Pasta e Fagioli Soup Recipe

There’s something undeniably comforting about a warm bowl of soup, especially when the weather turns chilly or you’re simply craving a taste of home-style goodness. Recently, my family and I were in that exact mood, and after a quick discussion about our favorite restaurant soups, Olive Garden’s Pasta e Fagioli immediately topped the list. That hearty, flavorful broth, brimming with tender beef, creamy beans, and perfectly cooked pasta – it’s like a warm hug in a bowl! Determined to recreate that beloved restaurant experience at home, I embarked on making this Olive Garden Pasta e Fagioli recipe. Let me tell you, the aroma alone while it simmered on the stove was enough to make everyone’s mouths water. And the taste? Absolutely spot on! My family devoured it, proclaiming it even better than the restaurant version (a compliment I happily accepted!). This recipe isn’t just about replicating a restaurant favorite; it’s about creating a nourishing, satisfying meal that brings warmth and comfort to your table. Ready to bring the taste of Olive Garden into your kitchen? Let’s dive into this incredible Pasta e Fagioli recipe.

Ingredients

This Olive Garden Pasta e Fagioli recipe is all about layering flavors, starting with simple, fresh ingredients. Each element plays a crucial role in building that signature hearty and comforting taste. Let’s break down each ingredient and understand why they are essential to achieving that authentic Pasta e Fagioli experience:

