If you’ve ever craved a bowl of comforting, hearty soup that feels like a warm hug on a chilly day, then you’re going to absolutely love this Olive Garden Pasta e Fagioli Recipe. It’s a vibrant mix of tender ground beef, fragrant herbs, wholesome beans, and tiny ditalini pasta swimming in a rich tomato and broth base. Each spoonful brings together delightful textures and flavors that make you want to savor every bite. Trust me, once you try this classic Italian-inspired soup, it might just become your new go-to meal for cozy evenings or casual family dinners.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in making this soup truly special. From the blend of fresh vegetables to the herbs and beans, every component adds depth, color, and texture that elevate the Olive Garden Pasta e Fagioli Recipe into something extraordinary.
- Lean ground beef (1 pound): Provides a hearty, savory foundation with rich flavor and protein.
- Onion, chopped (1 medium): Adds sweetness and aromatic depth when cooked down.
- Celery, finely chopped (3 sticks): Brings a subtle crunch and fresh earthiness for balance.
- Carrots, peeled and finely chopped (2 medium): Infuse natural sweetness and vibrant color.
- Garlic, minced (4 cloves): Delivers pungent warmth and unmistakable Italian flair.
- Diced tomatoes with juices (1 14-ounce can): Adds bright acidity and a silky tomato base.
- Crushed tomatoes (1 14-ounce can): Enhances thickness and rich tomato flavor.
- Red kidney beans, drained (1 14-ounce can): Contributes creaminess and hearty texture.
- Cannellini or great northern beans, drained (1 14-ounce can): Offers mildness that perfectly complements the other flavors.
- Chicken broth (4 cups): Creates a savory liquid foundation that ties everything together.
- Red wine vinegar (1/2 tablespoon): Adds a bright tang that balances the richness.
- Sugar (1/2 tablespoon): Just enough to mellow the acidity and blend flavors.
- Italian seasoning (1/2 tablespoon): A classic herb blend bringing authentic Italian taste.
- Dried oregano (1 teaspoon): Adds a warm, earthy aroma.
- Dried basil (1 teaspoon): Brings a sweet and slightly peppery note.
- Crushed red pepper flakes (1/4 teaspoon, optional): Gives a subtle heat to punch up the flavor.
- Uncooked ditalini pasta (3/4 cup): Tiny tubes that absorb soup flavors while offering a delightful chew.
- Salt & pepper (to taste): Essential seasonings for perfect balance.
How to Make Olive Garden Pasta e Fagioli Recipe
Step 1: Brown the Ground Beef
Start by adding the lean ground beef to a large soup pot or Dutch oven and cook it over medium-high heat. Break the meat up with your spoon as it browns to ensure even cooking and maximum flavor release. Don’t worry about draining the fat because it adds richness and depth to the soup.
Step 2: Sauté the Aromatics
Once the beef is browned, stir in the chopped onion, celery, carrots, and minced garlic. Let these cook together for about 8 to 10 minutes, stirring occasionally. This step softens the veggies and lets their flavors mingle beautifully with the ground beef, creating a savory base that’s impossible to resist.
Step 3: Add Tomatoes, Beans, and Broth
Now it’s time to build the heart of the soup. Pour in the diced tomatoes with their juices, crushed tomatoes, both types of beans, and chicken broth. Add the red wine vinegar, sugar, Italian seasoning, oregano, basil, and crushed red pepper flakes. Crank the heat to high and bring everything to a lively boil. This mix is where the magic starts, fusing all those wonderful flavors together.
Step 4: Simmer the Soup
Once boiling, reduce the heat to low and let the soup gently simmer. Keep the pot covered, but leave the lid slightly ajar so steam can escape. Simmering for 15 to 20 minutes helps the flavors deepen and the vegetables soften perfectly without becoming mushy.
Step 5: Cook the Pasta in the Soup
Stir in the uncooked ditalini pasta and simmer for another 15 to 20 minutes, again with the lid slightly open. Stir occasionally to prevent sticking. If you’re planning on leftovers, consider cooking the pasta separately and adding it when serving to maintain its perfect texture and avoid over-softening.
Step 6: Season to Taste
Finally, season the soup with salt and pepper according to your preference. Give it a good stir, and you’re ready for the big taste test. Adjust seasoning if needed, because this finishing touch pulls everything together into one unforgettable bowl of comfort.
How to Serve Olive Garden Pasta e Fagioli Recipe
Garnishes
The right garnishes can take your Olive Garden Pasta e Fagioli Recipe to the next level. Top with a sprinkle of freshly grated Parmesan cheese for a savory finish. A few torn basil leaves or a drizzle of good-quality extra-virgin olive oil add brightness. For a little more zing, a squeeze of fresh lemon juice can really light up the bowl.
