Best Olive Garden Pasta e Fagioli Recipe

best-olive-garden-pasta-fagioli

Introduction

There’s something deeply comforting about a bowl of soup that feels like a hug from the inside, especially when it’s as hearty and flavorful as Olive Garden Pasta e Fagioli. Whether you’re craving a taste of nostalgia or simply need a cozy meal to warm your soul, this classic Italian-inspired dish delivers every time. Plus, with simple ingredients and straightforward steps, you’ll find it’s easier to make at home than you might think.

Olive Garden Pasta e Fagioli is a rich, savory soup that combines tender pasta, creamy beans, and a robust tomato broth infused with herbs and spices. While Olive Garden made it famous, this dish actually has humble roots in Italian home cooking, where families relied on pantry staples to create satisfying meals. What makes it special is its balance of textures and flavors—every spoonful offers a little bit of everything. Here at brekcakes.com, we celebrate recipes that bring people together, and this one fits perfectly. It’s a crowd-pleaser that works for weeknight dinners or weekend gatherings, much like our homemade chicken pot pie or classic beef stew.

Why I Love This Recipe

Olive Garden Pasta e Fagioli holds a special place in my heart because it reminds me of family dinners where everyone lingered at the table just a little longer. The first time I recreated it at home, I realized how much joy comes from sharing a dish that’s both familiar and full of flavor. It’s the kind of meal that sparks conversation and leaves everyone feeling nourished—not just by the food, but by the connection it fosters. Every time I make it, I’m reminded why cooking is so much more than following a recipe.

Health and Nutrition

Why it’s good for your body

Olive Garden Pasta e Fagioli packs a nutritious punch while delivering classic comfort. First, the dish combines protein-rich beans and fiber-filled pasta, which helps keep you full longer. Additionally, the tomatoes provide a dose of antioxidants like lycopene, known for supporting heart health. Because the soup includes vegetables like carrots and celery, you also get essential vitamins such as vitamin A and K.

Moreover, Olive Garden Pasta e Fagioli offers a balanced macronutrient profile. The beans contribute plant-based protein, while the pasta supplies energizing carbohydrates. Since the broth is light yet flavorful, you enjoy a satisfying meal without excessive calories. Furthermore, the olive oil used in the recipe adds healthy monounsaturated fats, which promote better cholesterol levels.

Finally, this dish is a great way to incorporate more legumes into your diet. Beans not only boost protein intake but also aid digestion thanks to their high fiber content. Whether you crave warmth or nourishment, Olive Garden Pasta e Fagioli delivers both taste and wellness benefits in every bowl.

How it fits in a healthy lifestyle

Olive Garden Pasta e Fagioli fits seamlessly into a balanced diet. If you follow a heart-healthy eating plan, the soup’s lean protein and fiber content make it a smart choice. Pair it with a side salad for added greens, or enjoy it as a light lunch to stay on track with your goals.

For those focusing on plant-based meals, this dish offers a satisfying alternative to meat-heavy options. The beans provide ample protein, while the vegetables add essential micronutrients. If you’re exploring gluten-free adaptations, consider swapping regular pasta for a gluten-free variety. Check out our gluten-free pasta guide for easy substitutions.

Busy weeknights call for nourishing yet simple meals, and this soup delivers. It reheats well, making it perfect for meal prep. For more tips on balancing convenience and nutrition, explore our quick healthy meals roundup. With its versatility and wholesome ingredients, Olive Garden Pasta e Fagioli helps you eat well without sacrificing flavor.

Print

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Olive Garden Pasta e Fagioli


  • Author:     Chef Mia



Print Recipe

Description

A hearty Italian soup with pasta, beans, and vegetables, inspired by Olive Garden’s classic dish.

