Name: Olive Garden Pasta e Fagioli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: Cannellini beans; Diced tomatoes; Carrots; Celery; Onion; Garlic; Small pasta (like ditalini); Italian seasoning; Vegetable broth; Olive oil

The aroma of simmering beans and savory spices wafts through your kitchen as you prepare to dive into a warm bowl of olive garden pasta e fagioli soup. This dish is like a cozy hug from your favorite Italian grandma—if only she could keep her secret recipe under wraps!

There’s something magical about this soup that instantly transports you back to family dinners or a comforting meal on a chilly evening. Picture yourself at the table, laughter filling the air while everyone eagerly digs into their bowls. This isn’t just any soup; it’s a deliciously hearty experience that will leave you feeling satisfied and nostalgic.

Why You'll Love This Recipe

This olive garden pasta e fagioli soup is so easy to make that even your cat might try to take over your cooking duties
Its rich flavors will have everyone asking for seconds
The vibrant colors make it visually appealing and perfect for impressing guests or family alike
It’s versatile enough to serve as a starter or a full meal on its own

Sharing this soup with friends always brings smiles and compliments—it’s hard not to feel proud when I whip up this classic!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Cannellini Beans: These creamy beans add a delightful texture and are perfect for soaking up flavors.
Diced Tomatoes: Use canned tomatoes for convenience; they’re packed with flavor and add acidity.
Carrots: Freshly diced carrots bring sweetness and color; choose firm ones for the best results.
Celery: A must-have for aromatics; it adds crunch and depth to the flavor profile.
Onion: Use yellow onions for their balanced sweetness; sauté until translucent for maximum flavor.
Garlic: Fresh garlic cloves are key—don’t skimp on them! They provide an irresistible aroma.
Pasta: Small shells or ditalini work beautifully; cook them al dente so they remain firm in the soup.
Italian Seasoning: A blend of herbs that elevates the dish; use store-bought or make your own mix.
Vegetable Broth: Opt for low-sodium broth to control saltiness while maintaining rich flavor.
Olive Oil: Extra virgin olive oil adds richness; drizzle some on top before serving for added flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Gather Your Ingredients

First things first—gather all your ingredients on the counter. This will save you from rummaging through cabinets mid-cooking and losing valuable time (and sanity).

Sauté Your Aromatics

In a large pot over medium heat, drizzle olive oil and toss in chopped onions, carrots, and celery. Sauté until the vegetables soften and smell heavenly—about 5-7 minutes should do it.

Add Garlic & Tomatoes

Next, add minced garlic and sauté for another minute until fragrant. Then stir in diced tomatoes with their juices. Let everything mingle for about 2 minutes as those flavors unite!

Combine Beans & Broth

Pour in vegetable broth along with drained cannellini beans. Bring everything to a gentle boil while stirring occasionally—this will ensure nothing sticks to the bottom of your pot.

Season It Right

Sprinkle in Italian seasoning along with salt and pepper to taste. Don’t be shy; seasonings are where magic happens! Simmer uncovered for about 15 minutes so all those flavors can develop.

Cook the Pasta

Finally, add pasta to the bubbling pot. Cook until al dente according to package instructions—remember that pasta will continue cooking once you remove it from heat!

Serve & Enjoy!

Ladle your warm olive garden pasta e fagioli soup into bowls. Drizzle with extra virgin olive oil if desired and garnish with freshly grated Parmesan cheese if you want to take it over-the-top delicious!

You’ve conquered this Italian classic that warms hearts—and stomachs—one bowl at a time! Enjoy every spoonful while sharing stories around the dinner table with loved ones.

You Must Know

This delightful Olive Garden pasta e fagioli soup combines rich flavors and comforting textures, making it perfect for chilly nights
The aroma of simmering herbs and spices will have your family flocking to the kitchen
It’s a one-pot wonder that warms both the belly and the heart

Perfecting the Cooking Process

Start by sautéing vegetables first to build flavor, then add beans and broth while pasta cooks separately. This ensures everything is perfectly tender and flavorful.

Add Your Touch

Feel free to swap out kidney beans for chickpeas or add a splash of balsamic vinegar for extra zest. Customize to suit your taste buds!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a bit of water if necessary.

Chef's Helpful Tips

Always soak dried beans overnight for quicker cooking time
Use fresh herbs like parsley for vibrant flavor
Taste as you go; seasoning can make all the difference!

The first time I made this soup, my kids declared it “the best thing ever,” and I knew I had a hit on my hands!

FAQs

FAQ

Can I make Olive Garden pasta e fagioli soup vegetarian?

Absolutely! Just use vegetable broth instead of chicken broth for a delicious veggie version.

What type of pasta works best in this recipe?

Ditalini pasta is traditional, but any small pasta shape will do just fine.

Can I freeze leftover pasta e fagioli soup?

Yes, it freezes well! Store in airtight containers for future cozy meals.