BETTER THAN OLIVE GARDEN PASTA

I still remember huddling in a cozy booth at Olive Garden on a chilly evening, the aroma of garlic and herbs filling the air. My family and I were gathered, celebrating a small victory, and the highlight of the meal was always a steaming bowl of their Pasta e Fagioli. There’s something so comforting and soul-satisfying about that hearty soup. Today, I’m sharing all my secrets for the most amazing Olive Garden Pasta e Fagioli you’ll ever make!

Unlocking the Magic of Olive Garden Pasta e Fagioli

Pasta e Fagioli, or “pasta and beans,” is a classic Italian soup that’s rustic, flavorful, and incredibly satisfying. It’s the perfect dish for a cold winter night, or any time you crave a comforting, hearty meal. And while Olive Garden’s version is a beloved favorite, you can easily recreate it at home with even better results. Trust me, once you taste this homemade version, you’ll never go back!

What Makes This Recipe Special?

This isn’t just another copycat recipe. I’ve spent years perfecting this version, tweaking it until it captures the essence of Olive Garden’s Pasta e Fagioli while elevating it with fresher ingredients and deeper flavors. Here’s what sets this recipe apart:

• Deep, Rich Flavor: We’re building layers of flavor with sautéed vegetables, garlic, herbs, and a touch of tomato paste for that signature richness.
• Perfect Texture: The pasta is cooked perfectly al dente, the beans are tender but not mushy, and the broth is thick and creamy.
• Customizable: You can easily adjust the ingredients to suit your preferences. Want it spicier? Add more red pepper flakes! Prefer a vegetarian version? Simply omit the meat.
• Make-Ahead Friendly: This soup actually tastes even better the next day, as the flavors have time to meld together.

Step-by-Step Guide to Olive Garden Pasta e Fagioli Perfection

Ready to dive in? Don’t worry, this recipe is easier than you think. Just follow these step-by-step instructions, and you’ll be enjoying a bowl of delicious Pasta e Fagioli in no time!

1. Prepare the Vegetables: Dice one medium onion, two carrots, and two celery stalks. These will form the flavorful base of our soup.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat two tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery and sauté until softened, about 5-7 minutes. The vegetables should be tender and slightly translucent.
3. Add Garlic and Herbs: Stir in four cloves of minced garlic, one teaspoon of dried oregano, one teaspoon of dried basil, and ½ teaspoon of red pepper flakes (or more, if you like it spicy!). Cook for another minute, until fragrant. The aroma will be intoxicating!
4. Brown the Meat (Optional): If using meat, add ½ pound of ground beef or Italian sausage to the pot. Break it up with a spoon and cook until browned, draining off any excess grease.
5. Add Tomato Paste: Stir in two tablespoons of tomato paste and cook for one minute, allowing it to caramelize slightly. This will add a depth of flavor to the soup.
6. Pour in the Liquids: Pour in six cups of chicken broth and one (14.5 ounce) can of diced tomatoes (undrained). Bring the mixture to a boil.
7. Add the Beans: Stir in one (15 ounce) can of kidney beans, rinsed and drained, and one (15 ounce) can of cannellini beans, rinsed and drained.
8. Simmer the Soup: Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. While it simmers, this would be a great time to check out my recipe for ROASTED TOMATO SOUP.
9. Cook the Pasta: Add ½ cup of ditalini pasta to the soup. Cook according to the package directions, until al dente. Be careful not to overcook the pasta, as it will continue to soften in the soup.
10. Thicken the Soup (Optional): For a creamier soup, remove about one cup of the soup and blend it with an immersion blender or in a regular blender until smooth. Return the blended soup to the pot and stir to combine. This step is optional, but it adds a wonderful creaminess to the soup.
11. Season to Taste: Season the soup with salt and pepper to taste.
12. Serve and Enjoy: Ladle the Pasta e Fagioli into bowls and garnish with grated Parmesan cheese and a drizzle of olive oil. Serve with crusty bread for dipping!

Success Tips for Perfect Pasta e Fagioli

Want to ensure your Pasta e Fagioli is a resounding success? Here are a few golden tips to keep in mind:

• Use High-Quality Ingredients: The better the ingredients, the better the flavor. Opt for good-quality olive oil, fresh herbs, and flavorful canned tomatoes.
• Don’t Skip the Sautéing: Sautéing the vegetables and garlic is crucial for developing the deep, rich flavor of the soup. Don’t rush this step!
• Cook the Pasta Al Dente: Overcooked pasta will turn mushy in the soup. Cook it until it’s just slightly firm to the bite.
• Adjust the Thickness: If you prefer a thinner soup, add more chicken broth. If you prefer a thicker soup, simmer it for a longer period of time, uncovered, to allow some of the liquid to evaporate.
• Let it Simmer: The longer the soup simmers, the more the flavors will meld together. Aim for at least 30 minutes, but an hour or more is even better.