• 1 tablespoon olive oil: The foundation of many great Italian dishes, olive oil adds a fruity, slightly peppery base flavor. It’s used to sauté the vegetables and brown the beef, initiating the flavor-building process right from the start. Opt for extra virgin olive oil for the best flavor, but regular olive oil will also work perfectly fine.
• 1 pound lean ground beef or Italian sausage: Protein is key to making this soup a satisfying meal, and ground beef or Italian sausage delivers on both flavor and texture. Lean ground beef keeps the soup lighter, while Italian sausage (sweet or hot, depending on your preference) adds a richer, spicier dimension. For a vegetarian option, you could substitute with plant-based crumbles or even skip the meat altogether and increase the beans for a heartier vegetarian soup.
• 1 medium onion, finely diced: Onions are aromatic building blocks in countless soups and stews. When sautéed, they release their sweetness and create a savory base for the other flavors to build upon. Finely dicing ensures they cook evenly and become almost melt-in-your-mouth tender in the soup. Yellow or white onions are both suitable for this recipe.
• 3 medium carrots, peeled and diced: Carrots bring a touch of sweetness and vibrant color to the soup. They also add a subtle earthy flavor and contribute to the overall texture. Dicing them into small, uniform pieces ensures they cook through in the same time as the other vegetables.
• 2 ribs celery, diced: Celery is often underestimated, but it is a crucial component of the classic mirepoix (onion, carrot, celery) base in many cuisines. Celery adds a subtle savory and slightly peppery note that complements the sweetness of the carrots and onions, creating a well-rounded flavor profile. Dicing it finely ensures it cooks evenly and blends seamlessly into the soup.
• 3 cloves garlic, minced: Garlic is a powerhouse of flavor! Minced garlic adds a pungent and aromatic kick that elevates the entire soup. It pairs beautifully with the Italian herbs and the other vegetables, creating that characteristic Italian flavor profile. Freshly minced garlic is always best for flavor, but pre-minced garlic from a jar can be a convenient alternative.
• 1 teaspoon dried basil: Basil is a classic Italian herb, known for its sweet and slightly peppery flavor. Dried basil infuses the soup with a warm, herbaceous aroma that is quintessential to Italian cuisine. If you prefer fresh basil, you can use about 1 tablespoon of chopped fresh basil, added towards the end of cooking to preserve its bright flavor.
• 1 teaspoon dried oregano: Oregano is another essential Italian herb, contributing a slightly bolder, more savory, and slightly peppery flavor than basil. It adds depth and complexity to the soup’s flavor profile. Dried oregano is perfect for simmering in soups as its flavor intensifies during cooking. Similar to basil, you can use fresh oregano, about 1 tablespoon chopped, added towards the end.
• 3⁄4 teaspoon dried thyme: Thyme brings a subtle earthy, slightly lemony, and minty flavor to the soup. It complements the basil and oregano beautifully, adding another layer of complexity to the herb blend and enhancing the overall savory taste. Dried thyme is ideal for slow-cooked dishes like soups as it releases its flavor gradually. Fresh thyme sprigs can also be used; just remember to remove the woody stems before serving.
• 3 cups chicken broth: Chicken broth forms the liquid base of the soup, providing a savory and flavorful foundation. It adds depth and richness that water alone cannot achieve. Low-sodium chicken broth is recommended to control the salt level, allowing you to season to taste at the end. Vegetable broth can be used as a vegetarian alternative.
• 2 (15 ounce) cans tomato sauce: Tomato sauce provides the rich, tomatoey base of the soup. It adds sweetness, acidity, and a vibrant red color. Using canned tomato sauce is convenient and ensures a consistent flavor and texture. Look for good quality tomato sauce for the best results.
• 1 (15 ounce) can diced tomatoes: Diced tomatoes add texture and a brighter, fresher tomato flavor compared to tomato sauce. They contribute little chunks of tomato that add visual appeal and a pleasant mouthfeel to the soup. You can use regular diced tomatoes or fire-roasted diced tomatoes for a slightly smoky flavor.
• 1 cup water: Water is used to thin out the soup to the desired consistency. It helps balance the richness of the tomato sauce and chicken broth. You can adjust the amount of water to achieve your preferred soup thickness.
• 2 teaspoons granulated sugar: A touch of sugar might seem surprising in a savory soup, but it plays a crucial role in balancing the acidity of the tomatoes and enhancing the overall flavors. It doesn’t make the soup sweet; instead, it rounds out the flavors and creates a more harmonious taste profile. You can adjust the amount of sugar to your preference.
• 1 cup dry ditalini pasta: Ditalini pasta, small tube-shaped pasta, is the classic choice for Pasta e Fagioli. Its small size and shape are perfect for scooping up with a spoon alongside the beans and vegetables. Other small pasta shapes like elbow macaroni, small shells, or orzo can also be used as substitutes. It’s important to use dry pasta that cooks directly in the soup broth, absorbing the flavors as it cooks.
• 1 Parmesan rind, optional: This is a secret ingredient for adding a deep, umami-rich flavor to the soup. Parmesan rind, the hard outer edge of Parmesan cheese, is packed with flavor. When simmered in the soup, it slowly releases its savory essence, adding a subtle cheesy depth without making the soup overtly cheesy. Make sure to remove and discard the rind before serving. If you don’t have a Parmesan rind, you can skip it, but it does add a noticeable flavor boost.
• 1 (15 ounce) can red kidney beans, drained and rinsed: Red kidney beans bring a hearty, slightly sweet, and earthy flavor to the soup. They add protein, fiber, and a creamy texture. Canned kidney beans are convenient and readily available. Draining and rinsing them removes excess sodium and the starchy liquid, resulting in a cleaner flavor and texture in the soup.
• 1 (15 ounce) can Great Northern beans, drained and rinsed: Great Northern beans are another type of white bean, known for their mild, slightly nutty flavor and creamy texture. They complement the kidney beans beautifully, adding another layer of flavor and texture to the bean mixture. Like kidney beans, draining and rinsing canned Great Northern beans is recommended. Cannellini beans or other white beans can be substituted if needed.
• Salt and freshly ground black pepper, to taste: Salt and pepper are essential seasonings that bring all the flavors together. Salt enhances the savory notes and balances the sweetness and acidity. Freshly ground black pepper adds a pungent and slightly spicy kick. Season to taste at the end of cooking, adjusting as needed to achieve your desired flavor profile.
• Grated Parmesan cheese and fresh basil leaves, for garnish: Grated Parmesan cheese adds a salty, nutty, and umami-rich finish to the soup when served. Fresh basil leaves provide a pop of fresh, herbaceous flavor and vibrant green color, enhancing both the taste and visual appeal of the dish. These garnishes are optional but highly recommended for the full Olive Garden experience.

Instructions

Now that we have all our ingredients prepped and ready, let’s get cooking! This Olive Garden Pasta e Fagioli recipe is surprisingly straightforward and comes together relatively quickly, making it perfect for a weeknight meal. Follow these step-by-step instructions to create your own delicious pot of comfort:

