Olive Garden Pasta e Fagioli

Name: Olive Garden Pasta e Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 can (15 oz) kidney beans, rinsed and drained; 1 can (15 oz) cannellini beans, rinsed and drained; 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup small pasta (like ditalini); Fresh parsley, for garnish

Highlighted under: Comfort Food

A hearty and flavorful Italian bean and pasta soup inspired by Olive Garden's famous recipe.

Created by

Naomi Clarke

Last updated on 2025-12-11T12:49:39.180Z

This Pasta e Fagioli recipe is a comforting bowl of goodness that brings the taste of Italy right to your kitchen. Perfect for chilly nights or a quick weeknight dinner, this dish is packed with protein and flavor.

        Why You'll Love This Recipe
        Rich and hearty flavors that warm you up
Loaded with nutritious beans and vegetables
A family-friendly dish that's easy to customize

      

The Heart of Italian Cuisine

Pasta e Fagioli is a beloved Italian dish that captures the essence of rustic cooking. This bean and pasta soup is not only filling but also showcases the simple yet robust flavors that Italian cuisine is known for. Traditionally made with a variety of beans and pasta, this dish is perfect for those cool evenings when you crave something warm and comforting.

What sets this recipe apart is the use of fresh vegetables and herbs, which complement the beans beautifully. The combination of kidney and cannellini beans adds depth, while the diced tomatoes contribute a touch of acidity, balancing the dish perfectly. It's a wonderful way to incorporate more plant-based ingredients into your diet while still enjoying a hearty meal.

Customization Options

One of the best aspects of Pasta e Fagioli is its versatility. You can easily adjust the ingredients based on what you have on hand or your personal preferences. If you're looking for extra protein, consider adding diced chicken or Italian sausage. For a vegetarian version, simply omit the meat and load up on vegetables like spinach, zucchini, or bell peppers.

Additionally, the type of pasta can be swapped out for your favorites, such as elbow macaroni or small shells. Feel free to experiment with different herbs and spices to make this dish uniquely yours. Whether you prefer it spicy or milder, the options are endless, making it a fantastic dish for families and gatherings.

Perfect for Meal Prep

Pasta e Fagioli is an excellent choice for meal prep, as it stores well in the fridge and can be frozen for later use. Making a large batch not only saves time during busy weeks but also provides you with satisfying lunches or dinners throughout the week. The flavors deepen and improve after a day in the fridge, making it even more delicious when reheated.

When storing, be sure to keep the pasta separate if you plan to freeze it, as it can become mushy when thawed. Instead, add freshly cooked pasta to individual servings when you're ready to enjoy it. This simple step allows you to maintain the perfect texture and makes for a quick and easy meal any day of the week.

Ingredients

For the Soup

1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) cannellini beans, rinsed and drained
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup small pasta (like ditalini)
Fresh parsley, for garnish

Instructions

Heat the Olive Oil

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking until softened, about 5 minutes.

Add Garlic and Beans

Stir in the minced garlic and cook for another minute. Then, add the kidney beans, cannellini beans, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper.

Simmer the Soup

Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

Cook the Pasta

Meanwhile, cook the small pasta according to package instructions. Drain and set aside.

Combine and Serve

Once the soup has simmered, stir in the cooked pasta. Garnish with fresh parsley before serving.

Serving Suggestions

To elevate your Pasta e Fagioli experience, consider serving it with a side of crusty Italian bread. This not only complements the soup but also provides a wonderful way to soak up every last drop of the flavorful broth. A simple green salad dressed with a light vinaigrette can also enhance your meal, adding freshness and balance to the rich flavors of the soup.

For those who enjoy a bit of heat, a sprinkle of red pepper flakes or a drizzle of olive oil can add an extra kick. Pairing your soup with a glass of red wine, such as Chianti or Sangiovese, creates a delightful dining experience that pays homage to its Italian roots.

Nutritional Benefits

This hearty soup not only satisfies your hunger but also packs a nutritional punch. Beans are an excellent source of protein and fiber, making them a great choice for a balanced meal. The inclusion of vegetables adds essential vitamins and minerals, contributing to your overall health.

The use of vegetable broth keeps the dish light yet flavorful, making it suitable for various dietary preferences. With its rich ingredients and wholesome preparation, Pasta e Fagioli is a guilt-free indulgence that can help you meet your nutritional goals while still enjoying a delicious meal.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup stores well in the fridge for up to 3 days. Reheat before serving.

→ Is this soup vegetarian?

Yes, this recipe is completely vegetarian as it uses vegetable broth.

→ Can I freeze Pasta e Fagioli?

Yes, you can freeze the soup for up to 3 months. Just leave the pasta out until you reheat it.

→ What can I serve with this soup?

This soup pairs well with a side salad or some crusty bread.