Indulge in the comforting flavors of this Pasta e Fagioli (Olive Garden Copycat), a hearty Italian soup that combines the richness of ground beef, beans, and ditalini pasta in a savory broth. This dish is not only perfect for busy weeknights but also for cozy family dinners. With its simple preparation and one-pot cooking method, you can enjoy a delicious meal packed with protein and fiber in no time. Customize it with your favorite vegetables or beans to suit your preferences. Serve it hot with crusty bread and a sprinkle of fresh basil for an inviting presentation that will warm both heart and soul.
Why You’ll Love This Recipe
- Quick to Prepare – This recipe takes just 15 minutes of prep time, making it ideal for busy evenings.
- One-Pot Wonder – Save on cleanup with this easy one-pot meal that minimizes mess.
- Customizable Ingredients – Feel free to substitute beans or add extra veggies like spinach or zucchini.
- Hearty & Filling – Packed with protein and fiber, this dish keeps you satisfied.
- Tastes Even Better Next Day – Perfect for meal prep, the flavors develop beautifully overnight.
Tools and Preparation
To create your delicious Pasta e Fagioli (Olive Garden Copycat), you will need some essential kitchen tools. Here’s what you will need:
Essential Tools and Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Importance of Each Tool
- Large pot – Ideal for cooking everything together without spilling over.
- Wooden spoon – Perfect for stirring without scratching your pot’s surface.
- Knife – A sharp knife ensures quick and safe chopping of vegetables.
- Cutting board – Provides a stable surface for cutting ingredients efficiently.
Ingredients
For the Meat Base
- 1 lb lean ground beef
- 1 tablespoon olive oil
For the Vegetables
- 2 medium carrots, diced
- 1 large onion, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
For the Broth
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 carton (32 oz) chicken broth
For the Beans & Pasta
- 1 can (15 oz) Great Northern beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup ditalini pasta
Seasonings
- Italian seasoning, salt, and pepper to taste
How to Make Pasta e Fagioli (Olive Garden Copycat)
Step 1: Brown the Beef
In a large pot over medium heat, heat olive oil and brown the ground beef for 3–5 minutes. Drain excess fat.
Step 2: Sauté the Vegetables
Sauté diced carrots, onion, celery, and garlic in the same pot for about 4 minutes until softened.
Step 3: Combine Ingredients
Return the cooked beef to the pot along with diced tomatoes and tomato sauce; stir to combine.
Step 4: Add Broth and Beans
Add Great Northern beans, kidney beans, and chicken broth; simmer for 10 minutes.
Step 5: Cook the Pasta
Stir in ditalini pasta and seasonings; cook for another 10 minutes until pasta is tender.
Step 6: Serve Hot
Serve hot with fresh basil or Parmesan cheese as desired. Enjoy your delicious Pasta e Fagioli!
How to Serve Pasta e Fagioli (Olive Garden Copycat)
Pasta e Fagioli is a versatile dish that can be served in various ways to enhance your dining experience. Here are some creative serving suggestions that will elevate this comforting soup.
With Fresh Herbs
- Basil: A sprinkle of fresh basil adds a burst of flavor and freshness.
- Parsley: Chopped parsley provides a vibrant color and enhances the taste.
Accompanied by Bread
- Crusty Italian Bread: Perfect for dipping in the soup, adding texture and flavor.
- Garlic Breadsticks: These soft, buttery sticks are great for sopping up the hearty broth.
Topped with Cheese
- Parmesan Cheese: Grated Parmesan gives a rich and nutty flavor that pairs wonderfully.
- Mozzarella: Melted mozzarella on top creates a gooey and delicious finish.
Served with Salad
- Caesar Salad: Crisp romaine and tangy dressing complement the soup’s flavors.
- Mixed Green Salad: Light and refreshing, it balances out the richness of the pasta e fagioli.
How to Perfect Pasta e Fagioli (Olive Garden Copycat)
Creating the perfect Pasta e Fagioli requires attention to detail. Follow these tips to make your dish unforgettable.
- Use Quality Ingredients: Choose fresh vegetables and good-quality ground beef for enhanced flavor.
- Adjust Seasoning Carefully: Taste as you cook; seasoning levels can vary based on personal preference.
- Let It Simmer: Allowing the soup to simmer longer develops deeper flavors; aim for at least 15-20 minutes.
- Cook Pasta Separately (Optional): For better control over pasta texture, consider cooking it separately and adding it just before serving.
- Customize with Vegetables: Feel free to add extra veggies like spinach or zucchini for added nutrition and taste.
- Store Properly for Leftovers: This dish tastes even better the next day, so store leftovers in an airtight container in the fridge.
