Introduction to the Recipe

If you’ve ever found yourself craving the warm, comforting flavors of authentic Italian cuisine, Olive Garden Pasta e Fagioli is the perfect recipe to try. This beloved soup combines hearty ground beef, tender vegetables, and two varieties of beans, all simmered together in a savory tomato and beef broth with ditalini pasta. The result is a thick, filling soup that’s both nourishing and bursting with flavor. Whether you’re making dinner on a chilly night or seeking a satisfying meal that pairs beautifully with crusty bread, this recipe is a timeless classic.

The Pasta e Fagioli (literally “pasta and beans”) is a traditional Italian dish with regional variations, and Olive Garden’s take on it brings a robust and slightly sweeter tomato base thanks to the addition of granulated sugar, balancing the acidity perfectly. The inclusion of both kidney and cannellini beans adds a variety of textures and flavors, while the ditalini pasta gives each spoonful a delightful bite.

If you want to dive deeper into the art of Italian soups, you might also want to check out The Italian Cookery Guide’s Ultimate Minestrone or explore Essential Tips for Cooking Perfect Pasta. Both resources offer useful advice to help elevate your Italian cooking.

This Olive Garden Pasta e Fagioli recipe captures the essence of Italian comfort food and is a fantastic way to bring the warmth of Italy to your home kitchen. It’s easy enough for weeknights but impressive enough to serve guests, making it a versatile addition to your recipe repertoire.

Basic Recipe: Ingredients and Instructions

Classic Olive Garden Pasta e Fagioli

Author: Sarah White

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Description

Try this authentic Olive Garden Pasta e Fagioli recipe, a comforting Italian soup with beans, pasta, and savory beef broth.

Ingredients

Scale

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
1/2 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

Parmesan cheese, freshly grated, for serving
Salt and pepper to taste

Instructions

Brown the ground beef: In a large pot or Dutch oven over medium heat, cook the ground beef until browned and no longer pink. Break it apart as it cooks. Drain excess fat if needed.

Sauté vegetables: Add the chopped onion, diced carrots, and celery to the beef. Cook, stirring occasionally, until the vegetables are softened (about 5-7 minutes).
Add garlic: Stir in the minced garlic and cook for 1 more minute until fragrant.
Add liquids and seasonings: Pour in the tomato sauce, beef broth, diced tomatoes, and water. Stir to combine. Add the granulated sugar, dried basil, and oregano. Season with salt and pepper to taste.

Simmer: Bring the soup to a boil, then reduce heat and simmer uncovered for 20 minutes, allowing flavors to meld.
Cook the pasta: In a separate pot, cook the ditalini pasta according to package instructions until al dente. Drain and set aside.
Add beans and pasta: Stir the rinsed kidney beans, cannellini beans, and cooked pasta into the soup. Simmer for another 5 minutes until heated through.

Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese. Enjoy with crusty bread for a full meal.

Notes

For richer flavor, use homemade beef broth instead of canned.

Avoid overcooking the pasta by adding it towards the end; otherwise, it may become mushy.

Adjust seasoning after adding pasta and beans, as they can mellow the soup’s taste.

Keywords: Olive Garden Pasta e Fagioli

Advanced Techniques

Perfecting the Beef Browning Process

Browning your ground beef thoroughly is essential for developing deep flavor in this soup. Start with a hot pan to sear the meat properly. Avoid stirring too often during the first few minutes to allow a nice crust to form. This browning creates Maillard reactions that add savory complexity. Drain the excess fat to prevent greasiness but leave a little to cook the vegetables, enhancing the flavor profile of the base.

Balancing Acidity with Sugar

Tomato-based soups can sometimes taste too acidic. The addition of granulated sugar in this recipe balances the acidity perfectly, rounding out the flavors without making the soup sweet. Use white sugar sparingly, tasting as you go. You can also experiment with alternatives like honey or a small amount of grated carrot for natural sweetness.

Using Fresh Herbs for Enhanced Flavor

While dried basil and oregano work well, swapping in fresh herbs can elevate your soup. Add fresh basil and oregano during the last 10 minutes of simmering to preserve their vibrant aroma and flavor. You can also garnish with chopped parsley for added freshness just before serving.

Cooking Pasta Separately to Avoid Sogginess

To maintain the ideal pasta texture, cook the ditalini separately and add it just before serving. This prevents the pasta from absorbing too much liquid and becoming mushy, which can ruin the soup’s texture. Leftovers with pasta can be stored separately and mixed in when reheating.

Enhancing Beans Texture and Flavor

Using canned beans is convenient, but for a creamier texture, consider soaking and cooking dried beans yourself. Slow-cooked beans have a richer flavor and firmer bite. Adding beans towards the end of cooking preserves their integrity and prevents them from breaking down into the broth.

