enhance your meal experience. Consider these delicious options.

1. Garlic Bread: Toasted baguette slices brushed with garlic butter make an excellent accompaniment.
2. Caesar Salad: Crisp romaine lettuce, croutons, and Caesar dressing provide a refreshing contrast.
3. Caprese Salad: Sliced tomatoes, fresh mozzarella, and basil drizzled with olive oil add brightness to your meal.
4. Roasted Vegetables: Seasonal roasted veggies offer a healthy and flavorful pairing that complements the soup.
5. Stuffed Mushrooms: Baked mushrooms filled with herb cream cheese deliver savory bites alongside your soup.
6. Antipasto Platter: A variety of cheeses, olives, and marinated vegetables create an inviting starter before your main dish.
7. Zucchini Fritters: Crispy fritters made from grated zucchini are deliciously paired with the hearty flavors of the soup.
8. Polenta Fries: Crispy polenta sticks provide a unique twist and are perfect for dipping in your soup!

Common Mistakes to Avoid

Avoiding common mistakes can elevate your Pasta e Fagioli Soup {Olive Garden Copycat Recipe} to new heights of flavor and comfort.

• Overcooking the Vegetables: Overcooked vegetables become mushy and lose their flavor. Sauté them just until tender for a perfect texture.
• Skipping the Seasoning: Underseasoning can lead to bland soup. Always taste as you go, adjusting salt and spices to enhance flavor.
• Not Using Fresh Ingredients: Fresh ingredients greatly improve the soup’s taste. Use fresh herbs and quality broth for the best results.
• Adding Pasta Too Early: Adding pasta too soon can result in a soggy texture. Cook it separately and add it just before serving to maintain its firmness.
• Ignoring Storage Guidelines: Improper storage can affect taste and safety. Follow proper storage methods to keep your soup fresh for longer.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow soup to cool before transferring it to the refrigerator.

Freezing Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

• Freeze in a freezer-safe container for up to 3 months.
• Leave some space at the top of the container, as the soup will expand when frozen.

Reheating Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

• Oven: Preheat oven to 350°F (175°C). Place soup in an oven-safe dish, cover with foil, and heat for about 20 minutes.
• Microwave: Transfer soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Pour soup into a pot over medium heat. Stir occasionally until heated through, about 5-10 minutes.

Frequently Asked Questions

Here are some common questions about making Pasta e Fagioli Soup {Olive Garden Copycat Recipe}.

Can I make this soup vegetarian?

Yes! Substitute ground beef with lentils or mushrooms for a vegetarian version while keeping all other ingredients the same.

How do I store leftover Pasta e Fagioli Soup {Olive Garden Copycat Recipe}?

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze them for up to 3 months.

Can I use different types of beans?

Absolutely! Feel free to use any beans you prefer or have on hand, such as black beans or pinto beans.

What can I serve with this soup?

This hearty soup pairs well with crusty bread or a fresh salad, making it a complete meal!

Final Thoughts

Pasta e Fagioli Soup {Olive Garden Copycat Recipe} is not only comforting but also versatile. You can customize it with various vegetables or beans based on your preferences. Give this recipe a try; it’s sure to become a favorite!

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Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

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• Author: Adeline
• Total Time: 45 minutes
• Yield: Serves approximately 6 people 1x

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Description

Pasta e Fagioli Soup is a comforting and hearty dish that captures the essence of Italian cuisine. This Olive Garden-inspired recipe combines lean ground beef, a medley of fresh vegetables, and nutritious beans, creating a rich and flavorful soup that warms both the body and soul. Perfect for chilly evenings or casual gatherings, this soup is easy to prepare with simple ingredients you likely already have in your kitchen. Plus, it’s versatile—enjoy it as a standalone meal or pair it with crusty bread for added satisfaction. With its wholesome ingredients and delicious taste, this Pasta e Fagioli Soup will quickly become a favorite in your household.

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Ingredients

Scale 1x2x3x

• 2 Tbsp olive oil
• 1 lb lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 3 cloves garlic, minced
• 3 (8 oz) cans tomato sauce
• 2 (14.5 oz) cans low-sodium chicken broth
• 1/2 cup water
• 1 (15 oz) can diced tomatoes
• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt and freshly ground black pepper
• 1 cup dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese, for serving
• 3 Tbsp minced fresh parsley

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Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the lean ground beef, cooking until browned.
2. Drain excess fat and set aside the beef. In the same pot, add remaining olive oil, onions, carrots, and celery; sauté until tender (about 6 minutes). Add minced garlic and sauté for another minute.
3. Stir in chicken broth, tomato sauce, water, diced tomatoes, sugar, dried herbs, and cooked beef. Season with salt and pepper.
4. Bring to a boil, then reduce heat to medium-low and simmer for 15–20 minutes until vegetables are soft.
5. Cook ditalini pasta separately according to package directions until al dente; drain.
6. Add cooked pasta along with drained beans to the soup; cook for an additional minute before serving.

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

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 250
• Sugar: 6g
• Sodium: 600mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 9g
• Protein: 15g
• Cholesterol: 40mg

Keywords: For a vegetarian version, replace ground beef with lentils or mushrooms. Customize the bean variety based on your preference or what you have at home. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.