Pasta e Fagioli Olive Garden: 7 Comforting Ingredients You’ll Love

Name: Pasta e Fagioli Olive Garden: 7 Comforting Ingredients You'll Love
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup ditalini pasta; 1 can (15 oz) cannellini beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1/2 cup diced carrots; 1/2 cup diced celery; 1/2 cup diced onion; 2 cloves garlic, minced; 4 cups vegetable broth; 1 can (14.5 oz) diced tomatoes; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste

Oktober 6, 2025

By:

Julia marin

Springe zu Rezept·Drucken-Rezept

There’s just something about a warm bowl of soup that wraps you up like a cozy blanket, isn’t there? One of my all-time favorites is the *Pasta e Fagioli* from Olive Garden. This hearty Italian soup is so rich in flavor, with tender pasta, creamy beans, and a delightful medley of vegetables that just dance on your taste buds. I remember the first time I had it, sitting in that charming restaurant, the aroma wafting around me, and I couldn’t help but smile. It’s the kind of comfort food that makes you feel at home, no matter where you are. Trust me, once you try making this at home, you’ll be hooked!

Ingredients List

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup ditalini pasta – a small, tube-shaped pasta that’s perfect for soaking up all the soup’s flavors.
1 can (15 oz) cannellini beans, drained and rinsed – these creamy white beans add heartiness and protein.
1 can (15 oz) kidney beans, drained and rinsed – brings a pop of color and additional texture to the dish.
1/2 cup diced carrots – sweet and tender, they add a nice crunch and vibrant color.
1/2 cup diced celery – for that refreshing crunch and aromatic flavor that makes a great base.
1/2 cup diced onion – the foundation of flavor; don’t skip this one!
2 cloves garlic, minced – because everything’s better with garlic, right?
4 cups vegetable broth – the soul of the soup, adding depth and richness.
1 can (14.5 oz) diced tomatoes – for a slight acidity and a beautiful color.
1 tsp dried oregano – a must-have Italian herb that rounds out the flavors.
1 tsp dried basil – for that fresh, herbal aroma that makes you think of summer.
Salt and pepper to taste – bring it all together with just the right seasoning!

How to Prepare Pasta e Fagioli Olive Garden

First things first, grab a large pot and heat a splash of olive oil over medium heat. You want it hot enough to sizzle but not so hot that it smokes.
Once the oil is shimmering, toss in the diced onion, carrots, and celery. Cook these beauties for about 5-7 minutes, stirring occasionally, until they’re all nice and softened. The smell will be heavenly, I promise!
Now, add in the minced garlic and let it cook for just 1 minute. Be careful not to burn it; we want that sweet garlic flavor, not bitterness!
Next up, stir in your vegetable broth, diced tomatoes, and both types of beans. Sprinkle in the oregano and basil, then give it a good stir to combine everything.
Bring the mixture to a boil—this is where the magic starts to happen! Once it’s bubbling nicely, reduce the heat and let it simmer for about 20 minutes. This allows all the flavors to meld together beautifully.
After simmering, it’s time to add the ditalini pasta. Cook it in the soup until it’s al dente, usually around 8-10 minutes. Keep an eye on it, as you don’t want it to get mushy!
Finally, season with salt and pepper to taste. Give it a good stir, serve it hot, and enjoy the cozy goodness of your homemade *Pasta e Fagioli*! You’re going to love it!

Why You’ll Love This Recipe

Quick prep time – With just 15 minutes of prep, you’ll have a delicious meal on the table in no time!
Hearty and filling – This soup is perfect for satisfying those hunger pangs, thanks to the combination of pasta and beans.
Packed with protein – Between the beans and the veggies, you’re getting a nutrition boost that’ll keep you fueled.
Easy to customize – Feel free to throw in any extra veggies or beans you have on hand for a personal touch!
Perfect for meal prep – It stores beautifully, making it a great option for lunches or quick dinners throughout the week.
Comforting and warm – There’s nothing quite like a steaming bowl of this soup on a chilly day—it’s pure comfort food!

