Olive Garden Pasta e Fagioli
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef or Italian sausage
- 1 medium onion
finely diced
- 3 medium carrots
peeled and diced
- 2 ribs celery
diced
- 3 cloves garlic
minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 3 cups chicken broth
- 2 cans tomato sauce
15 ounce
- 1 can diced tomatoes
15 ounce
- 1 cup water
- 2 teaspoons granulated sugar
- 1 cup dry ditalini pasta
- 1 Parmesan rind
optional
- 1 can red kidney beans
drained and rinsed, 15 ounce
- 1 can Great Northern beans
drained and rinsed, 15 ounce
- to tastesalt and freshly ground black pepper
- grated Parmesan cheese and fresh basil leaves
for garnish
Directions
- 1
Warm 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into crumbles, until browned and fully cooked, about 4-5 minutes. Transfer the beef to a plate and set aside.
- 2
In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-6 minutes.
- 3
Add the minced garlic, dried basil, oregano, and thyme, and cook for an additional 1 minute until fragrant.
- 4
Return the cooked ground beef to the pot. Stir in the chicken broth, tomato sauce, diced tomatoes, water, sugar, ditalini pasta, and Parmesan rind.
- 5
Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, stirring often, until the pasta is tender.
- 6
Stir in the drained and rinsed kidney beans and Great Northern beans. Continue cooking for 2-3 minutes, just until the beans are heated through. Remove and discard the Parmesan rind, then carefully taste and season with salt and pepper.
- 7
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and basil leaves, if desired. Serve warm with crusty bread, and enjoy!
Olive Garden Pasta e Fagioli
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Ratings & Reviews
Based on 102 ratings
Rating Breakdown
About this Recipe
Craving that signature cozy warmth of Olive Garden's classic soup? This Olive Garden Pasta e Fagioli recipe brings the beloved restaurant favorite right to your kitchen, offering a truly comforting and hearty bowl that feels like a hug from the inside out.
What makes this recipe truly special is its rich and savory depth. We’re combining tender ground beef, a symphony of aromatic vegetables like onion, carrots, and celery, and a robust broth infused with dried basil, oregano, and thyme. The optional addition of a Parmesan rind during cooking is a simple yet powerful technique that infuses the entire soup with an unparalleled layer of umami, elevating the flavor profile significantly.
Expect a beautifully balanced soup that satisfies on every level. You'll find a medley of textures: succulent ground beef, soft red kidney and Great Northern beans, and perfectly al dente ditalini pasta, all swimming in a rich, tomato-based broth. The subtle sweetness from a touch of sugar balances the acidity of the tomatoes, creating a harmonious flavor that's both deeply comforting and utterly delicious. It's a satisfying meal in itself, perfect for a chilly evening.
Feel free to customize this hearty soup to your liking. The recipe offers the flexibility to use lean ground beef or Italian sausage, allowing you to choose your preferred protein and flavor profile. If ditalini pasta isn't available, any other small pasta shape will work beautifully. And while the Parmesan rind is optional, it's a secret weapon for an even deeper, more complex flavor. For serving, don't forget a generous sprinkle of grated Parmesan cheese and a few fresh basil leaves to brighten each bowl.
This Olive Garden Pasta e Fagioli is ideal for a comforting family dinner or a cozy weekend lunch. Serve it with crusty bread for dipping, and watch it disappear.