olive garden pasta e fagioli soup recipe
The Best olive garden pasta e fagioli soup recipe
Classic Olive Garden Pasta e Fagioli Soup
A hearty, comforting soup blending tender pasta, hearty beans, and rich tomato broth. Perfect for a cozy meal.
🥘Ingredients
- 2 tbsp olive oil
- 1 lb (450g) diced tomatoes (canned, no salt added)
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 4 cups vegetable broth
- 12 oz (340g) small pasta shapes (like ditalini or small shells)
- 1 cup dried cannellini beans, rinsed
- 1 cup dried great northern beans, rinsed
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
👨🍳Directions
-
1
In a large stockpot, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. -
2
Add minced garlic, oregano, basil, and bay leaf. Stir for 30 seconds until fragrant. -
3
Pour in diced tomatoes (with juices) and vegetable broth. Bring to a boil, then reduce heat to low. Simmer for 15 minutes. -
4
While the broth simmers, cook pasta in a separate pot according to package instructions until al dente. Drain, reserving ½ cup pasta water. -
5
In the same stockpot, add the rinsed beans and simmer for 10–12 minutes until tender but not mushy. -
6
Add cooked pasta to the pot, stirring in reserved pasta water if needed to loosen. Simmer for 2–3 minutes until everything is heated through. -
7
Remove bay leaf. Adjust seasoning with salt and pepper if desired. Divide soup among bowls and top with mozzarella and Parmesan.
🔧Equipment
- Large stockpot
- Medium saucepan
- Wooden spoon
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in 1 tbsp butter at the end of cooking.
- Use a mix of dried beans for a balanced texture—some will be softer than others.
- Let the soup sit for 5 minutes before serving to allow cheese to melt slightly.
Watch Video Of How Classic Olive Garden Pasta e Fagioli Soup Works
❓ Frequently Asked Questions About Olive Garden Pasta e Fagioli Soup
Can I make this Olive Garden-style Pasta e Fagioli Soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Use the same ingredients but cook on low for about 6–7 hours, stirring occasionally. The beans and pasta will soften fully, and the flavors will meld beautifully. If you prefer a thicker soup, add a splash of broth or water at the end.
What’s the best way to handle the canned tomatoes in this recipe?
For the most flavorful results, use a mix of canned crushed tomatoes and whole peeled tomatoes (drained). Whole tomatoes release their juices as they simmer, adding depth to the broth. If you prefer a chunkier texture, skip the blender step entirely.
How do I ensure the pasta doesn’t turn mushy?
Cook the pasta just al dente (about 8–10 minutes in boiling water) and reserve about ½ cup of pasta water before adding it to the soup. The starchy water will help emulsify the broth and prevent the pasta from getting too soft. Alternatively, use small pasta shapes like ditalini or penne, which hold up better.
Can I substitute any of the ingredients for dietary restrictions?
Yes, you can swap the canned tomatoes for fresh ones (simmer them first to release juices). For a vegan version, use vegetable broth instead of beef broth and ensure all other ingredients are plant-based. If avoiding gluten, confirm that the pasta is certified GF, but note that traditional pasta e fagioli often contains wheat. For a lighter soup, reduce the olive oil slightly or use a neutral oil like vegetable oil.