Nutritional Information

Now, let’s talk about the yummy goodness you’re getting in every bowl of this *Pasta e Fagioli*. Here’s an estimated breakdown of the nutrition, based on the common ingredients used:

Serving Size: 1 cup
Calories: 200
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Sodium: 500mg
Carbohydrates: 35g
Fiber: 8g
Sugar: 2g
Protein: 10g
Cholesterol: 0mg

These values are estimates and can vary based on the specific brands and quantities of ingredients you use. But trust me, this dish not only warms your heart but also gives you a nutritious boost, making it a win-win for both your taste buds and your body!

Tips for Success

Now, before you dive into making your *Pasta e Fagioli*, let me share some of my best tips to ensure it turns out just perfect!

Ingredient Substitutions: If you don’t have ditalini pasta on hand, any small pasta shape like elbow macaroni or even orzo will work just fine. Similarly, feel free to swap out the beans; black beans or chickpeas can add a fun twist!
Cooking Times: Keep an eye on the pasta as it cooks in the soup. If you prefer it a bit firmer, start checking for doneness a minute or two before the suggested time. You want it al dente, not mushy!
Flavor Boost: For an extra flavor kick, add a splash of balsamic vinegar or a squeeze of lemon juice right before serving. It brightens up the dish beautifully!
Make It Ahead: This soup is perfect for meal prep! You can make a big batch and store it in the fridge for up to 5 days. Just remember that the pasta will absorb some of the broth as it sits, so you might want to add a little extra broth when reheating.
Serving Suggestions: Serve your *Pasta e Fagioli* with a sprinkle of freshly grated Parmesan cheese and a drizzle of high-quality olive oil for that restaurant-style touch. A hunk of crusty bread on the side for dipping is always a hit!
Herb Variations: Fresh herbs can elevate your soup—add some chopped parsley or basil right before serving for that fresh, vibrant taste!

With these tips, you’ll be well on your way to making a delicious, comforting bowl of *Pasta e Fagioli* that’ll impress everyone at your table!

Serving Suggestions

When it comes to enjoying your *Pasta e Fagioli*, the right accompaniments can really elevate the whole experience! Here are a few of my favorite serving suggestions that pair perfectly with this hearty soup:

Crusty Bread: A warm, crusty loaf is a must! It’s perfect for dipping into the soup and soaking up all those delicious flavors.
Parmesan Cheese: Don’t skimp on the cheese! A generous sprinkle of freshly grated Parmesan adds a lovely salty richness that complements the soup beautifully.
Herb Garnish: Fresh herbs like chopped basil or parsley can brighten up your bowl and add a pop of color. Plus, they give it that fresh, homemade touch!
Side Salad: A simple green salad with a light vinaigrette makes for a refreshing contrast to the hearty soup. It’s a great way to add some crunch and extra veggies to your meal!
Garlic Breadsticks: If you want to take it up a notch, serve some warm garlic breadsticks on the side. They’re perfect for mopping up every last drop of the soup!

With these delicious sides and toppings, your *Pasta e Fagioli* will not only be a comforting meal but also a delightful feast for the senses! Enjoy every spoonful!

Storage & Reheating Instructions

Leftover *Pasta e Fagioli*? Yes, please! This soup stores beautifully, and I love having it on hand for quick meals during the week. Here’s how to keep it fresh and delicious:

Storing Leftovers: Allow the soup to cool completely before transferring it to an airtight container. It’ll stay good in the fridge for up to 5 days. If you’re like me and love to meal prep, you might want to portion it out into smaller containers for easy grab-and-go lunches!
Freezing: Want to save some for later? You can freeze your *Pasta e Fagioli* for up to 3 months. Just make sure to leave a little space in the container, as the soup will expand as it freezes. Thaw it overnight in the fridge before reheating.
Reheating: To reheat, pour the soup into a pot and warm it over low heat until piping hot. If it seems thick, you can add a splash of vegetable broth or water to loosen it up. Stir occasionally to prevent sticking. You can also reheat individual servings in the microwave—just make sure to cover the bowl to avoid splatters!

