As I sipped on a warm bowl of hearty soup, the way my kitchen filled with rich aromas took me back to bustling evenings at Olive Garden. This Olive Garden Pasta e Fagioli soup captures that same comforting spirit with its perfect blend of tender beef, hearty pasta, and a colorful array of beans simmered in a savory tomato broth. It’s a restaurant-style dish that’s remarkably simple to make at home, allowing you to enjoy a slice of Italian comfort without the wait. Not only is it perfect for feeding a crowd, but it also warms the soul on chilly nights. Ready to create a delightful dining experience right in your own kitchen? Let’s dive into this delicious recipe together! Why is this soup a must-try? Hearty Comfort: This Olive Garden Pasta e Fagioli is the ultimate cozy meal, brimming with tender beef, al dente pasta, and nutritious beans that bring warmth and satisfaction. Simple Skillet Magic: With just a few basic ingredients and one pot, you can whip up restaurant-style goodness in no time. Flavorful Balance: The seasoned tomato broth harmonizes every element, ensuring each bite bursts with rich flavors. Crowd-Pleasing Delight: Perfect for family dinners or gatherings, it’s a dish that invites everyone to the table. Versatile Options: Feel free to customize! Swap in ground turkey for a lighter dish or load it with extra veggies, just like in my Hearty Olive Garden for a nutritious boost. Time-Saving Leftovers: Make a big batch and enjoy hearty meals throughout the week without the fuss! So grab a bowl and dive into this delightful recipe! Olive Garden Pasta e Fagioli Ingredients For the Soup Base Lean Ground Beef – Provides protein and a rich flavor base; you can substitute with ground turkey or chicken for a lighter option. Medium Onion – Adds depth and sweetness; chop finely for even cooking. Celery Sticks – Contributes crunch and aromatic flavor; leeks can be used for a milder taste instead. Medium Carrots – Offers sweetness and vibrant color; peel and chop finely for best results. Garlic Cloves – Infuses the soup with rich, savory notes; use garlic powder in a pinch (1/2 teaspoon). Diced Tomatoes (14 oz) – Adds acidity and texture; choose canned with juices for better flavor. Crushed Tomatoes (14 oz) – Enhances the soup’s body and richness. For the Beans Red Kidney Beans (14 oz) – Provides creaminess and fiber; black beans or pinto beans are good substitutes. Cannellini or Great Northern Beans (14 oz) – Offers a different texture and taste combination. For Flavor Enhancements Chicken Broth (4 cups) – Forms the soup base; homemade or low-sodium versions are healthier choices. Red Wine Vinegar (1/2 tbsp) – Balances flavors with a hint of acidity. Sugar (1/2 tbsp) – Brings out the sweetness of the tomatoes; optional depending on tomato sweetness. Italian Seasoning (1/2 tsp) – Adds a delightful blend of herbs. Dried Oregano (1 tsp) and Dried Basil (1 tsp) – Elevates the Italian flavor profile. Crushed Red Pepper Flakes (1/4 tsp) – Adds a kick of heat; adjust to your taste preference. For the Pasta & Seasoning Uncooked Ditalini Pasta (3/4 cup) – Provides a heartiness to the dish; any small pasta shape like elbow macaroni can be used as a substitute. Salt & Pepper – Essential for seasoning and should be adjusted to personal preference. This Olive Garden Pasta e Fagioli recipe is not just about the ingredients; it’s about bringing that cozy, restaurant-style experience into your home. Happy cooking! Step‑by‑Step Instructions for Olive Garden Pasta e Fagioli Step 1: Brown the Beef In a large pot or Dutch oven, heat over medium-high heat and add the lean ground beef. Cook for about 5-7 minutes, breaking it apart with a spatula as it cooks until it’s no longer pink. Don’t drain the fat, as it helps enhance the flavor of this Olive Garden Pasta e Fagioli. Step 2: Add Vegetables Once the beef is browned, stir in the finely chopped onions, celery, and carrots along with minced garlic. Sauté the mixture for 8-10 minutes until the vegetables are softened and fragrant, creating a vibrant base for your soup. You’ll know they’re ready when the onions turn translucent. Step 3: Combine Ingredients Now, it’s time to build the flavor! Add the diced tomatoes, crushed tomatoes, and the drained red kidney and cannellini beans to the pot. Pour in the chicken broth along with the red wine vinegar, sugar, Italian seasoning, oregano, basil, and crushed red pepper flakes. Stir well to combine all ingredients thoroughly. Step 4: Simmer Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot slightly ajar and let it simmer for 15-20 minutes. This step allows the flavors to meld beautifully, creating a rich broth for your Olive Garden Pasta e Fagioli soup. Step 5: Add Pasta After simmering, stir in the uncooked