“On a chilly evening, as the wind nips at your windows, there’s nothing quite like the aroma of a pot simmering on the stove to make you feel at home. My Hearty Olive Garden-Style Pasta e Fagioli soup is just the remedy for those days when you crave something comforting and nourishing. This one-pot wonder brings together ground beef, kidney beans, and ditalini pasta into a flavorful blend that’s both fulfilling and budget-friendly. Perfect for busy weeknights, it’s a delightful way to enjoy Italian comfort food without much fuss. Plus, this recipe is versatile enough for stovetop or slow cooker lovers, making it easy to adapt to your schedule. Are you ready to enjoy a cozy bowl of goodness that warms more than just your stomach?”
Why is Pasta e Fagioli a Favorite?
Comforting, Hearty Soup: This Olive Garden Pasta e Fagioli is the ultimate cozy dish for chilly nights.
One-Pot Wonder: Simplify your cooking routine with just one pot, making cleanup a breeze.
Flavorful Ingredients: Ground beef, kidney beans, and spices create a robust flavor profile that will impress your family.
Versatile Cooking Methods: Whether you prefer stovetop or slow cooker, this recipe adapts to your lifestyle effortlessly.
Budget-Friendly Delight: Enjoy a satisfying meal that won’t break the bank, letting you indulge without worry.
Meal Prep Friendly: Make a big batch and enjoy hearty leftovers throughout the week or freeze for later–pure convenience!
Olive Garden Pasta e Fagioli Ingredients
• All you need for this cozy soup!
For the Soup Base
- Olive Oil – Cooking fat for browning beef and sautéing vegetables.
- Lean Ground Beef or Italian Sausage – Main protein source providing richness to the soup; use ground turkey for a lighter option.
- Onion – Adds a savory base flavor.
- Carrots – Contributes sweetness and color; diced for even cooking.
- Celery – Adds crunch and aromatic depth.
- Garlic – Enhances overall flavor; minced for better distribution.
- Dried Basil & Oregano – Provide essential Italian flavor profile.
- Dried Thyme – Adds earthiness; enhances the soup’s complexity.
- Chicken Broth – Base liquid for the soup, adding depth; opt for low-sodium if preferred.
- Tomato Sauce – Thickens the broth and provides acidity.
- Diced Tomatoes (canned) – Adds texture and freshness; no need to drain.
For the Pasta and Beans
- Ditalini Pasta – Starch that makes the soup hearty; can be replaced with any small pasta.
- Red Kidney Beans – Provides additional protein and fiber; must be drained and rinsed.
- Great Northern Beans – Adds creaminess and texture; must be drained and rinsed.
Final Touches
- Granulated Sugar – Balances acidity from tomatoes; can be omitted.
- Water – Adjusts soup consistency.
- Salt and Black Pepper – Essential for seasoning to taste.
- Parmesan Rind (optional) – Infuses flavor into the broth; discard before serving.
- Grated Parmesan and Fresh Basil (for garnish) – Enhances presentation and adds freshness to your Olive Garden Pasta e Fagioli.
Step‑by‑Step Instructions for Olive Garden Pasta e Fagioli
Step 1: Cook the Beef
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 pound of lean ground beef or Italian sausage. Brown the meat for about 4-5 minutes, breaking it apart as it cooks until it’s no longer pink. Use a slotted spoon to transfer the cooked meat to a plate, leaving the flavorful drippings in the pot.
Step 2: Sauté Vegetables
In the same pot, add diced onion, carrots, and celery to the leftover drippings. Sauté the vegetables over medium heat for 5-6 minutes, stirring frequently until they soften and the onion becomes translucent. Add minced garlic, dried basil, oregano, and thyme, cooking until fragrant, about 1 minute, allowing the herbs to infuse their flavors into the olive garden pasta e fagioli.
Step 3: Combine Ingredients
Return the browned beef to the pot with the sautéed vegetables. Pour in 4 cups of chicken broth and add 1 cup of tomato sauce, along with 1 can of diced tomatoes (undrained). For extra flavour, stir in about 2 cups of water and a teaspoon of granulated sugar, then add 1 cup of ditalini pasta and a Parmesan rind if using.
Step 4: Boil and Simmer
Bring the mixture to a boil over high heat, then reduce the heat to simmer gently. Cover the pot and let it simmer for 10-15 minutes, stirring occasionally, until the pasta is tender, swirling the delicious aroma of the olive garden pasta e fagioli throughout your kitchen.
