Olive Garden Fagioli Soup
Olive Garden’s Fagioli Soup is a hearty and comforting Italian-inspired dish that combines creamy cannellini beans, tender vegetables, savory ground beef, and a rich broth. This easy-to-make soup is perfect for any occasion and can be enjoyed with crusty bread or warm breadsticks for the ultimate comfort meal. Whether you're serving it for a family dinner or meal prepping for the week, this soup is sure to be a hit!
Equipment
- Large Soup Pot (1): For cooking and simmering the soup.
- Cutting Board (1): For chopping vegetables and meat.
- Knife (1): For dicing and chopping.
- Wooden Spoon (1): For stirring the soup.
- Measuring Cups and Spoons (1 set): For accurately measuring ingredients.
Ingredients
- 1 lb ground beef
- 2 cans 15 oz cannellini beans, drained and rinsed
- 2 medium carrots diced
- 2 celery stalks diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups chicken broth or vegetable broth for a lighter version
- 1 cup tomato sauce
- 2 teaspoons Italian seasoning
- 1 cup fresh spinach or kale optional
- Salt to taste
- Pepper to taste
Instructions
Brown the Ground Beef:
- In a large soup pot, heat a tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes. Break up the beef as it cooks with a wooden spoon. Once cooked through, drain any excess fat from the pot.
Sauté the Vegetables:
- Add the diced onions, carrots, and celery to the pot. Sauté for 5 minutes until the vegetables are softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add Broth and Beans:
- Pour in the chicken broth and tomato sauce. Stir to combine. Add the drained and rinsed cannellini beans, mixing them into the soup.
Simmer:
- Bring the soup to a simmer over medium-low heat. Let it cook uncovered for 20-25 minutes, stirring occasionally, to allow the flavors to meld together.
Season:
- Taste the soup and adjust seasoning with salt, pepper, or extra Italian seasoning as needed.
Add Greens:
- Stir in the fresh spinach or kale, if using. Cook for an additional 2-3 minutes until the greens are wilted.
Serve:
- Ladle the soup into bowls and enjoy with freshly grated Parmesan cheese, crusty bread, or breadsticks!
Notes
- Meat Substitutes: Feel free to swap the ground beef with ground turkey, chicken, or even Italian sausage for a different flavor profile.
- Vegetarian Version: For a vegetarian version, simply omit the ground beef and use vegetable broth in place of chicken broth.
- Freezing Tips: This soup freezes well! Store leftovers in an airtight container and freeze for up to 3 months. Thaw overnight and reheat on the stove.
- Consistency Adjustment: If you prefer a thicker soup, mash some of the beans with a potato masher or spoon. For a thinner soup, add more broth or water to achieve the desired consistency.