Ingredients


Scale

For the Crust:

  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 (15 oz) can white cannellini beans, drained and rinsed
  • 4 cups beef broth
  • 1 (15 oz) can tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup ditalini pasta, uncooked
  • 2 tbsp olive oil
  • Grated Parmesan cheese for garnish

Instructions

1. Prepare the Crust:

  1. In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it into small pieces. Drain excess fat.
  2. Add onion, garlic, carrots, and celery to the pot. Cook for 5 minutes until vegetables begin to soften.
  3. Stir in diced tomatoes, kidney beans, cannellini beans, beef broth, tomato sauce, oregano, basil, thyme, salt, and pepper. Bring to a boil.
  4. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
  5. Add ditalini pasta and cook for an additional 10 minutes or until pasta is tender.
  6. Serve hot, garnished with grated Parmesan cheese.

Notes

You can customize the seasonings to taste.



s-dish">How to Prepare This Dish

Steps and time-saving tips

Start by heating olive oil in a large pot over medium heat, then sauté diced onions, carrots, and celery until they soften. Add minced garlic and cook for another minute until fragrant. Next, stir in ground beef, breaking it apart with a wooden spoon until browned. Drain any excess fat, then pour in diced tomatoes, tomato sauce, and beef broth for a rich base. Sprinkle in Italian seasoning, salt, and pepper to layer the flavors. Meanwhile, cook ditalini pasta separately until al dente—this prevents it from becoming mushy in the soup. Once the broth simmers, fold in drained and rinsed kidney beans along with the cooked pasta. Let everything simmer together for 10 minutes so the flavors meld. For a time-saving shortcut, use pre-chopped veggies or canned beans. Right before serving, drizzle with extra virgin olive oil and top with grated Parmesan for a restaurant-worthy finish.

Mistakes I’ve made and learned from

I once rushed the sautéing step, leaving the veggies undercooked and crunchy, which threw off the texture of the entire Olive Garden Pasta e Fagioli. Now I take my time to soften them properly—it’s worth the extra few minutes. Another blunder? Overcooking the pasta directly in the soup, which turned it into a starchy mess. That’s why I always cook it separately now, just like I do with my perfect al dente pasta. And if you’ve ever ended up with a bland broth, I’ve been there too. A pro tip: taste and adjust the seasoning gradually, as I learned from my soup flavor balancing guide. Trust me, these small tweaks make all the difference.

n-and-variations">Cultural Connection and Variations

Where this recipe comes from

Olive Garden Pasta e Fagioli carries the heartwarming legacy of Italian peasant cooking, where simple ingredients like beans, pasta, and tomatoes transformed into something magical. Originally from Northern Italy, this dish was a way for families to stretch their resources while still enjoying a hearty, flavorful meal. Interestingly, each region in Italy puts its own spin on it—some add pancetta for richness, while others keep it vegetarian with extra herbs.

When Olive Garden introduced their version of Pasta e Fagioli to American diners, they blended tradition with accessibility. Their recipe leans into the comforting flavors of the original but simplifies the process for home cooks. In my family, we tweak it by adding a splash of red wine for depth, a trick my nonna swore by. Meanwhile, in Tuscany, they might use cannellini beans instead of kidney beans, proving how versatile this dish truly is.

Across the globe, similar dishes pop up under different names. In Greece, you’ll find “fasolada,” a bean soup with a lemony twist. Even in Brazil, feijoada borrows the same soul-warming concept. Yet, Olive Garden Pasta e Fagioli remains a standout because it bridges nostalgia with everyday ease.

ays-cooking">How it fits in today’s cooking

Today, Olive Garden Pasta e Fagioli thrives as the ultimate comfort food, perfect for chilly nights or busy weeknights. Modern cooks love how adaptable it is—swap in gluten-free pasta or add kale for a nutrient boost. It’s also a star during holidays, often served alongside classics like garlic bread for a cozy family feast.

Meal preppers appreciate its freezer-friendly nature, while instant pot fans cut the cooking time in half. Plus, it pairs beautifully with a crisp salad, like this Italian salad, for a balanced dinner. Whether you stick to the traditional recipe or experiment with new twists, Olive Garden Pasta e Fagioli proves that some dishes never go out of style.

