Oh, you know those chilly evenings when all you want is a big, warm hug in a bowl? That’s exactly what this Copycat Olive Garden Pasta e Fagioli is for me. I remember going to Olive Garden years ago and just falling in love with their hearty soup, so I knew I had to try and recreate that magic at home. It’s amazing how simple ingredients come together to make something so comforting and rich, almost *exactly* like the restaurant favorite! This recipe is my go-to when I need something deeply satisfying and fuss-free.
Why You’ll Love This Copycat Olive Garden Pasta e Fagioli
Honestly, what’s not to love about this soup? It’s the kind of meal that just makes everything feel right in the world, and it’s so much simpler than you think!
- Restaurant Taste at Home: Seriously, it tastes just like the Olive Garden version, but you made it yourself!
- Super Hearty & Filling: With beef, beans, and pasta, this is a full meal in a bowl. No need for anything else!
- Easy Peasy to Make: Most of the work is just chopping a few things. The pot does the rest!
- Flavor Packed: All those herbs, tomatoes, and savory broth create a deep, satisfying taste.
- Perfect for Cozy Nights: This is the soup you crave when it’s cold out or you just need some serious comfort food.
- Versatile Too: You can tweak it a bit if you like, but it’s fantastic just like this.
Gather Your Ingredients for Copycat Olive Garden Pasta e Fagioli
Okay, let’s get everything ready to whip up this amazing Pasta e Fagioli! It’s pretty straightforward, and you probably have a lot of this in your pantry already. Trust me, having everything prepped before you start makes the whole cooking process so much smoother, just like working in a real kitchen!
Here’s what you’ll need:
- Olive oil: Just 1 tablespoon to get things going.
- Ground beef: A whole pound does the trick for that nice meaty base.
- Onion: One large one, chopped up nice and fine.
- Garlic: Two cloves, minced. Don’t skimp on the garlic, it’s so important for flavor!
- Diced tomatoes: We need a 14.5-ounce can, and don’t drain it – all that juice is good stuff!
- Kidney beans: One 15-ounce can, rinsed and drained really well.
- Cannellini beans: Another 15-ounce can, also rinsed and drained.
- Beef broth: Four cups will give us plenty of liquid for a good soup consistency.
- Dried oregano and basil: One teaspoon of oregano and half a teaspoon of basil for that classic Italian taste.
- Red pepper flakes: Just a little pinch (about 1/4 teaspoon) if you like a tiny bit of heat. Totally optional though!
- Small pasta: About a cup. Ditalini is perfect, or even little elbows work great.
- Salt and black pepper: To taste, of course!
Step-by-Step Guide to Making Copycat Olive Garden Pasta e Fagioli
Alright, buckle up, because we’re about to make the most amazing Pasta e Fagioli! It’s seriously straightforward, and the result is just incredible. I love this part because it feels like the soup really starts coming alive!
Browning the Beef and Sautéing Aromatics
First things first, get a big pot or a Dutch oven on medium-high heat with that splash of olive oil. Toss in your pound of ground beef and get it all browned up, breaking it apart as you go. Once it’s no longer pink, give it a good drain to get rid of any extra grease – not a fan of a greasy soup here! Then, throw in your chopped onion and let it soften for about five minutes until it’s nice and translucent. Finally, stir in that minced garlic and cook for just one more minute until you can smell its deliciousness. So good already!
Adding Liquids and Beans for the Base
Now for the yummy part where we build the soup! Pour in that whole can of diced tomatoes (don’t drain them, that juice adds flavor!), plus your rinsed and drained kidney and cannellini beans. Next, add the beef broth, dried oregano, basil, and if you’re feeling it, that little pinch of red pepper flakes for a tiny kick. It’s all about getting those good flavors mingling!
Simmering to Meld Flavors
Bring everything up to a nice boil, then immediately turn the heat down to low. Let it simmer away, covered mostly, for at least 15 minutes. This is where all those amazing flavors get to know each other and really deepen. It’s like a flavor party in your pot!
Cooking the Pasta to Perfection
Time for the pasta! Stir in your cup of small pasta, like ditalini. You’ll want to cook it until it’s just right – that’s ‘al dente’ – tender but still with a little bite. Usually, this only takes about 8 to 10 minutes, but definitely check your pasta package just to be sure. We don’t want mushy pasta!
