Pasta e Fagioli Olive Garden: 7 Comforting Secrets Unveiled

Name: Pasta e Fagioli Olive Garden: 7 Comforting Secrets Unveiled
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup ditalini pasta; 1 can (15 oz) cannellini beans, drained and rinsed; 1 can (15 oz) diced tomatoes; 4 cups vegetable broth; 1 onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste

October 6, 2025

By:

Julia marin

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Oh my goodness, let me tell you about *pasta e fagioli*! This dish is like a warm hug on a chilly day, and it instantly brings me back to my favorite Olive Garden memories. There’s something so comforting about a bowl of this hearty Italian soup filled with tender pasta and creamy beans. It’s simple yet packed with flavor, making it a perfect weeknight dinner or a cozy weekend indulgence. The aroma of garlic and herbs simmering on the stove is just irresistible! Plus, it’s super easy to whip up, and you probably have most of the ingredients already in your pantry. I love how versatile it can be, too—every time I make it, I find myself adding a little something extra. Trust me, you’re going to love this recipe as much as I do!

pasta e fagioli olive garden - detail 1

Ingredients List

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup ditalini pasta – This small, tube-shaped pasta is perfect for soaking up the flavors of the soup.
1 can (15 oz) cannellini beans – Make sure they’re drained and rinsed for the best texture and flavor.
1 can (15 oz) diced tomatoes – These add a nice acidity to balance the dish.
4 cups vegetable broth – Use low-sodium broth if you prefer to control the saltiness.
1 onion, chopped – A flavorful base for your soup; yellow or white onions work well.
2 cloves garlic, minced – Fresh garlic adds a punch of flavor that no one can resist!
2 carrots, diced – Sweetness and color; they also add some nice crunch.
2 celery stalks, diced – This is a great aromatic addition that enhances the soup’s flavor.
1 teaspoon dried oregano – A classic Italian herb that brings warmth to the dish.
1 teaspoon dried basil – Adds a lovely, fragrant note that complements the other ingredients.
Salt and pepper to taste – Don’t forget to season to your liking for the best flavor!

How to Prepare Pasta e Fagioli Olive Garden

Step-by-Step Instructions

Let’s get cooking! First things first, grab a large pot and heat a splash of olive oil over medium heat. You want just enough to coat the bottom of the pot—trust me, it makes a difference! Once that oil is shimmering, toss in the chopped onion, minced garlic, diced carrots, and celery. Sauté these veggies for about 5-7 minutes until they’re nice and softened. The smell will be amazing!

Now, it’s time to bring in the flavor. Stir in the can of diced tomatoes and four cups of vegetable broth. Don’t forget about those drained and rinsed cannellini beans! Add them in along with the dried oregano and basil. Give everything a good stir, then bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 20 minutes. This is where the magic happens, so don’t skip this step!

After the 20 minutes are up, add in the ditalini pasta and cook according to the package instructions until it’s al dente—about 8-10 minutes usually does the trick. Oh, and don’t forget to taste and adjust the seasoning with salt and pepper before serving. When it’s done, ladle that hearty soup into bowls and, if you like, sprinkle a little parmesan on top for an extra touch of yumminess. Enjoy every warm spoonful!

Nutritional Information

Now, let’s take a look at the nutritional goodness of this hearty *pasta e fagioli*. Each serving is packed with flavor and offers a satisfying balance of nutrients to fuel your day. Here’s what you can expect per cup:

Calories: 250
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 12g
Sodium: 400mg
Sugar: 3g
Cholesterol: 0mg

This delightful soup is not only comforting but also provides a great source of plant-based protein and fiber, making it a nutritious choice for any meal. Plus, it’s vegetarian-friendly! So, you can savor the deliciousness without any guilt. Enjoy your bowl of goodness!

FAQ Section

Can I make *pasta e fagioli* ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors continue to meld together. Just let it cool, then store it in an airtight container in the fridge. You can easily reheat it on the stovetop or in the microwave when you’re ready to enjoy it.

Can I use different types of beans?
Yes, you can mix it up! While cannellini beans are traditional, you can also use kidney beans, navy beans, or even chickpeas if that’s what you have on hand. Each type will give a unique twist to the soup, so don’t be afraid to experiment!

Is *pasta e fagioli* gluten-free?
To make this dish gluten-free, simply substitute the ditalini pasta with a gluten-free pasta option. There are plenty of great alternatives available, and they work just as well in this hearty soup.

What can I serve with this soup?
*Pasta e fagioli* is a meal in itself, but if you want to add a little something extra, I recommend pairing it with a nice crusty bread or a simple side salad. The bread is perfect for dipping and soaking up all that delicious broth!

