This warm and hearty Olive Garden Pasta e Fagioli is a delightful mix of pasta, beans, and veggies in a rich broth. It’s filling and perfect for chilly days!
Whenever I make this soup, I can’t help but feel cozy. Plus, it’s a great way to sneak insome veggies! Don’t be surprised if you go for seconds—it’s that good!
Key Ingredients & Substitutions
Ground Beef: While ground beef gives this dish a robust flavor, you can use ground Italian sausage for a spicier kick or even turkey for a leaner option.
Vegetables: Onions, celery, and carrots bring sweetness and depth. If you’re short on any, use what you have—bell peppers or zucchini can work too!
Beans: Kidney and cannellini beans are traditional, but feel free to mix it up—black beans, chickpeas, or lentils can add different flavors and textures.
Pasta: Elbow macaroni is perfect for this soup, but any small pasta like ditalini or shells will do if you’re running low.
Broth: Use beef broth for a hearty flavor, or chicken broth for a lighter taste. Vegetable broth is great for a vegetarian version.
How Do I Get the Best Flavor When Sautéing Vegetables?
The key to great flavor in this soup starts with properly sautéing your vegetables. This simple step enhances their natural sweetness.
- Heat olive oil over medium heat before adding your chopped vegetables. This helps them cook evenly.
- Add the onions first as they take longer to soften. After a couple of minutes, toss in the celery and carrots.
- Sauté them for about 5-6 minutes, stirring occasionally until they’re tender but not browned.
This technique builds a strong flavor base for your soup and ensures your veggies are just right!
Best-ever Olive Garden Pasta E Fagioli
Ingredients You’ll Need:
For the Soup:
- 1 pound ground beef (or ground Italian sausage for extra flavor)
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 2 teaspoons minced garlic
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups beef broth (or chicken broth)
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional for a little heat)
- Salt and freshly ground black pepper to taste
- 3/4 cup small elbow macaroni pasta
- 1/4 cup freshly chopped parsley
- 1/4 cup freshly grated Parmesan cheese (plus more for serving)
- 2 tablespoons olive oil
How Much Time Will You Need?
From start to finish, this comforting soup will take about 45 minutes, including preparation and cooking time. You’ll spend around 10 minutes chopping and sautéing, followed by about 30 minutes to simmer and cook the pasta. It’s a great quick meal for any day of the week!
Step-by-Step Instructions:
1. Cook the Meat:
In a large pot, heat the olive oil over medium heat. Add the ground beef (or sausage) and cook until it’s fully browned, using a spoon to break it apart as it cooks. If there’s excess fat, drain it off, but leave a little for flavor!
2. Sauté the Vegetables:
Add the chopped onions, celery, carrots, and minced garlic to the pot. Sauté these veggies for about 5-6 minutes until they become soft and fragrant. This step builds a delicious base for your soup!
3. Combine All the Ingredients:
Now, stir in the diced tomatoes (with their juices), kidney beans, cannellini beans, and beef broth. Then add sugar, oregano, basil, crushed red pepper flakes (if using), and salt and pepper to taste. Mix everything well!
4. Simmer:
Bring your mixture to a nice boil, then reduce the heat to low and let it simmer for about 20 minutes. This allows all the flavors to blend beautifully!
5. Cook the Pasta:
Add the elbow macaroni to the soup and cook until the pasta is tender—this typically takes about 10 minutes. Stir occasionally to keep the pasta from sticking to the bottom of the pot.
6. Final Touches:
Once the pasta is cooked, stir in the freshly chopped parsley and 1/4 cup of grated Parmesan cheese. Taste your soup and adjust the seasoning with additional salt and pepper if needed.
7. Serve and Enjoy:
Serve the soup hot, garnished with extra Parmesan cheese on top. It pairs wonderfully with crusty bread for dipping. Enjoy your cozy bowl of Pasta e Fagioli!
This classic Italian-American soup combines tender pasta, hearty beans, and savory ground meat in a flavorful tomato broth. It’s comforting and satisfying—just like the beloved dish at Olive Garden! Enjoy!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken will work perfectly in this recipe for a leaner option. Just make sure to cook it until it’s browned and fully cooked through, similar to how you would with beef.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply omit the meat and replace the beef broth with vegetable broth. You can add extra beans or lentils for protein and texture. Don’t forget to adjust seasonings to enhance the flavors!
Can I Freeze Leftover Pasta e Fagioli?
Yes, you can freeze this soup! However, it’s best to freeze it without the pasta. Cooked pasta can become mushy when thawed. Store the soup in an airtight container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove. You can add freshly cooked pasta just before serving.
What Can I Serve with This Soup?
This hearty soup pairs wonderfully with crusty bread, garlic bread, or a simple green salad. You could also serve it with some grated Parmesan cheese on top for added flavor!