1. Sauté the Beef: Begin by warming 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. The heavy bottom of a Dutch oven is ideal for even heat distribution, but any large, sturdy pot will work. Add the ground beef (or Italian sausage) to the pot and cook, breaking it into crumbles with a spoon or spatula. Continue cooking until the beef is browned and fully cooked through, about 4-5 minutes. Browning the beef adds depth of flavor to the soup, so don’t skip this step. Once cooked, transfer the beef to a plate and set it aside. Leaving the rendered beef fat in the pot will add extra flavor to the vegetables.
2. Sauté the Vegetables: In the same pot, now with the flavorful beef fat, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften and the onions become translucent, about 5-6 minutes. Sautéing the vegetables softens them and releases their natural sugars, creating a flavorful base for the soup. Don’t rush this step; allowing the vegetables to soften properly is key to building flavor.
3. Add Garlic and Herbs: Add the minced garlic, dried basil, oregano, and thyme to the pot with the softened vegetables. Cook for an additional 1 minute, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter. Cooking the garlic and herbs in the hot oil releases their aromatic oils, intensifying their flavors and infusing the entire soup base.
4. Combine Soup Ingredients: Return the cooked ground beef to the pot with the vegetables and herbs. Stir to combine everything. Now, pour in the chicken broth, tomato sauce, diced tomatoes, water, and sugar. Add the dry ditalini pasta and the optional Parmesan rind. Stir well to ensure all the ingredients are combined and the pasta is submerged in the liquid. The Parmesan rind will float on top, which is perfectly fine.
5. Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 10-15 minutes, stirring often, until the pasta is tender. Simmering allows the flavors to meld and deepen, and it cooks the pasta perfectly in the flavorful broth. Stirring frequently prevents the pasta from sticking to the bottom of the pot and ensures even cooking.
6. Add the Beans: Stir in the drained and rinsed red kidney beans and Great Northern beans. Continue cooking for 2-3 minutes, just until the beans are heated through. Since the beans are already cooked, you only need to heat them up in the soup. Overcooking the beans can make them mushy.
7. Season and Serve: Remove and discard the Parmesan rind. Taste the soup carefully and season with salt and freshly ground black pepper to taste. Start with a pinch of salt and a few grinds of pepper, then taste and adjust as needed. Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese and fresh basil leaves, if desired. Serve warm with crusty bread for dipping and enjoy!

Nutrition Facts

This Olive Garden Pasta e Fagioli recipe is not only delicious and comforting but also offers a good balance of nutrients. Here’s a breakdown of the approximate nutritional information per serving:

• Servings: 6 servings
• Calories: Approximately 444 kcal per serving

Please note: These are estimated values and can vary based on specific ingredients used, portion sizes, and variations in cooking methods. For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use.

This soup provides a good source of:

• Protein: From the ground beef and beans, contributing to satiety and muscle building.
• Fiber: Primarily from the beans and vegetables, promoting digestive health and fullness.
• Vitamins and Minerals: From the vegetables and tomatoes, providing essential vitamins and minerals like vitamin C, vitamin A, and potassium.

While this soup is nutritious, it’s also important to be mindful of sodium content, especially if using canned ingredients and regular chicken broth. Opting for low-sodium broth and rinsing canned beans can help reduce sodium levels.

Preparation Time

One of the great things about this Pasta e Fagioli recipe is that it’s relatively quick to prepare, making it a great option for busy weeknights.

• Prep time: 15 minutes
• Cooking time: 30 minutes
• Total time: Approximately 45 minutes

The prep time primarily involves chopping the vegetables and browning the beef. The cooking time includes sautéing the vegetables, simmering the soup, and cooking the pasta. You can further reduce the prep time by using pre-diced vegetables or pre-minced garlic, but freshly chopped ingredients will always provide the best flavor.

How to Serve

Pasta e Fagioli is a complete meal in itself, but serving it with complementary sides can elevate the dining experience. Here are some delicious ways to serve your homemade Olive Garden Pasta e Fagioli:

• Crusty Bread: A must-have for any soup, especially Pasta e Fagioli! Serve warm, crusty bread like Italian bread, baguette slices, or garlic bread alongside the soup for dipping and soaking up the flavorful broth.
• Garlic Breadsticks: If you want to go full Olive Garden experience, serve your Pasta e Fagioli with homemade or store-bought garlic breadsticks. They are perfect for dipping and add a buttery, garlicky complement to the soup.
• Side Salad: A fresh green salad with a light vinaigrette dressing provides a refreshing contrast to the hearty soup. A simple Caesar salad or a mixed green salad with Italian dressing would be excellent choices.
• Grilled Cheese Sandwich: For a truly comforting and satisfying meal, pair your Pasta e Fagioli with a classic grilled cheese sandwich. The cheesy, buttery sandwich complements the soup beautifully.
• Parmesan Cheese and Fresh Basil: Always offer extra grated Parmesan cheese and fresh basil leaves as garnishes. These allow everyone to customize their soup to their liking and add a final touch of flavor and freshness.

Serving Occasions:

• Weeknight Dinner: Quick, easy, and satisfying, Pasta e Fagioli is perfect for a cozy weeknight dinner.
• Lunch: Leftover Pasta e Fagioli makes a delicious and convenient lunch.
• Cold Weather Meal: This hearty soup is ideal for warming up on chilly days.
• Casual Gatherings: Perfect for potlucks, family gatherings, or casual get-togethers.
• Soup and Salad Bar: Include Pasta e Fagioli as part of a soup and salad bar for a more elaborate meal.

