Olive Garden Pasta E Fagioli

Love restaurant-style comfort food? This copycat Olive Garden Pasta E Fagioli is everything you desire in a bowl. It’s a hearty, quick dinner filled with ground beef, beans, pasta, and rich Italian flavors. Perfect for easy dinner ideas, cozy soup on chilly nights, or meal prep. This one-pot recipe is satisfying, family-friendly, and simple to make at home.

Why You’ll Love This Recipe

• Quick and Easy: This dish comes together in just 40 minutes, making it perfect for busy weeknights.
• Hearty and Filling: Packed with protein and fiber from the beans and beef, this soup will keep you satisfied.
• One-Pot Wonder: Less cleanup means more time enjoying your delicious meal with family or friends.
• Versatile: Customize with your favorite vegetables or pasta shapes for a unique twist each time.
• Freezes Well: Make a large batch and freeze leftovers for an easy lunch or dinner later on.

Tools and Preparation

To prepare this delicious Olive Garden Pasta E Fagioli, you’ll need some essential kitchen tools that will make cooking easier and more efficient.

Essential Tools and Equipment

• Large pot
• Wooden spoon
• Cutting board
• Chef’s knife
• Measuring cups

Importance of Each Tool

• Large pot: Ideal for cooking soups; it allows for ample space to combine all ingredients without spilling.
• Wooden spoon: Perfect for stirring without scratching your cookware; it helps mix ingredients thoroughly.
• Chef’s knife: A sharp knife makes chopping vegetables quick and effortless, enhancing prep efficiency.

Ingredients

For the Base

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced

For the Soup

• 1 can (28 ounces) crushed tomatoes
• 3 cups beef broth
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed

For the Pasta

• 1 cup ditalini pasta

Seasoning

• 1 teaspoon Italian seasoning
• Salt, to taste
• Black pepper, to taste

How to Make Olive Garden Pasta E Fagioli

Step 1: Prepare the Vegetables

• Heat olive oil in a large pot over medium heat.
• Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.

Step 2: Cook the Meat

• Stir in minced garlic and cook for another 30 seconds until fragrant.
• Add ground beef and cook until browned. Drain excess fat.

Step 3: Combine the Ingredients

• Add crushed tomatoes and beef broth to the pot.
• Stir in red kidney beans, cannellini beans, Italian seasoning, salt, and black pepper.

Step 4: Simmer the Soup

• Bring the soup to a gentle boil.
• Reduce heat and let it simmer for 15 minutes to meld flavors.

Step 5: Cook the Pasta Separately

• Meanwhile, cook ditalini pasta according to package directions until al dente.
• Drain the pasta once cooked.

Step 6: Combine Pasta with Soup

• Stir cooked pasta into the soup just before serving to prevent it from getting soggy.

Step 7: Final Touches

• Taste your soup and adjust seasoning if needed.
• Serve hot and enjoy your delicious homemade Olive Garden Pasta E Fagioli!

How to Serve Olive Garden Pasta E Fagioli

Olive Garden Pasta E Fagioli is a delightful dish that can be enjoyed in various ways. Whether you’re serving it at a family dinner or a cozy gathering with friends, these serving suggestions will elevate your meal experience.

With Fresh Bread

• Serve with crusty Italian bread for dipping. The bread complements the rich flavors of the soup and adds a satisfying crunch.

Topped with Parmesan Cheese

• Sprinkle freshly grated Parmesan cheese on top before serving. This adds an extra layer of flavor and creaminess to each bowl.

Accompanied by Salad

• Pair with a refreshing side salad. A simple mix of greens, tomatoes, and vinaigrette balances the hearty soup perfectly.

Garnished with Fresh Herbs

• Add a sprinkle of fresh parsley or basil on top. This not only enhances the visual appeal but also brings out the Italian essence of the dish.

In Individual Bowls

• Serve in individual bowls for a more formal presentation. This makes it easy for guests to enjoy their portion while adding a touch of elegance to your dinner table.

With Lemon Wedges

• Offer lemon wedges on the side. A squeeze of lemon juice brightens up the flavors and adds a zesty kick to the dish.

How to Perfect Olive Garden Pasta E Fagioli

To make your Olive Garden Pasta E Fagioli truly shine, consider these helpful tips for enhancing its flavor and texture.

• Use Quality Ingredients: Fresh vegetables and high-quality beef broth significantly improve overall taste.
• Adjust Seasonings: Don’t hesitate to taste and tweak seasonings as needed. A pinch more salt or pepper can make all the difference.
• Cook Pasta Separately: Cooking ditalini pasta separately prevents it from overcooking in the soup and becoming mushy.
• Let It Sit: Allowing the soup to sit for about 10 minutes after cooking enhances flavor development as all ingredients meld together.
• Store Properly: If you have leftovers, store them in an airtight container in the fridge. This keeps flavors intact for future meals.
• Reheat Gently: When reheating, do so slowly over low heat to maintain texture without overcooking any ingredients.

