Olive Garden Copycat: The Best Pasta e Fagioli Soup Recipe

Olive Garden Copycat: The Best Pasta e Fagioli Soup Recipe

Introduction:

When it comes to comfort food, few dishes hit the mark like Olive Garden’s famous Pasta e Fagioli soup. It’s rich, hearty, and packed with the perfect balance of savory flavors. But why settle for a restaurant trip when you can recreate it at home? This copycat recipe nails the taste and texture of the original while being easy enough for any level of home cook.

Whether you’re feeding a hungry family, meal prepping for the week, or simply craving a cozy, nourishing dinner, this Pasta e Fagioli recipe has you covered. It’s loaded with tender pasta, creamy beans, aromatic herbs, and a tomato-infused broth that’s as hearty as it is satisfying. Plus, making it yourself means you can customize it however you like—extra beans, less salt, more spice? You’re the chef here!

Let’s dive into this step-by-step guide to creating a soup that’s guaranteed to become a staple in your home.

Ingredients You’ll Need:

To recreate this Olive Garden classic, you’ll need a mix of fresh and pantry staples:

For the Soup Base:

• 1 lb ground beef or Italian sausage – For that savory, meaty flavor. Sausage adds extra spice!
• 1 small onion, diced – The base of any good soup starts with onions.
• 2 medium carrots, diced – Adds sweetness and texture.
• 2 celery stalks, chopped – Brings a subtle, aromatic crunch.
• 3 cloves garlic, minced – Because everything’s better with garlic.

For the Broth:

• 4 cups beef broth – A rich base for the soup. You can substitute with chicken or vegetable broth.
• 1 (15 oz) can diced tomatoes – Adds chunks of tomato goodness.
• 1 (15 oz) can tomato sauce – Thickens the broth and gives it that signature Italian flavor.

Herbs & Seasonings:

• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp dried thyme
• Salt and pepper to taste

For the Hearty Fillers:

• 1 (15 oz) can kidney beans, drained and rinsed – For a creamy, hearty bite.
• 1 (15 oz) can cannellini beans, drained and rinsed – Perfect for texture and protein.
• 1 cup ditalini pasta – The classic small pasta shape for this dish, though you can substitute with elbow or small shells.

Optional Garnishes:

• Freshly grated Parmesan cheese
• Chopped parsley or basil

Step-by-Step Instructions:

Step 1: Brown the Meat

In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Using a spoon, break up the ground beef or sausage as it cooks until it turns brown. Once fully cooked, remove the meat from the pot and set aside, draining any excess fat.

Step 2: Sauté the Vegetables

Celery, carrots, and onion should all be added to the same pot. Sauté until softened, about 5–7 minutes. Stir in the garlic and cook for another minute, letting it release its fragrant aroma.

Step 3: Build the Flavorful Broth

Return the cooked meat to the pot. Add the diced tomatoes, tomato sauce, and beef broth, stirring well to combine. Sprinkle in the dried basil, oregano, thyme, and a pinch of salt and pepper. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 20 minutes.

Step 4: Add Beans and Cook the Pasta Separately

Stir in the kidney and cannellini beans, allowing them to heat through as the soup simmers. Meanwhile, cook the ditalini pasta in a separate pot according to package instructions until just al dente. Drain and set aside.

Step 5: Combine and Serve

Stir the cooked spaghetti into the soup right before serving. Let everything simmer together for a few more minutes, allowing the flavors to meld beautifully. If the soup is too thick, feel free to add a splash of water or broth to adjust the consistency.

Pro Tip: Add the pasta just before serving to keep it from soaking up too much liquid over time.

Variations and Customizations

What makes Pasta e Fagioli so special is its versatility! Here are a few ideas to make this recipe your own:

• Vegetarian Version: Skip the meat and use vegetable broth. For extra protein, toss in an extra can of beans or lentils.
• Gluten-Free: Swap out the ditalini pasta for a gluten-free pasta variety. You could also use rice for a unique twist!
• Spicy Kick: Add a pinch of red pepper flakes or use hot Italian sausage to amp up the heat.
• Slow Cooker Option: Brown the meat and sauté the veggies beforehand, then toss everything (except the pasta) into a slow cooker on low for 6–8 hours. Cook the pasta separately and add it before serving.

Nutritional Benefits

Pasta e Fagioli isn’t just tasty; it’s packed with nutrients! Here’s why this soup is a smart choice:

• Protein-Rich: Thanks to the beans and meat, this soup is loaded with protein to keep you full and satisfied.
• High in Fiber: The combination of beans and veggies promotes healthy digestion.
• Packed with Vitamins: Carrots and tomatoes bring a healthy dose of Vitamin A, C, and antioxidants.
• Low Cost, Big Value: This recipe is an affordable way to feed your family a wholesome, well-rounded meal.

Serving Suggestions

Pasta e Fagioli is perfect on its own, but pairing it with a few sides can elevate your dining experience:

• Warm, crusty bread or garlic bread for dipping.
• A side salad with Italian dressing for some fresh greens.
• A glass of red wine if you’re feeling fancy!

FAQs

Can I use canned pasta for this recipe?

It’s best to use dry pasta and cook it fresh. Canned pasta tends to get mushy in soups.

How do I store leftovers?

Store the soup in an airtight container in the fridge for up to 5 days. Keep the pasta separate if possible to avoid sogginess.

Can I make this recipe in advance?

Definitely! The flavors of this soup intensify the next day, making it even more delicious. Just add the pasta right before serving to keep it from getting overly soft.

Final Thoughts

And there you have it—a foolproof recipe for recreating Olive Garden’s iconic Pasta e Fagioli soup at home. This comforting, hearty dish is perfect for weeknight dinners, meal prep, or serving guests on a chilly evening. Best of all, it’s customizable, budget-friendly, and endlessly delicious.

So grab a ladle, your favorite soup bowl, and some fresh Parmesan cheese. Trust me, one spoonful of this savory goodness, and you’ll never look at takeout the same way again!