Hearty Pasta e Fagioli: Olive Garden Copycat Recipe

Comfort finds its way into your kitchen through this hearty pasta e fagioli that whispers of italian countryside traditions.

Generations of home cooks have perfected this rustic recipe passed down through tight-knit families.

Rich broth mingles with tender beans and pasta, creating a symphony of flavors that dance across your palate.

Each spoonful carries warmth and memories of cozy dinners shared around wooden tables.

Simple ingredients come together with remarkable ease, promising a meal that feels both nostalgic and deeply satisfying.

Fragrant herbs and robust seasonings transform ordinary components into an extraordinary dining experience.

You won’t believe how closely this version mimics the beloved olive garden classic, prepare to be amazed by its deliciousness.

Why Pasta E Fagioli (Olive Garden Copycat) Hits The Mark

• Comfort Food Champion: Dive into a hearty, soul-warming dish that wraps you in a cozy culinary hug, perfect for satisfying those deep hunger pangs.
• Quick and Simple Preparation: Master this restaurant-style recipe with minimal cooking skills, using basic ingredients and straightforward steps that even beginner cooks can nail.
• Nutritious One-Pot Wonder: Pack your meal with protein-rich beans, lean ground beef, and vegetables, creating a balanced dinner that delivers both flavor and nutrition in a single pot.
• Family Dinner Superstar: Crowd-pleasing recipe that appeals to different taste buds, offers customizable toppings, and brings everyone together around the dinner table with its delicious aroma.

What You’ll Need For Pasta E Fagioli (Olive Garden Copycat)

• Ground Beef: A hearty protein that adds rich flavor and substance to the soup.
• Chicken Broth: Creates a savory liquid base that enhances the overall taste of the dish.

• Great Northern Beans: Soft white beans that provide creamy texture and additional protein.
• Kidney Beans: Firm red beans that contribute a robust texture and earthy flavor.

• Carrots, Onion, Celery, Garlic: Classic soup vegetables that build a flavorful aromatic foundation.

• Diced Tomatoes, Tomato Sauce: Provide a tangy base and add depth to the soup's flavor profile.

• Ditalini Pasta: Small tube-shaped pasta that perfectly fits the soup's consistency.

• Italian Seasoning, Salt, Pepper: Essential spices that balance and enhance the soup's overall taste.

• Fresh Basil, Parmesan Cheese: Optional toppings that add a fresh and rich finishing touch.

• Olive Oil: Used for sautéing and adding a subtle Mediterranean flavor.

Steps To Make Pasta E Fagioli (Olive Garden Copycat)

Step 1: Brown The Beef

Heat olive oil in a large pot over medium heat. Crumble ground beef into the pot and cook until it turns golden brown, breaking it into small, bite-sized pieces while sizzling.

Step 2: Prep The Veggies

Remove beef from the pot and set aside. In the same pot, toss in chopped carrots, onions, celery, and minced garlic. Sauté these colorful vegetables until they become soft and fragrant, releasing their delicious aromas.

Step 3: Combine Meats And Tomatoes

Return the cooked beef to the pot. Pour in diced tomatoes and tomato sauce, stirring everything together to create a rich, hearty base for the soup.

Step 4: Add Beans And Broth

• Great Northern beans
• Kidney beans

Pour in chicken broth and let the mixture simmer, allowing the flavors to meld and intensify.

Step 5: Cook The Pasta

• Italian seasoning
• Salt
• Pepper

Cook until the pasta becomes tender and absorbs the delicious flavors of the soup.

Step 6: Serve And Garnish

Ladle the steaming soup into bowls. Optionally top with fresh basil leaves or a sprinkle of Parmesan cheese for an extra burst of flavor. Enjoy this comforting Italian-inspired dish that brings warmth to your table.

Useful Tips For Pasta E Fagioli (Olive Garden Copycat)

• Meat Browning Magic: Break ground beef into tiny pieces while cooking to ensure even browning and prevent clumping for a more consistent texture.
• Bean Boost: Drain and rinse canned beans to reduce sodium and remove excess starch, making the soup cleaner and more flavorful.
• Pasta Perfection: Add ditalini pasta towards the end of cooking to prevent overcooking and maintain a firm, al dente texture that doesn't turn mushy.
• Simmer Slowly: Let the soup simmer gently to allow flavors to meld together, creating a rich and deep taste profile that mimics Olive Garden's signature style.
• Cheese Enhancement: Sprinkle freshly grated Parmesan just before serving to add a luxurious, salty kick that elevates the entire dish.

Tasty Changes For Pasta E Fagioli (Olive Garden Copycat)

• Vegetarian Delight: Replace ground beef with plant-based crumbles or extra firm tofu, using vegetable broth instead of chicken broth for a meat-free version.
• Gluten-Free Adaptation: Swap ditalini pasta with gluten-free rice pasta or quinoa shells, ensuring all other ingredients are certified gluten-free.
• Spicy Southwest Style: Add diced green chiles, swap Italian seasoning for chili powder and cumin, and top with fresh cilantro for a zesty southwestern flavor profile.
• Mediterranean Herb Version: Incorporate fresh oregano, add a splash of red wine, use cannellini beans instead of kidney beans, and finish with crumbled feta cheese for a Mediterranean-inspired transformation.