Best Side Dishes for Olive Garden Pasta E Fagioli

Pairing your Olive Garden Pasta E Fagioli with the right side dishes can elevate your meal experience. Here are some excellent options to consider:

1. Garlic Bread: A classic choice that complements the soup beautifully; simply spread butter mixed with garlic on toasted bread.
2. Caesar Salad: Crisp romaine lettuce topped with creamy Caesar dressing and crunchy croutons adds freshness to your meal.
3. Bruschetta: Toasted baguette slices topped with fresh tomatoes, basil, and balsamic reduction provide a burst of flavor.
4. Caprese Salad: Slices of fresh mozzarella and tomatoes drizzled with olive oil create a light, refreshing contrast to the hearty soup.
5. Roasted Vegetables: Seasonal veggies roasted with olive oil bring depth and additional nutrients to your plate.
6. Cheesy Polenta: Creamy polenta topped with cheese serves as a comforting side that pairs well with Italian flavors.
7. Stuffed Peppers: Bell peppers filled with rice, herbs, and cheese add an interesting twist that complements the main dish.
8. Antipasto Platter: A mix of olives, marinated artichokes, and cheeses offers a flavorful appetizer before diving into your soup.

Common Mistakes to Avoid

When making Olive Garden Pasta E Fagioli, it’s easy to make a few common mistakes that can affect the final dish. Here are some tips to ensure your soup turns out perfectly every time.

• Bold ingredients selection: Using stale or low-quality ingredients can diminish flavor. Always opt for fresh vegetables and high-quality broth for the best taste.
• Bold neglecting the seasoning: Skipping on seasonings can make your soup bland. Be sure to taste and adjust salt, pepper, and Italian seasoning as needed.
• Bold overcooking pasta: Adding pasta too early can lead to mushy results. Cook your ditalini pasta separately, then mix it in right before serving.
• Bold ignoring texture balance: Not including a variety of beans may result in a less hearty dish. Use both red kidney beans and cannellini beans for added texture and flavor.
• Bold rushing the simmering process: Simmering for less time can prevent flavors from developing. Allow the soup to simmer for at least 15 minutes for richer taste.
• Bold skipping the garnishes: Forgetting to add garnishes can take away from presentation. Consider topping with fresh herbs or grated cheese for an appealing finish.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep refrigerated for up to 3-4 days.

Freezing Olive Garden Pasta E Fagioli

• Portion into freezer-safe containers or bags.
• Can be frozen for up to 3 months for best quality.

Reheating Olive Garden Pasta E Fagioli

• Oven: Preheat to 350°F (175°C), place in a covered oven-safe dish, heat until warmed through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each until hot.
• Stovetop: Heat in a pot over medium heat, stirring frequently until heated through.

Frequently Asked Questions

Here are some frequently asked questions about Olive Garden Pasta E Fagioli that might help you with your cooking experience.

What is Olive Garden Pasta E Fagioli?

Olive Garden Pasta E Fagioli is a hearty Italian-American soup made with ground beef, beans, pasta, and rich tomato broth.

Can I customize my Olive Garden Pasta E Fagioli?

Absolutely! Feel free to add more vegetables like bell peppers or zucchini or use different types of beans depending on your preference.

How long does Olive Garden Pasta E Fagioli last in the refrigerator?

It lasts about 3-4 days when stored properly in an airtight container in the refrigerator.

Can I make Olive Garden Pasta E Fagioli vegetarian?

Yes! You can substitute ground beef with lentils or mushrooms and use vegetable broth instead of beef broth.

Final Thoughts

This Olive Garden Pasta E Fagioli recipe is not just delicious but also highly versatile. You can easily customize it by adding your favorite vegetables or adjusting the seasonings. It’s perfect for cozy dinners or meal prep during busy weeks—give it a try!

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Olive Garden Pasta E Fagioli

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

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Description

If you’re craving a comforting and hearty dish, look no further than this Olive Garden Pasta E Fagioli recipe. This delightful one-pot meal combines ground beef, tender beans, and flavorful pasta in a rich tomato broth, making it the perfect choice for busy weeknights or cozy family dinners. In just 40 minutes, you can whip up this satisfying soup that’s not only delicious but also versatile—customize it with your favorite vegetables or pasta shapes! Whether served with crusty bread or topped with fresh herbs, this dish promises to be a hit at your dinner table.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 3 cups beef broth
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup ditalini pasta
• 1 teaspoon Italian seasoning
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for about 5 minutes until soft.
2. Stir in minced garlic; cook for 30 seconds until fragrant. Add ground beef and cook until browned; drain excess fat.
3. Mix in crushed tomatoes and beef broth. Add red kidney beans, cannellini beans, Italian seasoning, salt, and pepper.
4. Bring the soup to a gentle boil, reduce heat, and simmer for 15 minutes.
5. Cook ditalini pasta separately according to package directions until al dente; drain.
6. Stir the cooked pasta into the soup just before serving.
7. Taste and adjust seasonings as needed; serve hot.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: One-Pot
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl (approx. 300g)
• Calories: 320
• Sugar: 6g
• Sodium: 850mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 9g
• Protein: 20g
• Cholesterol: 60mg