Name: Copycat Olive Garden Pasta E Fagioli Soup recipe
Ingredients: Olive Oil (2 tablespoons): The foundation of Italian cooking! Olive oil is not just a cooking fat; it contributes significantly to the flavor profile of this soup. Use good quality extra virgin olive oil for the best taste. It will be used to sauté the vegetables, releasing their aromatic compounds and creating a flavorful base for the soup.; Ground Beef (1 pound, lean): Ground beef adds a hearty, savory depth that is characteristic of Olive Garden’s version. Lean ground beef is recommended to avoid excess grease in the soup. You’ll want to brown the ground beef thoroughly to develop rich, meaty flavors before adding other ingredients. For a vegetarian version, you can omit the ground beef or substitute with plant-based crumbles.; Yellow Onion (1 medium, diced): Onion is a foundational aromatic vegetable in countless soups and stews. Yellow onion provides a balanced, slightly sweet flavor that builds the savory base of the Pasta e Fagioli. Dicing it ensures it cooks evenly and incorporates seamlessly into the soup.; Carrots (2 medium, diced): Carrots add a touch of sweetness and subtle earthy notes, contributing to the complexity of the soup’s flavor. Diced carrots also provide a pleasant textural element. Look for firm, bright orange carrots for the best flavor and color.; Celery (2 stalks, diced): Celery, along with onion and carrots, forms the classic mirepoix, the aromatic building block of many soups and sauces. Celery adds a subtle savory, slightly peppery note and a bit of crunch. Make sure to dice it finely for even cooking.; Garlic (4 cloves, minced): Garlic is a powerhouse of flavor in Italian cuisine! Freshly minced garlic is crucial for adding that pungent, aromatic kick that defines Pasta e Fagioli. Don’t skimp on the garlic; it’s a key component of the soup’s signature taste. Mince it finely to release its flavor quickly during sautéing.; Dried Oregano (1 teaspoon): Oregano is a quintessential Italian herb, bringing a warm, slightly peppery, and aromatic flavor. Dried oregano is convenient and works perfectly in this soup, releasing its flavor as it simmers.; Dried Basil (1 teaspoon): Basil adds a sweet, slightly anise-like and herbaceous note that complements the oregano and other Italian flavors. Dried basil is a pantry staple that brings a comforting warmth to the soup.; Dried Parsley (1 teaspoon): Parsley, while often used as a garnish, also contributes a mild, fresh, and slightly grassy flavor to the soup when added during cooking. Dried parsley provides a subtle background note that enhances the overall flavor profile.; Crushed Red Pepper Flakes (½ teaspoon, or to taste): A touch of heat is crucial to balance the richness of the soup and mimic the subtle spice in Olive Garden’s version. Crushed red pepper flakes add a gentle warmth without making the soup overly spicy. Adjust the amount to your preference.; Canned Diced Tomatoes (28 ounces, undrained): Diced tomatoes form the tomato base of the soup, contributing acidity, sweetness, and that classic tomato flavor. Undrained tomatoes are used to incorporate both the solids and the juice, adding body and flavor to the broth. Use good quality diced tomatoes for the best result.; Tomato Paste (2 tablespoons): Tomato paste is concentrated tomato flavor! It deepens the tomato richness of the soup and adds umami depth. Sautéing the tomato paste briefly with the vegetables enhances its flavor even further.; Chicken Broth (6 cups, low sodium): Chicken broth forms the liquid base of the soup, providing savory depth and carrying all the flavors. Low sodium broth is recommended to control the salt level of the soup, as other ingredients also contribute sodium. You can substitute with vegetable broth for a vegetarian version.; Canned Cannellini Beans (15 ounces, rinsed and drained): Cannellini beans, also known as white kidney beans, are a signature ingredient in Pasta e Fagioli. They are creamy, slightly nutty, and hold their shape well during cooking. Rinsing and draining them removes excess starch and sodium.; Canned Red Kidney Beans (15 ounces, rinsed and drained): Red kidney beans add another layer of texture and flavor complexity to the soup. They are slightly firmer and earthier than cannellini beans, creating a nice contrast. Rinsing and draining them is also important.; Ditalini Pasta (½ cup): Ditalini pasta, small tube-shaped pasta, is the traditional pasta used in Pasta e Fagioli. Its small size is perfect for soup and it cooks quickly. If you can’t find ditalini, other small pasta shapes like small shells, elbows, or orzo can be substituted.; Salt (to taste): Salt is essential for seasoning and bringing out the flavors of all the ingredients. Add salt gradually throughout the cooking process, tasting and adjusting as needed.; Black Pepper (freshly ground, to taste): Freshly ground black pepper adds a pungent and aromatic finish to the soup. Season generously to taste.; Fresh Parsley (chopped, for garnish, optional): Fresh parsley, used as a garnish, adds a pop of fresh, vibrant flavor and color to the finished soup. It’s optional but highly recommended for presentation and a touch of freshness.; Grated Parmesan Cheese (for serving, optional): Grated Parmesan cheese is a classic Italian topping that adds salty, umami richness and nutty flavor to the soup. Serve it on the side for guests to add as desired.

