Craving a warm, comforting bowl of Olive Garden Pasta e Fagioli without leaving the house? Then you’re in the right place! This copycat recipe brings the delicious, hearty Italian classic straight to your kitchen. In this post, we’ll share how to recreate this beloved soup with simple ingredients and easy-to-follow instructions, so you can enjoy a bowl of Pasta e Fagioli whenever the mood strikes.
What is Olive Garden Pasta e Fagioli?
Pasta e Fagioli. Just saying it makes you want to twirl your mustache and speak Italian, doesn’t it? But what exactly is this delightful dish? Is it a pasta? Is it a soup? Is it a culinary masterpiece disguised as humble peasant food? (Okay, maybe that last one’s a bit dramatic!) Rumor has it that “the way to a man’s heart is through his stomach,” and this hearty Italian soup is proof. Who came up with the brilliant idea to marry pasta and beans? Was it Nonna’s secret recipe, passed down through generations?
Or maybe a happy accident in a bustling Roman kitchen? Whatever the origin, one thing’s for sure: it’s delicious! So, why wait? Let’s unlock the mysteries of Pasta e Fagioli together! Time to get cooking and find out why this classic is a favorite for so many, Buon Appetito!
Key Ingredients for Olive Garden Pasta e Fagioli:
Here’s what you’ll need to create this hearty and authentic soup:
- 1 tablespoon olive oil – For sautéing and adding flavor.
- 1 medium onion, chopped – Forms the base of the flavor.
- 2 carrots, chopped – Adds sweetness and texture.
- 2 celery stalks, chopped – Contributes to the aromatic profile.
- 2 cloves garlic, minced – Essential for that classic Italian flavor.
- 1 pound ground beef – Adds richness and protein.
- 1 (14.5 ounce) can diced tomatoes, undrained – Provides acidity and body.
- 1 (15 ounce) can kidney beans, undrained – A key component of Pasta e Fagioli.
- 1 (15 ounce) can great northern beans, undrained – Adds creamy texture.
- 4 cups beef broth – Forms the liquid base of the soup.
- 1 teaspoon dried oregano – Infuses the soup with Italian herbs.
- 1/2 teaspoon dried basil – Enhances the herbal notes.
- 1/4 teaspoon red pepper flakes – Adds a touch of heat (optional).
- 1/2 cup ditalini pasta – The classic pasta shape for this dish.
- Salt and pepper to taste – Adjust seasonings as needed.
- Fresh parsley, chopped (for garnish) – Adds freshness and color.
How to Make Olive Garden Pasta e Fagioli:
This Olive Garden Pasta e Fagioli copycat recipe is surprisingly easy to make, offering a bowl of warm comfort in under an hour. This recipe emphasizes simplicity without sacrificing the authentic flavors and rich textures that make the original so beloved.
This recipe captures the essence of the restaurant favorite without the wait or the hefty bill. Prepare to be amazed by the ease of recreating such a complex and satisfying dish. The preparation time is roughly 15 minutes, and the cooking time is about 30 minutes.
Step-by-Step Instructions:
Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add Garlic and Ground Beef: Add the minced garlic and cook for another minute until fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Incorporate Tomatoes and Beans: Stir in the diced tomatoes (undrained), kidney beans (undrained), and great northern beans (undrained).
Add Broth and Seasonings: Pour in the beef broth and add the dried oregano, dried basil, and red pepper flakes (if using). Stir well to combine.
Simmer and Cook Pasta: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. After 15 minutes, add the ditalini pasta.
Cook Until Pasta is Tender: Continue to simmer for another 10-12 minutes, or until the pasta is cooked through and tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Season to Taste: Season the soup with salt and pepper to taste. Adjust the seasonings as needed to achieve the desired flavor.
Serve and Garnish: Ladle the Pasta e Fagioli into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!
Why You’ll Love This Olive Garden Pasta e Fagioli:
This Olive Garden Pasta e Fagioli copycat recipe is more than just a soup; it’s a hug in a bowl! The creamy, hearty texture and the burst of Italian herbs create an unforgettable flavor experience. Plus, making it at home saves tons of money compared to ordering it at a restaurant! It’s a perfect blend of affordability and deliciousness.
To enhance the experience, top each bowl with a dollop of ricotta cheese or a sprinkle of grated Parmesan – that simple topping brings the whole dish together. If you love a similar dish with a kick, why not explore a spicy Italian sausage and tomato soup? Come on, whip up a batch of this comforting soup at home, and you will be thanking yourself.
What to Serve with Olive Garden Pasta e Fagioli:
To complement the hearty nature of Olive Garden Pasta e Fagioli, consider serving it with:
- Crusty Italian Bread: Perfect for dipping into the flavorful broth.
- Side Salad: A fresh green salad with a light vinaigrette to balance the richness of the soup.
- Garlic Knots: A classic pairing that adds a bit of indulgence to the meal.
- Red Wine: A light-bodied red wine, such as Chianti or Pinot Noir, can enhance the Italian flavors of the dish.
Top Tips for Perfecting Olive Garden Pasta e Fagioli:
- Simmer and Stir: Allow the soup to simmer gently, and stir occasionally to prevent the pasta from sticking to the bottom of the pot. This ensures even cooking and prevents burning.
- Ingredient Swaps for Dietary Changes: For a vegetarian version, omit the ground beef, consider using vegetable broth, and add more beans or hearty vegetables like zucchini or spinach
- Don’t Overcook the Pasta: Add the ditalini pasta towards the end of the cooking process and cook until just al dente. Overcooked pasta can become mushy in the soup.
- Spice it Up: If you like a spicier soup, add more red pepper flakes or a dash of hot sauce.
- Adjust the Thickness: If the soup is too thick, add a little more beef broth to thin it out. If it’s too thin, simmer it uncovered for a few minutes to reduce the liquid.
Storing and Reheating Tips:
- Storing: Allow the soup to cool completely before storing it in an airtight container in the refrigerator. It can be stored for up to 3-4 days.
- Freezing: For longer storage, you can freeze the soup. Allow it to cool completely, then transfer it to freezer-safe containers or freezer bags. Leave some space in the containers, as the soup will expand when frozen. It can be stored in the freezer for up to 2-3 months.
- Reheating: To reheat the soup, thaw it in the refrigerator overnight (if frozen). Then, heat it on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, stirring occasionally, until heated through. Add a splash of broth if the soup has thickened too much during storage.
Final Thoughts:
Now you have everything you need to create a delicious batch of Olive Garden Pasta e Fagioli in your own kitchen. This hearty, flavorful soup is perfect for a cozy night in, a family dinner, or any occasion where you want a comforting, satisfying meal. So gather your ingredients, follow the steps, and enjoy the taste of Italy without leaving your home. Buon appetito!
Faqs:
Can I use a different type of pasta?
- Yes! While ditalini is the classic choice, you can substitute with other small pasta shapes like elbow macaroni or small shells. Just adjust the cooking time as needed.
Can I make this in a slow cooker?
- Absolutely! Brown the ground beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta during the last hour of cooking.
Can I make this soup vegetarian?
- Yes, it’s easy to adapt. Simply omit the ground beef and use vegetable broth. Add extra beans or vegetables like zucchini or spinach to make it more substantial.
How can I make this soup thicker?
- You can mash some of the beans with a fork or potato masher before adding them to the soup. This will create a creamier, thicker consistency.
What’s the best way to reheat frozen Pasta e Fagioli?
- Thaw it in the refrigerator overnight. Then, reheat on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little extra broth as it reheats. You can also microwave it, but stovetop reheating is usually best for texture.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest