Olive Garden Pasta e Fagioli

There’s something deeply comforting about a bowl of Pasta e Fagioli—the kind of dish that wraps you in warmth like a well-loved blanket. I still remember the first time I tried Olive Garden’s version years ago, tucked into a cozy booth with snow falling outside the window. The rich tomato broth, tender pasta, and creamy beans felt like a hug in a bowl. Since then, I’ve been on a mission to recreate that magic at home, and after many simmering pots (and happy taste-testers), I’ve finally cracked the code. Let’s make it together!

Ingredients You’ll Need

This recipe is all about simple, hearty ingredients that come together beautifully. Here’s what’s going into our pot:

• Olive oil – A good glug for sautéing; it adds depth to the base.
• Ground beef (or Italian sausage) – For that signature richness. I like an 80/20 blend for flavor.
• Onion, carrots, and celery – The classic “soffritto” trio. Dice them small for even cooking.
• Garlic – Because what’s Italian cooking without it? Freshly minced, please!
• Canned tomatoes – Crushed or diced, they form the backbone of the broth.
• Beef broth – Low-sodium lets you control the seasoning.
• Cannellini beans – Creamy and tender. Rinsed and drained, unless you love extra starch.
• Ditalini pasta – The tiny tubes hold the broth so well. Elbow macaroni works in a pinch.
• Italian seasoning, bay leaf, and red pepper flakes – The flavor trifecta. Adjust the heat to your liking.
• Fresh parsley and Parmesan – For that bright, salty finish.

Step-by-Step Instructions

Now, let’s bring this soup to life—one cozy step at a time.

1. Sizzle the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Sauté until softened (about 5 minutes), then stir in the garlic until fragrant—just 30 seconds more. This builds the flavor foundation!
2. Brown the beef: Push the veggies to the side and add the ground beef. Break it up with a spoon and cook until no pink remains. If there’s excess grease, drain a bit, but leave some for richness.
3. Simmer the broth: Stir in tomatoes, broth, beans, Italian seasoning, bay leaf, and a pinch of red pepper flakes. Bring to a gentle boil, then reduce heat and let it bubble away for 15 minutes. The longer it simmers, the deeper the flavor.
4. Cook the pasta: Add the ditalini and simmer for 8-10 minutes until al dente. Pro tip: Undercook the pasta slightly if you plan to store leftovers—it’ll soften upon reheating.
5. Finish with love: Fish out the bay leaf, then stir in a handful of chopped parsley. Ladle into bowls and shower with Parmesan. A drizzle of olive oil on top? Chef’s kiss.

Pro Tips & Variations

• Vegetarian twist: Skip the beef and use vegetable broth. Add mushrooms or lentils for heartiness.
• Slow cooker friendly: Sauté veggies and beef first, then transfer everything (except pasta) to a crockpot. Cook on low for 6-8 hours, adding pasta 30 minutes before serving.
• Pasta swap: No ditalini? Small shells, elbows, or even broken spaghetti work beautifully.
• Extra veggies: Toss in spinach or zucchini during the last 5 minutes of cooking.

What to Serve With Pasta e Fagioli

This soup is a meal in itself, but a few extras make it even better:

• Crusty garlic bread for dunking
• A crisp Caesar salad
• A glass of Chianti or sparkling water with lemon

Storage & Reheating

This soup thickens as it sits—here’s how to keep it perfect:

• Fridge: Store in an airtight container for up to 4 days. The pasta will absorb broth, so add a splash of water when reheating.
• Freezer: Freeze without pasta for up to 3 months. Thaw overnight, then simmer with freshly cooked pasta.
• Reheat gently: Warm on the stove over low heat, stirring occasionally to prevent sticking.

FAQs

Can I use dried beans instead of canned?
Absolutely! Soak 1 cup dried cannellini beans overnight, then simmer until tender before adding to the soup.

Why is my soup too thick?
Pasta and beans love to drink up broth. Just stir in a little extra beef broth or water until it reaches your ideal consistency.

Can I make this ahead?
Yes—prepare the soup (without pasta) up to 2 days ahead. Add cooked pasta when reheating to avoid mushiness.

What’s the secret to Olive Garden’s flavor?
A touch of sugar in the broth balances the tomatoes, and don’t skimp on the Parmesan garnish!

Final Thoughts

There you have it—a pot of Pasta e Fagioli that rivals your favorite restaurant’s, made with love in your own kitchen. Whether it’s a chilly evening, a busy weeknight, or just a craving for something soul-warming, this soup is ready to deliver. I’d love to hear how yours turns out! Share a photo with me on Instagram, or leave a comment below. Now, go grab that big spoon and dig in. Mangia!

Pro Tips, Variations, and Substitutions

Making Olive Garden’s Pasta e Fagioli at home is a breeze, but a few pro tips can take it to the next level. Here’s how to customize and perfect your soup:

• Use High-Quality Broth: Since broth is the backbone of this soup, opt for homemade or a high-quality store-bought version for the best flavor.
• Vegetarian Option: Skip the ground beef and use vegetable broth for a hearty meat-free version. You can also add extra beans or mushrooms for depth.
• Pasta Choices: Ditalini is traditional, but small shells, elbow macaroni, or even orzo work well. Just be sure not to overcook the pasta—it should be al dente.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat.
• Fresh Herbs: Stir in fresh basil or parsley just before serving for a bright, fresh finish.

What to Serve with Pasta e Fagioli

This soup is a meal in itself, but pairing it with a few sides makes it even more satisfying. Here are some delicious accompaniments:

• Garlic Breadsticks or Bread: A must for dipping into the rich broth. Olive Garden’s famous breadsticks would be perfect!
• Simple Salad: A crisp Caesar or garden salad with Italian dressing balances the heartiness of the soup.
• Grated Parmesan: A sprinkle on top adds a salty, nutty finish.
• Glass of Red Wine: A Chianti or Sangiovese pairs beautifully with the Italian flavors.

Storage and Reheating Tips

Pasta e Fagioli tastes even better the next day as the flavors meld. Here’s how to store and reheat it properly:

• Refrigeration: Store in an airtight container for up to 4 days. Keep the pasta separate if possible to prevent it from becoming mushy.
• Freezing: Freeze without the pasta for up to 3 months. Thaw overnight in the fridge and add freshly cooked pasta when reheating.
• Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of broth or water if the soup has thickened too much.

Frequently Asked Questions

Can I make this soup in a slow cooker?
Absolutely! Brown the meat and sauté the veggies first, then transfer everything (except the pasta) to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add cooked pasta before serving.

What if I don’t have canned beans?
Dried beans work too—just soak and cook them beforehand. Use about 1 cup of dried beans (yielding 2–3 cups cooked) to replace the canned ones.

How can I make this soup gluten-free?
Use gluten-free pasta and ensure your broth is gluten-free. The rest of the ingredients are naturally gluten-free!

Why does my soup taste bland?
Season in layers! Taste and adjust the salt, pepper, and herbs at each step. A splash of balsamic vinegar or a Parmesan rind simmered in the broth can also boost flavor.

Final Thoughts

There’s something incredibly comforting about a steaming bowl of Pasta e Fagioli—it’s like a warm hug from the inside. Whether you’re recreating Olive Garden’s classic or putting your own spin on it, this soup is sure to become a family favorite. Serve it with love, share it with good company, and enjoy every delicious bite. Buon appetito!

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