Ultimate Olive Garden Pasta: A Cozy Comforting Classic

Experience the ultimate Olive Garden Pasta, a comforting classic packed with nutritious ingredients.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 lb Ground Beef or Italian Sausage Substitute with ground turkey for a leaner option or omit for a vegetarian version.
1 medium Onion Adds sweetness and depth; shallots can be used as a milder option.
2-3 Garlic cloves Enhances aroma and taste; fresh or pre-minced preferred.
2 Carrots Other root vegetables like parsnips can be substituted.
2 Celery stalks Can be replaced with fennel for a unique flavor.

For a Hearty Finish

1 can Cannellini Beans Substitute with kidney beans or black beans if needed.
1 can (14.5 oz) Diced Tomatoes Fresh chopped tomatoes can be used.
4 cups Beef Broth or Vegetable Broth Use homemade broth for best flavor.
1 cup Small Pasta (e.g., Ditalini) Any small pasta works; use gluten-free options if needed.
2 cups Fresh Spinach (optional) Kale is a sturdier substitute if desired.

Herbs and Seasoning

1 teaspoon Dried Oregano
1 teaspoon Dried Basil Fresh herbs can be used in double the amount for more intensity.
to taste Salt Essential seasoning to taste.
to taste Pepper Essential seasoning to taste.
2 tablespoons Olive Oil For sautéing vegetables.

For Serving

Grated Parmesan Cheese Use nutritional yeast for a dairy-free alternative.

Equipment

Large pot

Method

Step-by-Step Instructions for Olive Garden Pasta e Fagioli

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.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 800mgPotassium: 500mgFiber: 8gSugar: 6gVitamin A: 50IUVitamin C: 30mgCalcium: 15mgIron: 20mg

Notes

Store leftovers in an airtight container in the fridge up to 5 days or freeze for up to 3 months. Cook pasta separately if storing leftovers.

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