Pasta E Fagioli (Olive Garden Copycat Recipe) is a comforting soup that brings the flavors of Italy right to your kitchen. This recipe is not only packed with hearty beef and nutritious vegetables but also features delicious beans and orzo, making it a wholesome meal for any occasion. Perfect for family dinners or cozy nights in, this Pasta E Fagioli is sure to warm your soul and satisfy your taste buds.
Why You’ll Love This Recipe
- Quick and Easy: With just 50 minutes from prep to table, this soup fits perfectly into busy weeknights.
- Flavorful: A blend of spices, fresh vegetables, and savory beef creates a deliciously satisfying dish.
- Nutritious: Loaded with beans and vegetables, this recipe offers a good balance of protein, fiber, and vitamins.
- Versatile: Enjoy it on its own or pair it with crusty bread for a complete meal.
- Meal Prep Friendly: Make a large batch and store leftovers for quick meals throughout the week.
Tools and Preparation
Before diving into the cooking process, gather your tools to ensure a smooth experience. Having everything ready will make preparation easy and efficient.
Essential Tools and Equipment
- Large soup pot
- Cutting board
- Chef’s knife
- Measuring spoons
- Can opener
Importance of Each Tool
- Large soup pot: Ideal for cooking soups evenly; allows ample space for ingredients to blend beautifully.
- Chef’s knife: Provides precision for cutting vegetables efficiently.
- Can opener: Ensures quick access to canned ingredients like beans and tomatoes.
Ingredients
For the Soup Base
- 1 Tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion (diced)
- 3 whole carrots (diced)
- 3 celery stalks (diced)
- 3 garlic cloves (minced)
For the Broth and Beans
- 6-8 cups low-sodium beef broth
- 1 can cannellini beans (drained and rinsed)
- 1 can chickpeas (drained and rinsed)
- 1 can red kidney beans (drained and rinsed)
Seasonings
- 2 teaspoons kosher salt or to taste
- 1 teaspoon black pepper or to taste
- 1 teaspoon thyme
- 2 teaspoons oregano
- 2 teaspoons basil
- 2 whole bay leaves
For the Tomato Base
- 8 ounces tomato sauce
- 1 28-ounce can crushed tomatoes
For the Pasta
- 3/4 cup dried orzo pasta
How to Make Pasta E Fagioli (Olive Garden Copycat Recipe)
Step 1: Brown the Beef
In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef, cooking until it’s browned. Break it into crumbles as it cooks. Once browned, drain any excess fat.
Step 2: Sauté the Vegetables
Add diced onions, carrots, and celery to the pot. Cook for about 3–4 minutes until they become tender. Then, stir in minced garlic and sauté for another minute until fragrant.
Step 3: Combine Ingredients
Pour in the beef broth along with tomato sauce, all three types of beans, seasonings, and crushed tomatoes. Stir well to combine everything. Bring the mixture to a boil before reducing heat to medium-low. Cover and simmer for 25–30 minutes until vegetables are fork-tender.
Step 4: Add Orzo Pasta
Stir in uncooked orzo pasta into the soup. Cook for an additional 8–10 minutes or until the pasta reaches al dente texture.
Step 5: Serve & Store
Garnish with Parmesan cheese and parsley if desired. For storage, keep pasta and broth separately in airtight containers in the fridge for up to 3 days.
Enjoy this comforting bowl of Pasta E Fagioli that’s better than Olive Garden’s!
How to Serve Pasta E Fagioli (Olive Garden Copycat Recipe)
Pasta E Fagioli is a comforting dish that can be served in various ways. Whether you’re hosting friends or enjoying a cozy night in, these serving suggestions will enhance your dining experience.
Pair with Crusty Bread
- Serve hot with freshly baked crusty bread for dipping. A rustic loaf adds a wonderful texture to each spoonful.
Top with Fresh Herbs
- Garnish each bowl with fresh parsley or basil. This not only adds color but also enhances the flavor profile of the soup.
Add Grated Cheese
- Sprinkle grated Parmesan cheese over each serving. The salty richness of the cheese complements the soup beautifully.
Include a Side Salad
- Offer a light side salad with mixed greens and a vinaigrette. This balances out the hearty flavors of the soup and adds freshness.
Serve with Garlic Bread
- Toast slices of garlic bread on the side. The buttery, garlicky goodness pairs perfectly with the savory soup.
Offer Optional Toppings
- Set out toppings like crushed red pepper flakes or additional herbs for guests to customize their bowls according to taste.
How to Perfect Pasta E Fagioli (Olive Garden Copycat Recipe)
To elevate your Pasta E Fagioli, consider these helpful tips that ensure great flavor and texture every time you make it.
- Use quality broth: Opt for low-sodium beef broth for a rich base without overwhelming saltiness.
- Sauté vegetables properly: Cooking onions, carrots, and celery until tender brings out their natural sweetness.
- Adjust seasoning gradually: Taste as you go to find the perfect balance of spices that suits your palate.
- Let it simmer: Allowing the soup to simmer lets flavors meld together beautifully, creating a more cohesive dish.
- Cook pasta al dente: Add orzo towards the end of cooking to prevent it from becoming mushy.
- Store wisely: Keep pasta and soup separate when storing leftovers to maintain texture.