Taste and Texture

What makes it delicious

Olive Garden Pasta e Fagioli wraps you in warmth with its rich, savory broth and tender pasta. The tomatoes add a bright tang, while the beans lend a creamy, velvety texture that melts in your mouth. Fragrant garlic and herbs like oregano and basil deepen the flavor, making each spoonful aromatic and comforting. Meanwhile, the ground beef or Italian sausage brings a hearty, meaty bite that balances the dish perfectly. Whether you crave something cozy or crave-worthy, Olive Garden Pasta e Fagioli delivers a satisfying, restaurant-quality experience at home.

r">Boosting the flavor

For an extra kick, try stirring in a spoonful of homemade pesto just before serving—its fresh basil and garlic will elevate the herb notes. Alternatively, a sprinkle of grated Parmesan or a dash of red pepper flakes adds depth and heat. If you love a smoky twist, swap the ground beef for crispy pancetta or top with toasted garlic bread crumbs for crunch. Small tweaks like these keep Olive Garden Pasta e Fagioli exciting while honoring its classic roots.

Tips for Success

Best practices for results

For the best Olive Garden Pasta e Fagioli, always sauté your onions, carrots, and celery until they soften completely. This builds a flavorful base. Additionally, use high-quality canned tomatoes and rinse your beans thoroughly to avoid a gritty texture. Simmer the soup gently to let the flavors meld without overcooking the pasta. Finally, stir in fresh parsley just before serving for a bright finish.

>Mistakes to avoid

Avoid adding the pasta too early, or it will turn mushy. Instead, cook it separately and combine it with the soup just before serving. Also, don’t skip the step of deglazing the pot with broth after sautéing the vegetables—this adds depth. For more on balancing flavors, check out our guide to soup seasoning secrets. If your soup thickens too much, thin it with a splash of broth, as explained in our fixing thick soups tutorial.

Serving and Pairing Suggestions

How to serve this dish

Serve Olive Garden Pasta e Fagioli in rustic bowls to highlight its hearty, comforting appeal. For a restaurant-style touch, drizzle a swirl of extra virgin olive oil on top and sprinkle fresh parsley or grated Parmesan cheese. Meanwhile, warm crusty bread on the side lets guests soak up every last drop of the rich broth. This dish shines at casual gatherings, family dinners, or even cozy holiday meals when you want a crowd-pleaser. If you’re hosting a themed night, pair it with other Italian favorites for a full Olive Garden-inspired experience.

What goes well with it

A crisp Caesar salad balances the warmth of Olive Garden Pasta e Fagioli with its crunchy romaine and tangy dressing. Alternatively, try garlic knots or our easy homemade focaccia for a carb-loaded feast. For drinks, a light red wine like Chianti enhances the soup’s savory notes, while sparkling water with lemon keeps things refreshing. If you’re craving more Italian flavors, our creamy Tuscan chicken or lemon ricotta cookies make delightful additions to the meal.

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What is in Olive Garden’s Pasta e Fagioli soup?

Olive Garden’s Pasta e Fagioli is a hearty Italian soup made with ground beef, beans, pasta, tomatoes, and a blend of herbs. The dish features a rich broth with onions, carrots, and celery, giving it a classic Italian flavor. It’s one of Olive Garden’s most popular soups, known for its comforting taste.

Is Olive Garden Pasta e Fagioli gluten-free?

No, Olive Garden’s Pasta e Fagioli is not gluten-free because it contains pasta made from wheat. If you’re looking for gluten-free options, Olive Garden offers other soups like the Zuppa Toscana without pasta. Always check with the restaurant for the latest ingredient information.

rank-math-faq-item"> How many calories are in Olive Garden’s Pasta e Fagioli?

A serving of Olive Garden Pasta e Fagioli contains around 220 calories per cup, making it a lighter option compared to some of their other dishes. The soup is packed with protein and fiber from the beans and ground beef. It’s a satisfying choice for those watching their calorie intake.

Can I make Olive Garden Pasta e Fagioli at home?

Yes! Many copycat recipes recreate Olive Garden’s Pasta e Fagioli using ingredients like ground beef, kidney beans, ditalini pasta, and Italian seasoning. Simmering the soup slowly helps blend the flavors just like the restaurant version. It’s a great way to enjoy this classic dish at home.

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