With these simple storage and reheating tips, you’ll always have a comforting bowl of *Pasta e Fagioli* ready to warm your soul. Enjoy every delicious spoonful!

Frequently Asked Questions

Got questions about making the perfect *Pasta e Fagioli*? I’ve got you covered! Here are some of the most common queries I hear, along with my answers to help you out:

Can I use different types of beans?

Absolutely! While I love the combination of cannellini and kidney beans, you can swap them for black beans, pinto beans, or even chickpeas if you prefer. Just make sure to rinse and drain them well!

How can I make this soup gluten-free?

To make your *Pasta e Fagioli* gluten-free, simply substitute the ditalini pasta with a gluten-free pasta alternative. There are plenty of great options out there, like rice pasta or chickpea pasta, that will work beautifully!

Can I add meat to this dish?

Of course! If you want a heartier version, feel free to add in some cooked ground beef, Italian sausage, or even diced chicken. Just brown the meat first before adding the veggies, and then proceed with the recipe as usual.

What if I don’t have vegetable broth?

No worries! If you’re in a pinch, you can use chicken broth instead for added flavor. You can also make your own broth at home using water and a few seasoning cubes if necessary.

How do I adjust the soup’s thickness?

If you prefer a thicker soup, you can reduce the amount of broth you use or let it simmer a bit longer to concentrate the flavors. For a thinner soup, just add more broth or water until you reach your desired consistency!

Can I make this soup ahead of time?

Yes, this soup is perfect for making ahead! You can prepare it a day in advance and store it in the fridge. Just remember to add a little extra broth when reheating, as the pasta will absorb some liquid.

Can I use fresh vegetables instead of canned?

Definitely! Fresh veggies are always a great choice. Just make sure to adjust the cooking time slightly, as they might need a bit longer to soften compared to canned.

With these answers, I hope you feel ready to whip up your very own *Pasta e Fagioli*! If you have any other questions, don’t hesitate to reach out—I love helping fellow cooks!

Variations

One of the best things about *Pasta e Fagioli* is how flexible it can be! You can easily customize this recipe to suit your taste or whatever you have on hand. Here are some fun variations to consider:

Vegetable Medley: Feel free to add in other vegetables like zucchini, bell peppers, or spinach. They not only enhance the flavor but also add more nutrients to the soup!
Different Beans: While cannellini and kidney beans are a classic combo, you can swap in black beans, pinto beans, or even lentils for a twist. Each bean brings its unique flavor and texture!
Meaty Option: For those who love a heartier soup, brown some ground beef, Italian sausage, or diced chicken before adding the veggies. It adds a delicious depth to the dish!
Spicy Kick: If you enjoy a bit of heat, toss in some crushed red pepper flakes or a chopped jalapeño while cooking the onions. It’ll give your soup a nice, spicy finish!
Herb Infusion: Experiment with fresh herbs like thyme or rosemary for an aromatic boost. Just remember to add them towards the end of cooking to keep their flavors vibrant!
Cheesy Delight: Stir in some grated Parmesan or Pecorino Romano cheese right before serving for a creamy, cheesy flavor that elevates the whole dish!
Pasta Alternatives: If you want to change up the pasta, try using whole wheat or gluten-free options. You can even use quinoa or farro for a different texture and flavor!

With these variations, you can make your *Pasta e Fagioli* uniquely yours! The possibilities are endless, and I can’t wait for you to find your favorite combination!

Drucken

Das könnte Ihnen auch gefallen

Cream of Mushroom Soup Homemade: 7 Steps to Cozy Bliss

Homemade Crockpot Chicken Noodle Soup: 5 Ways to Cozy Up

Wendy’s Chili: 5 Alluring Secrets for Comforting Flavor

Über mich

Hallo, ich bin Julia, das Herz hinter Vihaad Rezepte und eine leidenschaftliche Feinschmeckerin. Meine Liebe zum Kochen begann in meiner Kindheit, inspiriert von den herzhaften Mahlzeiten meiner Großmutter. Heute teile ich schmackhafte Rezepte, die Menschen durch gutes Essen zusammenbringen.