There’s something about a warm bowl of soup that instantly brings back memories of family dinners and cozy nights in. This Italian Pasta e Fagioli Soup is not just a dish; it’s a hug in a bowl. And the best part? It’s super easy to whip up, even on the busiest of weeknights!
Why You’ll Love Italian Pasta e Fagioli Soup (Olive Garden Copycat)
- Fast: You can have this comforting soup ready in about 30 minutes.
- Easy: Simple steps make it perfect for cooks of all skill levels.
- Giftable: This hearty soup travels well, making it great for potlucks or as a thoughtful gesture for a friend.
- Crowd-pleasing: Even those who are not big soup fans will fall in love with this flavorful blend!
Ingredients
- 1 tablespoon olive oil: A little fat to get things sizzling!
- 1 medium onion, diced: Adds sweetness and depth of flavor.
- 2 cloves garlic, minced: Because who doesn’t love garlic?
- 1 medium carrot, diced: For a touch of natural sweetness.
- 1 celery stalk, diced: Gives a nice crunch.
- 1 pound ground beef: The protein that makes this soup hearty.
- 1 can (14.5 ounces) diced tomatoes: Adds a rich tomato base.
- 1 can (15 ounces) cannellini beans, drained and rinsed: Creamy beans for texture.
- 4 cups beef broth: The flavorful liquid for your soup.
- 1 cup water: To adjust consistency.
- 1 tablespoon Italian seasoning: A blend of herbs that scream “Italy!”
- 1 teaspoon salt: To taste.
- 1/2 teaspoon black pepper: For a little kick.
- 1 cup ditalini pasta: Tiny pasta that soaks up all the flavors.
- Grated Parmesan cheese: For that finishing touch!
- Fresh parsley, chopped: A pop of color and freshness.
How to Make Italian Pasta e Fagioli Soup (Olive Garden Copycat)
- In a large pot, heat the olive oil over medium heat. Once warm, add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes until the veggies are softened and fragrant.
- Add the ground beef to the pot. Cook until browned, breaking it apart with a spoon, which should take about 5-7 minutes. Drain any excess fat if necessary.
- Stir in the diced tomatoes, cannellini beans, beef broth, water, Italian seasoning, salt, and black pepper. Bring this delicious mixture to a boil.
- Once boiling, reduce the heat and let it simmer for 15 minutes. This is where all those flavors come together!
- Add the ditalini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
- Serve hot in bowls, topped with grated Parmesan cheese and a sprinkle of chopped parsley for that fresh finish.
Substitutions & Additions
- Swap ground beef for ground turkey or chicken for a lighter version.
- Use vegetable broth instead of beef broth for a vegetarian-friendly option.
- Add spinach or kale for an extra boost of greens.
- For a spicier kick, toss in some red pepper flakes!
Tips for Success
- Don’t rush the sautéing process; soft veggies build a flavorful base.
- Make sure to drain the beans well to avoid excess liquid.
- Cook the pasta just until al dente, as it will continue to cook in the soup.
- This soup can be easily made ahead of time and reheated for a quick meal.
How to Store Italian Pasta e Fagioli Soup (Olive Garden Copycat)
Store any leftovers in an airtight container in the fridge for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave out the pasta until you reheat it, as it can get mushy when frozen.
FAQs
- Can I make this soup vegetarian? Absolutely! Just replace the ground beef with mushrooms or a meat substitute and use vegetable broth.
- How can I make this soup spicier? Add some diced jalapeños or red pepper flakes when sautéing the veggies.
- Can I use a different type of pasta? Yes! Any small pasta shape will work, but adjust the cooking time according to the package instructions.
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Italian Pasta e Fagioli Soup
There’s something about a warm bowl of soup that instantly brings back memories of family dinners and cozy nights in. This Italian Pasta e Fagioli Soup is not just a dish; it’s a hug in a bowl. And the best part? It’s super easy to whip up, even on the busiest of weeknights!
Ingredients
Equipment
Method
- Step 1: In a large pot, heat the olive oil over medium heat. Once warm, add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes until the veggies are softened and fragrant.
- Step 2: Add the ground beef to the pot. Cook until browned, breaking it apart with a spoon, which should take about 5-7 minutes. Drain any excess fat if necessary.
- Step 3: Stir in the diced tomatoes, cannellini beans, beef broth, water, Italian seasoning, salt, and black pepper. Bring this delicious mixture to a boil.
- Step 4: Once boiling, reduce the heat and let it simmer for 15 minutes. This is where all those flavors come together!
- Step 5: Add the ditalini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
- Step 6: Serve hot in bowls, topped with grated Parmesan cheese and a sprinkle of chopped parsley for that fresh finish.
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave out the pasta until you reheat it, as it can get mushy when frozen.