Ingredients

Olive Oil (2 tablespoons): The foundation of Italian cooking! Olive oil is not just a cooking fat; it contributes significantly to the flavor profile of this soup. Use good quality extra virgin olive oil for the best taste. It will be used to sauté the vegetables, releasing their aromatic compounds and creating a flavorful base for the soup.

Ground Beef (1 pound, lean): Ground beef adds a hearty, savory depth that is characteristic of Olive Garden’s version. Lean ground beef is recommended to avoid excess grease in the soup. You’ll want to brown the ground beef thoroughly to develop rich, meaty flavors before adding other ingredients. For a vegetarian version, you can omit the ground beef or substitute with plant-based crumbles.

Yellow Onion (1 medium, diced): Onion is a foundational aromatic vegetable in countless soups and stews. Yellow onion provides a balanced, slightly sweet flavor that builds the savory base of the Pasta e Fagioli. Dicing it ensures it cooks evenly and incorporates seamlessly into the soup.

Carrots (2 medium, diced): Carrots add a touch of sweetness and subtle earthy notes, contributing to the complexity of the soup’s flavor. Diced carrots also provide a pleasant textural element. Look for firm, bright orange carrots for the best flavor and color.

Celery (2 stalks, diced): Celery, along with onion and carrots, forms the classic mirepoix, the aromatic building block of many soups and sauces. Celery adds a subtle savory, slightly peppery note and a bit of crunch. Make sure to dice it finely for even cooking.

Garlic (4 cloves, minced): Garlic is a powerhouse of flavor in Italian cuisine! Freshly minced garlic is crucial for adding that pungent, aromatic kick that defines Pasta e Fagioli. Don’t skimp on the garlic; it’s a key component of the soup’s signature taste. Mince it finely to release its flavor quickly during sautéing.

Dried Oregano (1 teaspoon): Oregano is a quintessential Italian herb, bringing a warm, slightly peppery, and aromatic flavor. Dried oregano is convenient and works perfectly in this soup, releasing its flavor as it simmers.

Dried Basil (1 teaspoon): Basil adds a sweet, slightly anise-like and herbaceous note that complements the oregano and other Italian flavors. Dried basil is a pantry staple that brings a comforting warmth to the soup.

Dried Parsley (1 teaspoon): Parsley, while often used as a garnish, also contributes a mild, fresh, and slightly grassy flavor to the soup when added during cooking. Dried parsley provides a subtle background note that enhances the overall flavor profile.

Crushed Red Pepper Flakes (½ teaspoon, or to taste): A touch of heat is crucial to balance the richness of the soup and mimic the subtle spice in Olive Garden’s version. Crushed red pepper flakes add a gentle warmth without making the soup overly spicy. Adjust the amount to your preference.

Canned Diced Tomatoes (28 ounces, undrained): Diced tomatoes form the tomato base of the soup, contributing acidity, sweetness, and that classic tomato flavor. Undrained tomatoes are used to incorporate both the solids and the juice, adding body and flavor to the broth. Use good quality diced tomatoes for the best result.

Tomato Paste (2 tablespoons): Tomato paste is concentrated tomato flavor! It deepens the tomato richness of the soup and adds umami depth. Sautéing the tomato paste briefly with the vegetables enhances its flavor even further.