Can I freeze *pasta e fagioli*?
Yes! This soup freezes well. Just make sure to let it cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight and reheat on the stovetop for a quick and easy meal.

Why You’ll Love This Recipe

Hearty and Filling: This *pasta e fagioli* is like a warm hug in a bowl, packed with pasta and beans that will keep you satisfied.
Quick and Easy to Make: With just a handful of ingredients and simple steps, you can whip up this delicious soup in no time!
Nutritious and Wholesome: Loaded with fiber and plant-based protein, it’s a healthy choice that doesn’t skimp on flavor.
Versatile: Feel free to customize it with your favorite beans or veggies—there’s no wrong way to make it your own!
Perfect for Meal Prep: This soup stores beautifully, making it a fantastic option for lunches or quick dinners throughout the week.
Family-Friendly: Kids and adults alike will love this comforting dish, making it a great go-to for family meals.

Tips for Success

Alright, let’s talk about how to make your *pasta e fagioli* absolutely perfect! I’ve got some tried-and-true tips that I swear by, so grab a pen and take notes!

Don’t rush the sauté: When you’re cooking the onions, garlic, carrots, and celery, take your time! Sauté them until they’re really softened and fragrant—this builds a flavorful base for your soup.
Season in layers: I always suggest tasting as you go! Don’t wait until the end to add salt and pepper. Sprinkle in a little at each stage to really develop that flavor.
Watch the pasta: Since you’ll be adding pasta to the soup, keep an eye on it to avoid overcooking. You want it al dente, which means it’ll still have a slight bite to it and not turn mushy in the soup.
Adjust the broth: If you prefer a thicker soup, you can reduce the amount of broth slightly or let it simmer a bit longer. On the flip side, if it’s too thick, just add more broth until you reach your desired consistency!
Let it rest: If you can, let the soup sit for a little while after cooking. This allows all the flavors to meld together beautifully, making it even more delicious!
Garnish generously: A sprinkle of freshly grated parmesan on top just before serving takes this dish to the next level. It adds a delightful creaminess that you won’t want to skip!

With these tips, you’re definitely on your way to whipping up a bowl of *pasta e fagioli* that your family and friends will rave about. Happy cooking!

Variations

One of the best things about *pasta e fagioli* is how flexible it is! You can easily switch things up to cater to your taste or whatever you have on hand. Here are some fun variations that I love to experiment with:

Different Beans: While cannellini beans are a classic choice, you can use kidney beans, black beans, or even chickpeas for a different flavor and texture. Each type brings its own character to the dish!
Spice It Up: If you’re feeling adventurous, add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick. It adds a whole new dimension of flavor that can really wake up your taste buds!
Veggie Boost: Sneak in some extra veggies like zucchini, spinach, or kale. They not only enhance the nutritional value but also add beautiful color and texture to the soup.
Herb Infusion: Fresh herbs like parsley or thyme can brighten up the soup when sprinkled on top just before serving. You could even throw in a bay leaf while it simmers for an added layer of flavor—just remember to remove it before serving!
Italian Sausage: For a meaty twist, sauté some Italian sausage with the veggies at the beginning. It adds a savory depth that complements the beans and pasta beautifully.
Lemon Zest: A touch of lemon zest or a squeeze of fresh lemon juice right before serving can brighten the whole dish. It’s a simple way to elevate the flavors!

Feel free to mix and match these ideas based on what you enjoy or what you have on hand. The beauty of *pasta e fagioli* is that it’s all about making it your own, so get creative and have fun with it!

Storage & Reheating Instructions

Storing leftovers of your delicious *pasta e fagioli* is super simple! First, let the soup cool completely before transferring it to an airtight container. This step is crucial because it helps prevent condensation, which can make your soup watery. You can keep it in the fridge for up to 3 days, and it’ll taste just as good when you heat it up again!

If you want to keep it for a longer period, you can freeze the soup! Just portion it out into freezer-safe containers or bags, making sure to leave some space for expansion as it freezes. It’ll last in the freezer for about 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge.

Now, for reheating, you have a couple of options. The stovetop is my favorite method! Just pour the soup into a pot and warm it over medium heat, stirring occasionally until it’s heated through. This way, you can keep an eye on it and adjust the consistency by adding a splash of broth if it’s too thick. If you’re in a hurry, you can also reheat it in the microwave. Just pop it in a microwave-safe bowl, cover it with a microwave-safe lid or a paper towel, and heat in 1-minute intervals, stirring in between until it’s hot. Remember to taste and adjust the seasoning again if needed!

With these storage and reheating tips, you’ll always have a comforting bowl of *pasta e fagioli* ready to enjoy whenever you want. Happy eating!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.