Olive Garden Pasta e Fagioli Soup
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Craving a warm bowl of Olive Garden’s Pasta e Fagioli soup? You can make this tasty dish at home! This hearty Italian soup is packed with beef, beans, veggies, and pasta in a rich tomato broth. It’s perfect for chilly days or when you want a filling meal.
The recipe serves 16 and takes about an hour to make. You’ll need ground beef, veggies, beans, broth, and pasta. The mix of flavors creates a delicious soup that’s just like the restaurant version. Give it a try and enjoy a cozy meal with your family!
Exact Ingredients List
Here’s what you need to make this tasty Olive Garden copycat soup:
- 2 pounds ground beef
- 1 tablespoon vegetable oil
- 12 ounces chopped onion
- 14 ounces slivered carrots
- 14 ounces diced celery
- 48 ounces canned diced tomatoes
- 2 cups cooked red kidney beans, drained
- 2 cups cooked white kidney beans, drained
- 2 3/4 quarts beef broth
- 1 tablespoon dried oregano
- 2 1/2 teaspoons pepper
- 1 1/2 teaspoons Tabasco sauce
- 48 ounces marinara sauce
- 8 ounces small shell macaroni
- 5 teaspoons chopped fresh parsley
This recipe makes 16 servings. Each serving has about 329 calories.
You can swap the small shell macaroni for another small pasta shape if you like. The key is using a mix of veggies, beans, beef, and pasta to get that classic Pasta e Fagioli taste.
Remember to drain your beans before adding them to the pot. This helps keep the soup from getting too watery.
Instructions
Start by cooking the ground beef in oil in a big pot. Break it up as it browns.
Next, add the onions, carrots, celery, and tomatoes. Let this mix simmer for 10 minutes.
Now it’s time for the beans and spices. Pour in the kidney beans, beef broth, oregano, pepper, Tabasco, and marinara sauce. Let it all simmer until the veggies are soft, about 45 minutes.
Add your pasta of choice and cook until it’s done.
Lastly, stir in some fresh parsley right before you serve. Your soup is ready to enjoy!
Remember to taste and adjust the seasoning if needed. You can add salt, more pepper, or extra Tabasco if you like it spicier.
This recipe makes a big batch, perfect for feeding a crowd or having leftovers. You can freeze some for later too!
Possible Substitutes List & Recipe Variations
You can easily change up this Olive Garden copycat soup to suit your tastes or use what you have on hand. Here are some tasty swaps and tweaks:
Protein options:
- Ground turkey or chicken instead of beef
- Italian sausage for extra flavor
- Diced pancetta or bacon
Veggie swaps:
- Zucchini or yellow squash
- Bell peppers
- Spinach or kale (add near the end)
Bean alternatives:
Pasta choices:
- Ditalini
- Orzo
- Small elbow macaroni
You can make this soup vegetarian by using vegetable broth and skipping the meat. For a gluten-free version, use gluten-free pasta or leave it out.
Try adding a splash of red wine for depth or a squeeze of lemon juice for brightness. You can also top your bowl with grated Parmesan cheese and a drizzle of olive oil for extra yumminess.
Tips, Tricks & Storing
Make this soup your own by trying different pasta shapes. Small shells, ditalini, or even broken spaghetti work great. Just pick a size similar to the veggies and beans.
To save time, chop your veggies ahead. Store them in the fridge for up to 2 days before cooking. This makes the soup come together faster when you’re ready to cook.
For extra flavor, toss in a Parmesan cheese rind while the soup simmers. Remove it before serving.
You can freeze this soup for later. Let it cool, then store in air-tight containers. It keeps well for up to 3 months. When reheating, you might need to add a splash of broth if it’s too thick.
Got leftovers? They’ll stay good in the fridge for about 5 days. The pasta may soak up some liquid, so you might want to add a bit of broth when reheating.
For a veggie version, skip the beef and use veggie broth instead. Add extra beans or some chopped mushrooms for more texture.
