Pasta e Fagioli Olive Garden

Name: Pasta e Fagioli Olive Garden
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 lb lean ground beef; 1 tbsp olive oil; 2 medium carrots , diced into small cubes; 1 large onion, diced into small cubes; 1 stalk celery, diced into small cubes; 3 cloves garlic; 15 oz canned diced tomatoes; 15 oz tomato sauce; 32 oz chicken broth; 15 oz canned Great Northern beans, drained and rinsed; 15 oz canned Kidney beans, drained and rinsed; 2 tbsp fresh basil, (optional); 1 cup ditalini pasta; 1 tsp salt, adjust to taste; 1 tsp black pepper, adjust to taste; 1 tbsp Italian seasoning

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Everyone enjoys eating at restaurants, but not everyone has the freedom to dine out whenever they please. Bringing the restaurant experience to your own table is a fantastic alternative. While Italian cuisine is highly sought after, not all Italian dishes are simple to prepare, This pasta e fagioli olive garden soup stands out from the rest as it can be prepared using just one pot. With a cook time of only 30 minutes, this Italian favorite is a quick and easy option to feed your family.

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Ingredients For Pasta e Fagioli Olive Garden

Ground beef – I have a preference for ground beef that is 90% lean.

Onion, celery, carrots, garlic – A solid base for a flavorful broth.

Tomatoes – For optimal texture and flavor, we’re utilizing cans of diced and crushed tomatoes

Beans – Red kidney beans and cannellini beans make for an excellent combination.

Chicken broth – In order to enhance its richness.

Red wine vinegar – A slight amount to amplify the taste.

Sugar – Removing the acidity from tomatoes is a well-known technique in the restaurant industry.

Italian seasoning – One jar contains a convenient mixture of dried Italian herbs with a rich and appealing flavor.

Dried oregano and basil – To add an extra burst of herbal flavor.

Red pepper flakes – While not necessary, they do contribute a unique element, such as a subtle warmth without spiciness.

Pasta – The typical type used for this soup is ditalini, which is small in size and ideal.

How to make Pasta e Fagioli Olive Garden?

Brown the ground beef in a Dutch oven or a large pot, and then add in the onion, celery, carrots, and garlic. While stirring occasionally, cook the mixture for 8 to 10 minutes.

Include all the other ingredients except for the pasta and salt & pepper. Boil the soup and then allow it to simmer. Add the ditalini and continue simmering until the pasta becomes tender. Flavor with salt & pepper.

My Best Tips

This soup recipe yields a generous amount (around 20 servings of 1 cup each), making it perfect for serving a large group or for those who enjoy having leftovers for lunch. If stored in the refrigerator, it can remain fresh for up to a week.
The soup can be frozen successfully as well, simply transfer it to freezer-safe containers or Ziploc bags and store in the freezer for a maximum of two months.
Ensure that you utilize a sizable slow cooker, alternatively, you may choose to reduce the recipe by half.
Pasta e Fagioli olive garden can be enjoyed with a slice of crusty bread, our scrumptious recipe for Italian Cheesy Bread, or even cornbread, which happens to be one of my personal favorites. Our Cake Mix Cornbread complements this soup perfectly

The step-by-step instructions Pasta e Fagioli Olive Garden pictures can be found in the recipe card below.

Questions and answers about the Pasta e Fagioli Olive Garden recipe

Recipe variations

If you are unable to locate ditalini, macaroni or another similar type of small pasta would suffice.

Depending on what’s available in your pantry, you may substitute crushed tomatoes with tomato sauce, which is similar to passata. This copycat olive garden pasta fagioli soup has a great deal of flexibility.

Replacing chicken broth with beef broth would be entirely acceptable.

Consider using Italian sausage in place of ground beef. Although ground turkey is a feasible choice, it could be slightly less moist and flavorful.

What Do You Serve with olive garden pasta e fagioli?

Pairing this olive garden pasta e fagioli soup with a large slice of Extra Cheesy Garlic Bread makes for a comforting meal that I truly enjoy!

If you prefer a lighter option, you could serve it with a basic side salad and complement it with this homemade Olive Garden Salad Dressing.

Have a look at our other pasta recipes, how about garlic shrimp pasta

Can You Freeze pasta e fagioli soup olive garden?

Certainly. The pasta e fagioli soup olive garden can be frozen successfully for up to three months when kept in an airtight container. To allow for liquid expansion, it is crucial to leave approximately 3/4 inch of space at the container’s top. I usually store the soup and cooked pasta separately in the freezer, with the pasta tossed with a bit of olive oil. It is recommended to thaw the soup in the refrigerator overnight before reheating it.

Can You Store Pasta e Fagioli Olive Garden?

To ensure maximum freshness, refrigerate the pasta fagioli olive garden soup in a sealed container for no longer than 3 days and store the pasta separately. It’s convenient to store the soup in individual microwave-safe containers, which makes it easy to reheat single portions directly from the fridge.

Can I Cook the Pasta in the Soup?

In case you intend to serve the entire soup immediately, it’s best to cook the pasta directly in the soup. However, with leftovers, the pasta tends to become soggy. To cook the pasta in the soup, allow it to simmer for 10-15 minutes, and include 1 cup of water to compensate for the absorption.

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