The aroma wafting through your kitchen will transport you straight to an Italian trattoria. Imagine a warm bowl of pasta fagioli soup, olive garden style, bubbling gently on the stove, ready to embrace you in its steamy hug. Each spoonful is packed with tender pasta, hearty beans, and a symphony of flavors that dance on your palate.
As I recall my first encounter with this delightful dish during a family gathering, it was love at first taste. My aunt’s version had everyone asking for seconds (and thirds), igniting a friendly debate over who could replicate it best. Perfect for chilly evenings or when you need a little comfort food magic in your life, this soup is bound to become a staple in your kitchen repertoire.
Why You'll Love This Recipe
- This pasta fagioli soup olive garden style offers an effortless cooking experience that anyone can master
- It’s bursting with rich flavors and comforting aromas that will have everyone reaching for more
- Visually appealing with colorful ingredients, this dish adds vibrancy to any dinner table
- Plus, it’s versatile enough to serve as a starter or main course!
I remember the joy on my friends’ faces when I surprised them with this recipe at a cozy dinner party – their smiles said it all!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Olive Oil: Use extra virgin olive oil for the best flavor; it’s like liquid gold in your cooking.
- Onion: Chop one medium onion; it adds sweetness and depth to the broth.
- Carrots: Two diced carrots bring color and natural sweetness; they’re the rainbow in your bowl.
- Celery: Use two stalks of celery for crunch and freshness; don’t skip this essential component.
- Garlic: Mince three cloves; garlic is the aromatic superhero that elevates every dish.
- Canned Tomatoes: One can of crushed tomatoes adds acidity and richness; choose high-quality brands for the best results.
- Canned Kidney Beans: Rinse and drain one can; these beans add protein and heartiness to your soup.
- Pasta: Use ditalini or any small pasta shape; it captures all the tasty broth perfectly!
- Basil and Oregano: Fresh or dried herbs are crucial for that authentic Italian flavor profile.
- Vegetable Broth: Four cups of vegetable broth create the flavorful base; feel free to make your own if you’re feeling adventurous!
- Parmesan Cheese (optional): Grate some cheese for topping before serving; it adds creaminess and umami goodness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Sautéing the Aromatics: In a large pot over medium heat, drizzle olive oil and add chopped onions. Sauté until they become translucent and release their sweet scent.
Add Vegetables: Toss in diced carrots and celery next. Stir occasionally until they soften slightly while filling your kitchen with that wonderful aroma.
Stir in Garlic: Add minced garlic and cook until fragrant—about 30 seconds—being careful not to burn it because burnt garlic tastes like regret.
Add Tomatoes and Broth: Pour in crushed tomatoes along with vegetable broth. Stir well while allowing those flavors to meld together beautifully.
Add Beans and Herbs: Toss in kidney beans along with basil and oregano. Let everything simmer gently for about 10 minutes while you daydream about Italy.
Pasta Time: Finally, add your pasta to the pot! Cook according to package instructions until al dente—remembering it’ll continue cooking as it sits!
Taste frequently throughout cooking! Adjust seasoning if needed by adding salt or pepper based on preference.
Now sit back as you let this delicious concoction bubble away on low heat! Soon enough you’ll have an amazing bowl of pasta fagioli soup olive garden style ready to enjoy!
Serve hot topped with freshly grated Parmesan cheese if desired; nothing beats that cheesy goodness! Enjoy every comforting sip!
You Must Know
- Pasta fagioli soup olive garden is a comforting classic that warms the soul
- This soup is rich in flavors, combining beans, pasta, and spices
- The aroma of simmering ingredients fills your kitchen, making it perfect for family gatherings or cozy nights in
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add tomatoes and broth before incorporating beans and pasta. This sequence ensures everything melds perfectly, enhancing flavors.
Add Your Touch
Feel free to swap in different beans or add spinach for extra nutrition. A sprinkle of Parmesan cheese on top can elevate the dish even further.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain texture and flavor.
Chef's Helpful Tips
- Using fresh herbs like basil or parsley can brighten flavors tremendously
- Always taste as you go; seasoning adjustments can make a world of difference
- Cooking pasta separately helps avoid mushiness in the soup
Every time I make pasta fagioli soup olive garden style, my family gathers around, sharing stories while savoring each spoonful. It’s become our go-to comfort food.
FAQ
What beans are best for pasta fagioli soup?
Cannellini beans or navy beans work wonderfully for this hearty soup.
Can I use gluten-free pasta in this recipe?
Absolutely! Gluten-free pasta holds up well if cooked separately before adding.
How long does pasta fagioli soup last in the fridge?
It stays fresh for about three days when stored properly in an airtight container.
Easy Olive Garden Pasta Fagioli Soup Recipe
- Total Time: 45 minutes
- Yield: Serves 6 people
Description
Pasta fagioli soup Olive Garden style is a heartwarming dish filled with tender pasta, flavorful beans, and aromatic vegetables. Perfect for cozy nights, this easy recipe will warm your soul.
Ingredients
- Extra virgin olive oil
- Onion
- Carrots
- Celery
- Garlic
- Canned crushed tomatoes
- Canned kidney beans
- Ditalini pasta
- Basil and oregano
- Vegetable broth
- Parmesan cheese (optional)
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté chopped onions until translucent.
- Add diced carrots and celery; stir occasionally until softened.
- Mix in minced garlic and cook for 30 seconds until fragrant.
- Pour in crushed tomatoes and vegetable broth; stir to combine.
- Add kidney beans, basil, and oregano; let simmer for 10 minutes.
- Stir in pasta and cook according to package instructions until al dente.
- Taste and adjust seasoning if needed. Serve hot with grated Parmesan cheese on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg