Oh my goodness, if you’re looking for a warm hug in a bowl, let me tell you, this copycat Olive Garden Pasta e Fagioli is the answer! Seriously, there’s something magical about this hearty soup that just screams comfort. The combination of tender pasta, creamy beans, and savory ground beef cooked with a medley of aromatic veggies creates a symphony of flavors that’ll make your taste buds dance. What makes this recipe even more special is how easy it is to whip up at home. You don’t have to wait for your next trip to Olive Garden; you can enjoy this deliciousness right in your kitchen! Trust me, once you try it, you’ll be hooked. Perfect for chilly evenings or anytime you need a delightful, filling meal, this recipe will quickly become a favorite in your household!
Ingredients List
Gathering the right ingredients is key to making this copycat Olive Garden Pasta e Fagioli sing! Here’s what you’ll need:
- 1 tablespoon olive oil: This will help sauté the veggies and add a lovely richness.
- 1 onion, chopped: A staple for flavor, offering a sweet and savory base.
- 2 carrots, diced: They add a touch of sweetness and vibrant color.
- 2 celery stalks, diced: For that classic aromatic crunch.
- 2 cloves garlic, minced: Because garlic makes everything better!
- 1 pound ground beef: Provides heartiness and protein; feel free to use leaner cuts.
- 1 can (15 oz) kidney beans, drained and rinsed: Adds protein and fiber.
- 1 can (15 oz) cannellini beans, drained and rinsed: For creaminess and a different texture.
- 1 can (14.5 oz) diced tomatoes: Brings acidity and brightness to the soup.
- 4 cups beef broth: The flavorful liquid that brings everything together.
- 1 tablespoon Italian seasoning: A blend of herbs that captures the essence of Italian cuisine.
- 1 cup small pasta, like ditalini: This pasta absorbs the flavors and adds heartiness.
- Salt and pepper to taste: Essential for bringing out all the flavors.
How to Prepare Copycat Olive Garden Pasta e Fagioli
Ready to dive into the comforting world of copycat Olive Garden Pasta e Fagioli? Let’s get cooking! This hearty soup comes together beautifully, and I promise you’ll be savoring every spoonful. Here’s how to do it:
Step-by-Step Instructions
- First, heat up that tablespoon of olive oil in a large pot over medium heat. You want it nice and warm, but not smoking.
- Next, toss in the chopped onion, diced carrots, and diced celery. Cook these fragrant veggies until they’re softened, about 5-7 minutes. The smell? Incredible!
- Now, stir in the minced garlic and let it cook for just a minute. Be careful not to let it burn—garlic can go from perfect to bitter in a flash!
- Add the pound of ground beef to the pot. Break it up with a spoon and cook it until it’s browned and no longer pink. This should take about 5-6 minutes.
- Once the beef is ready, it’s time to mix in the kidney beans, cannellini beans, diced tomatoes, beef broth, and Italian seasoning. Give it a good stir to combine everything!
- Bring this mixture to a boil, then reduce the heat and let it simmer for 30 minutes. This is where all those flavors meld together beautifully.
- Finally, add in the small pasta, like ditalini, and cook until tender, which should take about 10 minutes. Don’t forget to taste and season with salt and pepper to your liking!
And there you have it! A delicious bowl of Pasta e Fagioli that’s sure to warm your heart and fill your belly.
Why You’ll Love This Recipe
Let me tell you, this copycat Olive Garden Pasta e Fagioli is a total game-changer! Here’s why you’re going to fall in love with it:
- Quick Preparation: With just about 15 minutes of prep time, you can have a hearty meal on the table in under an hour!
- Hearty Flavor: The combination of savory beef, creamy beans, and aromatic veggies creates a flavor explosion in every bite.
- Comfort Food Appeal: This soup is like a warm hug on a chilly day—perfect for cozy nights in.
- Versatile: You can easily customize it with your favorite beans or veggies, making it your own!
- Meal Prep Friendly: It stores beautifully, so you can enjoy the leftovers for lunch or dinner throughout the week.
