How to make Olive Garden's
How to make OLIVE GARDEN'S is a medium Italian recipe that serves 6. 580 calories per serving. Recipe by Restaurant Recipe Recreations on YouTube.
Prep: 15 min | Cook: 1 hr 23 min | Total: 1 hr 53 min
Cost: $31.66 total, $5.28 per serving
Ingredients
- 1 pound Ditalini Pasta (Barilla brand, small tubular shape; cook 9 minutes then rinse)
- 1 tablespoon Extra Virgin Olive Oil (For browning beef)
- 1.5 pounds Ground Beef (Very lean (90% lean))
- 1 cup Celery (Sliced, about 2‑3 stalks)
- 1 cup Yellow Onion (Finely chopped, about 1 medium onion)
- 1 cup Carrots (Matchstick cut, about 2 medium carrots)
- 1 tablespoon Garlic (Minced, about 3 cloves)
- 2 cans (29 oz each) Petite Diced Tomatoes (With juice)
- 15 ounce can Tomato Sauce
- 2 cups Tomato Juice (Or V8 if preferred)
- 0.25 teaspoon Dried Oregano
- 0.25 teaspoon Dried Basil
- 1 tablespoon Good Seasons Italian Dressing Mix
- 0.5 tablespoon Cracked Black Pepper (Half a tablespoon (about 1.5 tsp))
- 1 tablespoon Kosher Salt (For final seasoning)
- 15 ounce can Great Northern Beans (Drained and rinsed)
- 15 ounce can Dark Red Kidney Beans (Drained and rinsed)
Instructions
Cook Ditalini Pasta Separately
In a large pot bring 5 quarts of water to a rolling boil, add 2 tablespoons salt, then add 1 pound ditalini pasta. Cook for 9 minutes, drain in a colander, and rinse under cold water to stop cooking.
Time: PT15M
Temperature: Boiling
Brown Ground Beef
In the large stock pot over high heat add 1 tablespoon olive oil, then add 1.5 pounds very lean ground beef. Break it up and cook until fully browned, about 7 minutes. Remove with a slotted spoon and set aside, leaving the juices in the pot.
Time: PT7M
Temperature: High
Sauté Aromatics
To the same pot add 1 cup sliced celery, 1 cup finely chopped yellow onion, 1 cup matchstick carrots, and 1 tablespoon minced garlic. Cook, stirring frequently, until the onion becomes translucent and the mixture is fragrant, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Tomatoes and Seasonings
Stir in two 29‑oz cans petite diced tomatoes (with juice), 15‑oz can tomato sauce, 2 cups tomato juice (or V8), 0.25 tsp dried oregano, 0.25 tsp dried basil, 1 tbsp Good Seasons Italian dressing mix, 0.5 tbsp cracked black pepper, and the reserved beef juices. Mix well.
Time: PT5M
Temperature: Medium
Simmer Soup
Bring the mixture to a gentle boil, then reduce to a low simmer. Cover and let simmer for 45 minutes, stirring occasionally to prevent sticking.
Time: PT45M
Temperature: Low
Add Beans and Pasta
Drain and rinse the 15‑oz cans Great Northern beans and dark red kidney beans. Add both beans and the cooked ditalini pasta to the pot. Stir and heat through until the soup returns to a slight simmer, about 5 minutes.
Time: PT5M
Temperature: Medium
Season and Serve
Taste the soup and add 1 tablespoon kosher salt and 4‑5 cranks of cracked black pepper as needed. Give a final stir, ladle into bowls, and serve with a side salad and breadsticks.
Time: PT3M
Nutrition Facts
- Calories
- 580
- Protein
- 30 g
- Carbohydrates
- 80 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: Contains meat, Gluten, Dairy‑free, Nut‑free
Allergens: Wheat
Ingredient Substitutions
- Instead of Ditalini Pasta: Small shells, Elbow macaroni, Orzo
- Instead of Extra Virgin Olive Oil: Canola oil, Vegetable oil
- Instead of Ground Beef: Ground turkey, Ground chicken, Plant‑based ground meat
- Instead of Yellow Onion: White onion
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Petite Diced Tomatoes: Crushed tomatoes
- Instead of Tomato Sauce: Crushed tomatoes
- Instead of Tomato Juice: Water mixed with tomato paste
- Instead of Good Seasons Italian Dressing Mix: Italian seasoning blend
- Instead of Cracked Black Pepper: Ground black pepper
- Instead of Kosher Salt: Sea salt
- Instead of Great Northern Beans: Cannellini beans
- Instead of Dark Red Kidney Beans: Red beans
Equipment Needed
- Large Stock Pot
- Large Pasta Pot
- Colander
- Slotted Spoon
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cups
- Ladle (optional)
Critical Steps — Do Not Skip
- Cook the pasta separately and rinse it to avoid mushy pasta.
- Brown the ground beef fully to develop flavor.
- Simmer the soup for 45 minutes for depth of taste.
- Add beans and cooked pasta at the end and heat only briefly.
Chef Tips from the Video
- For an even richer broth, replace half of the tomato juice with low‑sodium chicken broth.
- Finish with a drizzle of extra‑virgin olive oil or a sprinkle of grated Parmesan for extra depth.