Final Seasoning and Serving
Just a quick taste now and then adjust with salt and black pepper until it tastes perfect to you. Ladle this hearty soup into bowls, and you’re golden! Serve it up hot and maybe with some crusty bread for dipping, like this lovely minestrone soup recipe might suggest!
Tips for the Best Pasta e Fagioli
You know, making this Copycat Olive Garden Pasta e Fagioli isn’t just about following steps; it’s about treating those ingredients right! A little extra care goes a long way to making it taste like it came straight out of the restaurant. Trust me, I’ve made this soup more times than I can count, and these little tweaks really make a difference.
For starters, don’t rush that simmer! Those 15 minutes (or even a little longer!) give all those flavors a chance to really meld together and become something magical. I also find that using good quality beef broth makes a noticeable impact – it’s the backbone of the soup’s flavor. My personal tip? If you have leftover crusty bread, toast it up really good and rub a clove of garlic on it before serving alongside. It’s like a little flavor boost in every bite!
Also, remember that you can totally mash up a few of the beans against the side of the pot before you add the pasta if you want a thicker, creamier soup base, like in this hearty cannellini bean soup. It gives it a wonderfully rustic texture!
Ingredient Notes and Substitutions for Your Copycat Olive Garden Pasta e Fagioli
When we’re making this Copycat Olive Garden Pasta e Fagioli, a few ingredients really shine, and it’s good to know why they’re there and what you can do if you don’t have one on hand. That ground beef is crucial for giving the soup that savory, hearty base that makes it a complete meal. If you wanted to go vegetarian, you could totally skip the beef or try some plant-based crumbles, but honestly, the beef adds a depth of flavor that’s hard to beat!
For the beans, we’re using kidney and cannellini, which gives a nice mix of textures and flavors, but if you can’t find one, don’t sweat it! Great Northern beans or even pinto beans would work in a pinch. Just make sure you rinse and drain them well so they don’t make your soup too salty. And for the pasta? Any small shape is great, really. Ditalini is classic, but elbows, small shells, or even broken spaghetti work just fine!
Frequently Asked Questions About Copycat Olive Garden Pasta e Fagioli
Can I make this Copycat Olive Garden Pasta e Fagioli vegetarian?
Oh, absolutely! Just skip the ground beef. You can add a bit more veggies like carrots or celery when you sauté the onions, or even use some plant-based crumbles for a similar hearty feel. It’s still going to be delicious!
How long does it take to cook the pasta?
Usually, the small pasta shapes take about 8 to 10 minutes to cook perfectly in the soup. Always check your pasta package for the exact time, and aim for that al dente bite!
Can I freeze leftovers of this soup?
Yes, you can! Let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months. Just a heads-up, the pasta might get a little softer after thawing and reheating, but it’s still super tasty.
What kind of pasta is best for Pasta e Fagioli?
Small shapes are key here! Ditalini is the classic choice and what I think works best because it holds the broth so well. Little elbows, small shells, or even tiny stars are also great options. You want something that’s easy to get on your spoon with all the other goodies!
Nutritional Information
Just a little heads-up, the nutritional info for this Copycat Olive Garden Pasta e Fagioli is an estimate, you know? It can totally change depending on the brands you use or if you add extra of something. But generally, each big bowl has around 450-550 calories, about 25-30g protein, 15-20g fat, and 50-60g carbohydrates. Pretty hearty and satisfying for a homemade soup!
Share Your Copycat Olive Garden Pasta e Fagioli Creation!
I’d absolutely LOVE to hear how your Copycat Olive Garden Pasta e Fagioli turned out! Drop a comment below with your thoughts, or even better, rate this recipe! If you snap any pics, tag me on social media – you can read more about my kitchen adventures here! I can’t wait to see your delicious creation!
Copycat Olive Garden Pasta e Fagioli
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in the undrained diced tomatoes, rinsed and drained kidney beans, and cannellini beans. Add beef broth, oregano, basil, and red pepper flakes (if using).
- Bring the soup to a boil, then reduce heat and simmer for at least 15 minutes to allow the flavors to meld.
- Stir in the small pasta and cook according to package directions, usually about 8-10 minutes, until al dente.
- Season with salt and black pepper to taste. Serve hot.