Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

This Pasta e Fagioli Soup {Olive Garden Copycat Recipe} is a delightful and hearty dish that brings the comforting flavors of Italy right to your kitchen. Perfect for family dinners, cozy nights in, or serving guests at special occasions, this soup is loaded with nutritious vegetables and rich, savory broth. Its unique blend of spices and textures will make it a favorite among all who try it!

Why You’ll Love This Recipe

• Delicious Flavor: The combination of ground beef, beans, and a variety of vegetables creates a rich and satisfying taste.
• Easy to Prepare: With simple steps and readily available ingredients, you can whip up this soup in under an hour.
• Versatile Dish: It can be served as a main course or as a starter for any Italian meal.
• Nutritious Ingredients: Packed with vegetables and beans, this soup is both hearty and healthy.
• Perfect for Meal Prep: Make a big batch to enjoy throughout the week; it reheats beautifully!

Tools and Preparation

Before diving into making your Pasta e Fagioli Soup, gather your tools to ensure a smooth cooking experience.

Essential Tools and Equipment

• Large pot
• Wooden spoon
• Measuring cups
• Measuring spoons
• Cutting board
• Knife

Importance of Each Tool

• Large pot: Essential for cooking the soup evenly and accommodating all the ingredients.
• Wooden spoon: Ideal for stirring without scratching your pot’s surface.
• Measuring cups: Ensure accurate ingredient amounts for consistent results.

Ingredients

This Pasta e Fagioli Soup {Olive Garden Copycat Recipe} is loaded with fresh ingredients that contribute to its delightful flavor. Here’s what you’ll need:

• 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, to taste
• 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 of olive oil in a large pot over medium-high heat.
* Crumble in the ground beef.
* Cook until browned, stirring occasionally.

Step 2: Sauté the Vegetables

Drain excess fat from the beef then transfer it to a plate. 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.
* Stir in minced garlic and sauté for one minute longer.

Step 3: Combine Ingredients

Add chicken broth, tomato sauce, water, canned tomatoes, granulated sugar, dried basil, oregano, thyme, marjoram, and cooked beef.
* 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 lid and allow to simmer for about 15 -20 minutes until veggies are soft.

Step 5: Cook Ditalini Pasta

While the soup simmers:
* Prepare ditalini pasta according to package instructions until al dente.

Step 6: Add Pasta and Beans

Once cooked:
Add drained ditalini pasta along with kidney beans and great northern beans into the soup.
* Thin with more broth or water if desired.

Step 7: Final Touches

Allow everything to cook together for one minute longer.
Stir in minced parsley before serving warm topped with grated Romano or Parmesan cheese.

Enjoy your comforting bowl of Pasta e Fagioli Soup {Olive Garden Copycat Recipe}!

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

Pasta e Fagioli Soup is a comforting dish that can be enjoyed in many delightful ways. Whether you’re serving it for a family dinner or at a casual gathering, these serving suggestions will elevate your dining experience.

With Fresh Bread

• Crusty French Baguette – Pair the soup with slices of warm, crusty baguette for dipping.
• Garlic Breadsticks – Serve garlic breadsticks to complement the Italian flavors and enhance the meal.

Topped with Cheese

• Grated Romano Cheese – Sprinkle freshly grated Romano cheese on top for an added depth of flavor.
• Shredded Parmesan – Use shredded Parmesan as a garnish to enhance the soup’s rich taste.

Accompanied by Salad

• Caesar Salad – A classic Caesar salad provides a crunchy contrast to the soup’s warmth.
• Mixed Greens – Lightly dressed mixed greens can refresh your palate alongside this hearty dish.

For a Complete Meal

• Serve with Antipasto Platter – An antipasto platter with olives, meats, and cheeses makes for a perfect starter before diving into the soup.
• Pair with Wine – Opt for a light red wine like Chianti to complement the robust flavors of the soup.

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

To achieve a truly delicious Pasta e Fagioli Soup, consider these helpful tips that can enhance your cooking process and final dish.

• Use Fresh Ingredients – Choose fresh vegetables and herbs for maximum flavor and nutrition.
• Adjust Seasoning – Taste your soup as it cooks and adjust salt and pepper to suit your palate.
• Cook Pasta Separately – Cook ditalini pasta separately to prevent it from becoming mushy in the soup.
• Let It Rest – Allow the soup to sit for 10-15 minutes after cooking; this helps meld the flavors together beautifully.
• Experiment with Beans – Feel free to mix different types of beans for varied texture and flavor in your soup.

