Copycat Olive Garden Pasta e Fagioli

This Copycat Olive Garden Pasta e Fagioli recipe brings the famous restaurant soup right to your kitchen! Packed with lean ground beef, tender beans, vegetables, and ditalini pasta, this comforting soup is a perfect hearty meal. With a rich tomato broth flavored with basil, oregano, and garlic, this easy-to-make recipe is perfect for cozy dinners, family meals, or potlucks. Serve it with freshly grated Parmesan cheese for the ultimate comfort food experience.

This hearty and flavorful Copycat Olive Garden Pasta e Fagioli recipe is perfect for cozy dinners. Packed with ground beef, beans, veggies, and tender ditalini pasta, it’s a satisfying soup that’s both filling and easy to make.

Ingredients

• 1 lb lean ground beef
• 1 yellow onion, finely chopped
• 2 medium carrots, diced
• 3 celery ribs, diced
• 3 garlic cloves, minced
• 3 (8 oz) cans tomato sauce
• 2 (14.5 oz) cans beef broth
• 1 (14.5 oz) can petite diced tomatoes
• ½ cup water
• 2 tsp granulated sugar
• 1 tsp dried basil
• 1 tsp dried oregano
• 8 oz dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• Freshly grated Parmesan cheese (for serving)
• Salt and pepper, to taste

Instructions

1. In a large pot, cook the ground beef over medium heat until fully browned, breaking it apart as it cooks. Drain excess fat if necessary.
2. Add the chopped onion, carrots, celery, and minced garlic to the pot. Cook for about 5 minutes until the vegetables soften.
3. Stir in the tomato sauce, beef broth, diced tomatoes, water, granulated sugar, basil, oregano, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat and simmer for 5-6 minutes to allow the flavors to meld together.
5. Add the ditalini pasta to the pot and cook for about 10 minutes, or until the pasta is tender and the vegetables are cooked through.
6. Stir in the kidney beans and cannellini beans, and cook until heated through.
7. Taste and adjust seasoning as needed, adding more salt, pepper, or water for a thinner soup.
8. Serve hot with freshly grated Parmesan cheese on top.

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Tips

• Brown the beef thoroughly: Ensure the beef is well-browned to add extra flavor to the soup.
• Adjust thickness: If you prefer a thinner soup, simply add more water or broth to reach your desired consistency.
• Add herbs towards the end: For the freshest flavor, add the dried herbs near the beginning of simmering to infuse the broth.

Variations and Substitutions

• Vegetarian version: Replace the ground beef with lentils or extra beans for a meatless option.
• Pasta alternatives: If you can’t find ditalini pasta, try small shells, elbow macaroni, or any small pasta.
• Swap the beans: Use other beans such as pinto beans or great northern beans if you prefer.

FAQs

Can I make this soup ahead of time?
Yes, Pasta e Fagioli stores well in the fridge for up to 3 days. It can also be frozen for up to 3 months. Just reheat before serving.

Can I use a slow cooker?
Absolutely! Brown the beef and vegetables in a skillet, then transfer everything to the slow cooker with the liquids and cook on low for 4-6 hours. Add pasta and beans in the last 30 minutes.

What can I serve this with?
Serve with crusty bread, garlic bread, or a simple salad for a complete meal.

Serving Suggestions

• Top with extra cheese: A generous sprinkle of freshly grated Parmesan cheese takes this soup to the next level.
• Pair with bread: Serve alongside warm crusty bread or toasted garlic bread for dipping.
• Garnish: Add fresh herbs like parsley or basil for an extra burst of flavor.

Why You’ll Love This Recipe

This Copycat Olive Garden Pasta e Fagioli is the perfect balance of hearty, comforting, and flavorful. It’s packed with protein from the beef and beans, tender veggies, and pasta, making it a filling meal in one bowl. It’s easy to prepare, customizable, and a true crowd-pleaser that’s sure to become a family favorite!