Tips for Success
To make your copycat Olive Garden Pasta e Fagioli truly shine, here are some pro tips you won’t want to miss:
- Quality Ingredients: Use fresh vegetables and high-quality beef broth for the best flavor. Trust me, it makes a difference!
- Don’t Rush the Cooking: Allow the veggies to soften properly before adding the meat. This step builds a delicious flavor base.
- Adjust the Consistency: If you prefer a thinner soup, feel free to add more broth or water while cooking.
- Season Gradually: Taste and adjust the salt and pepper throughout the cooking process to get that perfect balance.
- Let it Rest: The soup tastes even better the next day! If you can, let it sit in the fridge overnight before serving.
Variations
Feeling a bit adventurous? There are so many fun ways to customize this copycat Olive Garden Pasta e Fagioli! Here are a few ideas to get you started:
- Different Beans: Swap kidney beans for black beans or pinto beans for a unique twist.
- Add Vegetables: Feel free to toss in some spinach, zucchini, or bell peppers for added nutrition and color.
- Pasta Alternatives: Try using whole wheat pasta, or even gluten-free options like quinoa or lentil pasta, for a healthier take.
- Herb Infusion: Experiment with fresh herbs like basil or parsley for a burst of freshness at the end.
- Spicy Kick: For those who like it hot, add a pinch of red pepper flakes or a splash of hot sauce!
Don’t be afraid to get creative and make this dish truly your own!
Storage & Reheating Instructions
Got leftovers? Lucky you! This copycat Olive Garden Pasta e Fagioli stores wonderfully. To keep it fresh, let the soup cool completely before transferring it to an airtight container. It’ll last in the refrigerator for up to 4 days—perfect for easy lunches or quick dinners!
When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat, stirring occasionally until warmed through. If it’s thickened up, don’t worry; just add a splash of beef broth or water to reach your desired consistency. You can also microwave it in a microwave-safe bowl, heating in 1-minute intervals until hot. Enjoy!
Nutritional Information
Now, let’s talk about the numbers! This copycat Olive Garden Pasta e Fagioli is not just delicious; it’s also pretty wholesome. Here’s the estimated nutritional data per serving (1 cup):
- Calories: 250
- Fat: 7g (Saturated Fat: 2g)
- Protein: 15g
- Carbohydrates: 35g (Fiber: 8g, Sugar: 3g)
- Sodium: 600mg
- Cholesterol: 30mg
Remember, these values are just estimates, but they give you a good idea of what to expect. Enjoy this hearty soup knowing that it’s both comforting and satisfying!
FAQ Section
Got questions about making this copycat Olive Garden Pasta e Fagioli? I’ve got you covered! Here are some common queries:
Can I use different meats?
Absolutely! Ground turkey or chicken works great if you want a leaner option. Just make sure to cook it through, just like the beef.
What if I can’t find ditalini pasta?
No worries at all! You can substitute with any small pasta shape like elbow macaroni or even broken spaghetti.
How do I make this vegetarian?
Simply swap the ground beef for extra beans or lentils, and use vegetable broth instead of beef broth. It’ll still be hearty and delicious!
Can I freeze the soup?
Yes! This soup freezes beautifully. Just let it cool completely, then store in an airtight container. It’ll be good for up to three months. Just reheat it on the stove when you’re ready to enjoy!
Can I add more vegetables?
Definitely! Feel free to get creative with veggies like spinach, zucchini, or even sweet potatoes for added nutrition and flavor.
For more information on the health benefits of beans, check out this Healthline article.
Print
copycat olive garden pasta e fagioli: 7 heartwarming secrets
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A hearty and flavorful copycat recipe of Olive Garden’s Pasta e Fagioli.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 tablespoon Italian seasoning
- 1 cup small pasta, like ditalini
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and cook for 1 minute.
- Add ground beef and cook until browned.
- Mix in kidney beans, cannellini beans, diced tomatoes, beef broth, and Italian seasoning.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add pasta and cook until tender, about 10 minutes.
- Season with salt and pepper to taste.
Notes
- Serve hot with grated Parmesan cheese.
- This soup can be made ahead and stores well in the refrigerator.
- Add more broth for a thinner consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: copycat olive garden pasta e fagioli
