Are you looking for a quick recipe that can be made in about 30 minutes and is perfect for a cold wintery evening? If you answered yes, try this copycat Olive Garden Pasta Fagioli soup recipe. No more waiting in line to get into your favorite restaurant for this delicious soup. It can be made in 30 minutes at home!
Homemade Pasta Fagioli Soup Recipe
Perfect for those nights when you want a home-cooked meal, but don’t want to spend hours in the kitchen.
Olive Garden Pasta Fagioli is also a perfect meal to make ahead and freeze so you can have it ready and done on those days when you don’t have time to make a full meal.
Don’t be intimidated by the long list of ingredients, it is simple to make, and did I mention it only takes about 30 minutes ?!
What to eat with Pasta e Fagioli soup?
The best things to eat with this pasta Fagioli recipe would include but are not limited to, French bread or bread of any type to absorb the extra soup in the bowl, ( or crackers) and /or a bowl of salad. Make it a simple night with salad, soup, and bread.
How to make Pasta Fagioli Soup
- Brown the ground beef over medium heat in a large pot.
- Once the ground beef is almost cooked all the way through, add the onions, carrots, and celery until they are soft. This should take about 6 minutes, stirring occasionally. Drain any excess fat.
- Add minced garlic and cook for an additional 1 minute.
- Pour in the tomato sauce, beef broth, water, and canned tomatoes, and add the sugar, basil, and oregano to the pot. Bring to a boil, cover, and lower heat to medium-low.
- Let it simmer for 10 minutes. Stir, in dry pasta and continue cooking until the pasta is al dente, about 10 more minutes.
- Mix in the dark red kidney beans and cannellini beans (both drained and rinsed), salt, and pepper to your preference, and add more water if a thinner soup is desired. Note: the soup will thicken as it cools.
- Top pasta e Fagioli soup with parmesan cheese and chopped parsley and enjoy!
How to store Olive garden Pasta Fagioli?
Place the leftover Olive Garden Pasta Fagioli soup in an airtight container and into the fridge for up to 4 days or into the freezer for up to 3 months.
Can I freeze Pasta Fagioli Soup?
Yes, place the leftover soup in an airtight container making sure not to fill the container all the way to the top since the pasta Fagioli recipe will expand in the freezer.
You can freeze it for up to 3 months. It is recommended that the pasta be cooked al dente before freezing so it doesn’t end up mushy once it thaws out.
How to reheat Pasta e Fagioli:
Frozen soup can either be thawed out before reheating, or it can be placed into a pot while still frozen and cooked until hot. You will need to add some water to the pot as well.
The soup will thicken when it cools down, so the extra water will thin it out. Add as much water as you prefer based on your preference for soup thickness.
I would start with ¼ to ½ cup of water and adjust accordingly. Again, this is completely based on your preference.
Copycat Olive Garden Pasta e Fagioli
Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 1 pound ground beef – lean
- 1 yellow onion – finely chopped
- 2 medium carrots – diced
- 2 celery stalks – diced
- 3 cloves of garlic, minced
- 3 (8 ounce) cans of tomato sauce
- 2 (14.5 ounce) cans of beef broth
- ½ cup of water
- 1 (14.5 ounce) can of petite diced tomatoes
- 2 teaspoons granulated sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 ounces of dry ditalini pasta
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 (15 ounce) can cannellini beans, drained and rinsed
- Grated or shredded Parmesan cheese and chopped fresh parsley for serving
- Salt and pepper to taste
Instructions
- Brown the ground beef over medium heat in a large pot.
- Once the ground beef is just about cooked all the way, add the onions, carrots, and celery and cook until soft. This should take about 6 minutes, stirring occasionally.
- Add garlic and cook for an additional 1 minute.
- Pour in the tomato sauce, beef broth, water, and canned tomatoes, and add the sugar, basil, and oregano to the meat and vegetable mixture in the pot, stir and bring to a boil, cover, and lower heat to medium-low.
- Let it simmer for 10 minutes and then, stir in dry pasta. Continue cooking until the pasta is al dente, about 10 minutes longer. Time may differ depending on the type of pasta used.
- Mix in the beans (dark red kidney beans and cannellini beans - both drained and rinsed), salt, and pepper to your taste and add more water if a thinner soup is desired, and stir. Cook until everything is heated through.
- Top pasta Fagioli soup with grated or shredded parmesan cheese and freshly chopped parsley enjoy!
Nutrition Information:
Amount Per Serving:Calories: 454Total Fat: 10gSodium: 1500mgCarbohydrates: 59.11gSugar: 11.4gProtein: 30g
Did you make this recipe?
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