Olive Garden Pasta Fagioli

by Alyona's Cooking
pasta-e-fagioli-soup-recipe-copycat-olive-garden-recipe-alyonscooking.com

Olive Garden Pasta Fagioli is a hearty bean and pasta soup served at Olive Garden. It’s an EASY, one-pot soup the family can enjoy right from home! The ONLY way I make Olive Garden Pasta Fagioli!

This is the hearty red soup that resembles “Italian chili” at the Olive Garden restaurant! Although, I like Zuppa Toscana this soup stands on the top to eat soups at Olive Garden. I love this thick bean soup with some freshly grated parmesan cheese–just YUM! It’s incredibly easy to replicate and everything is done in one-pot! The only way I make Fasta e Fagioli soup from scratch, at home!

What makes this Pasta Fagioli Recipe EASY?

  • This Pasta Fagioli is a one-pot soup. Meaning it’s all made in one pot.
  • There is ONLY 3 easy steps!
  • No long lists of fancy herbs or spices!
  • Simple ingredients. A simple pasta and bean soup.
  • Dinner is done under 30-minutes!

pasta-e-fagioli-soup-recipe-copycat-olive-garden-recipe-alyonscooking.com

Ingredients for Pasta e Fagioli Soup:

  • 2 mild sausages, casings removed
  • 1/3 cup Ditalini
  • 1 (15 oz) can tomato sauce
  • 2 TBSP ketchup
  • 1 (15 oz) can diced tomatoes
  • 1/2 tsp dried basil
  • 1 carrot, julienned
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 cups water + 1/2 TBSP beef bullion (or broth)
  • 1/2 tsp sugar
  • 1/4 tsp celery seed (or 1 stalk of fresh celery)
  • 1/2 can of red kidney beans
  • 1/2 can white beans

How to make EASY Pasta e Fagioli Soup bstep-by-step:

1. In a large pot sauté the onion (and fresh celery if using) in a few tbsp of olive oil. Add in the crumbled meat and fry until partially cooked through.

2. Add the broth, canned tomatoes, ketchup, sugar and carrots. Simmer 10-15 minutes.

3. Next add in the spices, pasta, and beans. Simmer for another 5 minutes. Then remove from heat and garnish with freshly grated parmesan cheese before serving.

How to prevent soggy pasta in soup:

I like to slightly under-cook the pasta by a few minutes. It will still be soft, just not over cooked and falling apart by the time its done. When the soup stops boiling the hot heat still keeps the pasta warm but you’re not boiling it any more for further cooking. That is secret to not over cooking the pasta in soups! This is a helpful tip to keep in mind when making soups with any type of dough.

pasta-e-fagioli-soup-recipe-copycat-olive-garden-recipe-alyonscooking.com
5 from 1 vote

Olive Garden Pasta Fagioli

Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Servings: 8 people
Author: Alyona's Cooking
Olive Garden Pasta Fagioli is a hearty bean and pasta soup served at Olive Garden. It's an EASY, one-pot soup the family can enjoy right from home!
Print Recipe Review

Ingredients

Pasta Fagioli:

  • 1 onion diced
  • 2 mild sausages casings removed
  • 4 cups broth
  • 15 oz diced tomatoes
  • 15 oz tomato sauce
  • 2 TBSP ketchup
  • 1 carrot julienned
  • 1/3 cup Ditalini pasta
  • 1/2 can red kidney beans
  • 1/2 can white beans

Spices:

  • 1/2 tsp dried basil
  • 1/4 tsp celery seed
  • 3 cloves garlic minced
  • 1/2 tsp sugar
  • salt and pepper to taste

Instructions

How to Make Olive Garden Pasta Fagioli copycat:

  • In a large pot sauté the onion in a 3 tbsp of olive oil. Add the crumbled sausage and fry until partially cooked through.
  • Add the broth, canned tomatoes, ketchup, sugar and carrots. Simmer 10-15 minutes.
  • Add in the spices, pasta and beans. Simmer for another 5-8 minutes. Remove from heat and garnish with freshly grated parmesan cheese before serving.

Notes

Broth Substitute: Can use 4 cups water + 1/2 TBSP beef bullion for the broth. 
Celery Seed Substitute: Can substitute 1 stalk of fresh celery for the seeds. 
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

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6 comments

Olga October 18, 2017 - 10:24 am

Is the amount of liquid in this soup enough? It seems small for that amount of ingirdients? Do you add in the liquid from the beans too , or drain the beans?

Reply
Alyona's Cooking October 18, 2017 - 11:20 am

This soup is on the chunkier side but it shouldn’t be overly thick. The tomato juices are to be used up but do rinse the beans from their liquid. If you try to keep the amount of ingredients according to the list, it should be a proportional amount of liquid.

Reply
Olga October 18, 2017 - 11:27 am

Thank you for replying back quickly. I plan on making this today If I get out to the store today. Where did you buy your pasta? I haven’t seen similar kind in my local store.

Reply
Alyona's Cooking October 18, 2017 - 1:49 pm

Your welcome Olga, The pasta shown on the soup post was from a grocery store called Stop & Shop. Check major grocery stores near your area or even Walmart for Ditalini pasta.

Reply
Olga September 20, 2017 - 4:27 am

So do you put in dry pasta at the end and only cook it for 5 mins? Is that enough? Or is the pasta already cooked and then added in for the last 5 mins?

Reply
Alyona's Cooking September 21, 2017 - 12:01 pm

You would cook the uncooked pasta for about 5 minutes since its a small kind. Just cut back the required cooking time for the pasta of your choice as long as its tiny, by a few minutes. It’s going to sit in a hot soup anyways so it’s better to undercook to aldente rather than over cooking to falling apart pasta.

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