Best Olive Garden Pasta and Fagioli Recipe

PICTURED: RACHEL VANNI; CULINARY STYLING: SPENCER RICHARDS

They say imitation is the sincerest form of flattery, and in the case of Olive Garden’s hearty recipes, that’s certainly true. We’ve been known to try our hand at a number of Olive Garden staples, from gloriously creamy Fettuccine Alfredo with chicken Scampi with 5 cheeses Ziti Al Forno. But, there’s something in particular about Olive Garden soups that we just can’t get enough of, which is why we love to recreate them at home, so you can literally enjoy them anytime! We’re talking Zuppa Toscana, Minestrone, and Chicken Gnocchi Soup, to name a few.

This chunky Pasta e Fagioli is packed with all the goodness of the Olive Garden: white and kidney beans, ground beef, tomatoes, and ditalini pasta, all snuggled up in a rich, Italian-spiced broth. Pair a steaming bowl of Olive Garden pasta and fagioli with an Olive Garden-style salad and hearty breadsticks, and you’ve got a restaurant-style feast right in your own home.

Like Olive Garden, we use beef in this recipe, but if you prefer ground turkey or chicken, substitute in equal parts. You can also substitute other types of beans if you want to use what you have on hand.

PS Get closer to OG OG soup using store bought shredded carrots.

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Yields:

6


portions

Preparation time:

0

hours

15

minutes

Total time:

0

hours

45

minutes

3 tbsp.

extra virgin olive oil, divided

3/4 lbs.

90% lean ground beef

Freshly ground black pepper

2


large stalks of celery, thinly sliced ​​on the diagonal

2 bed.

low sodium chicken broth

1


(15 oz) tomato sauce

1


(15 oz) diced tomatoes

1


(15 oz) kidney beans, rinsed and drained

1


(15 oz) cannellini beans, rinsed and drained

Pecorino Romano or grated Parmesan, to serve

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  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until pasta is al dente. Drain and reserve.
  2. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium-high heat. Add ground beef and season with 1 tsp salt and ¼ tsp pepper. Cook, stirring to break up beef into small pieces, until beef is cooked through and lightly browned, about 5 minutes. Drain the fat from the beef then scrape the beef onto a plate.
  3. Return the pan to medium-high heat and add the carrots, celery and the remaining 2 tablespoons of oil. Cook, stirring, 1 minute, until vegetables are lighter in color. Add garlic and cook, stirring, until fragrant and lightly browned, about 1 minute. Add tomato paste and cook, stirring, until lightly charred, about 30 seconds.
  4. Add cooked beef, broth, 2 cups water, tomato sauce, diced tomatoes, kidney beans, cannellini beans, Italian seasoning and ¾ tsp salt to pot. Bring to a boil, then reduce heat to medium-low and simmer until vegetables are softened, about 15 minutes. Stir the drained pasta into the soup and season to taste with more salt and pepper. Serve sprinkled with cheese.

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copy pasta e fagioli from the olive garden

PICTURED: RACHEL VANNI; CULINARY STYLING: SPENCER RICHARDS

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