Step 5: Add Beans
Once the pasta is cooked, stir in 1 can each of drained and rinsed red kidney beans and Great Northern beans. Cook for another 2-3 minutes, allowing the beans to heat through while creating a hearty texture in your soup. The mixture should be bubbling gently, ready for the final touches.
Step 6: Finish and Serve
Discard the Parmesan rind and season the soup with salt and black pepper to taste. Ladle the warm olive garden pasta e fagioli into bowls, generously topping each serving with freshly grated Parmesan cheese and a sprinkle of chopped basil. Serve immediately with crusty bread for a comforting, satisfying meal!
Olive Garden Pasta e Fagioli Variations
Looking to add your own twist to this comforting dish? Explore these delightful substitutions and variations to make it your own!
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Vegetarian Version: Replace the ground beef with sautéed mushrooms and additional veggies for a hearty, plant-based twist. Your soup will still be rich and satisfying!
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Gluten-Free: Use gluten-free pasta or rice instead of ditalini to accommodate dietary needs without sacrificing flavor. This way, everyone can enjoy a bowl of deliciousness!
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Spicy Kick: For heat lovers, toss in some red pepper flakes or a splash of hot sauce to elevate the flavors to the next level. Just be careful—you might make it a new family favorite!
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Extra Creaminess: Stir in a dollop of cream cheese or a splash of heavy cream right before serving. This will add a velvety texture that complements the rustic ingredients beautifully.
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Healthier Swap: Use ground turkey or chicken instead of beef for a leaner option while still keeping that savory flavor. The soup remains hearty and fulfilling!
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Different Pasta Option: If ditalini isn’t on hand, consider using small shells or elbow macaroni for a fun textural change. Your soup will have a new personality each time you swap it!
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Herb Boost: Fresh herbs like thyme or rosemary can replace dried herbs for a vibrant flavor infusion. This adjustment will elevate the overall freshness of the soup.
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Bean Variation: Experiment with black beans or chickpeas for a unique twist that adds another dimension to the hearty texture. With a slight change, your soup could hit new flavor notes.
Don’t forget to check out our Gluten Free Pastina for more pasta options, or try making a delicious Marry Chicken Pasta as a complementary dish alongside this comforting soup!
What to Serve with Hearty Olive Garden-Style Pasta e Fagioli?
Cozy up your dinner table with delightful accompaniments that elevate your Pasta e Fagioli experience to a whole new level!
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Crusty Italian Bread: Perfect for dipping into the rich broth, this bread enhances the comforting nature of the soup.
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Garlic Knots: These buttery, garlicky bites are irresistible and add a fun twist to the meal, making every bite memorable.
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Fresh Side Salad: A light, vibrant salad with crisp greens and tangy vinaigrette balances the richness of the soup.
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Parmesan Cheese Crisps: Crispy and savory, these add a satisfying crunch and extra flavor, enhancing the cheesy undertones of the dish.
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Sautéed Spinach: Lightly sautéed with garlic and olive oil, fresh spinach adds a nutritious green element to the meal, perfect for health-conscious eaters.
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Red Wine: A glass of smooth red wine beautifully complements the hearty flavors, making it a wonderful pairing for a cozy dinner.
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Lemon Sorbet: For dessert, a refreshing lemon sorbet clears the palate and provides a zesty finish after the savory meal.
Make Ahead Options
These Hearty Olive Garden-Style Pasta e Fagioli are perfect for meal prep, allowing you to save time on busy weeknights! You can prepare the soup base (excluding the pasta and beans) up to 24 hours in advance. Just follow the first five steps of the instructions, cool completely, and store it in an airtight container in the refrigerator. When you’re ready to enjoy, reheat the soup before adding the ditalini pasta and beans, cooking them according to the instructions; this step ensures they’ll be just as tender and delicious. For longer storage, the soup can be frozen for up to 3 months; just leave out the pasta, which you can cook fresh when you’re ready to serve. Keeping the ingredients separate maintains quality and texture, so you can indulge in this comforting dish anytime without the fuss!
How to Store and Freeze Olive Garden Pasta e Fagioli
Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop over low heat, adding a splash of water if needed to loosen the soup.
Freezer: Freeze without pasta in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating. You can add fresh pasta during the last few minutes of cooking for the best texture.
Reheating: When reheating, gently warm the soup on the stovetop over low heat. Stir frequently to avoid sticking, and add more broth or water if the soup becomes too thick.