Best Side Dishes for Pasta e Fagioli (Olive Garden Copycat)
Pairing side dishes with your Pasta e Fagioli can create a delightful meal. Here are some excellent options to consider.
- Garlic Breadsticks: Soft and buttery, these are perfect for dipping into the soup.
- Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze make a refreshing side.
- Roasted Vegetables: A medley of seasonal veggies roasted until golden complements the hearty soup well.
- Antipasto Platter: A variety of cheeses, olives, and marinated veggies can provide diverse flavors alongside your main dish.
- Stuffed Peppers: Peppers stuffed with rice or quinoa add an extra layer of heartiness to your meal.
- Cornbread Muffins: Sweet cornbread muffins offer a delightful contrast to the savory flavors of the soup.
Common Mistakes to Avoid
Making Pasta e Fagioli (Olive Garden Copycat) can be simple, but certain mistakes can detract from the final dish. Here’s how to avoid them.
- Skipping the browning step: Not browning the ground beef properly can lead to a less flavorful broth. Take the time to brown it well for added depth.
- Overcooking the pasta: Cooking the ditalini pasta too long can make it mushy. Follow the cooking time carefully and test for doneness.
- Ignoring seasoning: Under-seasoning the soup can result in bland flavors. Be sure to taste as you go and adjust your salt, pepper, and Italian seasoning accordingly.
- Using cold broth: Adding cold chicken broth directly into the pot can reduce cooking efficiency. Always use warmed or room temperature broth for best results.
- Neglecting vegetable prep: Not chopping your vegetables evenly can lead to uneven cooking. Aim for uniform sizes to ensure everything cooks at the same rate.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Pasta e Fagioli in an airtight container.
- It will keep well in the fridge for up to 3–4 days.
Freezing Pasta e Fagioli (Olive Garden Copycat)
- Allow the soup to cool completely before freezing.
- Use freezer-safe containers or bags, leaving some space for expansion.
- It can be frozen for up to 3 months.
Reheating Pasta e Fagioli (Olive Garden Copycat)
- Oven: Preheat to 350°F (175°C) and cover with foil. Heat until warmed through, about 20-25 minutes.
- Microwave: Place in a microwave-safe bowl and cover loosely. Heat on high in 1-minute intervals until hot.
- Stovetop: Pour into a saucepan and heat over medium heat, stirring occasionally until warmed through.
Frequently Asked Questions
If you have questions about making Pasta e Fagioli (Olive Garden Copycat), you’re not alone! Here are some common queries.
Can I make Pasta e Fagioli vegetarian?
Absolutely! Simply substitute the ground beef with plant-based meat or extra beans for protein.
How do I customize my Pasta e Fagioli (Olive Garden Copycat)?
Feel free to add your favorite vegetables like spinach or zucchini for added nutrition and flavor.
Is this recipe good for meal prep?
Yes! This dish tastes even better the next day and is perfect for meal prep throughout the week.
What type of beans should I use?
Great Northern beans and kidney beans work well, but you can use any beans you prefer!
Final Thoughts
Pasta e Fagioli (Olive Garden Copycat) is a heartwarming dish that combines rich flavors and hearty ingredients. With its flexibility, you can easily customize it to suit your tastes by adding more veggies or different types of beans. Try this recipe today and enjoy a comforting bowl of goodness!
Pasta e Fagioli (Olive Garden Copycat)
Indulge in the comforting warmth of Pasta e Fagioli, a delightful Italian soup that brings together the heartiness of ground beef, nutritious beans, and tender ditalini pasta in a savory broth. This recipe is a perfect choice for busy weeknights or cozy family dinners, allowing you to prepare a delicious meal using just one pot. With its customizable ingredients, you can easily adjust the vegetables and beans to cater to your preferences. Enjoy it hot with crusty bread and fresh basil for a satisfying dining experience that nourishes both body and soul.
- Total Time: 40 minutes
- Yield: Serves approximately 6
Ingredients
- 1 lb lean ground beef
- 2 medium carrots, diced
- 1 large onion, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 carton (32 oz) chicken broth
- 1 can (15 oz) Great Northern beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 1 tablespoon olive oil
- Italian seasoning, salt, and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil and brown the ground beef for 3–5 minutes. Drain excess fat.
- Add diced carrots, onion, celery, and garlic to the pot; sauté for about 4 minutes until softened.
- Return cooked beef to the pot along with diced tomatoes and tomato sauce; stir well.
- Add Great Northern beans, kidney beans, and chicken broth; let simmer for 10 minutes.
- Stir in ditalini pasta and seasonings; cook for an additional 10 minutes until pasta is tender.
- Serve hot with fresh basil or grated cheese as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg