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Olive Garden Pasta e Fagioli

by Staff
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PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS

They say that imitation is the sincerest form of flattery, and in the case of copycat Olive Garden recipes, that is certainly true. We’ve been known to try our hand at any number of Olive Garden staples, from gloriously creamy Fettuccine Alfredo to Chicken Scampi to 5-Cheese Ziti Al Forno. But, there is something in particular about Olive Garden soups that we just can’t get enough of, that’s why we love to recreate them at home, so you literally can enjoy them anytime! We’re talking Zuppa Toscana, Minestrone, and Chicken Gnocchi Soup, to name a few.

This chunky Pasta e Fagioli is filled with all the Olive Garden goodness—white and red beans, ground beef, tomatoes, and ditalini pasta all snuggle up in a rich Italian-spiced broth. Pair a steaming bowl of Olive Garden Pasta e Fagioli with Olive Garden-style salad and some copycat breadsticks, and you have a restaurant-style feast in your own home.

Like Olive Garden, we use beef in this recipe, but if you’d prefer ground turkey or chicken, sub those in in equal parts. You can also substitute other kinds of beans if you want to use what you have on hand. 

P.S. Get super close to the OG OG soup by using store-bought shredded carrots.

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Yields:

6


servings

Prep Time:

0

hours

15

mins

Total Time:

0

hours

45

mins

3
tbsp.

extra-virgin olive oil, divided

3/4
lb.

90% lean ground beef

Freshly ground black pepper 

2


large celery stalks, thinly sliced diagonally

2
c.

low-sodium chicken broth

1


(15-oz.) can tomato sauce

1


(15-oz.) can diced tomatoes

1


(15-oz.) can kidney beans, rinsed and drained

1


(15-oz.) can cannellini beans, rinsed and drained

Grated Pecorino Romano or Parmesan, for serving

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  1. Bring a large pot of salted water to a boil. Add pasta and cook per package instructions until pasta is al dente. Drain and set aside.
  2. Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add ground beef and season with 1 teaspoon salt and ¼ teaspoon pepper. Cook, stirring to break up beef into small bits, until beef is cooked through and light golden, about 5 minutes. Drain fat from beef then scrape beef onto a plate.
  3. Return pot to medium-high heat and add carrots, celery, and remaining 2 tablespoons oil. Cook, stirring, 1 minute, until vegetables are brightened in color. Add garlic, and cook, stirring, until fragrant and light golden, about 1 minute. Add tomato paste and cook, stirring, until lightly toasted, about 30 seconds.
  4. Add cooked beef, broth, 2 cups water, tomato sauce, diced tomatoes, kidney beans, cannellini beans, Italian seasoning, and ¾ teaspoon salt to pot. Bring to a boil, then reduce heat to medium-low and simmer until veggies are softened, about 15 minutes. Stir drained pasta into soup and season to taste with more salt and pepper. Serve sprinkled with cheese.

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copycat olive garden pasta e fagioli

PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS

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