- Use a splash of red wine when browning the beef for added complexity.
Troubleshooting
Pasta becomes mushy.
Cook pasta 1‑2 minutes less than package directions and rinse under cold water. Add it only at the final heating step.
Soup is too thick.
Add additional tomato juice or broth a few tablespoons at a time until desired consistency is reached.
Flavor is bland.
Adjust with extra salt, pepper, or a splash of Italian seasoning at the end. A pinch of sugar can balance acidity.
Beans are gritty or salty.
Rinse canned beans thoroughly under cold water to remove excess brine before adding to the soup.
Storage
Refrigerator: Store in airtight containers for 3–4 days.
Freezer: Cool completely, then freeze in freezer‑safe bags or containers for up to 2 months.
Room temperature: Do not leave out at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the soup base (everything except beans and pasta) up to the simmer stage and refrigerate; add beans and pasta when ready to serve.
- Cook and rinse the pasta ahead of time, then store in a sealed container with a drizzle of olive oil to prevent sticking.
Frequently Asked Questions
What is the cultural significance and history of Pasta Fagioli in Italian-American cuisine?
Pasta Fagioli, meaning "pasta and beans," originated as a peasant dish in Italy, combining inexpensive pantry staples. In Italian‑American restaurants like Olive Garden, it evolved into a comforting, tomato‑rich soup that showcases the blend of Italian tradition with American dining expectations.
What are the traditional regional variations of Pasta Fagioli in Italy?
In central Italy, Pasta e Fagioli often uses small pasta like ditalini and adds pancetta, while in the south, cannellini beans and olive oil dominate. Some regions prefer a brothier soup, others a thicker stew, reflecting local ingredient availability.
How is Pasta Fagioli traditionally served in Italian restaurants?
It is typically served hot in a shallow bowl, garnished with a drizzle of olive oil, grated Parmesan, and a side of crusty bread or breadsticks. In Italian‑American eateries, it is often paired with a green salad and garlic bread.
What occasions or celebrations is Pasta Fagioli associated with in Italian culture?
Pasta Fagioli is a staple comfort food for everyday meals, but it also appears at family gatherings, especially during cooler months, as a hearty starter before larger courses.
What authentic ingredients are essential for traditional Pasta Fagioli versus acceptable substitutes?
Authentic ingredients include small pasta (ditalini or tubetti), cannellini or Great Northern beans, olive oil, garlic, onion, celery, carrots, and a tomato‑based broth. Substitutes like kidney beans, elbow macaroni, or canned tomato juice work well when the original items are unavailable.
What other Italian dishes pair well with Olive Garden style Pasta Fagioli?
A crisp Caesar salad, garlic breadsticks, and a simple grilled chicken or meatball entrée complement the soup’s rich, tomato‑based flavor and make a balanced Italian‑American meal.
What makes Olive Garden's Pasta Fagioli special compared to other Italian bean soups?
Olive Garden’s version stands out for its use of ground beef for added heartiness, a blend of Great Northern and dark red kidney beans, and the practice of cooking pasta separately to keep it perfectly al dente.
How has Pasta Fagioli evolved over time in Italian‑American cuisine?
Originally a simple bean and pasta stew, the American version incorporated more tomato products, ground meat, and seasoning mixes to create a richer, restaurant‑style soup that appeals to a broader palate.
What are the most common mistakes to avoid when making Pasta Fagioli at home?
Common errors include overcooking the pasta, not rinsing the beans, under‑seasoning the broth, and simmering the soup too vigorously, which can cause the beans to break down and the texture to become mushy.
Why does this Pasta Fagioli recipe cook the pasta separately instead of adding it directly to the soup?
Cooking the pasta separately prevents it from absorbing too much liquid and becoming mushy during the 45‑minute simmer. Adding it at the end ensures the pasta stays firm and the soup retains its intended consistency.
Can I make Olive Garden Pasta Fagioli ahead of time and how should I store it?
Yes. Store the soup base (without beans and pasta) in the refrigerator for up to 4 days or freeze for 2 months. Cooked beans and pasta should be kept separate and added when reheating to maintain texture.
What texture and appearance should I look for when the Pasta Fagioli soup is done?
The broth should be a deep red‑orange color, slightly thick from the tomato base, with beans and pasta evenly distributed. The vegetables should be tender but not mushy, and the soup should have a fragrant aroma of herbs and garlic.
How do I know when the Pasta Fagioli soup is fully cooked?
The soup is ready when the vegetables are soft, the beans are heated through, and the pasta is al dente. A final taste test should reveal a balanced salty, peppery, and herbaceous flavor.
What does the YouTube channel Restaurant Recipe Recreations specialize in?
The YouTube channel Restaurant Recipe Recreations specializes in recreating popular restaurant dishes at home, breaking down each recipe step‑by‑step with detailed explanations and practical cooking tips.
How does the YouTube channel Restaurant Recipe Recreations' approach to Italian cooking differ from other cooking channels?
Restaurant Recipe Recreations focuses on faithful, restaurant‑style recreations, emphasizing techniques like cooking pasta separately and using exact seasoning blends, whereas many other channels may simplify or alter recipes for speed.
Last updated: August 20, 2026
