Olive Garden Pasta e Fagioli (copycat)
As a busy mom, I know how precious time can be, especially when it comes to dinner. That’s why I love this Olive Garden Pasta e Fagioli (copycat) recipe! It’s a warm hug in a bowl, perfect for those chilly evenings when you want something hearty yet quick. This dish not only satisfies your cravings but also impresses your loved ones with its rich flavors. Plus, it’s a fantastic way to sneak in some veggies and beans, making it a wholesome meal that everyone will enjoy. Let’s dive into this comforting classic!
Why You’ll Love This Olive Garden Pasta e Fagioli (copycat)
This Olive Garden Pasta e Fagioli (copycat) recipe is a lifesaver for busy weeknights. It’s incredibly easy to whip up, taking just an hour from start to finish. The rich, savory flavors will transport you straight to Italy, making it feel like a special occasion. Plus, it’s a one-pot wonder, which means less cleanup for you. Who doesn’t love a delicious meal that’s quick, satisfying, and family-approved?
Ingredients for Olive Garden Pasta e Fagioli (copycat)
Gathering the right ingredients is the first step to creating this delightful Olive Garden Pasta e Fagioli (copycat). Here’s what you’ll need:
- Ground beef: This adds a hearty base to the soup. You can also use ground turkey or chicken for a lighter option.
- Onion: Chopped onion brings sweetness and depth to the flavor. Yellow or white onions work best.
- Garlic: Minced garlic adds a fragrant kick. Fresh is always best, but jarred can save time.
- Kidney beans: These beans provide protein and texture. Rinse them well to reduce sodium.
- Cannellini beans: Creamy and mild, they complement the kidney beans beautifully.
- Diced tomatoes: Canned diced tomatoes add acidity and brightness. Opt for fire-roasted for extra flavor.
- Tomato sauce: This thickens the soup and enhances the tomato flavor. Choose a low-sodium version if you prefer.
- Beef broth: A rich broth is essential for depth. You can substitute with vegetable broth for a vegetarian version.
- Ditalini pasta: This small pasta shape is perfect for soups. You can swap it for any small pasta you have on hand.
- Italian seasoning: A blend of herbs that brings an authentic Italian taste. You can make your own with oregano, basil, and thyme.
- Salt and pepper: Essential for seasoning. Adjust to your taste as you go.
- Grated Parmesan cheese: A sprinkle on top adds a delicious finishing touch. Freshly grated is always best!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Olive Garden Pasta e Fagioli (copycat)
Now that you have your ingredients ready, let’s get cooking! This Olive Garden Pasta e Fagioli (copycat) is straightforward and fun to make. Follow these simple steps, and you’ll have a delicious meal in no time.
Step 1: Brown the Ground Beef
Start by heating a large pot over medium heat. Add the ground beef and cook until it’s browned and no longer pink. This usually takes about 5 to 7 minutes. Make sure to break it up with a spatula as it cooks. Once done, drain any excess fat. This step is crucial for keeping your soup light and flavorful!
Step 2: Sauté the Vegetables
Next, toss in the chopped onion and minced garlic. Sauté them for about 3 to 4 minutes until the onion becomes translucent. The aroma will fill your kitchen, making it feel like a cozy Italian bistro. Stir occasionally to prevent burning. This step adds a wonderful depth of flavor to your soup.
Step 3: Add the Beans and Tomatoes
Now it’s time to add the kidney beans, cannellini beans, diced tomatoes, and tomato sauce. Pour in the beef broth as well. Stir everything together, ensuring the beans and tomatoes are well mixed. This is where the magic begins! The colors and textures will start to come together beautifully.
Step 4: Simmer the Soup
Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 30 minutes. This allows all the flavors to meld together. If you have a lid, cover the pot to keep the heat in. Stir occasionally, and enjoy the delightful smells wafting through your home!
Step 5: Cook the Pasta
After the soup has simmered, it’s time to add the ditalini pasta and Italian seasoning. Cook for an additional 10 minutes or until the pasta is tender. Keep an eye on it, as you don’t want the pasta to get mushy. This small pasta shape is perfect for soaking up all that delicious broth!
