Olive Garden Pasta e Fagioli

Indulge in the warmth and comforting flavors of this Olive Garden Pasta e Fagioli recipe, a delightful Italian-American soup that brings restaurant-quality dining straight to your kitchen. Loaded with tender ground beef, vibrant vegetables, and hearty beans simmered in a rich broth, this dish is perfect for family dinners or cozy nights at home. It’s not just filling; it’s also packed with protein and fiber, making it a nutritious choice for any meal. Easy to prepare in about 40 minutes, this pasta e fagioli will quickly become a favorite!

Why You’ll Love This Recipe

• Quick Preparation: This dish can be ready in just 40 minutes, making it ideal for busy weeknights.
• Nutrient-Rich: Packed with protein from the ground beef and fiber from the beans, it’s a wholesome meal option.
• Versatile Ingredients: Use seasonal vegetables or adjust the beans based on what you have available for a personalized touch.
• Comforting Flavors: The combination of savory herbs and spices creates a warm, inviting taste that satisfies every time.
• Perfect Leftovers: This soup tastes even better the next day, making it great for meal prep.

Tools and Preparation

To make your Olive Garden Pasta e Fagioli efficiently, gather the necessary tools. Having everything on hand will streamline your cooking process.

Essential Tools and Equipment

• Soup pot or Dutch oven
• Chopping board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon

Importance of Each Tool

• Soup pot or Dutch oven: Ideal for simmering soups evenly and retaining heat effectively.
• Chopping board: Provides a safe surface for cutting vegetables while keeping your kitchen tidy.

Ingredients

For the Soup Base

• 1 pound lean ground beef
• 1 medium onion (chopped)
• 3 sticks celery (chopped finely)
• 2 medium carrots (peeled & chopped finely)
• 4 cloves garlic (minced)

For the Beans and Tomatoes

• 1 can diced tomatoes (14 oz)
• 1 can crushed tomatoes (14 oz)
• 1 can red kidney beans (14 oz, drained)
• 1 can cannellini beans (14 oz, drained)

For the Broth and Seasoning

• 4 cups chicken broth
• 3/4 cup uncooked ditalini pasta

How to Make Olive Garden Pasta e Fagioli

Step 1: Brown the Ground Beef

In a soup pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Make sure to break it apart while cooking for even browning.

Step 2: Sauté Vegetables

Add the chopped onion, celery, carrots, and minced garlic; sauté for about 8–10 minutes until tender. Stir occasionally to ensure even cooking.

Step 3: Add Tomatoes and Beans

Stir in diced tomatoes, crushed tomatoes, drained beans, chicken broth, vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes; bring to a boil.

Step 4: Simmer the Soup

Reduce heat and let simmer for 15–20 minutes with the lid slightly ajar. This allows flavors to meld beautifully.

Step 5: Cook the Pasta

Add uncooked ditalini pasta and simmer until tender (about 15–20 minutes). Stir occasionally to prevent sticking.

Step 6: Final Seasoning

Season with salt and pepper to taste before serving. Enjoy your comforting bowl of Olive Garden Pasta e Fagioli!

How to Serve Olive Garden Pasta e Fagioli

Serving Olive Garden Pasta e Fagioli can elevate your dining experience. This hearty soup is versatile and pairs well with many accompaniments that enhance its flavors.

With Fresh Bread

• Crusty Baguette: A slice of warm, crusty baguette is perfect for soaking up the delicious broth.
• Garlic Bread: The flavor of garlic bread complements the soup’s richness and adds a delightful crunch.

Topped with Parmesan

• Grated Parmesan Cheese: Sprinkle freshly grated Parmesan cheese on top just before serving for an extra layer of flavor.

Alongside a Salad

• Mixed Green Salad: A light salad with a vinaigrette balances the hearty soup and adds freshness to the meal.
• Caesar Salad: The classic Caesar salad provides a creamy contrast to the robust flavors of the Pasta e Fagioli.

Pair with Wine Alternatives

• Sparkling Water: For a refreshing drink, serve sparkling water with a slice of lemon or lime.
• Herbal Iced Tea: A chilled herbal iced tea can complement the flavors without overpowering them.

How to Perfect Olive Garden Pasta e Fagioli

Perfecting your Olive Garden Pasta e Fagioli requires attention to detail. Here are some tips to enhance your dish:

• Bold Seasoning: Use fresh herbs like basil and oregano for vibrant flavors.
• Cook Pasta Separately: To maintain texture, cook ditalini pasta separately and add it just before serving.
• Adjust Thickness: If you prefer a thicker soup, let it simmer uncovered for longer.
• Add Vegetables: Incorporate additional vegetables like bell peppers or zucchini for extra nutrition and flavor.

