Oh my goodness, let me tell you about my love for this copycat Olive Garden pasta e fagioli! This hearty Italian soup is like a warm hug in a bowl, packed with tender pasta, beans, and a medley of delicious veggies. Whenever I whip this up, it takes me back to those cozy dinners at Olive Garden, where the smell of garlic and herbs fills the air. Trust me, this recipe is super simple to make at home, and the best part? You can customize it just how you like! Whether you want it extra meaty or loaded with veggies, this soup is a total crowd-pleaser that warms the soul. So, grab your pot, and let’s get cooking!
Ingredients List
Here’s everything you’ll need to make this amazing copycat Olive Garden pasta e fagioli. I promise you, the combination of these ingredients creates a flavor explosion that you’ll absolutely love!
- 1 pound ground beef
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 1 cup small pasta (like ditalini)
- Salt and pepper to taste
Make sure to gather everything before you start cooking. You’ll want your ingredients ready to go so you can enjoy the process of making this delicious soup!
How to Prepare the Copycat Olive Garden Pasta e Fagioli
Now that you have all your ingredients ready, let’s dive into making this copycat Olive Garden pasta e fagioli. I promise, it’s easier than you think, and you’ll be rewarded with a bowl of comforting goodness!
Step-by-Step Instructions
- First, grab a large pot and heat it over medium heat. Add your pound of ground beef and brown it, breaking it apart as it cooks. This should take about 5–7 minutes. Once it’s nicely browned, don’t forget to drain any excess fat—nobody wants greasy soup!
- Next, toss in the chopped onion, diced carrots, diced celery, and minced garlic. Stir these together and let them cook for about 5 minutes until the veggies are tender and the kitchen smells heavenly.
- Now, it’s time to add in the diced tomatoes, kidney beans, cannellini beans, beef broth, and Italian seasoning. Stir everything together and bring the mixture to a boil. Once it’s bubbling, reduce the heat to low and let it simmer for about 30 minutes. This is when all those flavors meld together beautifully!
- After 30 minutes, add in your small pasta. I like to use ditalini, but feel free to use whatever you have on hand. Cook the pasta for about 10 minutes, or until it’s tender.
- Before serving, taste your soup and season it with salt and pepper to your liking. That’s it! You’ve just made a fantastic batch of pasta e fagioli that’ll warm your heart and belly!
Trust me, this step-by-step approach makes it foolproof. You’ll be amazed at how delicious and satisfying it is!
Why You’ll Love This Recipe
This copycat Olive Garden pasta e fagioli is a dish you’ll fall head over heels for! Here’s why it’s so special:
- It’s incredibly hearty and filling, perfect for lunch or dinner.
- The flavors are rich and comforting, making it a go-to for chilly nights.
- It’s super easy to prepare, even for beginner cooks—no fancy techniques needed!
- You can customize it with your favorite veggies or add more beans for extra protein.
- It’s a one-pot meal, which means less cleanup—yay!
- This soup tastes even better the next day, so it’s great for meal prep.
Seriously, once you try this recipe, you’ll be hooked and want to make it again and again!
Tips for Success
To make sure your copycat Olive Garden pasta e fagioli turns out absolutely perfect, here are some of my favorite tips:
- Don’t skip browning the meat well; it adds a ton of flavor to the soup!
- Feel free to throw in any leftover veggies you have. Zucchini or spinach work wonderfully!
- If you like a thicker soup, let it simmer a little longer before adding the pasta.
- Adjust the seasoning at the end—taste as you go to get it just right!
- Make it a day ahead; the flavors deepen and it tastes even better!
These little tricks will elevate your soup game and impress everyone at the dinner table!
Nutritional Information
When it comes to comfort food, this copycat Olive Garden pasta e fagioli not only satisfies your cravings but also keeps things relatively light! Here’s the estimated nutritional breakdown per serving:
- Calories: 300
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 800mg
- Carbohydrates: 35g
- Fiber: 8g
- Sugar: 4g
- Protein: 20g
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. But rest assured, you’re enjoying a hearty meal that’s packed with nutrients!
FAQ Section
Common Questions About Copycat Olive Garden Pasta e Fagioli
Can I make this soup vegetarian?
Absolutely! Just swap the ground beef for your favorite plant-based protein, like lentils or mushrooms, and use vegetable broth instead of beef broth. It’s just as delicious!
How long does this soup last in the fridge?
This copycat Olive Garden pasta e fagioli can be stored in the refrigerator for up to 4 days. Just make sure to keep it in an airtight container to maintain its flavor.
Can I freeze the leftovers?
Yes, you can! Just let the soup cool completely before transferring it to freezer-safe containers. It will keep well for about 2-3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat on the stove.
What kind of pasta works best?
I like using ditalini for this recipe because it’s small and holds onto the flavors beautifully. However, any small pasta, like elbow macaroni or even orzo, will work just fine!
Can I add more beans or vegetables?
Of course! Feel free to get creative. More beans add protein and fiber, and tossing in some spinach or zucchini gives it even more nutrition. Just remember to adjust the broth if needed!
Storage & Reheating Instructions
Okay, so you’ve made a delicious batch of copycat Olive Garden pasta e fagioli and now you have some leftovers—lucky you! To store it properly, let the soup cool to room temperature, then transfer it to an airtight container. It’ll keep in the refrigerator for up to 4 days. Just make sure you’ve sealed it well to lock in that amazing flavor!
When you’re ready to enjoy your soup again, reheat it gently on the stove over medium heat. Stir occasionally to ensure it warms evenly and doesn’t stick to the bottom of the pot. If the soup is too thick after sitting in the fridge, feel free to add a splash of broth or water to loosen it up. Trust me, you’ll want to savor every spoonful of this comforting goodness!
Print
Copycat Olive Garden Pasta e Fagioli: 5 Heartwarming Tips
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This is a copycat recipe for Olive Garden’s Pasta e Fagioli, a hearty Italian soup made with pasta, beans, and vegetables.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 1 cup small pasta (like ditalini)
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add onion, carrots, celery, and garlic. Cook until vegetables are tender.
- Stir in diced tomatoes, kidney beans, cannellini beans, beef broth, and Italian seasoning.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add pasta and cook until tender, about 10 minutes.
- Season with salt and pepper to taste before serving.
Notes
- This soup can be made ahead and stored in the refrigerator.
- Reheat gently on the stove before serving.
- Add more broth if the soup thickens too much.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg
Keywords: copycat olive garden pasta e fagioli
