Copycat Olive Garden Pasta e Fagioli

Copycat Olive Garden Pasta e Fagioli is a hearty and comforting soup that brings the beloved flavors of the classic Italian restaurant dish to your home kitchen. This robust soup is a delightful blend of ground beef, tender vegetables, and savory beans, all simmered in a rich tomato-based broth infused with aromatic oregano and a hint of heat from Tabasco sauce.

The addition of small shell macaroni adds a satisfying texture, making each spoonful a complete meal. Finished with a sprinkle of fresh parsley, this soup is perfect for chilly days or anytime you’re craving a warm and filling dish that captures the essence of Italian comfort food.

Whether you’re a fan of Olive Garden or simply love a good, hearty soup, this recipe is sure to become a favorite in your culinary repertoire.

Why You’ll Love This Recipe:

Hearty and Filling: This soup is packed with ground beef, two types of kidney beans, and small shell pasta, making it a complete and satisfying meal. The combination of protein, fiber, and carbs ensures that it’s both nourishing and filling.

Rich and Savory Flavor: The blend of beef broth, marinara sauce, and diced tomatoes creates a rich, savory broth that’s enhanced by the aromatic flavors of oregano and a touch of heat from Tabasco sauce. Each spoonful is a burst of comforting flavors that warm the soul.

Texture and Variety: With tender vegetables like carrots, celery, and onion, along with the chewy pasta and hearty beans, this soup offers a delightful mix of textures. This variety keeps every bite interesting and enjoyable.

Homemade Comfort: Recreating a classic Olive Garden favorite at home allows you to enjoy restaurant-quality flavors in the comfort of your own kitchen. It’s perfect for family meals, gatherings, or simply indulging in a cozy night in.

Customizable Spice Level: The recipe includes Tabasco sauce for a hint of spice, but you can easily adjust the amount to suit your personal taste preferences, making it versatile for those who enjoy a milder or spicier kick.

Key Ingredients:

Ground Beef: This provides a savory and hearty base for the soup, adding richness and depth to the flavor. It also contributes protein, making the soup more filling and satisfying.

Kidney Beans (Red and White): These beans add a creamy texture and earthy flavor, along with fiber and additional protein. The combination of red and white kidney beans offers a variety of textures and colors.

Vegetables (Onion, Carrots, Celery): These aromatic vegetables form the foundational flavor profile of the soup. They add sweetness and texture, enhancing the overall taste and heartiness of the dish.

Canned Diced Tomatoes and Marinara Sauce: These ingredients create a rich tomato-based broth that is both savory and slightly tangy, providing the soup with its signature depth and body.

Beef Broth: This adds a rich, savory flavor to the soup and helps to tie all the ingredients together, creating a cohesive and flavorful base.

Oregano and Tabasco Sauce: The dried oregano provides an herbal note that complements the other flavors, while the Tabasco sauce adds a subtle heat that can be adjusted to taste, giving the soup a little kick.

Small Shell Macaroni: The pasta adds a satisfying texture and makes the soup more substantial. The small shells are perfect for holding onto the rich broth, ensuring each bite is flavorful.

Copy Cat Olive Garden Pasta e Fagioli

Ingredients

2 pounds ground beef

1 tablespoon vegetable oil

12 ounces chopped onion

14 ounces slivered carrots

14 ounces diced celery

48 ounces canned diced tomatoes

2 cups cooked, drained red kidney beans

2 cups cooked, drained white kidney beans

2 3/4 quarts beef broth

1 tablespoon dried oregano

2 1/2 teaspoons pepper

1 1/2 teaspoons Tabasco sauce

48 ounces marinara sauce

8 ounces small shell macaroni (or other small dried pasta shape)

5 teaspoons chopped fresh parsley

Instructions

1. Brown the Beef:

In a large stockpot, heat the vegetable oil over medium heat.

Add the ground beef, breaking it up with a spoon until it begins to brown.

2. Add Vegetables:

Stir in the chopped onion, slivered carrots, diced celery, and canned diced tomatoes.

Let the mixture simmer for about 10 minutes, allowing the vegetables to soften slightly.

3. Incorporate Beans and Broth:

Add the cooked red and white kidney beans, beef broth, dried oregano, black pepper, Tabasco sauce, and marinara sauce to the pot.

Stir well to combine.

