Delicious Copycat Olive Garden Pasta e Fagioli Recipe
When the craving for Olive Garden hits but a visit is out of reach, why not bring that beloved Italian comfort right to your table? Whether it’s a chilly winter night or any day that calls for something warming and hearty, this Copycat Olive Garden Pasta e Fagioli is the perfect answer. In just 30 minutes, you can create a delightful soup that’s packed with flavor, making it a fantastic family favorite.
What’s in Olive Garden Pasta e Fagioli Soup?
This soup isn’t just any ordinary dish; it’s a delightful combination of protein, vegetables, and comforting carbs. You’ll find:
- Protein: Ground beef provides a hearty base.
- Vegetables: A mix of onions, carrots, celery, and garlic adds crunch and flavor.
- Complex Carbs: Red kidney beans and cannellini beans lend a lovely texture.
- Pasta: Ditalini pasta ties everything together, bringing that authentic Italian feel.
- Flavor Enhancers: Basil, oregano, and a savory tomato base combine for a sauce that sings.
How to Make Olive Garden Pasta e Fagioli Soup
Ingredients
- 1 lb lean ground beef
- 1 yellow onion, chopped finely
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans beef broth
- 1 (14.5 oz) 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 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- Parmesan cheese, freshly grated for serving
- Salt and pepper to taste
Instructions
In a large pot over medium heat, cook ground beef until no pink remains.
Once the beef is cooked through, add the chopped onions, diced carrots, diced celery, and minced garlic. Stir them together and let them cook until softened.
Add the tomato sauce, beef broth, canned diced tomatoes, water, basil, oregano, sugar, salt, and pepper. Mix thoroughly.
Bring the mixture to a boil, then reduce the heat and let it simmer for 5-6 minutes. Next, add the ditalini pasta and cook for another 10 minutes, or until the vegetables and pasta are tender.
Stir in both the kidney and cannellini beans, cooking until they are heated through. Check for seasoning and adjust with more water if you prefer a thinner soup.
Ensure everything is well combined, and the beans are hot. Serve hot, topped with freshly grated Parmesan cheese.
Frequently Asked Questions
Can I use black beans in Olive Garden Pasta e Fagioli soup?
Absolutely! If you don’t have red kidney beans on hand, black beans can be a suitable substitute. Just keep in mind that the soup will have a darker color. If using black beans, make sure to drain and rinse them well to reduce the darker juices.
Can you freeze Olive Garden Pasta e Fagioli soup?
Yes, this soup freezes beautifully! Prepare the recipe, let it cool slightly, and then transfer it to a freezer-safe bag. When ready to serve, simply thaw it in the refrigerator overnight. Reheat in a pot over medium heat, bringing it to a boil and simmering for about 10 minutes until warm.
How many calories are in Olive Garden Pasta e Fagioli soup?
Each serving of this delightful Copycat Olive Garden Pasta e Fagioli contains approximately 283 calories, making it a hearty yet reasonably healthy meal option!
What can I serve with Pasta e Fagioli?
This soup is lovely on its own, but for a complete meal, consider pairing it with some warm crusty bread or a classic Caesar salad. A sprinkle of additional herbs or a drizzle of olive oil on top can elevate the presentation!
Can I add extra vegetables to this soup?
Definitely! Feel free to add in your favorite vegetables such as spinach, zucchini, or bell peppers. Just make sure to adjust your cooking time accordingly to ensure everything is tender and delicious.
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