Master the Olive Garden Pasta Fagioli Recipe at Home

Olive Garden Pasta Fagioli is a beloved Italian-American classic that brings the warmth and comfort of a homemade meal to your table. This hearty soup, rich with flavors from tender ground beef, savory beans, and al dente pasta, is simmered in a flavorful tomato broth infused with Italian herbs. Whether you’re a fan of Olive Garden or just love a good, satisfying soup, this recipe offers a perfect blend of simplicity and richness, making it a go-to dish for cozy nights and family gatherings.

Why will you love this recipe?

Pasta e Fagioli is a dish that brings together the best of Italian comfort food, combining hearty ingredients with robust flavors. This Olive Garden-inspired recipe is not only delicious but also incredibly practical for busy weeknights or cozy family dinners. Here’s why you’ll love making and enjoying this classic soup at home:

• Hearty and Filling: Packed with protein, beans, and pasta, it’s a complete meal in a bowl. 
• Comforting Flavors: The rich tomato broth and Italian herbs create a warm, satisfying taste. 
• Easy to Make: Simple ingredients and straightforward steps make it accessible for all cooking levels. 
• Versatile: Easily adaptable to suit different tastes or dietary preferences, like swapping ground beef for turkey or using gluten-free pasta. 
• Great for Leftovers: Tastes even better the next day, making it perfect for meal prep or batch cooking.

Key Notes

Kitchen Utensils Needed

• Large pot or Dutch oven 
• Wooden spoon or spatula 
• Ladle 
• Chef’s Knife & Cutting Board 
• Measuring Cups and Spoons 
• Colander
• Grater

olive garden pasta fagioli ingredients

Making olive garden pasta fagioli recipe

• Cook the Ground Beef: In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat. 
• Sauté Vegetables: Add the diced onion, carrots, celery, and minced garlic to the pot with the ground beef. Cook until the vegetables are tender, about 5-7 minutes. 
• Add Tomatoes and Beans: Stir in the diced tomatoes (with liquid), tomato sauce, kidney beans (with liquid), and cannellini beans (with liquid). 
• Season the Soup: Pour in the V8 juice, then add the white vinegar, salt, oregano, basil, thyme, black pepper, and red pepper flakes (if using). Stir well to combine all ingredients. 
• Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally. 
• Cook the Pasta: While the soup simmers, cook the ditalini pasta according to package instructions until al dente. Drain and set aside. 
• Combine and Serve: Once the soup has simmered, stir in the cooked pasta. Let the soup simmer for an additional 5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary. 
• Serve: Ladle the soup into bowls and serve hot. Optionally, top with grated Parmesan cheese and fresh herbs.

Secret Tips For Better Results

For those looking to take their Olive Garden Pasta e Fagioli to the next level, a few insider tips can make a big difference in flavor and texture. These simple adjustments can help you achieve a more authentic and deeply satisfying result, turning a great recipe into an exceptional one. Here are some secret tips for getting the best out of this dish: 

• Use Fresh Herbs: Swap dried herbs for fresh ones if possible. Adding fresh basil, oregano, and thyme at the end of cooking can elevate the flavor. 
• Simmer Longer: Allow the soup to simmer for an hour or more to let the flavors fully develop. The longer it simmers, the richer it becomes. 
• Cook Pasta Separately: Cook the pasta separately and add it to individual bowls when serving. This prevents the pasta from becoming too soft and absorbing too much of the broth. 
• Finish with a Drizzle of Olive Oil: Just before serving, drizzle a little high-quality extra virgin olive oil over each bowl for a luxurious finish. 
• Use Ground Italian Sausage: For extra depth of flavor, substitute half of the ground beef with ground Italian sausage.