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Storage, Shelf Life, and Maintenance Tips

Refrigerating Leftovers Properly

Store leftover Pasta e Fagioli in airtight containers in the refrigerator. It will keep well for 3 to 4 days. When reheating, add a splash of beef broth or water to restore the soup’s original consistency, as it tends to thicken in the fridge.

Freezing for Long-Term Storage

This soup freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers or heavy-duty ziplock bags. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove, stirring occasionally. Avoid freezing the pasta separately to prevent texture changes.

Avoiding Sogginess During Storage

Because the pasta can absorb broth and become mushy, consider storing pasta and soup separately if you plan to keep leftovers for more than a day. Reheat the soup first, then add freshly cooked or reheated pasta just before serving.

Maintaining Freshness of Parmesan Cheese

Grate Parmesan fresh before serving to maximize flavor and texture. Store unused Parmesan wrapped tightly in parchment paper or wax paper inside a sealed container in the fridge to avoid drying out or absorbing odors.

Keeping Vegetables Crisp in Soup

To prevent the carrots and celery from getting overly soft during reheating, cook them until just tender initially. Alternatively, add a few diced fresh vegetables when reheating leftovers for added crunch and freshness.

Dietary Adaptations and Substitutions

Making It Vegan

For a vegan-friendly version, omit the ground beef and use vegetable broth instead of beef broth. Replace beef with cooked lentils or finely chopped mushrooms to retain the hearty texture. Use vegan Parmesan or nutritional yeast as a topping.

Gluten-Free Adaptation

Swap out ditalini pasta for gluten-free pasta shapes or small rice noodles. Be sure to check the labels of canned goods to avoid hidden gluten. This simple substitution keeps the dish safe for gluten-sensitive individuals without compromising taste.

Low-Sodium Modifications

Choose low-sodium or no-salt-added canned tomatoes, beans, and broth to reduce the sodium content. You can control seasoning by adding salt gradually at the end. Fresh herbs and spices can boost flavor without relying on salt.

Reducing Carbohydrates

For a lower-carb version, omit the pasta and increase the amount of beans and vegetables. Alternatively, substitute the pasta with small zucchini noodles (zoodles) added at the end for a fresh, light texture.

Nut-Free Version

This recipe is naturally nut-free, but if you’re adding garnishes or sides, avoid any nut-containing products. Always check canned ingredients for cross-contamination warnings if cooking for highly sensitive individuals.

FAQs About the Recipe

Can I make this soup in a slow cooker?

Yes, you can! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Add liquids, herbs, and beans, and cook on low for 6-8 hours or high for 3-4 hours. Add cooked pasta at the end to prevent it from becoming mushy.

Why does my pasta get mushy in the soup?

Pasta absorbs broth and continues cooking in leftover soup, leading to mushiness. To avoid this, cook pasta separately and add it just before serving. For leftovers, store pasta separately and mix in when reheating.

Can I use different types of beans?

Absolutely! Cannellini and kidney beans are traditional, but you can experiment with navy beans, great northern beans, or even chickpeas for a different flavor and texture. Just ensure beans are well rinsed and drained.

How do I adjust the seasoning?

Taste your soup toward the end of cooking and adjust salt, pepper, or herbs accordingly. If the soup tastes too acidic, add a pinch more sugar. Fresh herbs can be added at the end for a burst of flavor.

Is this soup freezer-friendly?

Yes, Pasta e Fagioli freezes very well. Cool the soup fully before freezing. Freeze pasta separately if possible. Thaw overnight in the fridge and reheat gently on the stove for best results.

Conclusion & Final Thoughts

Olive Garden Pasta e Fagioli is more than just a soup; it’s a celebration of Italian culinary tradition brought to your home with ease and authenticity. Its rich blend of beef, beans, and vegetables, coupled with the tender bite of ditalini pasta, creates a comforting meal that warms both body and soul. The recipe balances savory, sweet, and herbaceous notes, making it perfect for weeknight dinners, family gatherings, or even meal prep.

This recipe stands out not only for its satisfying flavors but also for its flexibility. Whether you want to tweak it to suit dietary needs or impress with advanced techniques, it offers plenty of room for customization. The ability to prepare it ahead, store it efficiently, and enjoy delicious leftovers makes it practical for busy lifestyles. Plus, garnishing with freshly grated Parmesan adds an elegant finishing touch that rounds out every bowl.

Perfect for colder months or whenever you need a taste of comfort, Olive Garden Pasta e Fagioli invites you to slow down and savor every spoonful. It’s a true testament to how simple ingredients can come together to create something memorable and deeply satisfying. Bring a touch of Italian warmth into your kitchen with this hearty, flavorful soup — your new go-to recipe for classic Italian comfort.