​​​​​​​​​​​​​​Olive Garden Pasta e Fagioli Recipe You Can Make at Home

There’s something magical about walking into Olive Garden and catching that first whiff of their famous Pasta e Fagioli simmering in the kitchen. This hearty Italian soup, with its perfect marriage of tender pasta, creamy beans, and rich tomato broth, has been warming hearts and filling bellies for generations. The name literally translates to “pasta and beans,” but that simple description hardly does justice to this soul-satisfying dish that transforms humble pantry staples into pure comfort food gold.

What makes Olive Garden Pasta e Fagioli so irresistible is its incredible balance of textures and flavors. Each spoonful delivers tender pasta shells, creamy cannellini beans, perfectly seasoned ground meat, and vegetables swimming in a tomato-based broth that’s been lovingly simmered to perfection. It’s the kind of soup that makes you close your eyes on the first taste and immediately start planning when you’ll make it again.

Ingredients List

Base Ingredients:

• 1 pound ground Italian sausage (or ground beef)
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil

Soup Foundation:

• 1 can (28 oz) crushed tomatoes
• 3 cans (15 oz each) cannellini beans, drained and rinsed
• 6 cups chicken broth (vegetable broth for vegetarian version)
• 2 cups water
• 1 cup ditalini pasta (or small shells)

Seasonings & Flavor Enhancers:

• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar

For Serving:

• Fresh grated Parmesan cheese
• Fresh parsley, chopped
• Crusty Italian bread

Smart Substitutions: Ground turkey works beautifully for a lighter version, while lentils can replace meat entirely for vegetarians. If you can’t find ditalini pasta, small shells, elbow macaroni, or even broken spaghetti work perfectly. Great Northern beans can substitute for cannellini beans without missing a beat.

Timing

This comforting Olive Garden Pasta e Fagioli comes together in about 45 minutes from start to finish, making it perfect for busy weeknight dinners. You’ll spend roughly 15 minutes on prep work, dicing vegetables and gathering ingredients. The active cooking time is about 30 minutes, with most of that being hands-off simmering time where the flavors meld beautifully together.

The beauty of this recipe lies in its flexibility with timing. You can prepare all your vegetables in the morning and store them in the refrigerator, cutting your evening cooking time in half. The soup actually tastes even better the next day, so making it ahead for meal prep is a winning strategy. While the soup simmers, you’ll have plenty of time to set the table, prepare a simple salad, or just relax with a glass of wine.

How to Make It

1. Build the Flavor Base

Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until it’s beautifully browned and cooked through, about 6-8 minutes. The key here is to let it really brown – those caramelized bits will add incredible depth to your soup. Don’t rush this step; good browning equals better flavor.

2. Create the Aromatic Foundation

Add diced onions, carrots, and celery to the pot with the cooked meat. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften and the onions become translucent. The vegetables will pick up all those delicious browned bits from the bottom of the pot. Stir in minced garlic and tomato paste, cooking for just one more minute until fragrant.

3. Build the Soup Base

Pour in the crushed tomatoes, chicken broth, and water, stirring well to combine everything. Add oregano, basil, thyme, and the bay leaf. Bring the mixture to a rolling boil, then reduce heat to medium-low and let it simmer for 15 minutes. This simmering time allows all the flavors to meld together and creates that rich, restaurant-quality taste you’re craving.

4. Add the Stars of the Show

Stir in the drained cannellini beans and ditalini pasta. Increase heat slightly to maintain a gentle boil and cook for 10-12 minutes, or until the pasta reaches perfect al dente texture. Keep an eye on it during this stage, stirring occasionally to prevent sticking. The pasta will continue to cook slightly even after you remove it from heat.

5. Final Touches

Remove the bay leaf and stir in red wine vinegar – this little splash brightens all the flavors beautifully. Taste and adjust seasoning with salt and pepper as needed. Let the soup rest for a few minutes to allow everything to settle and reach the perfect serving temperature.

Nutritional Information

Each generous serving of this Olive Garden Pasta e Fagioli provides a well-balanced combination of protein, complex carbohydrates, and essential nutrients. The cannellini beans contribute significant plant-based protein and fiber, supporting digestive health and helping you feel satisfied longer. The vegetables add important vitamins and minerals, particularly vitamin A from the carrots and various B vitamins from the celery and onions.

The pasta provides energy-sustaining carbohydrates, while the meat adds complete proteins and iron. One serving contains approximately 320-380 calories, depending on your choice of meat and serving size. The soup is naturally rich in folate, potassium, and antioxidants from the tomatoes and herbs. This nutritional profile makes it a hearty, satisfying meal that nourishes your body while satisfying your comfort food cravings.

