Introduction to Pasta e Fagioli (Olive Garden Copycat)
Welcome to the cozy world of Pasta e Fagioli, an Olive Garden copycat that warms both the heart and soul. As a busy mom, I know how crucial it is to whip up meals that are not only quick but also comforting on hectic days. This recipe is here to save the day, offering flavors that will impress your loved ones without the fuss. Imagine a big bowl of hearty soup, filled with tender pasta and protein-packed beans, ready in just 40 minutes. It’s the embrace of Italy right in your own kitchen!
Why You’ll Love This Pasta e Fagioli (Olive Garden Copycat)
This Pasta e Fagioli recipe is a real gem for any busy woman juggling family and work. It’s as simple as it gets—one pot, minimal prep, and a mere 40 minutes to perfection. The flavors are mouthwateringly rich, just like Olive Garden’s classic. Plus, it’s super versatile! You can freeze leftovers, making weeknight dinners a breeze. Trust me, your family will be asking for seconds!
Ingredients for Pasta e Fagioli (Olive Garden Copycat)
Let’s gather our ingredients for this delightful Pasta e Fagioli! The beauty of this recipe lies not just in its flavor, but also in its flexibility. Here’s what you’ll need:
- Lean ground beef: This forms the hearty base. You can substitute it with ground turkey for a lighter option.
- Olive oil: Just a tablespoon to sauté and enhance those flavors, and hey, it’s a healthy fat!
- Carrots: These add a touch of sweetness. Feel free to use frozen or fresh based on your availability.
- Onion: A large onion will bring depth to the dish; it’s truly a must-have!
- Celery: Adds a nice crunch and freshness. Not a fan? You can skip it!
- Garlic: Because who doesn’t love garlic? It simply elevates the taste.
- Diced tomatoes: Canned or fresh, these provide a wonderful acidity and vibrant color.
- Tomato sauce: This thickens the soup and harmonizes the flavors; feel free to opt for low-sodium varieties.
- Chicken broth: I like it rich, but you can use vegetable broth for a vegetarian twist!
- Beans: Great Northern beans and kidney beans add protein and fiber. Rinse them for the best consistency.
- Ditalini pasta: This small pasta shape hugs the broth perfectly; other small pasta can work too!
- Seasonings: Italian seasoning, salt, and pepper—these elevate the dish. Adjust to your liking!
Exact quantities for each ingredient are listed at the bottom of the article, where you can also find a print-friendly version for your convenience!
How to Make Pasta e Fagioli (Olive Garden Copycat)
Now, let’s dive into the delightful process of creating this wonderful Pasta e Fagioli! Don’t worry; it’s not complicated at all. With just a few simple steps, you’ll have a cozy bowl of this Italian-American classic in no time. Here’s how to make it happen!
Step 1: Brown the Ground Beef
First things first, heat that tablespoon of olive oil in a large pot over medium heat. Add your lean ground beef and let it sizzle for about 3 to 5 minutes, stirring occasionally. You want it brown and crumbly. Don’t forget to drain any excess fat; we want to keep this dish as healthy as possible!
Step 2: Sauté the Vegetables
Next, in goes the diced carrots, onion, celery, and minced garlic. You want to sauté these lovely ingredients for about 4 minutes. This step is crucial as it softens the veggies and releases their sweet aroma—trust me, your kitchen will smell heavenly!
Step 3: Combine Meat and Tomatoes
Now, return that beautifully browned beef to your pot. Toss in the diced tomatoes and tomato sauce, then give everything a good stir to combine. The sauce adds depth, making this Pasta e Fagioli truly comforting. Let it mingle for a minute!
Step 4: Add Beans and Broth
Time to add some hearty goodness! Introduce the Great Northern beans, kidney beans, and the chicken broth to the mix. Bring everything to a gentle simmer. This should take about 10 minutes, allowing all those lovely flavors to dance together.
Step 5: Stir in Pasta and Seasonings
Now we’re almost there! Add the ditalini pasta along with Italian seasoning, salt, and pepper. Cook for another 10 minutes until the pasta is tender and just right. Don’t be afraid to taste! Adjust seasonings according to your family’s preferences. A bit more garlic? Go for it!
Step 6: Serve and Enjoy!
Finally, ladle that rich, hearty soup into bowls and serve hot. Feel free to top with fresh basil or a sprinkle of Parmesan cheese for that final touch. Each spoonful of this Pasta e Fagioli will remind you of the Olive Garden—you’ll be savoring every last bite!
Tips for Success
- Always use fresh ingredients for the best flavor. This makes all the difference!