Variations and Adaptations

One of the best things about Pasta e Fagioli is its versatility. Feel free to experiment with different ingredients and flavors to create your own unique version. Here are a few ideas:

• Vegetarian: Omit the meat and use vegetable broth instead of chicken broth. You can also add other vegetables, such as zucchini, spinach, or kale.
• Spicy: Add more red pepper flakes, a pinch of cayenne pepper, or a diced jalapeño pepper to the soup.
• Different Beans: Experiment with different types of beans, such as Great Northern beans, pinto beans, or black beans.
• Different Pasta: Use a different type of small pasta, such as elbow macaroni, shells, or orzo.
• Smoked Flavor: Add a smoked ham hock or a piece of smoked bacon to the soup while it simmers for a smoky depth.

Serving Suggestions

Pasta e Fagioli is a complete meal in itself, but it’s also delicious served with:

• Crusty bread for dipping
• A side salad
• Garlic bread
• A sprinkle of grated Parmesan cheese

Making Ahead and Storing

Pasta e Fagioli is a great make-ahead dish. You can prepare the soup up to three days in advance and store it in the refrigerator. The flavors will actually improve as it sits! When you’re ready to serve, simply reheat the soup over medium heat until warmed through. You can also add the pasta right before serving to prevent it from becoming too soft. If you love a soup that is great the next day, try my CHICKEN DUMPLING SOUP.

Leftover Pasta e Fagioli can be stored in an airtight container in the refrigerator for up to four days. It can also be frozen for up to three months. When freezing, it’s best to freeze the soup without the pasta, as the pasta can become mushy when thawed. Add the cooked pasta to the soup after thawing and reheating. Maybe you are in the mood for something creamy? My CREAMY TORTELLINI SOUP might be perfect! You could even make a double batch of LASAGNA SOUP and freeze half for later! My family is always craving a big pot of ZUPPA TOSCANA. It’s such a treat on a cold day! Oh, and don’t forget about my other LASAGNA SOUP recipe – it’s another winner!

Printable Recipe: Olive Garden Pasta e Fagioli

Here’s a handy printable version of the recipe for you to keep in your kitchen:

Final Thoughts

There you have it – my ultimate recipe for Olive Garden Pasta e Fagioli! I hope you enjoy making and eating this comforting and flavorful soup as much as I do. It’s a dish that’s perfect for sharing with family and friends, and it’s sure to become a new favorite in your household. Happy cooking!

Better Than Olive Garden Pasta e Fagioli

Amelia

Recreate the comforting flavors of Olive Garden’s Pasta e Fagioli at home with this enhanced recipe. This hearty soup features a rich, layered flavor profile, perfectly cooked pasta, and tender beans, making it a satisfying and customizable meal for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Italian-American

Servings 2025

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Can opener
• Strainer or colander
• Ladle
• Blender or immersion blender (optional)

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• ½ pound ground beef or Italian sausage optional
• 2 tablespoons tomato paste
• 6 cups chicken broth
• ½ cup ditalini pasta
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes or more to taste
• Salt to taste
• Pepper to taste
• Grated Parmesan cheese, for garnish
• Olive oil, for drizzling optional
• Crusty bread, for serving

Instructions

 

• In a large pot or Dutch oven, heat olive oil over medium heat.
• Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
• Stir in garlic, oregano, basil, and red pepper flakes. Cook for 1 minute, until fragrant.
• If using meat, add ground beef or Italian sausage and cook until browned, draining off any excess grease.
• Stir in tomato paste and cook for 1 minute.
• Pour in chicken broth and diced tomatoes. Bring to a boil.
• Stir in kidney beans and cannellini beans.
• Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour.
• Add ditalini pasta and cook according to package directions, until al dente.
• (Optional) Remove about 1 cup of soup and blend until smooth. Return to the pot and stir to combine for a creamier texture.
• Season with salt and pepper to taste.
• Ladle into bowls and garnish with grated Parmesan cheese and a drizzle of olive oil (optional). Serve with crusty bread.

Notes

For a vegetarian version, omit the meat and use vegetable broth. Adjust the amount of red pepper flakes to your desired spice level. You can use different types of beans or pasta, depending on your preference. This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months (without pasta for best results).