Flavor Variations

Adding different ingredients or making small adjustments can give Olive Garden’s Pasta e Fagioli new and exciting flavors. Here are some flavor variations you can try: 

• Spicy Kick: Add chopped jalapeños or a pinch of cayenne pepper for a spicier version. You can also use spicy Italian sausage instead of ground beef. 
• Vegetarian Version: Omit the meat and add more vegetables like zucchini, bell peppers, or mushrooms. You can also use vegetable broth instead of V8 juice for a lighter, veggie-focused soup. 
• Smoky Flavor: Add smoked paprika or a smoked sausage like chorizo for a subtle, smoky taste that complements the tomato base. 
• Creamy Twist: Stir in a splash of heavy cream or coconut milk at the end for a creamy, richer texture. 
• Mediterranean Flair: Add black olives, sun-dried tomatoes, and a squeeze of fresh lemon juice for a Mediterranean-inspired twist. 
• Herb-Infused: Use a bouquet garni (a bundle of fresh herbs) like rosemary, thyme, and bay leaves while simmering the soup for an herbaceous depth of flavor.

Storage Guidelines

Proper storage can help maintain the freshness and flavor of your Olive Garden Pasta e Fagioli. Here are some guidelines: 

• Refrigeration: Store the soup in an airtight container in the refrigerator for up to 4 days. Keep the pasta separate from the soup to prevent it from getting mushy. Add the pasta to individual servings just before eating. 
• Freezing: The soup (without the pasta) can be frozen for up to 3 months. Let it cool completely before transferring to freezer-safe containers or bags. Label with the date, and thaw overnight in the refrigerator before reheating. 
• Reheating: Reheat the soup on the stovetop over medium heat until warmed through. If the soup is too thick, add a bit of water or broth. Cook fresh pasta to add just before serving. 
• Avoid Freezing Pasta: If you’ve already mixed the pasta into the soup, it’s best not to freeze it, as the pasta can become mushy when thawed. Instead, freeze the soup without the pasta and add freshly cooked pasta after reheating.

Serving Suggestion

To round out your meal and enhance the enjoyment of Olive Garden’s Pasta e Fagioli, consider these delicious serving suggestions. Each option complements the rich, hearty flavors of the soup while adding variety to your dining experience. Here are some great pairings to try:

• Garlic Bread Tortilla
• Texas Peach Fuzz
• Julienne Salad
• Chavindecas

Conclusion

Olive Garden’s Pasta e Fagioli is more than just a comforting soup; it’s a versatile and satisfying meal that brings a touch of Italian warmth to your table. With its hearty blend of beans, pasta, and savory broth, it’s perfect for cozy dinners and leftovers that taste even better the next day. Whether you stick to the classic recipe or explore variations and pairings, this soup is sure to become a beloved staple in your kitchen. Enjoy the rich flavors and hearty goodness of this timeless dish with family and friends.

Olive Garden Pasta Fagioli Recipe

Olive Garden's Pasta Fagioli is a hearty Italian soup made with ground beef, beans, vegetables, and pasta in a savory tomato broth. It’s similar to minestrone but with the addition of meat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American, Italian

Servings 5

Calories 278 kcal

Equipment

• Large Pot or Dutch Oven
• Wooden Spoon Or Spatula
• Ladle
• Chef’s Knife & Cutting Board
• Measuring Cups And Spoons
• Colander
• Grater

Ingredients

  

• 1 pound ground beef
• 1 small onion diced
• 1 cup carrots diced
• 1 cup celery diced
• 2 cloves garlic minced
• 2 14.5 oz cans diced tomatoes (with liquid)
• 1 15 oz can red kidney beans (with liquid)
• 1 15 oz can cannellini beans (with liquid)
• 1 15 oz can tomato sauce
• 1 12 oz can V8 vegetable juice
• 1 tablespoon white vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes optional
• 1 cup ditalini pasta

Instructions

 

• In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
• Add the diced onion, carrots, celery, and minced garlic to the pot with the ground beef. Cook until the vegetables are tender, about 5-7 minutes.
• Stir in the diced tomatoes (with liquid), tomato sauce, kidney beans (with liquid), and cannellini beans (with liquid).
• Pour in the V8 juice, then add the white vinegar, salt, oregano, basil, thyme, black pepper, and red pepper flakes (if using). Stir well to combine all ingredients.
• Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
• While the soup simmers, cook the ditalini pasta according to package instructions until al dente. Drain and set aside.
• Once the soup has simmered, stir in the cooked pasta. Let the soup simmer for an additional 5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
• Ladle the soup into bowls and serve hot. Optionally, top with grated Parmesan cheese and fresh herbs.

Keyword Olive Garden Pasta e Fagioli, Olive Garden Pasta Fagioli