Pasta Fagioli Recipe – If you love the Olive Garden Pasta Fagioli, 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 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. 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.
Pasta Fagioli Recipe
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, 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!
How to Make Pasta Fagioli Recipe
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 until the vegetables 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.
How to Make Pasta Fagioli Vegetarian or Vegan
For a vegetarian version of this soup, simply omit the ground beef and use vegetable stock.
For a vegan version of this soup, simply omit the ground beef, use vegetable stock, and omit the Parmesan as garnish.
How to Make Ahead, Store and Freeze
To make ahead, allow the pasta fagioli to cool. Place into the refrigerator in an airtight container and store for up to 5 days.
To freeze, allow the pasta fagioli to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.
Here’s my Pasta Fagioli Recipe. I hope you love it as much as we do!
Pasta Fagioli Recipe
- 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 uncooked 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 beans 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.
For a vegetarian version of this soup, simply omit the ground beef and use vegetable stock. Vegan:
For a vegan version of this soup, simply omit the ground beef, use vegetable stock, and omit the Parmesan as garnish Make-Ahead:
Allow soup to cool. Place into the refrigerator in an airtight container and store for up to 5 days. Freezer Friendly:
Allow soup to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.