This comforting Olive Garden Pasta e Fagioli soup is a hug in a bowl! With tender pasta, hearty beans, and flavorful veggies, each spoonful warms you up from the inside out.
Seriously, this soup is so tasty, you’ll want it for lunch and dinner! I love making a big batch so there’s always some left for those chilly days. Perfect with some crusty bread! 🍞
Key Ingredients & Substitutions
Ground Beef: While I use ground beef for its richness, ground turkey is a great lean alternative. You can even skip the meat entirely for a vegetarian option by adding more beans or lentils!
Beans: Red kidney beans add a lovely texture and protein to this soup. If you don’t have them, cannellini or black beans work nicely too. Just be sure to rinse them well!
Pasta: Elbow macaroni is a classic choice, but feel free to use small shells or even gluten-free pasta if you prefer. Just keep an eye on the cooking time, as different pastas can vary.
Herbs: Dried oregano and basil add lovely flavor to the soup. Fresh herbs can also be used, just double the amount since fresh herbs tend to be milder.
How Do You Achieve the Perfect Flavor Balance in Your Soup?
The key to a flavorful Pasta e Fagioli lies in the cooking process. Start by browning the meat well; this adds depth. Then, take your time sautéing the vegetables – they should be tender to release their natural sweetness, which is crucial.
- Don’t rush the simmering step; it’s where all the flavors meld together. Give it at least 25 minutes!
- Adjust the seasonings to your taste. Always taste before serving; a sprinkle of salt or a dash of pepper can elevate the dish.
- Finish with fresh Parmesan; it adds creaminess and balances the acidity from the tomatoes.
Best-ever Olive Garden Pasta E Fagioli
Ingredients You’ll Need:
- 1 lb ground beef (or ground turkey)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 (15 oz) cans red kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups beef broth (or vegetable broth)
- 3 cups water
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 1/2 cups elbow macaroni (or small pasta shells)
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 2 tbsp chopped fresh parsley (optional, for garnish)
- Olive oil (for cooking)
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prep and approximately 35 minutes to cook, making it a quick and hearty meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Meat:
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the ground beef (or turkey) and cook, breaking it up with a spoon until it’s browned and fully cooked. If there’s excess fat, drain it off.
2. Add the Vegetables:
Next, add the chopped onion, celery, and carrots to the pot. Cook them, stirring occasionally, for about 5-7 minutes until they’re softened and fragrant.
3. Stir in the Garlic:
Now, toss in the minced garlic and cook for another minute until it’s all beautifully fragrant.
4. Combine the Base:
Pour in the diced tomatoes (including the juice), tomato sauce, beef broth, and water. Stir everything together to combine nicely.
5. Add Seasonings and Beans:
Stir in the kidney beans, oregano, basil, and crushed red pepper flakes (if you like a little heat). Season with salt and black pepper to taste. Bring the soup to a boil, then reduce the heat to a simmer and let it cook uncovered for about 25 minutes so all the flavors can meld.
6. Cook the Pasta:
While the soup is simmering, cook the elbow macaroni in salted boiling water according to the package instructions until al dente. Once cooked, drain and set aside.
7. Combine Pasta and Soup:
After the soup has simmered, add the cooked pasta to it and stir well. Allow it to simmer for an additional 5 minutes so the pasta can soak up some of that delicious broth.
8. Finish with Cheese:
Remove the soup from heat and stir in the grated Parmesan cheese until it melts into the soup.
9. Serve It Up:
Ladle the rich, hearty soup into bowls and garnish with a sprinkle of extra Parmesan and a few bits of chopped fresh parsley, if desired.
10. Enjoy:
Serve hot, and don’t forget some crusty bread on the side for dipping. Enjoy your comforting bowl of Pasta e Fagioli!
This hearty, comforting Pasta e Fagioli soup delivers all the rustic Italian flavors you’d expect from Olive Garden — rich tomato broth, tender pasta, savory beef, and wholesome beans. Perfect for a cozy dinner!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean alternative that still provides a delicious flavor. Feel free to adjust the seasonings slightly for taste preference.
What Can I Substitute for Kidney Beans?
If you don’t have kidney beans on hand, you can use cannellini beans or black beans instead. Just be sure to rinse and drain them well to remove excess sodium!
How Should I Store Leftover Soup?
Store any leftover Pasta e Fagioli in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the consistency.
Can I Make This Soup Vegetarian?
Yes! Simply omit the meat and use vegetable broth instead of beef broth. You can add extra beans or lentils for protein and flavor!
