Olive Garden’s Pasta Fagiolio is the kind of soup you can count on when you want something that feels generous and filling.
I start by browning the meat in the same pot I’ll use for the soup so none of the flavor gets left behind.
Once the carrots and celery hit the pot, I give them a solid 10 minutes to soften and pull out their sweetness.
Make sure not to let the pasta sit in the pot too long—once it’s added, I serve it quickly so it keeps its shape.
Canned beans work great here, but I rinse them really well first to avoid that canned aftertaste.
I make this on days when I want something with substance that still feels familiar and easygoing!
How to Make Olive Garden’s Pasta Fagioli
Ingredients
- 1 lb Ground Beef
- 1 cup Onion (chopped)
- 1 cup Carrot (sliced)
- 1 cup Celery (chopped)
- 2 cloves Garlic (minced)
- 2 cans Red Kidney Beans (15 oz., drained and rinsed)
- 2 cans Great Northern Beans (15 oz., drained and rinsed)
- 2 cans Diced Tomatoes (15 oz.)
- 1 can Tomato Sauce (15 oz.)
- 4 cups Beef Broth
- 1 cup Ditalini Pasta
- 1 tsp Oregano (dried)
- 1 tsp Basil (dried)
- 1/2 tsp Thyme (dried)
- Salt and Pepper to taste
Step-by-Step Instructions
Step 1:
In a large pot, brown the ground beef over medium heat until fully cooked.
Remove and drain the excess grease.
Step 2:
In the same pot, sauté the onion, carrot, and celery until they turn soft, then add the garlic and cook for an additional minute.
Step 3:
Add the beef back to the pot, along with the tomatoes, tomato sauce, beans, and beef broth.
Stir in the dried herbs.
Step 4:
Bring the mixture to a boil, then reduce the heat and allow it to simmer gently for about 45 minutes.
Step 5:
Approximately 15 minutes before serving, cook the pasta separately according to package instructions, then add it to the soup.
Serve hot with some crusty bread.
Tips and Tricks for Making This Recipe
Cook the Pasta Separately
Cooking the pasta separately prevents it from becoming mushy and soaking up too much broth.
You can add it to the soup just before serving for the best texture.
Use Fresh Herbs for Better Flavor
If you have fresh herbs on hand, they can increase the flavor of the soup significantly more than dried herbs would.
Aim for three times the amount if substituting fresh.
Adjust Consistency as Desired
If you prefer a thicker soup, allow it to simmer longer to reduce the liquid or simply use less broth.
On the other hand, add more broth or water if you like a thinner consistency.
Save Some for the Next Day
The flavors in this soup develop beautifully overnight, making it ideal to prepare ahead of time.
Just store it in an airtight container in the fridge.
What to Serve with Olive Garden Pasta Fagioli Recipe
Classic Breadsticks
You can’t go wrong with Classic Breadsticks alongside your pasta fagioli.
Lightly seasoned with garlic and herbs, and dunking in the hearty soup is a true joy.
Warm them in the oven just before serving for that fresh-baked taste.
Savory Italian Salad
A Savory Italian Salad adds a crisp and refreshing contrast to the rich flavors of pasta fagioli.
Include mixed greens, cherry tomatoes, olives, and thinly sliced red onions.
Drizzle with olive oil and balsamic vinegar for a zesty finish.
Truffle Parmesan Popcorn
Have you ever tried Truffle Parmesan Popcorn with your soup?
The earthy truffle flavor and cheesy notes make for a surprising yet delicious pairing.
Prepare a batch and serve in small bowls for a fun twist on a traditional side!
Roasted Root Vegetables
For something a bit heartier, consider Roasted Root Vegetables.
Carrots, parsnips, and sweet potatoes bring a bit of sweetness and earthiness to your meal.
Lightly season with rosemary and garlic before roasting until caramelized.
Fresh Caprese Skewers
If you prefer something light and easy, Fresh Caprese Skewers are a wonderful choice.
Alternate mozzarella balls, cherry tomatoes, and basil leaves on skewers.
Drizzle with a balsamic reduction for a touch of acidity that cuts through the richness of the soup.
Variations and Substitutions
Protein Choices
You can easily swap out ground beef for other proteins if you’re looking to vary the taste or texture of the soup.
Ground chicken or turkey are great lean options, while Italian sausage can add a nice kick.
Adding a bit of pancetta or bacon as a garnish gives a smoky taste.
Pasta Options
The usual choice of pasta for this dish is something small, like ditalini or macaroni, which fits nicely with the beans and broth.
Feel free to experiment with other pasta shapes if you like a bit of variety.
Small shells or even orzo can work well here.
Spice and Flavor
To adjust the heat, consider adding a can of spicy Rotel tomatoes instead of regular canned tomatoes.
It’s a simple way to crank up the spice level a notch.
If you want a more robust flavor, toss in a parmesan cheese rind as the dish simmers.
This not only boosts flavor, but also enhances creaminess!
How to Store Leftover Olive Garden Pasta Fagioli
Separate the Pasta
If you’ve cooked and enjoyed your pasta fagioli and find yourself with leftovers, your best bet is to separate the pasta from the soup.
This prevents the pasta from soaking up too much liquid and changing texture.
Trust me, it makes a big difference!
Storing in the Fridge
Leftovers can be stored in an airtight container in the fridge for up to three to four days.
By keeping them in sealed containers, you maintain freshness and avoid unwanted flavors from the fridge mingling with your dish.
Freezer Tips
For long-term storage, you can freeze the soup without the pasta to preserve the best quality.
Freeze it in individual portions to make thawing easy and convenient!
When you’re ready to eat, cook fresh pasta and add it to your heated soup for a quick and tasty meal.
Common Mistakes to Avoid
Overcooking the Pasta
Cooking the pasta directly in the soup sounds convenient, but it can become mushy if left too long.
It’s best to cook the pasta separately, then add it just before serving.
This keeps it perfectly al dente!
Incorrect Beef Selection
Using beef that’s too fatty can make the soup greasy and unpleasant.
Opt for lean ground beef to get a richer, more balanced flavor without excess oil.
You’ll taste the difference!
Diluting the Flavor
If you find your soup too thick, thinning it with just water might reduce the flavor.
Using V8 or tomato sauce can maintain the robust taste you’re aiming for.
It’s a tasty fix!
Olive Garden Pasta Fagioli Recipe
Ingredients
- 1 lb Ground Beef
- 1 cup Onion chopped
- 1 cup Carrot sliced
- 1 cup Celery chopped
- 2 cloves Garlic minced
- 2 cans Red Kidney Beans 15 oz., drained and rinsed
- 2 cans Great Northern Beans 15 oz., drained and rinsed
- 2 cans Diced Tomatoes 15 oz.
- 1 can Tomato Sauce 15 oz.
- 4 cups Beef Broth
- 1 cup Ditalini Pasta
- 1 tsp Oregano dried
- 1 tsp Basil dried
- 1/2 tsp Thyme dried
- Salt and Pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked.
- Remove and drain the excess grease.
- In the same pot, sauté the onion, carrot, and celery until they turn soft, then add the garlic and cook for an additional minute.
- Add the beef back to the pot, along with the tomatoes, tomato sauce, beans, and beef broth.
- Stir in the dried herbs.
- Bring the mixture to a boil, then reduce the heat and allow it to simmer gently for about 45 minutes.
- Approximately 15 minutes before serving, cook the pasta separately according to package instructions, then add it to the soup.
- Serve hot with some crusty bread.