Copycat Olive Garden Pasta e Fagioli Recipe
Craving a warm and comforting soup that brings all the flavors of Italy to your kitchen? Look no further than this Pasta e Fagioli Soup – a delightful copycat of the Olive Garden classic! This beloved soup is loaded with tender vegetables, hearty beans, and savory ground beef, all simmered together in a rich tomato broth. It’s a comforting dish that’s both filling and flavorful, perfect for cozy dinners or a satisfying lunch.
Pasta e Fagioli, which translates to “pasta and beans,” is a staple in Italian cuisine, and this recipe captures the essence of that tradition. The combination of ditalini pasta, kidney beans, and great northern beans creates a hearty base, while the aromatic blend of herbs like basil, oregano, and thyme brings layers of depth and warmth to every spoonful. With a sprinkle of Parmesan or Romano cheese on top, this soup becomes an irresistible bowl of Italian comfort food.
Whether you’re a fan of Olive Garden’s version or simply looking for a homemade soup that is easy to prepare, this Pasta e Fagioli is a must-try. It takes under an hour from start to finish, making it perfect for busy weeknights or any time you need a little extra coziness in your day.
Key Ingredients for Pasta e Fagioli Soup
- Lean ground beef – Adds a rich, savory flavor and heartiness to the soup, making it a filling meal.
- Ditalini pasta – A small tube-shaped pasta that holds onto the broth beautifully, providing texture and substance.
- Kidney beans and great northern beans – Bring a creamy texture and earthy flavor that complements the soup’s savory base.
- Tomato sauce and diced tomatoes – Create a rich, tangy broth that forms the foundation of this comforting soup.
- Onions, carrots, and celery – Classic soup vegetables that add natural sweetness and a satisfying crunch.
- Garlic – Infuses the soup with aromatic depth, enhancing the flavor of the broth.
- Dried basil, oregano, thyme, and marjoram – A medley of Italian herbs that deliver that authentic, comforting flavor.
- Chicken broth – Provides a savory, rich base for the soup, balancing the acidity of the tomatoes.
- Fresh parsley and Romano or Parmesan cheese – For a fresh finish and a touch of sharp, salty goodness.
Simple Steps to Deliciousness: How to Make Pasta e Fagioli
- Heat olive oil in a large pot and cook the ground beef until browned. Transfer to a plate and set aside.
- In the same pot, sauté onions, carrots, and celery until tender, then add garlic for a burst of aroma.
- Pour in the chicken broth, tomato sauce, water, diced tomatoes, sugar, herbs, and cooked beef. Season with salt and pepper. Bring to a boil, then reduce to a simmer until vegetables are soft.
- Meanwhile, cook the ditalini pasta separately until al dente.
- Add the pasta, kidney beans, and great northern beans to the soup. Simmer briefly to combine flavors.
- Stir in fresh parsley, serve hot, and garnish with grated Romano or Parmesan cheese.
Recipe Tips for Perfect Pasta e Fagioli
- Cook the Pasta Separately: To keep the pasta from getting too soggy, cook it separately and add it to individual servings just before eating.
- Adjust Consistency: If you prefer a thinner soup, add more chicken broth or water as needed.
- Make it Vegetarian: Substitute the ground beef with plant-based meat or skip it altogether for a veggie version.
Storing Your Pasta e Fagioli Soup
For the best flavor and texture, store any leftover Pasta e Fagioli soup in an airtight container in the refrigerator for up to 3 days. If you’re planning to keep it longer, consider freezing the soup without the pasta. When reheating, cook fresh pasta and add it to the soup to keep it from becoming mushy. This way, every bowl of soup is as delicious and comforting as the first!
Enjoy this hearty, Italian-inspired soup that warms the soul with every bite!
Copycat Olive Garden Pasta e Fagioli Recipe
Zutaten
- 1 lb lean ground beef
- 2 Tbsp olive oil divided
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots approximately 2 medium carrots
- 1 cup diced celery approximately 3 stalks
- 3 cloves garlic minced (1 Tbsp)
- 3 cans 8 oz each tomato sauce
- 2 cans 14.5 oz each low-sodium chicken broth
- 1/2 cup water plus additional as needed
- 1 can 15 oz diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper to taste
- 1 cup dry ditalini pasta
- 1 can 15 oz dark red kidney beans, drained and rinsed
- 1 can 15 oz great northern beans, drained and rinsed
- 3 Tbsp minced fresh parsley
- Finely shredded Romano or Parmesan cheese for serving
Anleitungen
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned throughout. Drain any excess fat and transfer the beef to a separate plate.
- In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the chopped onions, carrots, and celery. Sauté over medium-high heat until the vegetables become tender, approximately 6 minutes. Add the minced garlic and cook for an additional minute.
- Pour in the chicken broth, tomato sauce, water, and diced tomatoes. Add the sugar, dried basil, oregano, thyme, and marjoram, then return the cooked beef to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low. Cover with a lid and allow the soup to simmer, stirring occasionally, for 15 to 20 minutes, or until the vegetables are soft.
- While the soup is simmering, cook the ditalini pasta according to the package instructions until it reaches an al dente texture. Drain the pasta.
- Add the cooked pasta, kidney beans, and great northern beans to the soup. If the soup is too thick, add additional broth or water as needed. Let the soup cook for an additional minute.
- Stir in the fresh parsley. Serve the soup warm, topped with finely shredded Romano or Parmesan cheese.