ditalini pasta, ensuring it’s evenly distributed. Continue to simmer for an additional 15-20 minutes, stirring occasionally to prevent sticking. The pasta should be tender yet al dente when finished, adding heartiness to the comforting soup. Step 6: Season and Serve Taste your soup and adjust with salt and pepper based on your preference. Once seasoned to your liking, ladle the warm Olive Garden Pasta e Fagioli into bowls and serve hot. Pair it with crusty bread or a fresh side salad for a delightful and complete meal. Olive Garden Pasta e Fagioli Variations Embrace your culinary creativity! This comforting soup can easily be tailored to your tastes and dietary needs. Sausage Swap: Replace ground beef with Italian sausage for a deliciously spiced flavor. This will give your soup a heartier kick that brings a zesty twist to each comforting bowl. Vegetarian Delight: Omit the meat and double the beans, using vegetable broth instead for a filling and nutritious option. It transforms the dish into a plant-based masterpiece without losing the essence of Pasta e Fagioli. Extra Veggies: Add bell peppers, zucchini, or spinach to boost nutrition and color. These additions not only enhance the flavor profile but also make the dish even more vibrant and enticing. Spicy Kick: Increase the crushed red pepper flakes or add a dash of cayenne for heat if you like things spicy! This will warm you up from the inside out, perfect for a chilly evening. Different Pasta Shapes: Swap out ditalini for any small pasta, such as elbow macaroni or even tortellini. Each shape brings its own unique texture, making the soup fun and delightful with every spoonful. Creamy Version: Stir in a splash of heavy cream or a dollop of sour cream at the end for a luxuriously creamy consistency. This extra touch adds a rich layer of flavor that transforms the soup into an indulgent treat. Fresh Herbs: Finish your soup with a sprinkle of fresh parsley or basil. This simple step brightens up the flavor, adding a vibrant, fragrant layer that takes you straight to Italy with every bite. And if you’re looking for more comforting recipes, why not try my Taco Pasta Bake or a dreamy serving of Garlic Parmesan Pasta? Each dish is a delightful celebration of flavors that your family is sure to love! Make Ahead Options These Olive Garden Pasta e Fagioli is perfect for busy weeknights and meal prep enthusiasts! You can prep the soup base—browning the ground beef and sautéing the vegetables—up to 24 hours in advance. Simply refrigerate the mixture in an airtight container after cooking. When ready to serve, add in the diced and crushed tomatoes, chicken broth, beans, and seasonings, bringing everything to a simmer before incorporating the uncooked pasta. This method allows you to enjoy a deliciously comforting soup without added stress, ensuring it’s just as tasty as when first made. Plus, having the prep done ahead of time means you can savor this hearty dish sooner! What to Serve with Olive Garden Pasta e Fagioli This hearty dish brings warmth and satisfaction, making it the perfect centerpiece for a delightful meal. Crusty Bread: A classic pairing that’s perfect for soaking up every delicious drop of soup; warm and inviting, it enhances the comforting experience. Garden Salad: A fresh and crisp salad adds a refreshing crunch and balances the richness of the soup with vibrant flavors and textures. Garlic Breadsticks: Soft, buttery, and infused with garlic, these beloved sticks are perfect for dipping and complement the Italian flair of the meal. Parmesan Cheese: Grate fresh Parmesan over the top for a nutty, salty finish that elevates the flavors of your Olive Garden Pasta e Fagioli to another level. Red Wine: A glass of Chianti or Sangiovese can enhance the experience with its fruity and spicy notes, making your meal feel more authentic. Dessert Option: End on a sweet note with Tiramisu or Cannoli, providing a delightful contrast to the hearty soup and leaving everyone satisfied. How to Store and Freeze Olive Garden Pasta e Fagioli Fridge: Store leftover Olive Garden Pasta e Fagioli in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed. Freezer: If you’d like to freeze your soup, transfer cooled portions into freezer-safe containers, leaving space for expansion. It can be kept for up to 3 months. Thawing: Thaw frozen soup overnight in the fridge before reheating. Gentle reheating helps maintain the texture of the pasta and beans. Reheating: When reheating, add a bit of chicken broth to restore its creamy consistency, especially if the pasta has absorbed too much liquid during storage. Expert Tips for Olive Garden Pasta e Fagioli Flavor Boost: Allow the soup to simmer longer if time permits; this enhances the depth of flavors in your