Healthier Alternatives for the Recipe

Transform this classic into a lighter version by using ground turkey or chicken instead of Italian sausage, which can reduce the overall fat content while maintaining that satisfying protein punch. For an even healthier twist, try using half the meat called for and adding extra beans – you’ll boost the fiber content and create an equally hearty texture.

Make it gluten-free by substituting the ditalini pasta with your favorite gluten-free small pasta shape or even cauliflower florets for a low-carb version. The cauliflower absorbs the flavors beautifully and adds extra vegetables to your bowl. For a fully plant-based version, omit the meat entirely, use vegetable broth, and add diced zucchini or mushrooms for extra umami and texture.

Reduce sodium by using low-sodium broth and rinsing your canned beans thoroughly. You can also add extra herbs and a splash of lemon juice to brighten flavors without relying on salt.

Serving Suggestions

Serve your Olive Garden Pasta e Fagioli in warmed bowls with a generous sprinkle of freshly grated Parmesan cheese and a scatter of chopped fresh parsley. The cheese adds richness and helps balance the acidity of the tomatoes, while the parsley provides a fresh pop of color and flavor.

Pair this hearty soup with warm, crusty Italian bread or garlic breadsticks for dipping – there’s nothing quite like sopping up every last drop of that flavorful broth. A simple Caesar salad or mixed greens with Italian vinaigrette makes an excellent side dish that won’t compete with the soup’s bold flavors.

For special occasions, consider serving smaller portions as a first course before a lighter main dish like grilled fish or chicken. The soup also makes an excellent lunch served with half a sandwich or a slice of focaccia bread.

Common Mistakes to Avoid

The most common mistake when making Pasta e Fagioli is overcooking the pasta, which results in mushy noodles that break apart in the soup. Cook your pasta just until al dente – it will continue cooking slightly in the hot broth. If you’re making this soup ahead of time, consider cooking the pasta separately and adding it to individual bowls before ladling in the soup.

Another frequent error is not browning the meat properly. Take time to let it develop good color and caramelization before adding vegetables. This step creates the foundation of flavor for your entire soup. Rushing through this stage results in a less flavorful final dish.

Don’t forget to remove the bay leaf before serving – biting into one is unpleasant and can be dangerous. Also, resist the urge to add all your seasonings at once. Taste as you go and adjust gradually. Different brands of broth and canned tomatoes have varying salt levels, so your seasoning needs may vary.

Storing Tips for the Recipe

Store leftover Olive Garden Pasta e Fagioli in the refrigerator for up to four days in airtight containers. The flavors actually improve overnight, making it perfect for meal prep. When reheating, add a splash of broth or water as the pasta will have absorbed some liquid during storage.

For longer storage, this soup freezes beautifully for up to three months, though the pasta texture may soften slightly upon thawing. If you plan to freeze portions, consider slightly undercooking the pasta initially. Freeze in individual serving containers for quick, convenient meals.

When reheating from frozen, thaw overnight in the refrigerator, then gently warm on the stovetop over medium-low heat, stirring occasionally. Add fresh broth if needed to reach your desired consistency. A microwave works for single servings – just heat in 30-second intervals, stirring between each heating.

Conclusion

This homemade version of Olive Garden Pasta e Fagioli captures all the comfort and satisfaction of the restaurant favorite while giving you complete control over ingredients and flavors. The combination of tender pasta, creamy beans, and rich, herb-infused broth creates a meal that’s both nourishing and deeply satisfying. Whether you’re feeding a hungry family on a busy weeknight or meal-prepping for the week ahead, this soup delivers both convenience and incredible taste.

The best part about making this classic soup at home is how it fills your kitchen with the most amazing aromas while it simmers away. Give this recipe a try, and don’t be surprised if it becomes your new go-to comfort food. We’d love to hear about your variations and how this soup brings warmth to your table!

FAQs

Can I make this soup in a slow cooker?
Absolutely! Brown the meat and sauté vegetables in a skillet first, then transfer everything except the pasta to your slow cooker. Cook on low for 6-7 hours, then add pasta during the last 30 minutes of cooking time.

What if I can’t find ditalini pasta?
Small pasta shapes work best – try elbow macaroni, small shells, or even broken pieces of spaghetti. The key is using something that fits easily on a spoon and won’t overwhelm the other ingredients.

How can I make this soup thicker?
Mash about half of the beans before adding them to the pot, or use an immersion blender to partially blend the soup. You can also simmer it uncovered for a few extra minutes to reduce the liquid naturally.

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