BEST EVER PASTA E FAGIOLI

Okay, here we go!

I can almost smell the warm, comforting aroma of Pasta e Fagioli wafting from my grandmother’s kitchen, a memory etched in my heart from countless chilly autumn evenings. She had a way of making even the simplest dishes taste like a hug, and this hearty soup was always a family favorite. Today, I’m sharing my secrets to creating the most amazing Cozy Olive Garden Pasta e Fagioli Copycat Recipe you’ll ever make, bringing that same warmth and flavor right to your table!

There’s something undeniably magical about a bowl of Pasta e Fagioli. It’s more than just a soup; it’s a culinary masterpiece of simple ingredients transformed into something truly extraordinary. This Cozy Olive Garden Pasta e Fagioli Copycat Recipe captures all the comforting flavors of the restaurant version, but with a homemade touch that makes it even more special. Get ready to impress your family and friends (or just yourself!) with this incredibly satisfying and easy-to-make soup.

Why You’ll Absolutely LOVE This Pasta e Fagioli

Let’s be honest, we all crave that Olive Garden comfort food from time to time. But what if you could recreate that same deliciousness in your own kitchen, with even better ingredients and a whole lot of love? Here’s why this recipe is about to become your new go-to:

• It’s Packed with Flavor: We’re talking layers upon layers of savory goodness, from the aromatic vegetables to the rich tomato broth and hearty beans.
• It’s Comfort Food at Its Finest: Warm, filling, and incredibly satisfying, this soup is perfect for chilly evenings or whenever you need a little pick-me-up.
• It’s Easy to Make: Don’t let the fancy name intimidate you! This recipe is surprisingly simple and straightforward, even for beginner cooks.
• It’s Budget-Friendly: Made with pantry staples, this soup is a delicious and economical way to feed a crowd.
• It’s Customizable: Feel free to adjust the ingredients and seasonings to your liking. Want to add some spice? Go for it! More veggies? Absolutely!

Ingredients You’ll Need

Here’s a breakdown of the key ingredients that will make your Cozy Olive Garden Pasta e Fagioli Copycat Recipe sing:

• Olive Oil: The foundation of our flavor base. Use a good quality olive oil for the best results.
• Aromatic Vegetables: Onion, celery, and carrots create a classic mirepoix, adding depth and complexity to the soup.
• Garlic: Because everything’s better with garlic! Use fresh garlic for the most intense flavor.
• Ground Beef: Adds richness and protein to the soup. You can also use Italian sausage for a slightly different flavor profile.
• Canned Diced Tomatoes: The base of our tomato broth. Use good quality diced tomatoes for the best flavor.
• Tomato Paste: Adds concentrated tomato flavor and helps to thicken the soup.
• Vegetable Broth: The liquid base of our soup. You can also use chicken broth if you prefer.
• Canned Cannellini Beans: Also known as white kidney beans, these beans add creaminess and texture to the soup.
• Canned Kidney Beans: Adds color and more heartiness.
• Ditalini Pasta: Small, tube-shaped pasta that’s perfect for soup. You can also use other small pasta shapes like elbow macaroni or small shells.
• Italian Seasoning: A blend of herbs that adds classic Italian flavor.
• Salt and Pepper: To taste.
• Fresh Parsley: For garnish, adds a pop of freshness.
• Grated Parmesan Cheese: For serving, adds a salty, savory finish.

Let’s Get Cooking: Step-by-Step Instructions

Okay, my friend, let’s get started! Follow these simple steps, and you’ll be enjoying a bowl of Cozy Olive Garden Pasta e Fagioli Copycat Recipe in no time.

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook until softened, about 5-7 minutes, stirring occasionally. You want them to be tender and fragrant, releasing all their deliciousness.
2. Add the Garlic and Ground Beef: Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Build the Flavor: Stir in the diced tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together and deepen.
4. Add the Beans: Stir in the cannellini beans and kidney beans. Simmer for another 15 minutes to allow the beans to heat through and absorb the flavors of the soup.
5. Cook the Pasta: Add the ditalini pasta to the soup and cook according to package directions, until al dente. Be sure to stir occasionally to prevent the pasta from sticking together. You don’t want mushy pasta!
6. Taste and Adjust: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or Italian seasoning to your liking.
7. Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve immediately and enjoy!

Success Tips for the BEST Pasta e Fagioli

Want to guarantee a perfect bowl of Cozy Olive Garden Pasta e Fagioli Copycat Recipe every time? Here are my top tips for success:

• Don’t Skip the Mirepoix: The combination of onion, celery, and carrots is essential for building a flavorful base for the soup. Don’t skimp on these ingredients!
• Simmer, Simmer, Simmer: The longer you simmer the soup, the more the flavors will develop and deepen. Don’t rush the simmering process!
• Cook the Pasta Al Dente: Overcooked pasta will turn mushy in the soup. Cook the pasta until it’s al dente, meaning it’s still slightly firm to the bite.
• Don’t Be Afraid to Adjust: Taste the soup as you go and adjust the seasoning to your liking. Everyone’s taste buds are different, so don’t be afraid to experiment!
• Garnish Generously: Fresh parsley and grated Parmesan cheese add a pop of freshness and flavor to the soup. Don’t be shy with the garnishes!

