Olive Garden Pasta e Fagioli Soup

Pasta e faioli means “pasta and beans” in Italian, and is a traditional meatless soup served by Italian peasants for centuries. The recipe contains ground beef, but it can be omitted to make a vegetarian dish.

Olive Garden’s Pasta e Fagioli Soup is a delicious and hearty Italian-inspired dish that has gained popularity for its rich flavors and comforting qualities. This soup is traditionally made with a combination of ground beef, vegetables, beans, and pasta, creating a satisfying and filling meal.

The soup starts with browning ground beef in a skillet, adding chopped onions, carrots, and celery to enhance the flavor and texture. The addition of diced tomatoes, both red and white kidney beans, and beef stock brings depth and richness to the soup base. A blend of oregano, pepper, parsley, and optional Tabasco sauce adds a touch of spiciness and enhances the overall taste.

One of the key ingredients in Pasta e Fagioli Soup is the pasta, which is added during the final stage of cooking. This pasta absorbs the flavors of the soup and adds a comforting element to each spoonful. The choice of pasta can vary, with options like ditalini or small shells being commonly used.

Olive Garden’s Pasta e Fagioli Soup is often simmered in a slow cooker, allowing the flavors to meld together over a few hours of cooking time. The end result is a warm and hearty soup that is perfect for chilly days or when you crave a comforting Italian dish.

Serving suggestions for this soup include garnishing with grated Parmesan cheese and serving with a side of crusty bread or garlic breadsticks. The combination of flavors and textures in this soup makes it a crowd-pleaser, suitable for a family meal or for entertaining guests.

Whether enjoyed as a starter or as a main course, Olive Garden’s Pasta e Fagioli Soup offers a delightful blend of ingredients and a taste that will satisfy your cravings for a comforting and flavorful Italian soup.

SERVES: 6–8

INGREDIENTS:

• 2 pounds ground beef
• 1 chopped onion
• 3 chopped carrots
• 4 stalks chopped celery
• 2 (28-ounce) cans undrained diced tomatoes
• 1 (16-ounce) can drained red kidney beans
• 1 (16-ounce) can drained white kidney beans
• 3 (10-ounce) cans beef stock
• 3 teaspoons oregano
• 2 teaspoons pepper
• 5 teaspoons parsley
• 1 teaspoon Tabasco sauce (optional)
• 1 (20-ounce) jar spaghetti sauce
• 8 ounces pasta

INSTRUCTIONS:

1. Brown the ground beef in a skillet.
2. Drain the fat from the beef and add it to a slow cooker along with everything else except the pasta.
3. Cook on low heat for 7-8 hours or on high heat for 4-5 hours.
4. During the last 30 minutes of cooking, add the pasta to the slow cooker.
5. Cook on high heat until the pasta is cooked.
6. Serve hot and enjoy!

TIPS:

1. For extra flavor, consider using Italian sausage instead of ground beef. The sausage adds a unique and savory taste to the soup.
2. If you prefer a thicker consistency, you can mash some of the beans in the soup before serving. This will help thicken the soup and create a heartier texture.
3. Feel free to customize the soup by adding additional vegetables such as bell peppers or spinach. These additions can enhance the nutritional value and add more variety to the dish.