Step 6: Season and Serve
Finally, taste your soup and season with salt and pepper as needed. Serve hot, topped with a generous sprinkle of grated Parmesan cheese. This finishing touch adds a creamy richness that elevates the dish. Grab a bowl, and enjoy your homemade Olive Garden Pasta e Fagioli (copycat) with your family!
Tips for Success
- Prep your ingredients ahead of time to save precious minutes during cooking.
- Don’t skip the simmering step; it’s key for developing rich flavors.
- Adjust the seasoning gradually; taste as you go for the best results.
- For a thicker soup, let it simmer longer or add more pasta.
- Store leftovers in an airtight container for easy reheating!
Equipment Needed
- Large pot: A sturdy pot is essential for making the soup. A Dutch oven works great too!
- Wooden spoon: Perfect for stirring and breaking up the meat.
- Measuring cups: Handy for measuring out your ingredients accurately.
- Can opener: To easily open those canned beans and tomatoes.
Variations of Olive Garden Pasta e Fagioli (copycat)
- Vegetarian Version: Swap the ground beef for lentils or mushrooms for a hearty, meat-free option.
- Spicy Kick: Add red pepper flakes or diced jalapeños for a bit of heat that will warm you up!
- Extra Veggies: Toss in chopped carrots, celery, or spinach for added nutrition and color.
- Gluten-Free Option: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
- Herb Variations: Experiment with fresh herbs like basil or parsley for a burst of freshness.
Serving Suggestions for Olive Garden Pasta e Fagioli (copycat)
- Crusty Bread: Serve with warm, crusty bread or garlic bread for dipping.
- Salad: Pair with a fresh garden salad for a light, refreshing contrast.
- Wine: Enjoy with a glass of red wine, like Chianti, to enhance the flavors.
- Presentation: Garnish with fresh basil or parsley for a pop of color.
FAQs about Olive Garden Pasta e Fagioli (copycat)
Can I make this Olive Garden Pasta e Fagioli (copycat) ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. You can make it ahead and store it in the refrigerator for up to three days.
Is this recipe suitable for freezing?
Yes, it freezes wonderfully! Just let it cool completely, then transfer it to an airtight container. It can be frozen for up to three months. Reheat on the stove or in the microwave when you’re ready to enjoy it again.
Can I use different types of beans?
Of course! Feel free to mix and match your favorite beans. Black beans or pinto beans can be great alternatives to kidney and cannellini beans.
How can I make this dish vegetarian?
For a vegetarian version of this Olive Garden Pasta e Fagioli (copycat), simply replace the ground beef with lentils or mushrooms. You can also use vegetable broth instead of beef broth.
What can I serve with this soup?
This hearty soup pairs beautifully with crusty bread, a fresh salad, or even a glass of red wine. It’s a complete meal that’s sure to please!
Summarizing the Joy of Olive Garden Pasta e Fagioli (copycat)
There’s something truly special about a warm bowl of Olive Garden Pasta e Fagioli (copycat) that brings comfort and joy to any table. This recipe not only fills your belly but also warms your heart, creating moments of togetherness with family and friends. The rich flavors and hearty ingredients make it a go-to for busy nights or cozy weekends. Plus, knowing you’ve crafted this delicious dish from scratch adds a sprinkle of pride to your cooking journey. So, gather your loved ones, serve up a bowl, and relish the smiles that follow!
PrintOlive Garden Pasta e Fagioli (copycat) Made Easy!
A delicious and hearty copycat recipe of Olive Garden’s famous Pasta e Fagioli, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- 1 cup ditalini pasta
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Add chopped onion and minced garlic to the pot, cooking until the onion is translucent.
- Stir in the kidney beans, cannellini beans, diced tomatoes, tomato sauce, and beef broth.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes.
- Add the ditalini pasta and Italian seasoning, cooking until the pasta is tender.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese.
Notes
- For a vegetarian version, substitute ground beef with lentils or mushrooms.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months; reheat on the stove or in the microwave.