Olive Garden Pasta e Fagioli. Lean Options: Consider using ground turkey or chicken instead of beef for a lighter and healthier soup without sacrificing flavor. Pasta Prevention: To avoid mushy pasta in leftovers, cook the ditalini separately and store it apart before combining when serving. Sweetness Matters: Adjust the sugar based on the sweetness of your tomatoes—it’s not always necessary, but it can elevate taste! Vegetable Varieties: Get creative with vegetables! Feel free to add bell peppers or zucchini for added nutrition and color in your soup. Olive Garden Pasta e Fagioli Recipe FAQs What type of ground beef should I use? When making your Olive Garden Pasta e Fagioli, I recommend using lean ground beef for a rich flavor without too much fat. If you prefer a lighter option, ground turkey or chicken work beautifully too, providing that hearty base while cutting down the calories. How long can I store the leftovers? Leftover Olive Garden Pasta e Fagioli can be stored in an airtight container in the refrigerator for up to 4 days. Just make sure to let it cool down first to help maintain its freshness. When you’re ready to enjoy it again, simply reheat gently on the stovetop or microwave, adding a splash of broth if the soup has thickened. Can I freeze Pasta e Fagioli? Absolutely! To freeze your Olive Garden Pasta e Fagioli, transfer cooled portions into freezer-safe containers, leaving about an inch of space at the top for expansion. It can be kept for up to 3 months. For best results, label your containers with the date to keep track of freshness! How do I reheat frozen soup without losing texture? To reheat, first, thaw your Olive Garden Pasta e Fagioli overnight in the fridge. When you’re ready to serve, gently reheat it on the stovetop over low heat to maintain the texture. If the pasta has absorbed too much liquid, add a bit of chicken broth to restore its creamy consistency. Are there any dietary considerations for this recipe? Definitely! If you have allergies, this recipe contains beans which can be an issue for some. Additionally, for those who are gluten-free, you can swap the ditalini pasta with gluten-free pasta alternatives. For a vegetarian version, simply omit the meat and double the beans while using vegetable broth instead. Enjoy customizing this comforting dish to your needs! What should I do if the soup is too acidic? If your Olive Garden Pasta e Fagioli has turned out more acidic than you’d like, don’t worry! A spoonful of sugar can help balance the acidity. Start with half a tablespoon and taste as you go, adjusting as needed until you reach your desired flavor. Dreamy Olive Garden Pasta e Fagioli for Cozy Nights This Olive Garden Pasta e Fagioli soup captures comforting flavors with tender beef, hearty pasta, and beans simmered in savory tomato broth. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 40 minutes minsTotal Time 1 hour hr Servings: 6 cupsCourse: SoupCuisine: ItalianCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base1 lb Lean Ground Beef can substitute with ground turkey or chicken1 medium Onion finely chopped2 stalks Celery chopped2 medium Carrots peeled and chopped3 cloves Garlic minced14 oz Diced Tomatoes canned with juices14 oz Crushed TomatoesFor the Beans14 oz Red Kidney Beans drained14 oz Cannellini or Great Northern Beans drainedFor Flavor Enhancements4 cups Chicken Broth homemade or low-sodium1/2 tbsp Red Wine Vinegar1/2 tbsp Sugar optional1/2 tsp Italian Seasoning1 tsp Dried Oregano1 tsp Dried Basil1/4 tsp Crushed Red Pepper Flakes adjust to tasteFor the Pasta & Seasoning3/4 cup Uncooked Ditalini Pasta or any small pasta shapeSalt to tastePepper to taste Equipment Dutch oven Method Step‑by‑Step InstructionsIn a large pot or Dutch oven, heat over medium-high heat and add the lean ground beef. Cook for about 5-7 minutes, breaking it apart with a spatula until it's no longer pink.Stir in the finely chopped onions, celery, carrots, and minced garlic. Sauté for 8-10 minutes until the vegetables are softened and fragrant.Add the diced tomatoes, crushed tomatoes, and the drained beans to the pot. Pour in the chicken broth, red wine vinegar, sugar, Italian seasoning, oregano, basil, and crushed red pepper flakes. Stir well.Bring the mixture to a boil, then reduce heat to low. Cover slightly ajar and let it simmer for 15-20 minutes.Stir in the uncooked ditalini pasta and simmer for an additional 15-20 minutes, stirring occasionally.Season with salt and pepper. Ladle the soup into bowls and serve hot. Nutrition Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 3mg NotesConsider using ground turkey or chicken for a lighter option. Cook the pasta separately to maintain its texture in leftovers. Tried this recipe?Let us know how it was!