Variations and Substitutions

Want to put your own spin on this Cozy Olive Garden Pasta e Fagioli Copycat Recipe? Here are some ideas for variations and substitutions:

• Vegetarian/Vegan: Omit the ground beef and use vegetable broth. You can also add extra vegetables like zucchini, spinach, or kale.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little heat.
• Different Beans: Use other types of beans like great northern beans, pinto beans, or borlotti beans.
• Different Pasta: Use other small pasta shapes like elbow macaroni, small shells, or orzo.
• Add Greens: Stir in some chopped spinach, kale, or escarole towards the end of cooking for added nutrients and flavor.
• Slow Cooker Version: Brown the ground beef and sauté the vegetables as directed. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the pasta during the last 30 minutes of cooking.

Serving Suggestions

This Cozy Olive Garden Pasta e Fagioli Copycat Recipe is delicious on its own, but it’s even better when served with some crusty bread for dipping. Here are some other serving suggestions:

• Garlic Bread: A classic pairing with pasta and soup.
• Side Salad: A simple green salad with a vinaigrette dressing.
• Grilled Cheese Sandwich: A comforting and satisfying combination.
• Bruschetta: Toasted bread topped with tomatoes, basil, and balsamic glaze.

And if you’re in the mood for other comforting soup recipes, you might also enjoy my Broccoli Cheese Soup or Crockpot Potato Soup. For a heartier meal, consider making Stuffed Shells or Crockpot Lasagna Soup. And for those chilly nights, nothing beats Crockpot White Chicken Chili or a hearty Crock Pot Beef Stew.

Make-Ahead & Storage Instructions

This Cozy Olive Garden Pasta e Fagioli Copycat Recipe is a great make-ahead dish. You can prepare the soup up to 3 days in advance and store it in the refrigerator. Just add the pasta when you’re ready to serve it, as it will absorb the liquid and become mushy if stored in the soup for too long.

To store leftover soup, let it cool completely and then transfer it to an airtight container. Store in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

You can also freeze this soup for up to 2 months. Let it cool completely and then transfer it to a freezer-safe container. Thaw in the refrigerator overnight before reheating. Note that the pasta may become slightly softer after freezing and thawing, but the soup will still be delicious.

Nutritional Information (Approximate)

(Please note that nutritional information is approximate and may vary depending on the specific ingredients and amounts used.)

* Calories: 350-450 per serving
* Protein: 20-25 grams
* Fat: 15-20 grams
* Carbohydrates: 40-50 grams

A Final Word of Encouragement

Creating this Cozy Olive Garden Pasta e Fagioli Copycat Recipe is more than just following a set of instructions; it’s about embracing the joy of cooking and sharing delicious food with the people you love. Don’t be afraid to experiment, to adjust the seasonings to your liking, and to make this recipe your own. The most important ingredient is love, so pour your heart into it, and I promise you’ll be rewarded with a bowl of soup that’s both comforting and unforgettable.

Best Ever Pasta e Fagioli (Olive Garden Copycat)

Amelia

This Pasta e Fagioli recipe is a hearty and comforting soup, perfect for chilly evenings. It’s a copycat version of the Olive Garden classic, packed with flavor and easy to make at home with simple ingredients like beans, pasta, and vegetables.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Italian-American

Servings 6

Calories 400 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle
• Colander (optional, for draining ground beef)
• Bowls for serving

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 2 tablespoons tomato paste
• 6 cups vegetable broth
• 1 teaspoon Italian seasoning
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 1 cup ditalini pasta
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the onion, celery, and carrots and cook until softened, about 5-7 minutes, stirring occasionally.
• Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
• Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Stir in the diced tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together and deepen.
• Stir in the cannellini beans and kidney beans. Simmer for another 15 minutes to allow the beans to heat through and absorb the flavors of the soup.
• Add the ditalini pasta to the soup and cook according to package directions, until al dente. Be sure to stir occasionally to prevent the pasta from sticking together. You don’t want mushy pasta!
• Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or Italian seasoning to your liking.
• Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve immediately and enjoy!

Notes

For a richer flavor, use Italian sausage instead of ground beef. Simmering the soup for a longer time will enhance the flavors. If you don’t have ditalini pasta, you can use other small pasta shapes like elbow macaroni or small shells. To store leftovers, let the soup cool completely and then transfer it to an airtight container. Store in the refrigerator for up to 3 days. Add the pasta right before serving if you plan to store the soup, as the pasta will absorb the liquid and become mushy over time. Freezing is also an option for up to 2 months; thaw overnight in the refrigerator before reheating.