Olive Garden Pasta Fagioli
This Olive Garden Pasta Fagioli Recipe is a comforting, hearty Italian-inspired soup that’s easy to make and packed with rich flavors. The combination of ground beef, beans, pasta, and vegetables simmered in a savory tomato-based broth brings all the warm, comforting tastes of the restaurant’s famous dish into your own kitchen. Full of fiber, protein, and vibrant seasonings, it’s perfect for a cozy family meal or meal prep. Simple yet flavorful, this soup will quickly become a family favorite.
Equipment
- Large Pot or Dutch Oven (1)
- Wooden Spoon or Spatula (1)
- Measuring Cups & Spoons (1 set)
- Knife and Cutting Board (1 each)
- Can Opener (1)
- Colander (for rinsing beans, 1)
Ingredients
- 1 tablespoon 15 mL Olive oil
- 1 pound 450 g Ground beef (or ground turkey)
- 1 medium 150 g Onion, diced
- 2 medium 120 g Carrots, diced
- 2 stalks 100 g Celery, diced
- 4 cloves 12 g Garlic, minced
- 1 can 28 oz / 796 mL Diced tomatoes, undrained
- 1 can 15 oz / 425 g Tomato sauce
- 1 can 15 oz / 425 g Red kidney beans, drained and rinsed
- 1 can 15 oz / 425 g Cannellini beans, drained and rinsed
- 4 cups 960 mL Beef broth (or vegetable broth for a lighter version)
- 1 tablespoon 15 mL Italian seasoning
- Salt and pepper to taste
- 1 teaspoon 2 g Crushed red pepper flakes (optional, for heat)
- 1 cup 100 g Ditalini pasta (or any small pasta)
Instructions
Brown the Ground Beef
- Heat a large pot or Dutch oven over medium heat and add olive oil. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked (about 5-7 minutes). Drain any excess fat.
Sauté the Vegetables
- Add the onion, carrots, celery, and garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the Tomatoes and Broth
- Pour in the diced tomatoes (with juice), tomato sauce, and beef broth. Stir to combine. Add the Italian seasoning, salt, pepper, and crushed red pepper flakes (if using) to season. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes to allow the flavors to meld together.
Add the Beans and Pasta
- Stir in the red kidney beans and cannellini beans. Add the pasta and let the soup simmer for another 10-15 minutes, or until the pasta is cooked to your desired doneness.
Adjust Seasoning and Serve
- Taste the soup and adjust the seasoning with more salt and pepper as needed. Once the pasta is cooked and the soup has thickened slightly, remove from heat.
Garnish and Serve
- Ladle the soup into bowls and serve hot. Garnish with freshly grated Parmesan cheese and a sprinkle of fresh parsley if desired. Serve with crusty bread or a salad for a complete meal.
Notes
- Beans: Feel free to swap out the red kidney and cannellini beans with other varieties like great northern beans or pinto beans if preferred.
- Pasta: If you don’t have ditalini, other small pasta shapes like elbow macaroni or small shells will work just as well.
- Vegetarian Version: To make this soup vegetarian, simply swap out the ground beef for a plant-based meat alternative or use extra beans and vegetables to make it hearty.
- Broth Options: You can also use vegetable broth for a lighter version of the soup, or chicken broth for a different flavor.
- Make-Ahead Tip: Pasta Fagioli can be made ahead of time and stored in the fridge for up to 4 days. The soup actually tastes better the next day as the flavors have time to meld together.
- Freezing: For longer storage, you can freeze the soup without the pasta for up to 3 months. When ready to serve, defrost and add fresh pasta when reheating.