- Don’t skip draining the beef—excess fat can muddy the taste.
- Taste as you go! Adjust seasonings based on your family’s preferences.
- Make a double batch; Pasta e Fagioli stores well and tastes even better the next day.
- Add more veggies like spinach or zucchini for extra nutrition.
Equipment Needed
- Large Pot: A stockpot works great, but any big soup pot will do!
- Cutting Board: Essential for chopping veggies; a plastic one is easy to clean.
- Knife: A chef’s knife makes slicing and dicing a breeze.
- Wooden Spoon: Perfect for stirring and getting every last bit of flavor!
- Measuring Cups: Handy for precise portions, but eyeing it works too!
Variations of Pasta e Fagioli (Olive Garden Copycat)
- Vegetarian Delight: Omit the ground beef and use vegetable broth. Add more beans or lentils for extra protein.
- Pasta Choice: Swap ditalini for small shells or elbow macaroni—whatever pasta you have on hand!
- Spicy Kick: Add a pinch of red pepper flakes while sautéing the vegetables for some heat!
- Herb Infusion: Toss in fresh herbs like basil or oregano in the last few minutes of cooking for a burst of fresh flavor.
- Cheesy Twist: Stir in some grated Parmesan or mozzarella cheese right before serving for a creamy texture.
Serving Suggestions for Pasta e Fagioli (Olive Garden Copycat)
- Crusty Bread: Serve with warm, crusty Italian bread for dipping. It’s the perfect companion!
- Simple Salad: A light green salad with a zesty vinaigrette complements the hearty soup beautifully.
- Wine Pairing: Consider a glass of Chianti or a light white wine to elevate the meal.
- Garnish: Fresh basil or a sprinkle of Parmesan on top adds a lovely finishing touch.
FAQs about Pasta e Fagioli (Olive Garden Copycat)
Can I make this Pasta e Fagioli ahead of time?
Absolutely! This dish is perfect for meal prep. Make it a day in advance, and the flavors will meld beautifully. Just store it in the fridge and reheat when you’re ready to enjoy.
Can I freeze Pasta e Fagioli?
Yes, you can! Freeze leftovers in airtight containers for up to three months. When you’re ready to enjoy it again, simply thaw and reheat on the stovetop or in the microwave.
What can I substitute for the ground beef?
If you prefer a leaner option, ground turkey or chicken works wonderfully. For vegetarian lovers, consider using mushrooms or lentils as a meat alternative.
Is this Pasta e Fagioli gluten-free?
To make it gluten-free, simply swap the ditalini pasta with a gluten-free pasta variety. The rest of the recipe remains unchanged!
How can I adjust the spice level of this dish?
If you love a bit of heat, add red pepper flakes while sautéing the vegetables. For a milder version, you can skip any spicy additions altogether.
Final Thoughts on Pasta e Fagioli (Olive Garden Copycat)
Making this Pasta e Fagioli is more than just cooking; it’s about creating a moment of comfort and warmth that brings family together. Every time I ladle this hearty dish into bowls, I’m reminded of cozy evenings spent chatting and laughing over dinner. This recipe is perfect for busy nights, yet it captures the essence of homemade goodness that nourishes both body and soul. I hope you indulge in this bowl of joy and make beautiful memories around your table, just as I have. Enjoy each spoonful, savoring the love and flavors of home!
Print
Pasta e Fagioli (Olive Garden Copycat): Enjoy This Easy Recipe!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
A hearty and delicious Pasta e Fagioli recipe that replicates the famous Olive Garden dish, perfect for a comforting meal.
Ingredients
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 2 medium carrots, diced
- 1 large onion, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 carton (32 oz) chicken broth
- 1 can (15 oz) Great Northern beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup ditalini pasta
- Italian seasoning, salt, and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil and brown the ground beef for 3–5 minutes. Drain excess fat.
- Sauté diced carrots, onion, celery, and garlic in the same pot for about 4 minutes until softened.
- Return the cooked beef to the pot along with diced tomatoes and tomato sauce; stir to combine.
- Add Great Northern beans, kidney beans, and chicken broth; simmer for 10 minutes.
- Stir in ditalini pasta and seasonings; cook for another 10 minutes until pasta is tender.
- Serve hot with fresh basil or Parmesan cheese as desired.
Notes
- This dish can be made ahead of time and reheats well.
- Feel free to substitute ground turkey for a leaner option.
- Adjust the seasoning to your taste preference.
- For a vegetarian version, omit the beef and use vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg
