As I stirred the bubbling pot of Olive Garden Pasta e Fagioli, the rich aroma whisked me back to cherished moments spent around family tables. This comforting Italian soup harmoniously melds wholesome cannellini beans, tender pasta, and vibrant veggies into a savory tomato broth. What I love most about this recipe is its effortless preparation—perfect for those bustling weeknights when you crave a hearty meal. Not only is it easy to whip up, but it’s also packed with nutritious ingredients, making it a satisfying choice for both meat lovers and vegetarians alike. So why not treat yourself to a comforting bowl of this delightful soup? You might just discover your new go-to recipe for cozy evenings!
Why is Olive Garden Pasta a must-try?
Comforting Simplicity: This recipe is a breeze to make, with minimal steps that anyone can follow—even kitchen novices will shine!
Nutritious and Hearty: Packed with protein from beans and wholesome veggies, this soup is a fulfilling meal that leaves you feeling satisfied.
Versatile Variations: Whether you prefer a meaty option, a vegetarian delight, or a gluten-free twist, this recipe accommodates all dietary preferences with delicious results!
Perfect for Meal Prep: Scale up the recipe for easy lunches throughout the week. Just store leftovers in the fridge or freeze for a quick meal anytime!
Family-Friendly Appeal: Everyone will love this flavorful dish, making it the perfect centerpiece for gatherings. Add a side of crusty bread, and you’ve got a comforting feast everyone will enjoy!
Olive Garden Pasta e Fagioli Ingredients
For the Soup Base
• Ground Beef (or Italian Sausage) – Provides protein and flavor; substitute with ground turkey for a leaner option or omit for a vegetarian version.
• Onion – Adds sweetness and depth; no direct substitute, but shallots could work for a milder flavor.
• Garlic – Enhances aroma and taste; use fresh or pre-minced garlic, as powdered garlic lacks richness.
• Carrots – Contributes sweetness and texture; other root vegetables like parsnips can be substituted for variety.
• Celery – Adds crunch and flavor depth; can be replaced with fennel for a unique taste.
For a Hearty Finish
• Cannellini Beans – Provide creaminess and protein; substitute with kidney beans or black beans if needed.
• Diced Tomatoes – Offers acidity and sweetness; fresh chopped tomatoes can be used instead.
• Beef Broth (or Vegetable Broth) – Sets the soup’s salty base; use homemade broth for the best flavor or reduce sodium if using store-bought.
• Small Pasta (e.g., Ditalini) – Adds heartiness; any small pasta works; for gluten-free, use gluten-free pasta options.
• Fresh Spinach (optional) – Introduces freshness and color; kale is a sturdier substitute if desired.
Herbs and Seasoning
• Dried Oregano and Basil – Enhances flavor with classic Italian herbs; fresh herbs can be used in double the amount for more intensity.
• Salt and Pepper – Essential seasoning to taste.
• Olive Oil – For sautéing vegetables to release flavors.
For Serving
• Grated Parmesan Cheese – Finishing touch for serving; use nutritional yeast for a dairy-free alternative.
This Olive Garden Pasta dish packs a hearty punch while being easy to prepare!
Step‑by‑Step Instructions for Olive Garden Pasta e Fagioli
Step 1: Sauté Vegetables
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one chopped onion, two diced carrots, and two diced celery stalks. Sauté the mixture for about 5–7 minutes, stirring occasionally, until the vegetables are tender and fragrant. This step creates a base full of flavor for your Olive Garden Pasta e Fagioli.
Step 2: Brown Meat
Add 1 pound of ground beef or Italian sausage to the pot, breaking it up with a spoon as it cooks. Continue to cook for about 5 minutes until the meat is browned and cooked through. Stir occasionally to ensure even cooking and to create a delicious meat base that complements the vegetables.
Step 3: Add Aromatics
Incorporate 2–3 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil into the pot. Stir and cook for 1 minute until the garlic is fragrant. This step infuses your Olive Garden Pasta e Fagioli with wonderful Italian aromas that elevate the dish.
Step 4: Stir in Tomatoes and Beans
Add a 14.5-ounce can of diced tomatoes with their juice, along with a 15-ounce can of rinsed cannellini beans to the pot. Mix well to combine all the ingredients evenly, creating a thick and hearty base for your soup. Cook for a couple of minutes to let the flavors meld together.
Step 5: Add Broth and Simmer
Pour in 4 cups of beef broth or vegetable broth and bring the mixture to a gentle boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 15 minutes. Stir occasionally and enjoy the savory aromas wafting through your kitchen as the flavors develop in your Olive Garden Pasta e Fagioli.