Chicken Broth (6 cups, low sodium): Chicken broth forms the liquid base of the soup, providing savory depth and carrying all the flavors. Low sodium broth is recommended to control the salt level of the soup, as other ingredients also contribute sodium. You can substitute with vegetable broth for a vegetarian version.

Canned Cannellini Beans (15 ounces, rinsed and drained): Cannellini beans, also known as white kidney beans, are a signature ingredient in Pasta e Fagioli. They are creamy, slightly nutty, and hold their shape well during cooking. Rinsing and draining them removes excess starch and sodium.

Canned Red Kidney Beans (15 ounces, rinsed and drained): Red kidney beans add another layer of texture and flavor complexity to the soup. They are slightly firmer and earthier than cannellini beans, creating a nice contrast. Rinsing and draining them is also important.

Ditalini Pasta (½ cup): Ditalini pasta, small tube-shaped pasta, is the traditional pasta used in Pasta e Fagioli. Its small size is perfect for soup and it cooks quickly. If you can’t find ditalini, other small pasta shapes like small shells, elbows, or orzo can be substituted.

Salt (to taste): Salt is essential for seasoning and bringing out the flavors of all the ingredients. Add salt gradually throughout the cooking process, tasting and adjusting as needed.

Black Pepper (freshly ground, to taste): Freshly ground black pepper adds a pungent and aromatic finish to the soup. Season generously to taste.

Fresh Parsley (chopped, for garnish, optional): Fresh parsley, used as a garnish, adds a pop of fresh, vibrant flavor and color to the finished soup. It’s optional but highly recommended for presentation and a touch of freshness.

Grated Parmesan Cheese (for serving, optional): Grated Parmesan cheese is a classic Italian topping that adds salty, umami richness and nutty flavor to the soup. Serve it on the side for guests to add as desired.

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Instructions

Brown the Ground Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. This browning process is crucial for developing rich, savory flavors in the soup. Drain off any excess grease, if necessary.

Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot with the browned ground beef. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Sautéing these aromatic vegetables first releases their flavors and creates a flavorful base for the soup. They should become slightly translucent and tender-crisp.

Add Garlic, Herbs, and Spices: Add the minced garlic, dried oregano, dried basil, dried parsley, and crushed red pepper flakes to the pot. Cook, stirring constantly, for about 1 minute, until fragrant. This brief sautéing of the garlic and spices “blooms” their flavors, intensifying their aroma and taste and infusing the oil base. Be careful not to burn the garlic.

Stir in Tomato Paste: Add the tomato paste to the pot and cook, stirring constantly, for 1-2 minutes. Sautéing the tomato paste caramelizes it slightly, deepening its flavor and adding richness to the tomato base of the soup.

Add Tomatoes and Broth: Pour in the undrained diced tomatoes and chicken broth to the pot. Stir well to combine all the ingredients, scraping up any browned bits from the bottom of the pot – these bits add extra flavor! Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes. Simmering allows all the flavors to meld together and deepen, creating a more complex and delicious soup. Longer simmering (up to an hour) will further enhance the flavors.

Add Beans and Pasta: After simmering for at least 30 minutes, stir in the rinsed and drained cannellini beans and red kidney beans. Add the ditalini pasta to the pot. Increase the heat slightly to bring the soup back to a gentle simmer. Cook until the pasta is tender, about 8-10 minutes, or according to package directions. The pasta should be cooked al dente – tender but with a slight bite – as it will continue to soften slightly in the hot soup.

Season to Taste: Season the soup with salt and freshly ground black pepper to taste. Start with about 1 teaspoon of salt and ½ teaspoon of black pepper, then taste and adjust as needed. Remember that flavors will continue to develop as the soup sits.

Serve and Garnish: Ladle the hot Pasta e Fagioli soup into bowls. Garnish with fresh chopped parsley, if desired, and serve with grated Parmesan cheese on the side. The fresh parsley adds a bright, fresh finish, and the Parmesan cheese provides a salty, savory topping that complements the soup perfectly.

Nutrition

Serving Size: one normal portion
Calories: 320-380
Sugar: 8-10 grams
Sodium: 600-800 mg
Fat: 10-14 grams
Saturated Fat: 3-4 grams
Unsaturated Fat: 7-10 grams
Carbohydrates: 40-50 grams
Fiber: 8-10 grams
Protein: 18-22 grams
Cholesterol: 30-40 mg