Making Olive Garden’s Pasta Fagioli

Ingredients

• 1 tablespoon Olive Oil (extra virgin optional)
• 0.5 onion Yellow Onion (medium, diced)
• 2 carrots Carrots (large, diced)
• 3 stalks Celery Stalks (diced)
• 5 cloves Garlic (minced)
• 1 pound Ground Beef (80/20 lean-to-fat ratio)
• 14 oz Diced Tomatoes (canned, undrained)
• 16 oz Tomato Sauce (two 8‑oz cans)
• 15 oz Kidney Beans, Dark Red (canned, drained and rinsed)
• 15 oz Kidney Beans, White (Cannellini) (canned, drained and rinsed)
• 32 oz Reduced Sodium Chicken Broth (low‑sodium, boxed)
• 1.5 cups Ditalini Pasta (dry, small tube pasta)
• to taste Salt
• to taste Black Pepper
• to taste Italian Seasoning
• 1 tablespoon Sugar (optional, to balance acidity)
• to taste Parmesan Cheese (freshly grated for serving)

Instructions

1. Prep Vegetables

   Dice half a medium yellow onion, two large carrots, and three celery stalks into uniform pieces. Mince five garlic cloves.

   Time: PT5M

2. Sweat the Aromatics

   Place a medium saucepan over medium‑high heat, add 1 tbsp olive oil and heat for about 1 minute. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5 minutes until softened.

   Time: PT5M

3. Boil Water for Pasta

   Fill a large pot with enough water to cover the pasta, add a pinch of salt, and bring to a rolling boil over high heat.

   Time: PT5M

4. Cook Ditalini Pasta

   Add 1.5 cups dry ditalini pasta to the boiling water. Cook for 8 minutes, stirring occasionally, until al dente.

   Time: PT8M

5. Add Garlic and Brown Ground Beef

   Drain the pasta and set aside. Return the saucepan to the stove, add the minced garlic and sauté for 1 minute. Add 1 lb ground beef, breaking it up with the spoon. Cook for 11 minutes, stirring, until the meat is fully browned and no pink remains.

   Time: PT12M

6. Incorporate Tomatoes, Sauce, and Beans

   Stir in 14 oz diced tomatoes, two 8‑oz cans tomato sauce, a 15‑oz can drained dark red kidney beans, and a 15‑oz can drained white kidney beans.

   Time: PT2M

7. Add Broth and Seasonings

   Pour in the 32‑oz box of reduced‑sodium chicken broth. Season with salt, black pepper, and Italian seasoning to taste. If the soup is too acidic, stir in 1 tbsp sugar. Bring the mixture to a gentle simmer.

   Time: PT5M

8. Simmer the Soup

   Reduce heat slightly and let the soup simmer uncovered for 15 minutes, allowing flavors to meld.

   Time: PT15M

9. Finish with Pasta

   Stir the cooked ditalini pasta into the simmering soup and cook for an additional 1 minute until the pasta is heated through.

   Time: PT1M

10. Serve

    Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: white onion, shallots
• Instead of Carrots: parsnips, sweet potatoes (small dice)
• Instead of Celery Stalks: fennel stalks, celery hearts
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Ground Beef: ground turkey, ground chicken
• Instead of Diced Tomatoes: fresh diced tomatoes (1 cup)
• Instead of Tomato Sauce: marinara sauce, crushed tomatoes (16 oz)
• Instead of Kidney Beans, Dark Red: cannellini beans, black beans
• Instead of Kidney Beans, White (Cannellini): great northern beans, white beans
• Instead of Reduced Sodium Chicken Broth: vegetable broth, low‑sodium beef broth
• Instead of Ditalini Pasta: small elbow macaroni, orzo
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Italian Seasoning: dried oregano and basil blend
• Instead of Sugar: honey (½ tbsp)
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Medium Saucepan
• Large Pot
• Wooden Spoon
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Can Opener
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Sweating the vegetables until softened
• Cooking ground beef until fully browned and no pink remains
• Simmering the soup for 15 minutes to develop flavor
• Adding pasta at the end and limiting cooking time to keep it al dente

Chef Tips from the Video

• Use a mix of dark red and white kidney beans for texture contrast.
• A splash of good quality olive oil added at the end brightens the flavor.
• For extra depth, sauté a pinch of red pepper flakes with the aromatics.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Do not store at room temperature; cool to room temp within 2 hours before refrigerating.

Make-Ahead Tips

• The soup can be prepared a day ahead; store broth and beans separately from pasta to keep pasta from becoming mushy.
• Reheat gently over low heat, adding a splash of water or broth if needed.
• Add freshly cooked pasta when reheating for best texture.

Frequently Asked Questions