Imagine this: you come home after a long day, the aroma of garlic and herbs wafting through the air like a warm hug. You walk into your cozy kitchen and spot a bubbling pot of olive garden pasta e fagioli soup simmering on the stove. The rich flavors of tomatoes mingle with tender beans and al dente pasta, creating an irresistible invitation to indulge. This isn’t just any soup; it’s like being wrapped in your grandma’s favorite quilt on a chilly evening—comforting, familiar, and oh-so-satisfying.
Now picture this delightful scene unfolding on a rainy Sunday afternoon. You’re huddled with loved ones around the table, spoons clinking against bowls as laughter fills the air. This is the magic of olive garden pasta e fagioli soup; it brings people together while warming bellies and hearts alike. Every spoonful is a reminder that good food is meant to be shared and cherished.
Why You'll Love This Recipe
- This delicious olive garden pasta e fagioli soup is easy to make and perfect for weeknight dinners
- The combination of flavors creates a comforting experience that warms your soul
- Its vibrant colors are as inviting as its taste, making it a feast for both eyes and palate
- Versatile enough for any season, this soup can easily be customized with your favorite ingredients or leftovers
When I first served this soup at a family gathering, my cousin practically inhaled it and demanded seconds faster than I could say “pasta e fagioli.” It was definitely a hit!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Olive Oil: Use extra virgin olive oil for its rich flavor and health benefits; it’s the base for sautéing.
- Onion: A medium onion adds sweetness; chop it finely so it blends seamlessly into the broth.
- Carrots: Fresh carrots provide natural sweetness; dice them small so they cook quickly.
- Celery: Celery adds crunch; use fresh stalks for the best flavor in your soup.
- Garlic: Minced garlic elevates the flavor profile; choose fresh cloves for maximum aroma.
- Canned Diced Tomatoes: Opt for fire-roasted tomatoes for added depth; they bring some smokiness to your soup.
- Vegetable Broth: Use low-sodium vegetable broth to control saltiness while adding flavor.
- Canned Cannellini Beans: These white beans are creamy and filling; rinse them well before adding to your pot.
- Pasta (Ditalini): Small pasta shapes like Ditalini work best; they soak up broth without overpowering the dish.
- Italian Seasoning: Use a blend of herbs like oregano and basil; adjust according to personal preference.
- Salt & Pepper: Season well with salt and fresh black pepper; taste as you go for perfection!
- Parmesan Cheese (optional): Freshly grated cheese on top adds richness but is optional—totally up to you!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sauté Your Veggies: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, celery, and minced garlic. Sauté until veggies soften and become fragrant.
Add Tomatoes & Broth: Stir in canned diced tomatoes along with their juices. Pour in vegetable broth while scraping any bits from the bottom of the pot.
Add Beans & Seasonings: Toss in rinsed cannellini beans along with Italian seasoning, salt, and pepper. Bring everything to a gentle boil while stirring occasionally.
Cook Pasta Perfectly: Once boiling, add Ditalini pasta to the pot. Cook until al dente according to package instructions while stirring frequently to prevent sticking.
Taste Test Time!: Before serving, taste your creation! Adjust seasonings if needed—this is your masterpiece after all!
Serve & Enjoy!: Ladle hot soup into bowls and top with freshly grated Parmesan if desired. Serve immediately for maximum coziness!
This olive garden pasta e fagioli soup will not only warm your belly but create lasting memories too! So gather those loved ones around because nothing says love quite like sharing a delicious bowl of homemade goodness!
You Must Know
- This Olive Garden Pasta e Fagioli soup is a delightful blend of flavors and textures
- The hearty beans and tender pasta create a comforting dish that warms you from the inside
- Perfect for chilly nights or when you’re just craving something cozy and delicious
Perfecting the Cooking Process
Start by sautéing onions, garlic, and bell peppers to build flavor before adding the broth and beans. This sequence ensures all ingredients meld beautifully together.
Add Your Touch
Consider swapping in different types of beans or adding some spinach for extra nutrition. A sprinkle of Parmesan on top elevates the soup even further.
Storing & Reheating
Store leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to keep the pasta from getting mushy.
Chef's Helpful Tips
- For perfecting this recipe, remember to soak your beans overnight for quicker cooking
- Always taste as you go to adjust seasonings to your preference
- Using homemade broth can significantly enhance the flavors of your soup
Sharing this recipe reminds me of my friend’s family gathering, where everyone fought over the last bowl! I realized then how a simple soup could bring so much joy and laughter.
FAQ
What is Olive Garden Pasta e Fagioli soup?
It’s a hearty Italian bean and pasta soup packed with delicious flavors.
Can I make Olive Garden Pasta e Fagioli soup vegetarian?
Absolutely! Use vegetable broth instead of chicken for a vegetarian option.
How do I store Olive Garden Pasta e Fagioli soup?
Store it in an airtight container in the refrigerator for up to three days.
Delicious Olive Garden Pasta e Fagioli Soup Recipe
- Total Time: 45 minutes
- Yield: Serves 6
Description
Warm up with this comforting Olive Garden Pasta e Fagioli Soup, brimming with hearty beans, pasta, and vibrant flavors—perfect for a cozy meal any day of the week.
Ingredients
- Extra virgin olive oil
- Onion
- Carrots
- Celery
- Garlic
- Canned diced tomatoes
- Low-sodium vegetable broth
- Cannellini beans
- Ditalini pasta
- Italian seasoning
- Salt & pepper
- Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, celery, and minced garlic; sauté until softened.
- Stir in canned diced tomatoes along with their juices and pour in the vegetable broth. Scrape any bits from the bottom.
- Add rinsed cannellini beans, Italian seasoning, salt, and pepper. Bring to a gentle boil while stirring occasionally.
- Add Ditalini pasta to the pot and cook until al dente according to package instructions, stirring frequently.
- Taste and adjust seasonings as needed before serving.
- Ladle into bowls and top with freshly grated Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 560mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg