There’s something so comforting about a hearty bowl of soup, especially when it’s packed with flavor and good-for-you ingredients. One of my all-time favorites is Olive Garden’s Pasta e Fagioli. This dish not only warms you up on a chilly day but also brings back fond memories of family dinners out at Olive Garden. I remember sharing laughs over the table, dipping crusty bread into the rich broth, and savoring every bite of pasta and beans. It’s the kind of recipe that makes you feel right at home and fills your belly with happiness.
What I love most about this Pasta e Fagioli is its versatility. I often tweak it a bit depending on what I have in my pantry, but no matter how I make it, it always turns out delicious! Perfect for cozy family nights or when you want to impress your friends with your cooking skills. So, let’s dive into this easy and delightful recipe!
What’s in Olive Garden Pasta e Fagioli?
Olive Oil: Just a tablespoon is all you need to start this dish off right with a little healthy fat and flavor.
Ground Beef (or Italian Sausage): This adds a savory richness to the soup. I usually go for ground beef, but Italian sausage is great if you want to add a slight kick!
Onion, Garlic, Carrots, and Celery: These aromatics create a flavorful base for the soup.
Diced Tomatoes: A can of these creates depth and deliciousness with their juices. I prefer the fire-roasted kind for extra flavor.
Red Kidney Beans & Cannellini Beans: These make the soup hearty and add a good source of protein and fiber. Don’t forget to rinse them to cut down on sodium!
Beef Broth: This is the soul of the soup, providing warmth and richness. I like to use low-sodium broth for better control of seasoning.
Italian Seasoning: Just a couple of teaspoons of this blend will elevate your soup with a burst of Italian flavor.
Salt & Black Pepper: You can adjust these to your taste for the perfect flavor balance.
Small Pasta: I love using ditalini or elbow pasta. They’re just the right size to soak up that thick, tasty broth.
Fresh Parsley & Grated Parmesan Cheese: These make for delightful garnishes that not only add color but enhance the flavors too.
Is Olive Garden Pasta e Fagioli Good for You?
Absolutely! This Pasta e Fagioli is a wholesome dish that offers a variety of health benefits.
Beans: Both the red kidney and cannellini beans are packed with protein and fiber, which help keep you feeling full and satisfied. Plus, they’re great for heart health!
Vegetables: The blend of onions, carrots, and celery provides vitamins, minerals, and antioxidants. You’re getting a nice dose of nutrition with each spoonful.
Pasta: The small amount of pasta adds carbs for energy—perfect for recharging after a long day. Just be mindful of portion sizes if you’re watching your carb intake.
Of course, if you’re looking for lower-carb options, you could skip the pasta or use a whole grain or veggie-based variety instead.
Ingredients for Olive Garden Pasta e Fagioli
– 1 tablespoon olive oil
– 1 pound ground beef (or Italian sausage)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 can (14.5 ounces) diced tomatoes, with juices
– 1 can (15 ounces) red kidney beans, drained and rinsed
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 4 cups beef broth
– 2 teaspoons Italian seasoning
– 1 teaspoon salt (or to taste)
– 1/2 teaspoon black pepper (or to taste)
– 1 cup small pasta (like ditalini or elbow)
– Fresh parsley, chopped (for garnish)
– Grated Parmesan cheese (for serving)
This recipe yields about 6 servings, making it perfect for families or meal prep!
How to Make Olive Garden Pasta e Fagioli?
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef (or Italian sausage) and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
2. Add the diced onion, garlic, carrots, and celery to the pot. Sauté until the vegetables soften, about 5-7 minutes.
3. Stir in the diced tomatoes with their juices, kidney beans, cannellini beans, beef broth, Italian seasoning, salt, and black pepper.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld.
5. Add the small pasta to the pot and cook according to package instructions until al dente, about 8-10 minutes.
6. Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
7. Serve hot, garnished with chopped parsley and grated Parmesan cheese. Enjoy with crusty bread on the side!
A Little Extra Love for Your Pasta e Fagioli
Feel free to add in some greens—spinach or kale work beautifully—towards the end of cooking. If you want an extra kick, consider adding a dash of red pepper flakes for a touch of heat. You can also swap the beef for ground turkey or chicken if you are looking for a lighter option. And don’t forget, this soup makes excellent leftovers!
I really hope you give this Pasta e Fagioli a try! It’s such a hearty and delicious dish that feels like a warm hug every time you take a bite. Plus, you can always tailor it to your liking. Once you do, let me know how it turned out, and what little tweaks you made. Happy cooking!
