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Olive Garden Pasta e Fagioli Soup – Copycat Recipe
Mar 07, 2026
Olive Garden Pasta e Fagioli Soup – Copycat Recipe
This hearty Olive Garden Pasta e Fagioli Soup is a comforting blend of beans, vegetables, and pasta in a rich tomato broth. Perfect for a cozy dinner or a quick lunch, this copycat recipe brings the beloved restaurant flavor right to your kitchen! 🍲✨
Recipe Details
| Prep Time | |
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| Cook Time | |
| Total Time | |
| Servings | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until vegetables are softened.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the kidney beans, cannellini beans, diced tomatoes, vegetable broth, and Italian seasoning. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Add the pasta and cook until al dente, about 10 minutes.
- Serve hot, garnished with fresh parsley. Enjoy!
Nutrition Information
| Calories | 220 calories |
|---|---|
| Fat | 3g fat |
| Carbohydrates | 39g carbohydrates |
| Protein | 10g protein |
Handy Tips
- For added flavor, let the soup sit for a few hours or overnight before serving.
- Freeze leftovers in an airtight container for up to 3 months.
Ingredient Swaps
- Olive Oil: Use avocado oil for a different flavor profile.
- Kidney Beans: Substitute with black beans for a unique twist.
