Better Than Olive Garden Pasta e Fagioli
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.
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).