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| Olive Garden® Pasta e Fagioli |
By Todd Wilbur
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Recipe Rating:  (107 reviews) |
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Menu Description: "White and red beans, ground beef, tomatoes and pasta in a savory broth."
It's amazing how many lousy clone recipes for this delicious chili-like soup are floating around the Internet. Cooking message boards, and questionable sites that claim to have "actual restaurant recipes" have for years passed off numerous versions only to have disappointed home chefs waste ingredients. What's puzzling is they leave out major ingredients that you can clearly see in the real thing, like the carrots, or ground beef, or two kinds of beans. Others don't even get the pasta right -- it's obviously ditali pasta, which are short little tubes. So, if you want the taste of Olive Garden's famous Pasta e Fagioli at home, this may be the only recipe out there that will live up to a side-by-side taste test. Beware of imitation imitations!
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1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta |
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1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.
Serves 8. |
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Jane |
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2/6/2010 12:07:00 PM |
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This comes out perfectly. I also add half Italian sweet sausage and half ground beef. It freezes better if you leave out the pasta, and then add fresh pasta after you thaw it out. Yummy!
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Sandie |
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11/30/2009 12:01:00 PM |
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This is a wonderful recipe. It tastes just like the real thing!! I cooked it with 1/2 sweet Italian sausage and 1/2 lean ground beef and used pre-shredded carrots to make it even easier. Also, it freezes very well. This is definitely a keeper!!
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Collectonian |
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11/19/2009 2:26:00 PM |
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Perfect! It comes out awesome everytime. I make mine with low sodium V-8 and very lean ground sirloin for a healthier version, and often change out the pasta just to be different :-) Love it!
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Miriam |
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9/17/2009 8:24:00 PM |
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This recipe comes out perfect every time and tastes exactly like Olive Garden.
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Norma |
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6/7/2009 6:48:00 AM |
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This is excellent! My best friend and I have to travel 60 miles away to get to an Olive Garden, and we always order this soup. I'm so glad I can now make it at home. I do agree with another poster that it was too thick, and add more V-8 juice. I've also made this with ground turkey, and it's quite good too.
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Susan McCloskey |
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5/12/2009 5:56:00 PM |
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Delicious and easy and exactly what it tastes like at Olive Garden
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dn6993 |
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4/28/2009 3:13:00 PM |
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This is excellent. I use turkey italian sausage instead of ground beef and everyone raves about this everytime I make it.
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Quiettime4mom |
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3/22/2009 4:14:00 PM |
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Turned out wonderful I also added diced potato to the soup.
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sscuba55 |
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1/3/2009 4:58:00 PM |
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I've made this recipe many, many, times since 2000. Always a hit!
Tks
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Sandy |
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12/31/2008 9:48:00 PM |
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Love this soup. Can't wait to make it again. My very picky daughter enjoys it also. It was a hit with our company also. Thanks
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