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Olive Garden Pasta e Fagioli Recipe

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★★★★★

4.4 from 122 reviews

This Olive Garden Pasta e Fagioli recipe is a hearty Italian soup combining ground beef, vegetables, beans, and pasta in a flavorful tomato broth seasoned with Italian herbs. Perfect for a comforting meal, this easy stovetop dish delivers classic tastes reminiscent of the beloved restaurant version.

Ingredients

Scale

Meat and Vegetables

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced

Liquids and Canned Goods

  • 5 cups chicken stock
  • 29 ounce can tomato sauce
  • 15.5 ounce can red kidney beans, drained
  • 15.5 ounce can cannellini beans, drained
  • 14.5 ounce can diced tomatoes

Pasta and Seasonings

  • 1 cup ditalini pasta
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  1. Sauté Vegetables and Beef: In a large pot over medium heat, add the ground beef and cook until browned, breaking it apart as it cooks. Add the diced onion, carrots, celery, and minced garlic, sautéing until the vegetables are softened and fragrant.
  2. Add Liquids and Beans: Pour in the chicken stock, tomato sauce, diced tomatoes with their juice, drained red kidney beans, and cannellini beans. Stir to combine all ingredients evenly.
  3. Season the Soup: Add the Italian seasoning, onion powder, garlic powder, bay leaf, and season with salt and pepper to taste. Stir well to distribute the seasonings throughout the mixture.
  4. Simmer the Soup: Bring the soup to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes to allow flavors to meld and vegetables to become tender.
  5. Cook the Pasta: Add the ditalini pasta to the simmering soup and cook for an additional 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent pasta from sticking to the bottom.
  6. Final Seasoning and Serve: Remove the bay leaf, taste the soup, and adjust salt and pepper if needed. Serve hot, garnished with fresh parsley or grated Parmesan if desired.

Notes

  • To keep the soup vegetarian, omit the ground beef and use vegetable broth instead of chicken stock.
  • Drain and rinse canned beans to reduce sodium content.
  • Ditalini pasta is traditional, but small elbow macaroni or other small pasta shapes can be substituted.
  • For a thicker soup, simmer longer to reduce liquid or add more pasta.
  • This soup stores well in the refrigerator for up to 3 days and freezes nicely.

Keywords: Olive Garden, Pasta e Fagioli, Italian soup, ground beef, pasta soup, ditalini pasta, beans soup, hearty soup

Find it online: https://mjrecipe.com/olive-garden-pasta-e-fagioli-recipe/