4. Simmer the Soup:

Reduce the heat to low and let the soup simmer for about 45 minutes, or until the celery and carrots are tender.

5. Cook the Pasta:

Add the small shell macaroni to the soup and simmer until the pasta is cooked to your liking.

6. Finish with Parsley:

Just before serving, stir in the chopped fresh parsley for a burst of fresh flavor.

Notes:

Adjusting Spice Level: The Tabasco sauce adds a mild heat to the soup. If you prefer a spicier dish, feel free to increase the amount or add red pepper flakes. Conversely, you can reduce or omit the Tabasco for a milder flavor.

Vegetable Variations: Feel free to customize the vegetables based on preference or availability. Additions like zucchini or bell peppers can add extra flavor and nutrients.

Pasta Cooking Tip: To prevent the pasta from becoming too soft, consider cooking it separately and adding it to individual servings just before eating. This is especially useful if you plan to have leftovers, as the pasta can continue to absorb liquid and become mushy.

Bean Options: While the recipe calls for red and white kidney beans, you can substitute or add other bean varieties, such as cannellini or black beans, to suit your taste.

Simmering Time: Allowing the soup to simmer for at least 45 minutes helps the flavors meld together beautifully, enhancing the overall taste. However, be sure to stir occasionally to prevent sticking.

Storage and Reheating: This soup stores well in the refrigerator for up to 3 days. When reheating, you may need to add a little extra broth or water, as the pasta tends to absorb liquid over time.

Serving Suggestions: Garnish with freshly grated Parmesan cheese and a sprinkle of fresh parsley for added flavor and a touch of freshness. Serve with crusty bread or a side salad for a complete meal.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Calories: 400 | Total Fat: 20 grams | Saturated Fat: 7 grams | Cholesterol: 60 mg | Sodium: 1200 mg | Total Carbohydrates: 35 grams | Dietary Fiber: 8 grams | Sugars: 8 grams | Protein: 25 grams

Frequently Asked Questions:

Can I use ground turkey instead of ground beef?

Yes, you can substitute ground turkey for ground beef if you prefer a leaner option.

This will slightly alter the flavor and texture but will still result in a delicious and hearty soup.

What can I do if I don’t have marinara sauce?

If you don’t have marinara sauce on hand, you can use a combination of tomato sauce and Italian seasoning as a substitute.

Add a bit of garlic powder, onion powder, and dried basil or oregano to mimic the flavors of marinara.

How do I prevent the pasta from becoming mushy?

To avoid mushy pasta, consider cooking it separately and adding it to individual servings just before eating.

This way, the pasta won’t absorb too much liquid while stored.

Alternatively, cook the pasta until just al dente and add it to the soup shortly before serving.

Can I make this soup vegetarian?

Absolutely! To make a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.

You can add more beans or vegetables for additional texture and protein.

How long can I store leftovers in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

When reheating, you might need to add a splash of water or broth to adjust the consistency, as the pasta may absorb some of the liquid over time.

What is the best way to brown the ground beef without it becoming greasy?

To brown the ground beef without excess grease, use a large stockpot or skillet and cook the beef over medium heat.

Break the meat into small pieces as it cooks, and once browned, drain any excess fat before adding the vegetables.

This step helps reduce greasiness in the soup.

Can I use canned beans instead of cooking them from scratch?

Yes, canned beans work perfectly for this recipe and save time.

Be sure to drain and rinse the canned beans thoroughly to remove excess sodium and improve the texture before adding them to the soup.

How can I enhance the flavor if I find the soup too bland?

If the soup tastes bland, consider adding more seasonings such as salt, pepper, or additional spices like garlic powder, onion powder, or Italian seasoning.

A splash of balsamic vinegar or a squeeze of lemon juice can also brighten the flavors.

Is it possible to make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

Brown the ground beef and sauté the vegetables as directed, then transfer them to the slow cooker.

Add the remaining ingredients (except the pasta) and cook on low for 6-8 hours or high for 3-4 hours.

Add the pasta during the last 30 minutes of cooking.

How can I make the soup thicker if desired?

To thicken the soup, you can mash a portion of the beans with a fork or potato masher before adding them to the pot.

This will naturally thicken the broth.

Alternatively, you can mix a small amount of cornstarch with cold water to create a slurry and stir it into the soup, letting it simmer until thickened.