Best Side Dishes for Pasta E Fagioli (Olive Garden Copycat Recipe)
Pairing side dishes with your Pasta E Fagioli can enhance the meal even further. Here are some delightful options to consider:
Garlic Bread
A classic choice, this crispy bread is perfect for scooping up the hearty soup.Caesar Salad
Crisp romaine lettuce topped with creamy dressing makes for a refreshing contrast to the warm soup.Bruschetta
Toasted bread topped with diced tomatoes, garlic, and basil provides a burst of flavor that complements Italian dishes well.Roasted Vegetables
Seasonal roasted veggies add color and nutrition while enhancing the overall meal experience.Caprese Salad
Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze offer a refreshing side that’s simple yet elegant.Cheesy Garlic Biscuits
These fluffy biscuits are great for soaking up every drop of delicious broth from your soup.Stuffed Peppers
Lightly seasoned stuffed peppers provide an additional hearty option that pairs nicely with Pasta E Fagioli.Antipasto Platter
A selection of olives, artichokes, and marinated veggies creates a flavorful starter before diving into your main dish.
Common Mistakes to Avoid
When making Pasta E Fagioli (Olive Garden Copycat Recipe), it’s easy to make some common mistakes. Here are a few to keep in mind:
Skipping the browning step: Not browning the beef properly can lead to less flavor in your soup. Always cook until browned before adding other ingredients.
Using low-quality broth: A bland broth will result in a dull soup. Opt for low-sodium, high-quality beef broth for better flavor.
Overcooking the pasta: Adding orzo too early can make it mushy. Wait until the soup is nearly finished before adding the uncooked pasta.
Ignoring seasoning adjustments: Taste your soup as you cook and adjust seasonings accordingly. Don’t miss out on enhancing flavors with salt, pepper, and herbs.
Not letting it simmer long enough: Short simmer times can prevent flavors from developing fully. Aim for at least 25-30 minutes of simmering.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Pasta E Fagioli in an airtight container.
- It will stay fresh for up to 3 days in the fridge.
Freezing Pasta E Fagioli (Olive Garden Copycat Recipe)
- Portion the soup into freezer-safe containers.
- It can be frozen for up to 3 months; just leave space for expansion.
Reheating Pasta E Fagioli (Olive Garden Copycat Recipe)
- Oven: Preheat to 350°F (175°C) and cover with foil. Heat until warmed through.
- Microwave: Place in a microwave-safe bowl, cover loosely, and heat in intervals until hot.
- Stovetop: Heat over medium heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions regarding Pasta E Fagioli (Olive Garden Copycat Recipe):
What makes this Pasta E Fagioli unique?
This recipe uses lean beef and a variety of beans, making it hearty and rich while keeping it wholesome and nutritious.
Can I use different types of beans?
Absolutely! Feel free to substitute any beans you enjoy or have on hand, like black beans or navy beans.
How do I make this recipe vegetarian?
To create a vegetarian version of Pasta E Fagioli, simply replace ground beef with plant-based meat alternatives and use vegetable broth instead of beef broth.
What sides pair well with Pasta E Fagioli?
Garlic bread or a simple green salad complements this Italian soup beautifully, enhancing its comforting qualities.
Can I add more vegetables?
Definitely! Feel free to add spinach, kale, or zucchini to increase the nutritional value and flavor of your soup.
Final Thoughts
Pasta E Fagioli (Olive Garden Copycat Recipe) is a delightful blend of flavors that brings warmth and comfort to any meal. Its versatility allows you to customize it according to your preferences by swapping out ingredients or adding extra veggies. Give it a try—you’ll love how easy it is to prepare!
Pasta E Fagioli (Olive Garden Copycat Recipe)
Pasta E Fagioli, inspired by the beloved Olive Garden recipe, is a hearty and fulfilling soup that brings the essence of Italian comfort food right to your kitchen. This delightful dish combines lean ground beef with an array of nutritious beans and vegetables, all simmered in a rich broth infused with aromatic herbs. With tender orzo pasta completing the ensemble, this soup not only satisfies but also nourishes, making it perfect for family gatherings or cozy evenings at home. Quick to prepare and loaded with flavor, Pasta E Fagioli serves as a warm hug in a bowl, ready to impress at any dining occasion.
- Total Time: 50 minutes
- Yield: Serves approximately 6
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion (diced)
- 3 whole carrots (diced)
- 3 celery stalks (diced)
- 3 garlic cloves (minced)
- 6–8 cups low-sodium beef broth
- 1 can cannellini beans (drained and rinsed)
- 1 can chickpeas (drained and rinsed)
- 1 can red kidney beans (drained and rinsed)
- 8 ounces tomato sauce
- 1 can crushed tomatoes (28 ounces)
- 3/4 cup dried orzo pasta
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 1 teaspoon thyme
- 2 teaspoons oregano
- 2 teaspoons basil
- 2 whole bay leaves
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add ground beef and brown it while breaking it into crumbles. Drain excess fat.
- Sauté diced onions, carrots, celery for about 3–4 minutes until tender. Stir in minced garlic and cook for another minute.
- Pour in beef broth, tomato sauce, all beans, seasonings, and crushed tomatoes; stir well. Bring to a boil then reduce heat to medium-low. Cover and simmer for 25–30 minutes until veggies are fork-tender.
- Add uncooked orzo pasta and cook for an additional 8–10 minutes until al dente.
- Serve hot garnished with optional toppings like grated cheese or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 60mg