Side Dishes
This soup pairs beautifully with warm, crusty bread — perfect for dipping into the flavorful broth. A simple mixed green salad with a tangy vinaigrette cuts through the richness and rounds out the meal. Garlic breadsticks are another delicious option if you want to keep the Italian vibe going strong.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls to wow your guests or family members. Ladle it over a bed of sautéed spinach or kale for extra greens and nutrients. You could also portion it into individual ramekins topped with a sprinkle of Parmesan and a basil leaf for an elegant appetizer or first course.
Make Ahead and Storage
Storing Leftovers
This soup stores wonderfully in the refrigerator for up to 3 days. Pour leftovers into an airtight container once cooled. Because the pasta continues to absorb liquid, storing the soup separately from the pasta can keep the textures fresh longer if you plan on reheating.
Freezing
Olive Garden Pasta e Fagioli Recipe freezes well, but it’s best to leave out the pasta if you intend to freeze. Freeze the soup base in freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge, cook fresh pasta, and combine before serving.
Reheating
Warm leftovers slowly on the stovetop over medium heat, stirring occasionally to prevent sticking. If the soup looks too thick after refrigeration, add a splash of broth or water to loosen it up. Add freshly cooked pasta just before serving for that perfect texture and taste.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply skip the ground beef and use vegetable broth instead of chicken broth. You can also boost the beans and veggies for extra heartiness. Adding mushrooms is a great way to add umami.
What pasta works best besides ditalini?
In a pinch, small pasta shapes like elbow macaroni, small shells, or orzo make excellent substitutes. Just adjust cooking time so the pasta doesn’t get mushy.
Is this recipe gluten-free?
The traditional recipe uses wheat pasta, so it’s not gluten-free as is. However, swapping in gluten-free pasta varieties works perfectly without compromising flavor.
Can I use canned beans of different types?
Yes, you can customize with other beans like navy beans or black beans based on your preference. Just be sure to drain and rinse canned beans before adding.
What toppings would you recommend besides Parmesan?
Shredded mozzarella, a dollop of ricotta, or crisp crumbled pancetta can all add exciting dimension to your soup. Fresh herbs like parsley or chives add a pop of color and flavor.
Final Thoughts
This Olive Garden Pasta e Fagioli Recipe is one of those recipes that feels like a secret treasure once you’ve made it at home. It’s easy to prepare, packed with wholesome ingredients, and delivers incredible flavor that rivals your favorite restaurant. Whether you’re cooking for family or need a comforting meal for yourself, this soup fits the bill perfectly. Give it a try—you’ll be so glad you did!
Print
Olive Garden Pasta e Fagioli Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Olive Garden Pasta e Fagioli is a hearty and comforting Italian soup featuring lean ground beef, beans, vegetables, and ditalini pasta simmered in a flavorful tomato and herb broth. Perfect for a cozy meal, it combines traditional flavors with simple ingredients to create a robust and satisfying dish.
Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- 1 medium onion, chopped
- 3 sticks celery, chopped finely
- 2 medium carrots, peeled and chopped finely
- 4 cloves garlic, minced
Tomatoes and Beans
- 1 (14 ounce) can diced tomatoes with juices
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can red kidney beans, drained
- 1 (14 ounce) can cannellini beans or great northern beans, drained
Broth and Seasonings
- 4 cups chicken broth
- 1/2 tablespoon red wine vinegar
- 1/2 tablespoon sugar
- 1/2 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Pasta
- 3/4 cup uncooked ditalini pasta
Instructions
- Brown the Beef: Add the lean ground beef to a soup pot or Dutch oven over medium-high heat. Cook until just browned, breaking it up with a spoon as it cooks. There is no need to drain the fat.
- Sauté Vegetables: Stir in the chopped onion, celery, carrots, and minced garlic. Cook for 8-10 minutes, stirring occasionally until the vegetables soften and become fragrant.
- Add Tomatoes, Beans, and Seasonings: Pour in the diced tomatoes with juices, crushed tomatoes, red kidney beans, cannellini beans, chicken broth, red wine vinegar, sugar, Italian seasoning, dried oregano, dried basil, and crushed red pepper flakes if using. Increase the heat to high and bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot with the lid slightly ajar and let it simmer for 15-20 minutes to meld flavors.
- Cook the Pasta: Stir in the uncooked ditalini pasta, cover with the lid slightly ajar, and continue simmering for another 15-20 minutes until the pasta is tender. Stir occasionally to prevent sticking. For making leftovers, consider cooking the pasta separately and adding it before serving.
- Season to Taste: Adjust the salt and pepper to taste before serving. Stir well to distribute the seasoning throughout the soup.
Notes
- For thicker soup and better pasta texture in leftovers, cook the pasta separately and add it when serving.
- You can adjust the crushed red pepper flakes to your heat preference or omit them altogether for a milder flavor.
- Using a Dutch oven or heavy-bottomed pot is recommended for even cooking and simmering.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