Best Side Dishes for Olive Garden Pasta e Fagioli

Pairing side dishes with Olive Garden Pasta e Fagioli enhances your meal experience. Here are some great options:

1. Garlic Knots: Soft, fluffy knots brushed with garlic butter create a delightful bite alongside the soup.
2. Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic vinegar offer a light and refreshing contrast.
3. Stuffed Mushrooms: Savory stuffed mushrooms provide an earthy flavor that complements the rich soup.
4. Cornbread Muffins: Sweet cornbread muffins add a delightful sweetness that pairs nicely with the savory broth.
5. Roasted Vegetables: A medley of roasted seasonal vegetables brings out natural sweetness and adds color to your plate.
6. Antipasto Platter: A selection of olives, cheeses, and marinated vegetables enhances your meal’s variety and flavor.

Common Mistakes to Avoid

When making Olive Garden Pasta e Fagioli, avoiding common pitfalls can elevate your dish.

• Using the wrong type of meat: Opt for lean ground beef as specified. Substituting with other meats can alter the flavor profile.
• Skipping the sautéing step: Sautéing vegetables enhances their flavors. Neglecting this step may lead to a bland soup.
• Overcooking pasta: To maintain texture, add uncooked ditalini pasta towards the end of cooking. Overcooking can make it mushy.
• Ignoring seasoning adjustments: Taste before serving and adjust salt and pepper as needed. This ensures a well-balanced flavor.
• Not allowing enough simmer time: Simmering helps flavors meld together. Rushing this step can result in a less rich taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow the soup to cool completely before refrigerating.

Freezing Olive Garden Pasta e Fagioli

• Freeze in airtight containers or freezer bags for up to 3 months.
• Leave space at the top of the container as the soup will expand when frozen.

Reheating Olive Garden Pasta e Fagioli

• Oven: Preheat oven to 350°F (175°C) and bake covered until heated through, about 25 minutes.
• Microwave: Heat in microwave-safe bowl on high for 2–3 minutes, stirring halfway through.
• Stovetop: Reheat in a pot over medium heat, stirring occasionally until hot.

Frequently Asked Questions

Here are some common questions regarding Olive Garden Pasta e Fagioli that might help you in making this delicious recipe.

What is Olive Garden Pasta e Fagioli?

Olive Garden Pasta e Fagioli is a hearty Italian-American soup made with ground beef, beans, vegetables, and ditalini pasta in a savory broth.

How can I customize my Olive Garden Pasta e Fagioli?

You can add different vegetables like zucchini or bell peppers for added nutrition and flavor. Experiment with spices to tailor it to your taste.

Can I make Olive Garden Pasta e Fagioli vegetarian?

Yes! Substitute ground beef with lentils or mushrooms and use vegetable broth instead of chicken broth for a delicious vegetarian version.

How long does it take to make Olive Garden Pasta e Fagioli?

The total time required is approximately 40 minutes, including prep and cook time.

Final Thoughts

This Olive Garden Pasta e Fagioli recipe is not only comforting but also versatile. You can easily customize it with seasonal vegetables or different spices. Whether it’s for family dinners or cozy nights at home, this dish is sure to impress. Give it a try!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Olive Garden Pasta e Fagioli

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• Author: Olivia
• Total Time: 40 minutes
• Yield: Serves approximately 6

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Description

Experience the comforting flavors of Olive Garden Pasta e Fagioli, a delicious Italian-American soup that transforms your kitchen into a cozy dining space. This hearty dish combines lean ground beef with a medley of vibrant vegetables and protein-rich beans, all simmered in a savory chicken broth. It’s perfect for family dinners or quiet nights at home, offering both nutrition and satisfaction. In just about 40 minutes, you can whip up this delightful bowl of goodness that promises to become a favorite in your household.

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Ingredients

Scale 1x2x3x

• 1 pound lean ground beef
• 1 medium onion (chopped)
• 3 sticks celery (chopped finely)
• 2 medium carrots (peeled & chopped finely)
• 4 cloves garlic (minced)
• 1 can diced tomatoes (14 oz)
• 1 can crushed tomatoes (14 oz)
• 1 can red kidney beans (14 oz, drained)
• 1 can cannellini beans (14 oz, drained)
• 4 cups chicken broth
• 3/4 cup uncooked ditalini pasta

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Instructions

1. Brown 1 pound of lean ground beef in a large soup pot over medium-high heat until fully cooked.
2. Add 1 chopped onion, 3 finely chopped celery sticks, 2 finely chopped carrots, and 4 minced garlic cloves; sauté for 8–10 minutes until tender.
3. Stir in 1 can each of diced and crushed tomatoes, drained red kidney beans, drained cannellini beans, 4 cups chicken broth, along with seasonings including vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes; bring to a boil.
4. Reduce heat and let simmer for 15–20 minutes with the lid slightly ajar.
5. Add 3/4 cup uncooked ditalini pasta and continue to simmer until the pasta is tender (about 15–20 minutes).
6. Season with salt and pepper to taste before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 6g
• Sodium: 680mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 10g
• Protein: 22g
• Cholesterol: 70mg