Olive Garden Pasta e Fagioli isn’t just a soup; it’s a warm hug in a bowl, a symphony of rustic Italian comfort that has captured hearts (and stomachs!) for years. What is it about this humble yet hearty dish that draws us back time and again? Perhaps it’s the perfect balance of tender pasta and creamy beans, swimming in a rich, savory tomato broth. Or maybe it’s the subtle infusion of herbs and vegetables that create a depth of flavor so satisfying, it feels like a secret passed down through generations. We love Olive Garden Pasta e Fagioli because it’s incredibly versatile – a filling main course or a delightful starter. This recipe aims to recreate that authentic, comforting taste in your own kitchen, proving that you don’t need to visit a restaurant to experience this beloved classic.
Ingredients:
- 1 tablespoon olive oil
- 1 pound lean ground beef or Italian sausage (your preference for flavor)
- 1 medium onion, finely diced
- 3 medium carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 3 cups chicken broth
- 2 (15 ounce) cans tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 cup water
- 2 teaspoons granulated sugar
- 1 cup dry ditalini pasta
Cooking the Meats and Vegetables
Sautéing the Aromatics
The foundation of a rich and flavorful Pasta e Fagioli starts with building layers of taste. To begin extract, heat the 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add your chosen meat – either the 1 pound of lean ground beef or Italian sausage. If you’re using Italian sausage, I recommend removing it from its casings first to ensure even browning. Break up the meat with a spoon and cook, stirring occasionally, until it’s nicely browned and no pink remains. This browning process is crucial as it develops deep, savory notes that will permeate the entire soup. After the meat is cooked, if there’s excessive grease, you can carefully drain most of it off, leaving just a little behind to help sauté the vegetables.
Next, add the finely diced 1 medium onion, the diced 3 medium carrots, and the diced 2 ribs of celery to the pot. These are your mirepoix, the essential aromatic base for many hearty dishes. Cook this vegetable mixture, stirring frequently, for about 8 to 10 minutes, or until the onions are translucent and softened, and the carrots and celery have begun to tenderize slightly. You want them to release their natural sweetness and aroma without becoming mushy. Finally, stir in the minced 3 cloves of garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor.
Building the Flavor Base
Adding the Herbs and Liquids
Now that our vegetables and meat are beautifully softened and fragrant, it’s time to introduce the dried herbs that will give our Pasta e Fagioli its signature Italian flavor profile. Stir in the 1 teaspoon of dried basil, the 1 teaspoon of dried oregano, and the 3/4 teaspoon of dried thyme. Cooking these dried herbs briefly with the meat and vegetables helps to “bloom” them, releasing their essential oils and intensifying their aroma and flavor. Stir everything together for about 30 seconds to a minute, ensuring the herbs are evenly distributed.
Pour in the 3 cups of chicken broth, scraping up any browned bits from the bottom of the pot – this is where a lot of the flavor is hiding! Next, add the 2 (15 ounce) cans of tomato sauce and the 1 (15 ounce) can of diced tomatoes. The tomato sauce provides a smooth, rich base, while the diced tomatoes add texture and bursts of fresh tomato flavor. Stir well to combine all the ingredients. Now, add the 1 cup of water and the 2 teaspoons of granulated sugar. The sugar is a secret weapon that helps to balance the acidity of the tomatoes and bring out their natural sweetness without making the soup taste sugary.
Simmering and Cooking the Pasta
gin extract>Bringing It All Together
Bring the soup to a rolling boil over medium-high heat. Once it reaches a boil, immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 30 minutes. This simmering time is essential for allowing all the flavors to meld and deepen. The longer it simmers, the more delicious it will become! During this time, stir the soup occasionally to prevent anything from sticking to the bottom of the pot.
