Love restaurant-style comfort food? This copycat Olive Garden Pasta E Fagioli is perfect for cozy nights or busy weeknights. It brings together ground beef, beans, and pasta in a warm, delightful broth that’s both hearty and satisfying. This recipe is ideal for family dinners or meal prep. With its rich flavors and easy preparation, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Quick Preparation: This dish can be whipped up in just 40 minutes, making it a great option for busy evenings.
- Hearty and Filling: Packed with protein from the beef and beans, this soup will keep you full and satisfied.
- Family-Friendly: The combination of flavors appeals to both kids and adults, making it a hit at the dinner table.
- One-Pot Wonder: Less cleanup means more time enjoying your meal and relaxing afterward.
- Versatile Ingredients: Feel free to swap in your favorite vegetables or adjust the spices to suit your taste.
Tools and Preparation
Before diving into the cooking process, gather your tools. Having everything ready will make preparation smooth and easy.
Essential Tools and Equipment
- Large pot
- Wooden spoon
- Measuring cups
- Knife
- Cutting board
Importance of Each Tool
- Large pot: Essential for simmering the soup evenly while allowing all the ingredients to meld beautifully.
- Wooden spoon: Perfect for stirring without scratching your pot’s surface. It also helps break up the ground beef while cooking.
Ingredients
For this delicious Olive Garden Pasta E Fagioli, you’ll need:
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 3 cups beef broth
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
How to Make Olive Garden Pasta E Fagioli
Step 1: Sauté Vegetables
Start by heating olive oil in a large pot over medium heat.
* Add diced onion, carrots, and celery.
* Sauté for about 5 minutes until softened.
Step 2: Cook Garlic and Beef
Stir in minced garlic and cook for another 30 seconds until fragrant.
* Add ground beef to the pot.
* Cook until browned, then drain any excess fat.
Step 3: Add Tomatoes and Broth
Incorporate crushed tomatoes and beef broth into the pot.
* Stir in red kidney beans, cannellini beans, Italian seasoning, salt, and black pepper.
Step 4: Simmer the Soup
Bring the mixture to a gentle boil.
* Reduce heat and let it simmer for about 15 minutes.
Step 5: Cook Ditalini Pasta Separately
While the soup is simmering, cook ditalini pasta according to package directions until al dente.
* Drain when done.
Step 6: Combine Pasta with Soup
Just before serving, stir the cooked ditalini pasta into the soup to prevent it from becoming soggy.
Step 7: Final Touches
Taste your soup to see if any adjustments are needed for seasoning before serving hot.
Enjoy this comforting bowl of Olive Garden Pasta E Fagioli with your loved ones!
How to Serve Olive Garden Pasta E Fagioli
Serving Olive Garden Pasta E Fagioli is an art that enhances the comforting experience of this dish. With its hearty ingredients, there are various ways to present and enjoy it to make your meal even more delightful.
Garnish with Fresh Herbs
- Chopped Parsley – Sprinkle fresh parsley on top for a burst of color and freshness.
- Grated Parmesan Cheese – Add a sprinkle of Parmesan for a creamy finish that complements the flavors.
Pair with Bread
- Crusty Italian Bread – Serve warm, crusty bread on the side for dipping into the soup.
- Garlic Breadsticks – Perfect for sopping up the delicious broth, garlic breadsticks add an extra layer of flavor.
Add a Salad
- Caesar Salad – A classic Caesar salad pairs well with the rich flavors of the soup.
- Mixed Greens Salad – Light and refreshing, this salad offers a nice contrast to the hearty pasta e fagioli.
Serve in Individual Bowls
- Personalized Portions – Presenting in individual bowls makes it feel special and allows guests to serve themselves easily.
How to Perfect Olive Garden Pasta E Fagioli
Perfecting your Olive Garden Pasta E Fagioli ensures that each bowl is as satisfying as possible. Here are some tips to elevate your dish:
- Use Fresh Ingredients – Fresh vegetables and quality beef enhance overall flavor and nutrition.
- Simmer Longer – Allowing the soup to simmer longer develops deeper flavors; try 30 minutes instead of 15.
- Cook Pasta Separately – Cooking pasta separately prevents it from becoming mushy when stored or reheated.
- Adjust Seasoning Last – Taste your soup before adding extra salt or pepper; this allows you to balance flavors better.
Best Side Dishes for Olive Garden Pasta E Fagioli
Complement your Olive Garden Pasta E Fagioli with delightful side dishes that enhance the meal experience. Here’s a list of perfect pairings:
- Garlic Bread – Toasted slices smeared with garlic butter add crunch and flavor alongside the soup.
- Caprese Salad – Fresh mozzarella, tomatoes, and basil provide a refreshing contrast to the rich pasta e fagioli.
- Stuffed Mushrooms – Savory stuffed mushrooms work great as bite-sized appetizers before digging into the main dish.
- Roasted Vegetables – A mix of seasonal veggies roasted until golden brings warmth and healthiness to your plate.
- Antipasto Platter – A variety of olives, cheeses, and cured meats create an inviting starter before the main course.
- Pesto Pasta Salad – Cold pesto pasta salad adds a different texture while still fitting into the Italian theme.
Common Mistakes to Avoid
When making Olive Garden Pasta E Fagioli, it’s easy to make a few common mistakes that can impact the final dish.
- Boldly ignore your seasoning: Not seasoning at each step can lead to bland flavors. Always taste and adjust as you go.
- Boldly overcook the pasta: Cooking the pasta too long before adding it to the soup will make it mushy. Always cook it al dente and add it just before serving.
- Boldly skip the sautéing: Neglecting to sauté the vegetables first can result in a lack of depth in flavor. Sauté until softened for better taste.
- Boldly use low-quality broth: Using a subpar broth can diminish the richness of your soup. Choose a good quality beef broth for optimal flavor.
- Boldly rush the simmering process: Skipping or rushing the simmering time can lead to underdeveloped flavors. Allow at least 15 minutes for the ingredients to meld together.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Let it cool completely before refrigerating.
Freezing Olive Garden Pasta E Fagioli
- Freeze in a freezer-safe container for up to 3 months.
- Leave space at the top of the container for expansion.
Reheating Olive Garden Pasta E Fagioli
- Oven: Preheat to 350°F (175°C) and reheat covered until warmed through, about 20 minutes.
- Microwave: Place in a microwave-safe bowl, cover, and heat on medium power in short intervals, stirring between, until hot.
- Stovetop: Pour into a pot over medium heat, stirring often until heated through.
Frequently Asked Questions
Here are some common questions about Olive Garden Pasta E Fagioli.
What is Olive Garden Pasta E Fagioli?
Olive Garden Pasta E Fagioli is a hearty Italian-American soup made with ground beef, beans, pasta, and vegetables simmered in flavorful broth.
Can I make Olive Garden Pasta E Fagioli ahead of time?
Yes! You can prepare this soup ahead of time. It tastes even better after sitting for a day as the flavors meld together.
What types of beans are used in Olive Garden Pasta E Fagioli?
Typically, red kidney beans and cannellini beans are used to add texture and protein.
How do I customize my Olive Garden Pasta E Fagioli?
Feel free to add more vegetables like spinach or zucchini, or swap out the pasta type for your favorite variety!
Final Thoughts
This Olive Garden Pasta E Fagioli recipe is not only delicious but also versatile and perfect for family dinners or meal prep. Its rich flavors will warm you up on chilly nights. Don’t hesitate to customize it with your favorite ingredients!
Olive Garden Pasta E Fagioli
Indulge in a cozy bowl of Olive Garden Pasta E Fagioli, a hearty Italian-inspired soup that’s perfect for busy weeknights or family dinners. This delightful dish combines tender ground beef, nutritious beans, and ditalini pasta simmered in a savory broth, creating rich flavors that will warm you from the inside out. With its quick preparation time and minimal cleanup, you’ll find yourself reaching for this comforting recipe again and again. Whether enjoyed on chilly evenings or during meal prep sessions, this Pasta E Fagioli is sure to become a staple in your kitchen.
- Total Time: 40 minutes
- Yield: Serves about 6
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 3 cups beef broth
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in the minced garlic; cook for an additional 30 seconds. Add the ground beef; cook until browned, then drain excess fat.
- Mix in crushed tomatoes and beef broth. Add red kidney beans, cannellini beans, Italian seasoning, salt, and black pepper.
- Bring to a gentle boil; reduce heat and let it simmer for about 15 minutes.
- Cook ditalini pasta separately according to package directions until al dente; drain.
- Just before serving, stir cooked pasta into the soup to keep it from becoming soggy. Adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg