Go Back
Olive Garden Pasta E Fagioli Soup Copycat Recipe

Olive Garden Pasta E Fagioli Soup Copycat Recipe - Recipes From Chef

As the warmth of the sun starts fading and leaves begin to turn, there’s something magical about a pot of soup simmering on the stove. I recall my first encounter with Olive Garden’s Pasta e Fagioli soup. 
It was a chilly night, and there I was, cozy in a booth, spooning the rich broth that just seemed to warm my very soul. I knew at that moment I needed to recreate it at home—make it my own.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 2 Tbsp extra virgin olive oil, divided
  • 3 cans tomato puree or crushed tomatoes
  • 2 cans low-sodium chicken broth 14 ½ oz each
  • 1/2 cup water, plus more if needed for desired consistency
  • 1 can fire-roasted diced tomatoes for an extra smoky flavor
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can great northern beans, drained and rinsed
  • 1 cup ditalini pasta or substitute with elbow macaroni
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1/4 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • Finely shredded Pecorino Romano or Parmesan cheese, for garnish
  • 3 Tbsp freshly minced parsley

Method
 

Step 1: Brown the Meat
  1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the ground beef. Stir occasionally, breaking up the meat, until browned. This should take about 5 minutes. Drain any excess fat.
Step 2: Sauté the Veggies
  1. With the meat cooked, it’s time to add the onions, carrots, and celery. Sauté for about 5 minutes or until the onions turn translucent. Remember to stir frequently! Then, add in the garlic and sauté for another minute, ensuring it doesn’t burn.
Step 3: Stir in Tomatoes
  1. Now, it’s time for the tomatoes. Pour in the tomato puree or crushed tomatoes, the fire-roasted diced tomatoes, chicken broth, and water. Stir everything together lovingly.
Step 4: Spice It Up
  1. Here comes the fun part! Add the granulated sugar, dried basil, oregano, thyme, marjoram, and smoked paprika. Season with salt and black pepper to your liking. Let it simmer away like a warm hug for about 10 minutes.
Step 5: Add the Beans and Pasta
  1. Once that aromatic goodness fills your kitchen, add in the kidney beans, great northern beans, and pasta. Stir to combine and let it cook for about 8-10 minutes. The pasta should be al dente, and the soup should thicken nicely.
Step 6: Final Touches
  1. When the pasta is cooked through, remove the pot from heat. Taste and adjust the seasoning if necessary. Don’t forget to sprinkle in fresh parsley before serving!

Notes

  • Watch Your Pasta: Overcooked pasta can turn mushy. If you plan to store leftovers, you might want to cook the pasta separately and add it when serving.
  • Golden Ratio: Feel free to adjust the ratio of beans and meat according to your preference. More beans yield a more robust flavor.
  • Storage: Always cool the soup before storing. This helps maintain the consistency.
  • Season As You Go: Don't be shy with seasoning. Layer flavors by adding some herbs at different cooking stages.
  • Quick Fix: Running low on time? Use pre-chopped veggies from the store to save some prep time.