Step 6: Cook Pasta
Add 1 cup of small pasta, such as ditalini, to the simmering soup. Cook the pasta according to the package instructions, typically around 8–10 minutes, until it is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot, keeping the soup hearty and delicious.
Step 7: Add Spinach
During the last few minutes of cooking, stir in 2 cups of fresh spinach until it wilts. This step not only adds a pop of color but also brings extra nutrients to your Olive Garden Pasta e Fagioli. Cook for an additional 2 minutes until the spinach is tender but still vibrant.
Step 8: Season and Serve
Taste and adjust the seasoning with salt and pepper to your liking. Ladle the hearty Olive Garden Pasta e Fagioli into warm bowls and top with grated Parmesan cheese. Serve immediately with crusty bread or garlic knots for a cozy meal that the whole family will love!
How to Store and Freeze Olive Garden Pasta
Fridge: Store leftovers in an airtight container for up to 4-5 days. This keeps your Olive Garden Pasta e Fagioli fresh and ready to be enjoyed again.
Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Make sure to leave some room for expansion as the soup freezes.
Reheating: Thaw in the refrigerator overnight before reheating on the stove over medium heat. Add a splash of broth or water to maintain the desired consistency.
Meal Prep Tip: For better pasta texture, consider cooking the pasta separately and adding it just before serving to prevent it from becoming mushy after freezing.
Make Ahead Options
Preparing the Olive Garden Pasta e Fagioli ahead of time is a lifesaver for busy weeknights! You can chop your vegetables and even brown the meat up to 24 hours in advance. Store these components separately in airtight containers in the refrigerator to maintain their freshness. Additionally, the soup can be made fully and stored in the fridge for 3-5 days or frozen for up to 3 months. Just be sure to undercook the pasta slightly, as it will continue to cook when reheated. When you’re ready to serve, simply reheat the soup over low heat and add the pasta and spinach, sautéing until everything is heated through. This ensures your Olive Garden Pasta e Fagioli tastes just as delicious as when freshly prepared!
Olive Garden Pasta Variations & Substitutions
Feel free to put your own spin on this delicious Olive Garden Pasta e Fagioli recipe—it’s all about making it personal and delightful!
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Vegetarian Delight: Substitute ground beef with tempeh or mushrooms for a hearty vegetarian option. You’ll still enjoy a rich flavor profile!
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Bean Bonanza: Use different beans based on what you have in your pantry, like black beans or chickpeas, for a fun twist on texture and flavor.
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Gluten-Free Goodness: For a gluten-free dish, just swap in gluten-free pasta options. This allows everyone to enjoy the comforting goodness!
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Grain Upgrade: Incorporate grains like quinoa or farro instead of pasta to boost nutrition and add a different texture that’s oh-so-satisfying.
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Add Extra Veggies: Toss in seasonal veggies like zucchini or bell peppers; they will add color and nutrients while keeping the soup colorful and flavorful.
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Herb Infusion: Experiment with fresh herbs such as thyme or parsley in place of dried herbs to create a light, fresh taste that’s simply wonderful!
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Spicy Kick: For those who crave heat, add crushed red pepper flakes or diced jalapeños to the pot while sautéing the vegetables for an exciting kick.
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Dairy-Free Finish: Instead of grated Parmesan cheese, sprinkle nutritional yeast on top for a cheesy flavor without the dairy, perfect for those with lactose intolerance.
As you explore these variations, don’t forget that pairing your soup with a side of crusty bread or garlic knots can enhance the experience! And if you’re looking for other pasta delights, check out Marry Chicken Pasta or try Squid Ink Pasta for a unique culinary adventure!
What to Serve with Olive Garden Pasta e Fagioli
Enjoying a comforting bowl of Italian goodness is only the beginning; let’s explore some delightful pairings to elevate your meal experience.
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Garlic Bread: Perfectly crispy on the outside and fluffy within, garlic bread offers a delightful crunch and a burst of flavor to complement the soup’s richness. You can even dip it directly into your soup for a delicious experience!
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Caesar Salad: Crisp romaine, tangy dressing, and grated Parmesan bring a refreshing crunch that balances the hearty soup. This classic side adds a touch of brightness to your meal, making it feel even more complete.
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Caprese Skewers: Bright cherry tomatoes, creamy mozzarella, and fragrant basil drizzled with balsamic reduction offer a refreshing, light bite that beautifully contrasts the flavors of the soup.
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Roasted Vegetables: Assorted roasted veggies like zucchini, bell peppers, and carrots create vibrant color and rich flavors. The caramelization adds a sweet note that pairs well with the savory qualities of the soup.