After the soup has simmered for at least 30 minutes, and the vegetables are tender, it’s time to add the pasta. Stir in the 1 cup of dry ditalini pasta. Ditalini is a small, tube-shaped pasta that is perfect for soups as it cooks relatively quickly and holds its shape well. Increase the heat back to medium-high and cook, uncovered, stirring frequently, until the pasta is al dente, which typically takes about 8 to 10 minutes. It’s important to stir often during this stage to prevent the pasta from clumping together and to ensure it cooks evenly. Be mindful that the pasta will continue to absorb liquid as it sits, so if you prefer a thinner soup, you might want to add a little extra broth or water. Taste and adjust seasonings if needed, adding a pinch of salt and pepper to your liking before serving.
Conclusion:
There you have it – your guide to creating a comforting and flavorful bowl of Olive Garden Pasta e Fagioli right in your own kitchen! We’ve broken down the steps to bring this classic Italian-American dish to life, from sautéing the aromatic vegetables to simmering the rich broth and adding hearty beans and pasta. This Olive Garden Pasta e Fagioli is more than just a soup; it’s a complete meal, perfect for a cozy weeknight dinner or a gathering with loved ones. Its rustic charm and satisfying textures are sure to be a hit!
To truly elevate your Olive Garden Pasta e Fagioli experience, consider serving it with a crusty loaf of bread for dipping, a simple side salad with a vinaigrette, or even a sprinkle of freshly grated Parmesan cheese. For variations, feel free to experiment with different types of pasta, such as ditalini or elbow macaroni, and add a pinch of red pepper flakes for a subtle kick. Don’t be afraid to customize it with your favorite herbs like rosemary or thyme.
We hope you feel empowered to whip up this delicious Olive Garden Pasta e Fagioli! It’s a rewarding recipe that offers immense flavor with relatively straightforward steps. Enjoy the process and savor every spoonful!
Frequently Asked Questions about Olive Garden Pasta e Fagioli:
Can I make Olive Garden Pasta e Fagioli ahead of time?
Yes, absolutely! Olive Garden Pasta e Fagioli often tastes even better the next day as the flavors have more time to meld together. You can prepare it completely and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much.
What kind of beans are best for Olive Garden Pasta e Fagioli?
The classic combination for Olive Garden Pasta e Fagioli includes cannellini beans (also known as white kidney beans) and sometimes kidney beans. Both offer a creamy texture and mild flavor that complements the other ingredients beautifully. Canned beans are perfectly acceptable and convenient; just be sure to rinse and drain them thoroughly before adding them to the soup.
Can I freeze Olive Garden Pasta e Fagioli?
While it’s possible to freeze Olive Garden Pasta e Fagioli, the texture of the pasta might become a bit softer upon thawing. It’s best to omit the pasta when freezing and add it after reheating the soup. This will help maintain a better texture. Allow the soup to cool completely before transferring it to freezer-safe containers. It can typically be frozen for up to 2-3 months.
Olive Garden Pasta e Fagioli Recipe – Hearty Beef Bean Soup
A hearty and flavorful beef and bean soup inspired by Olive Garden’s Pasta e Fagioli, featuring tender ground beef, vegetables, and ditalini pasta in a rich tomato broth.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion, finely diced
- 3 medium carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 3 cups chicken broth
- 2 (15 ounce) cans tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 cup water
- 2 teaspoons granulated sugar
- 1 cup dry ditalini pasta
Instructions
-
Step 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef, break it up, and cook until browned. Drain excess grease. -
Step 2
Add diced onion, carrots, and celery to the pot. Cook, stirring frequently, for 8-10 minutes until onions are translucent and vegetables begin to soften. Stir in minced garlic and cook for 1 minute until fragrant. -
Step 3
Stir in dried basil, oregano, and thyme. Cook for 30 seconds to a minute until fragrant. -
Step 4
Pour in chicken broth, scraping up any browned bits from the bottom. Add tomato sauce, diced tomatoes, water, and sugar. Stir to combine. -
Step 5
Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, stirring occasionally. -
Step 6
Stir in ditalini pasta. Increase heat to medium-high and cook uncovered, stirring frequently, until pasta is al dente, about 8-10 minutes. Taste and adjust seasonings with salt and pepper as needed.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.