Pasta Fagioli Recipe – If you love the Olive Garden Pasta Fagioli recipe, then I think you’ll love this homemade version as much or more! Ready in 30 minutes!
Oh friends, do I have a scrumptious recipe for you all today! I’ve mentioned before about my how my college friends and I would make our routine trek into Atlanta many, many moons ago and would always somehow wind up in Olive Garden for our supper. It was like our cars had automatic steering locked in on that place!
Since then, I’ve visited a time or two, but I’m not as frequent of a visitor as I was all those years ago. But, one of my favorite things to order during the cooler months has always been their Pasta Fagioli. And over the years, I’ve worked to get the recipe as close to the original as I possibly could. Since I’ve now made the recipe so that it is homemade and ready in 30 minutes, I think I should invite my college friends over for a bowl.
Even though this recipe includes more ingredients than I normally include in recipes, it really couldn’t get much easier to whip up on a busy weeknight, for a soup buffet throughout the fall for Halloween, for watching the game, or to cozy up on a chilly day!
Since this quick and easy one pot recipe comes together in less than 30 minutes, it is one that you’ll most likely turn to time and again! At least I do!
You’ll brown your ground beef in a large stockpot over medium heat and then drain away the drippings from the beef and stir in your vegetables and cook the vegetables until they are just tender. You’ll notice that I’ve grated my carrots with a box grater. This reduces the cooking time for the carrots considerably.
Once the vegetables are just tender, I stir in my stock. For the stock, you can use vegetable stock or chicken stock based on what you have on hand or your personal preference. Along with the stock, stir in your tomatoes and tomato sauce and spices. Bring the liquid to a boil and then stir in your pasta and beans (including the liquid from the beans). If there is not enough liquid to cover the pasta, you can add water or additional stock to thin out the ingredients. Then reduce the heat and allow to simmer until the pasta is al dente, about 10 minutes.
Here’s my Pasta Fagioli recipe. I hope you love it as much as we do!
- 1 pound ground beef
- ½ medium onion, finely chopped
- 2 medium carrots, shredded or finely chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups vegetable stock or chicken stock
- 1 (15-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 2 teaspoons chopped fresh basil or 1 teaspoon dried basil
- 1½ teaspoons fresh oregano or 1 teaspoon dried oregano
- 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ cups dry ditalini pasta
- 1 (15-ounce) can red kidney beans
- 1 (15-ounce) can great northern beans
- grated Parmesan cheese, for garnish
- freshly chopped parsley, for garnish
- Brown ground beef in stockpot set over medium heat, stirring frequently until cooked throughout, about 5 minutes. Drain away any drippings from the beef and stir in the onions, carrots, and celery and cook until just tender, about 3 minutes. Stir in the garlic and reduce the heat to low. Stir in the stock, tomatoes, tomato sauce, basil, oregano, thyme, salt and pepper. Bring to a boil and stir in the ditalini, along with the bean and their liquid. Reduce the heat to medium and cook until the vegetables are tender and the pasta is al dente, about 10 minutes.
- Serve warm with grated Parmesan cheese and parsley, optional.