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

Pairing side dishes with your Pasta e Fagioli Soup can create a well-rounded meal. Here are some excellent options:

1. Caprese Salad – Fresh mozzarella, tomatoes, and basil drizzled with balsamic vinegar make a refreshing side.
2. Stuffed Mushrooms – Savory stuffed mushrooms filled with cheese and herbs add an elegant touch.
3. Bruschetta – Toasted bread topped with seasoned tomatoes is great for sharing before the main course.
4. Roasted Vegetables – A mix of seasonal roasted veggies complements the soup’s flavors while adding nutrition.
5. Cheesy Garlic Biscuits – These biscuits are soft inside and crispy outside, perfect for soaking up every drop of soup.
6. Italian Rice Pilaf – Flavored rice pilaf brings texture variety, balancing the hearty nature of the soup.

Common Mistakes to Avoid

When making Pasta e Fagioli Soup {Olive Garden Copycat Recipe}, it’s easy to make some common mistakes that can affect the final outcome. Here are a few pitfalls to watch out for:

• Overcooking the Vegetables: Cooking the vegetables for too long can make them mushy. Aim for tender, yet crisp veggies by sautéing them just until they soften.

• Neglecting Seasoning: Skipping or under-seasoning can lead to a bland soup. Remember to taste and adjust salt and pepper as you cook for maximum flavor.

• Using Regular Beef: Using fatty cuts of beef results in greasy soup. Opt for lean ground beef to keep your Pasta e Fagioli healthy and delicious.

• Not Cooking Pasta Separately: Adding uncooked pasta directly into the soup can make it overcooked and gummy. Always cook your ditalini pasta al dente before adding it to the soup.

• Forgetting Fresh Herbs: Fresh herbs elevate your dish but are often overlooked. Add fresh parsley right before serving for a burst of flavor and color.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the soup to cool completely before sealing.

Freezing Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

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

Reheating Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

• Oven: Preheat oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with foil. Heat for 20-25 minutes until hot.

• Microwave: Place soup in a microwave-safe bowl. Cover loosely and heat on high for 2-3 minutes, stirring halfway through.

• Stovetop: Pour soup into a saucepan over medium heat. Stir occasionally and heat until warmed through, about 5-10 minutes.

Frequently Asked Questions

Here are some commonly asked questions about making Pasta e Fagioli Soup {Olive Garden Copycat Recipe}:

Can I make this soup vegetarian?

Yes! Substitute ground beef with plant-based meat or omit it entirely, using vegetable broth instead of chicken broth.

How can I customize my Pasta e Fagioli Soup?

Feel free to add extra vegetables like zucchini or spinach, or swap out beans according to your preference.

What is the best way to serve this soup?

Serve warm with grated Romano or Parmesan cheese on top and fresh parsley sprinkled for added flavor.

How long does this soup last in the fridge?

Pasta e Fagioli Soup will last up to 4 days in the refrigerator when stored properly in an airtight container.

Final Thoughts

Pasta e Fagioli Soup {Olive Garden Copycat Recipe} is a delightful blend of flavors that warms both body and soul. This versatile recipe allows for customization, so feel free to add your favorite ingredients! Whether you’re enjoying it on a chilly night or serving it at a gathering, this soup is sure to be a hit—give it a try!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Pasta e Fagioli Soup, inspired by the beloved Olive Garden recipe, is a warm and hearty Italian dish perfect for any occasion. Loaded with lean ground beef, nutritious beans, and a medley of fresh vegetables, this soup is not only satisfying but also easy to prepare. The rich broth is infused with aromatic herbs and spices that create a comforting flavor profile, making it ideal for family dinners or cozy nights in. In under an hour, you can enjoy this delightful meal that’s great for meal prep and reheats beautifully. Serve it with crusty bread or topped with freshly grated cheese for an authentic Italian experience.

---

Ingredients

Scale 1x2x3x

• 2 Tbsp olive oil
• 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
• 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, to taste
• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large pot, heat olive oil over medium-high heat. Brown the ground beef until fully cooked.
2. Drain excess fat; set the beef aside. In the same pot, sauté onions, carrots, and celery until tender. Add minced garlic and sauté for an additional minute.
3. Combine chicken broth, tomato sauce, water, canned tomatoes, sugar, dried herbs, and the cooked beef into the pot; season with salt and pepper.
4. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes.
5. Cook ditalini pasta separately until al dente; add to the soup along with drained beans.
6. Stir in fresh parsley before serving hot.

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

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 380
• Sugar: 6g
• Sodium: 780mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 10g
• Protein: 22g
• Cholesterol: 65mg