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Olive Oil & Balsamic Vinegar Dip: Create a simple, flavorful dip for your bread using high-quality olive oil and balsamic vinegar. This starter is an irresistible way to set the stage for your hearty meal!
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Zesty Lemonade: This refreshing drink cuts through the richness of the soup, providing a sweet and tart contrast that will keep your taste buds dancing. It’s a delightful beverage option for both kids and adults.
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Tiramisu: Cap off your meal with this classic Italian dessert. The coffee flavor and creamy mascarpone layers provide a sweet finish, making the perfect endnote to your culinary journey.
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Crispy Italian Frittata: A slice of frittata packed with seasonal vegetables and Italian herbs can serve as a delightful side dish, bringing depth of flavor and heartiness that complements the soup’s comforting profile.
Pair these sides with your Olive Garden Pasta e Fagioli for a harmonious meal that feels like a warm hug from your Italian grandmother!
Expert Tips for Olive Garden Pasta
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Sautéing Essentials: Make sure your vegetables are tender before adding other ingredients; this creates a flavorful base for your Olive Garden Pasta.
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Taste Adjustment: Always taste the broth during cooking. You can adjust seasoning gradually for a perfectly balanced flavor without overpowering the dish.
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Pasta Timing: Cook small pasta like ditalini separately if you’re planning to store leftovers. This prevents it from becoming mushy in the soup.
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Veggie Variations: Feel free to throw in other vegetables you have on hand. Zucchini or bell peppers add a nice twist to your Olive Garden Pasta e Fagioli.
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Storage Savvy: Store your soup in airtight containers to maintain freshness. It keeps well in the fridge for up to 5 days or can be frozen for up to 3 months.
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Enhancing Flavor: Experiment with fresh herbs during cooking. They can really elevate the taste of your Olive Garden Pasta.
Olive Garden Pasta e Fagioli Recipe FAQs
What kind of beans should I use for Olive Garden Pasta e Fagioli?
Absolutely! Cannellini beans are traditionally used for their creaminess and protein content. However, if you can’t find them, kidney beans or black beans make excellent substitutes. Each brings a slightly different flavor and texture to the soup, but they all work wonderfully!
How do I store leftovers of Olive Garden Pasta e Fagioli?
Store your leftover soup in an airtight container in the fridge for up to 4-5 days. This keeps it fresh and ready for quick meals. Just remember to let it cool before sealing, and try to enjoy it soon for the best taste.
Can I freeze Olive Garden Pasta e Fagioli?
Yes, you can! Freeze the soup in airtight containers or freezer bags for up to 3 months. Just make sure to leave some room at the top of the container for expansion as the soup freezes. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat on the stove, adding a splash of broth or water for the right consistency.
What should I do if my Olive Garden Pasta e Fagioli is too thick?
No worries! If your soup turns out thicker than you’d like, simply add a bit of beef or vegetable broth while reheating until you reach your desired consistency. Stir well and heat over medium until warmed through. This will bring back the lovely soup texture!
Is there a gluten-free option for this recipe?
Very! To make a gluten-free version of Olive Garden Pasta e Fagioli, just substitute the small pasta with gluten-free pasta options, such as quinoa or gluten-free ditalini. Always check that your broth is also gluten-free to keep the dish suitable for gluten-sensitive diners.
Can I modify the recipe for vegetarian diets?
Absolutely! For a delicious vegetarian option, simply omit the ground beef or sausage and substitute it with chopped mushrooms or tempeh for added texture. Use vegetable broth and be mindful of your seasonings; they play an important role in the final flavor profile of this comforting soup. Enjoy the warmth of this meal without meat!
Ultimate Olive Garden Pasta: A Cozy Comforting Classic
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one chopped onion, two diced carrots, and two diced celery stalks. Sauté for about 5–7 minutes until tender and fragrant.
- Add 1 pound of ground beef or Italian sausage, breaking it up as it cooks. Continue for about 5 minutes until browned.
- Incorporate 2–3 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Cook for 1 minute until fragrant.
- Add a 14.5-ounce can of diced tomatoes with their juice and a 15-ounce can of rinsed cannellini beans. Mix well and cook for a couple of minutes.
- Pour in 4 cups of beef or vegetable broth and bring to a gentle boil over high heat. Reduce to low and let simmer uncovered for about 15 minutes.
- Add 1 cup of small pasta and cook according to package instructions, typically around 8–10 minutes.
- Stir in 2 cups of fresh spinach until it wilts, cooking for an additional 2 minutes.
- Adjust seasoning with salt and pepper. Serve topped with grated Parmesan cheese.