Expert Tips for Perfect Olive Garden Pasta e Fagioli
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Rest for Flavor: Allow the soup to sit for at least 10 minutes after cooking. This resting time lets flavors deepen and meld beautifully.
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Pasta Cooking Tip: For optimal texture, especially if making ahead, cook the ditalini pasta separately, then add it just before serving to prevent it from becoming mushy.
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Season to Taste: Don’t hesitate to taste and adjust the seasonings as you cook. Some may enjoy a bit more balancing herbs or a kick of heat in their Olive Garden Pasta e Fagioli.
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Bean Prep: Always drain and rinse the beans before adding them to the soup to reduce sodium content and enhance overall flavor.
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Slow Cooker Option: If using a slow cooker, brown the meat and sauté the vegetables on the stovetop beforehand for maximum flavor before transferring them to the cooker.
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Swap Ingredients: Feel free to get creative! Substitute ground beef with turkey or omit it for a tasty vegetarian Olive Garden Pasta e Fagioli by using mushrooms.
Olive Garden Pasta e Fagioli Recipe FAQs
How do I select the best ingredients for this recipe?
Absolutely! For the best flavors in your Olive Garden Pasta e Fagioli, choose fresh vegetables: onions should be firm with no dark spots, and carrots should be vibrant orange with smooth skin. When selecting beans, opt for canned options that are low in sodium. For meats, look for lean ground beef or Italian sausage that is not overly fatty for a balanced dish.
How should I store leftovers of Pasta e Fagioli?
Very! Store any leftovers in an airtight container in the refrigerator for up to 2 days. Make sure to let the soup cool completely before sealing the container to prevent moisture buildup, which can affect texture. Reheat on the stove over low heat, adding a splash of water or broth if it thickens too much.
Can I freeze Olive Garden Pasta e Fagioli?
Absolutely! To freeze, make sure to omit the pasta, as it can become mushy upon thawing. Store the soup in an airtight container for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat gently on the stovetop. Add fresh pasta during the last few minutes of cooking for an ideal texture.
What should I do if my soup is too thick?
No worries! If your Olive Garden Pasta e Fagioli turns out thicker than you’d like, just stir in a little more chicken broth or water while reheating. Start with a quarter cup, and gradually add more until you achieve the desired consistency. Taste as you go, and adjust the seasoning accordingly.
Are there any dietary considerations for this recipe?
Yes! If you’re cooking for someone with allergies, ensure that the beans and broth are free from any allergens. Additionally, substituting ground beef with turkey offers a leaner option, and omitting meat entirely lets you whip up a delightful vegetarian version packed with mushrooms and extra veggies. Always check labels for common allergens like gluten and dairy if necessary!
Can I make this soup in a slow cooker?
Certainly! Start by browning the ground beef and sautéing the vegetables on the stovetop to build flavor. Then transfer everything to your slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours, adding the pasta and beans during the last 30 minutes of cooking to keep their texture intact. Enjoy your cozy creation!
Cozy Up with Olive Garden Pasta e Fagioli in One Pot
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 pound of lean ground beef or Italian sausage. Brown the meat for about 4-5 minutes, breaking it apart as it cooks until it’s no longer pink. Use a slotted spoon to transfer the cooked meat to a plate, leaving the flavorful drippings in the pot.
- In the same pot, add diced onion, carrots, and celery to the leftover drippings. Sauté the vegetables over medium heat for 5-6 minutes, stirring frequently until they soften and the onion becomes translucent. Add minced garlic, dried basil, oregano, and thyme, cooking until fragrant, about 1 minute.
- Return the browned beef to the pot with the sautéed vegetables. Pour in 4 cups of chicken broth and add 1 cup of tomato sauce, along with 1 can of diced tomatoes (undrained). Stir in about 2 cups of water and a teaspoon of granulated sugar, then add 1 cup of ditalini pasta and a Parmesan rind if using.
- Bring the mixture to a boil over high heat, then reduce to a simmer. Cover and let it simmer for 10-15 minutes, stirring occasionally until the pasta is tender.
- Once the pasta is cooked, stir in 1 can each of drained and rinsed red kidney beans and Great Northern beans. Cook for another 2-3 minutes.
- Discard the Parmesan rind and season the soup with salt and black pepper to taste. Ladle into bowls, topping each with freshly grated Parmesan cheese and a sprinkle of chopped basil. Serve immediately.