Additional Tips for Perfect Pasta e Fagioli

Want to take your Olive Garden Pasta e Fagioli to the next level? Here are five additional tips to ensure your soup is absolutely perfect every time:

1. Bloom the Herbs for Deeper Flavor: Before adding the broth and other liquids, take an extra minute to “bloom” the dried herbs. After sautéing the garlic and herbs, continue to cook them in the hot oil for another 30 seconds to a minute, stirring constantly. This process releases their essential oils and intensifies their flavor, resulting in a more aromatic and flavorful soup.
2. Don’t Overcook the Pasta: Pasta can easily become mushy in soup if overcooked. Cook the ditalini pasta just until it’s al dente, or slightly firm to the bite, as it will continue to soften slightly in the hot soup. Check for doneness a few minutes before the recommended simmering time and adjust accordingly.
3. Customize with Spice: If you like a little heat, add a pinch of red pepper flakes along with the dried herbs or use hot Italian sausage instead of mild. You can also add a dash of your favorite hot sauce to individual bowls for those who prefer a spicier soup.
4. Make it Vegetarian or Vegan: Easily adapt this recipe for vegetarians or vegans. Simply omit the ground beef or Italian sausage and use vegetable broth instead of chicken broth. To add more heartiness, you can increase the amount of beans or add other vegetables like zucchini, bell peppers, or spinach. For a vegan version, ensure the Parmesan cheese garnish is omitted or substituted with a vegan Parmesan alternative.
5. Make Ahead and Storage: Pasta e Fagioli is a great make-ahead soup. The flavors actually deepen and improve overnight. Prepare the soup completely, let it cool down to room temperature, and then store it in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb some of the broth as it sits, so you may need to add a little extra broth or water when reheating to reach your desired consistency. This soup also freezes well for up to 2-3 months. Freeze in freezer-safe containers, leaving some headspace for expansion. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQ) About Olive Garden Pasta e Fagioli

Still have questions about making Olive Garden Pasta e Fagioli at home? Here are answers to some frequently asked questions:

Q1: Can I use different types of beans in this recipe?

A: Absolutely! While this recipe calls for kidney beans and Great Northern beans, you can easily substitute with other types of beans like cannellini beans, pinto beans, or even navy beans. A mix of different beans adds variety in flavor and texture. Just ensure you use the same total quantity of beans (about 30 ounces or two 15-ounce cans).

Q2: Can I use fresh pasta instead of dry pasta?

A: While dry ditalini pasta is traditionally used, you can use fresh pasta, but you’ll need to adjust the cooking time significantly. Fresh pasta cooks much faster than dry pasta. Add fresh pasta towards the very end of the cooking process, just a few minutes before serving, and cook until it’s tender but still slightly firm. Overcooking fresh pasta in soup will make it very mushy.

Q3: I don’t have a Parmesan rind. Can I still make the soup?

A: Yes, you can definitely still make the soup without a Parmesan rind. While it adds a wonderful depth of flavor, it’s not essential. If you don’t have a rind, you can try adding a tablespoon of grated Parmesan cheese to the soup during the last few minutes of simmering to get a similar, albeit less intense, cheesy flavor. You can also add a pinch of nutritional yeast for a subtle umami boost.

Q4: How do I make Pasta e Fagioli thicker?

A: If you prefer a thicker soup, there are a few ways to achieve this. You can mash about half of the cooked kidney beans and Great Northern beans before adding them to the soup. This will create a creamier and thicker consistency. Alternatively, you can simmer the soup uncovered for a longer period to allow some of the liquid to evaporate and thicken the broth. You can also make a slurry of cornstarch or flour (1 tablespoon cornstarch or flour mixed with 2 tablespoons cold water) and stir it into the soup during the last few minutes of cooking to thicken it.

Q5: Can I add other vegetables to this soup?

A: Yes, feel free to customize your Pasta e Fagioli with other vegetables you enjoy. Popular additions include zucchini, bell peppers (especially red or yellow for color), spinach (stirred in at the very end), kale, or even diced potatoes or sweet potatoes for extra heartiness. Add any harder vegetables like potatoes or sweet potatoes along with the carrots and celery to ensure they cook through. Softer vegetables like zucchini, bell peppers, and spinach should be added later in the cooking process.

With this comprehensive guide and recipe, you are now fully equipped to create your own delicious and comforting Olive Garden Pasta e Fagioli at home. Get ready to enjoy a bowl of pure Italian-American comfort that will warm you from the inside out! Buon Appetito!

Print