Top Pairings With Pasta E Fagioli (Olive Garden Copycat)

• Wine Pairing: Select a medium-bodied Italian red like Chianti or Sangiovese that complements the hearty tomato and bean flavors, cutting through the richness of the beef while enhancing the dish's rustic profile.
• Bread Partner: Serve crusty Italian ciabatta or focaccia to soak up the flavorful broth, providing a delightful textural contrast and additional comfort to this classic peasant-style soup.
• Cheese Companion: Sprinkle freshly grated Parmigiano-Reggiano or Pecorino Romano on top, adding a sharp, salty dimension that elevates the soup's overall taste and brings authentic Italian character to each spoonful.

How To Keep Pasta E Fagioli (Olive Garden Copycat) Fresh

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Ensure the pasta e fagioli cools completely before sealing to prevent bacterial growth.
• Transfer the cooled soup to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2-3 months, leaving some space for expansion. Label with the date and contents.
• Pour desired portion into a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat in 30-second intervals, stirring between each interval until thoroughly warmed.
• Pour the soup into a pot over medium-low heat. Add a splash of chicken broth or water to restore moisture.

FAQ Section For Pasta E Fagioli (Olive Garden Copycat)

• Can I use different types of beans in this recipe?

Yes, you can substitute Great Northern and kidney beans with cannellini, navy, or pinto beans based on availability or preference.

• Is this recipe gluten-free?

No, the ditalini pasta contains gluten. To make it gluten-free, use gluten-free pasta or replace pasta with quinoa or rice.

• Can I make this recipe vegetarian?

Replace ground beef with plant-based ground meat or extra beans. Use vegetable broth instead of chicken broth to maintain a vegetarian version.

• How spicy is this Pasta e Fagioli?

The recipe is mild with traditional Italian seasoning. If you want more heat, add red pepper flakes or a dash of cayenne pepper during cooking.

Pasta e Fagioli (Olive Garden Copycat) Recipe

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4.8 from 22 reviews

• Total Time: 30–32 minutes
• Yield: 6 1x

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Description

Hearty Italian classic Pasta e Fagioli warms hearts with rich, comforting flavors from Olive Garden’s beloved recipe. Simmering herbs, tender beans, and perfectly cooked pasta blend into a rustic meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Meat:

• 1 pound (454 grams) lean ground beef

Vegetables:

• 1 large onion (diced)
• 2 medium carrots (diced)
• 1 stalk celery (diced)
• 3 cloves garlic (minced or pressed)

Remaining Ingredients:

• 1 tablespoon (15 milliliters) olive oil
• 1 can (15 ounces / 425 grams) diced tomatoes
• 1 can (15 ounces / 425 grams) tomato sauce
• 1 carton (32 ounces / 946 milliliters) chicken broth
• 1 can (15 ounces / 425 grams) Great Northern beans (drained and rinsed)
• 1 can (15 ounces / 425 grams) kidney beans (drained and rinsed)
• 1 cup (240 milliliters) ditalini pasta
• 1 tablespoon (15 milliliters) Italian seasoning
• 1 teaspoon (5 grams) salt (adjust to taste)
• 1 teaspoon (5 grams) black pepper (adjust to taste)
• 2 tablespoons (30 milliliters) fresh basil (chopped, optional for garnish)

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Instructions

1. Heat olive oil in a large pot over medium temperature, then introduce ground beef. Crumble and brown meat for approximately 3-4 minutes until no longer pink.
2. Extract browned beef from pot, draining excess fat, and temporarily reserve to the side.
3. In the identical pot, incorporate diced carrots, onions, celery, and minced garlic. Gently sauté vegetables for 4-5 minutes until they transform slightly translucent and fragrant.
4. Reintroduce previously cooked beef into the vegetable mixture, then integrate diced tomatoes and tomato sauce. Thoroughly blend all components.
5. Pour in Great Northern beans, kidney beans, and chicken broth. Allow mixture to gently simmer for 8-10 minutes, enabling flavors to harmonize and intensify.
6. Add ditalini pasta along with Italian seasoning, salt, and pepper. Continue cooking for 9-11 minutes, stirring occasionally, until pasta reaches perfect al dente consistency.
7. Once pasta is tender and soup has thickened, remove from heat. Optional: Garnish with fresh chopped basil or sprinkle grated Parmesan cheese before serving.

Notes

• Swap ground beef with plant-based crumbles for a vegetarian version that maintains the hearty texture and flavor profile.
• Reduce sodium by using low-sodium chicken broth and limiting additional salt, perfect for those watching their salt intake.
• Rinse canned beans thoroughly to cut down on excess sodium and improve digestive comfort for sensitive stomachs.
• Prep vegetables in advance and freeze for quick weeknight meal assembly, saving time and ensuring consistent chopping size.

• Prep Time: 7 minutes
• Cook Time: 23–25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 298 kcal
• Sugar: 5 g
• Sodium: 620 mg
• Fat: 11 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 6 g
• Protein: 22 g
• Cholesterol: 50 mg