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Olive Garden Pasta e Fagioli

By Todd Wilbur

Score: 4.82. Votes: 301
In stock (1 item available)
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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. Cooking message boards, and questionable sites that claim to have "actual restaurant recipes" have for years passed off numerous versions that disapoint home chefs. Other formulas for this pasta e fagioli soup 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 clearly ditalini pasta, which are short little tubes. If you want the taste of Olive Garden's famous Pasta e Fagioli at home, this may be the only recipe that will live up to a side-by-side taste test. Beware of imitation imitations! Try this Olive Garden Pasta e Fagioli Recipe today.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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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 dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 pound (1/2 pkg.) ditalini pasta
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions

      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 the 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.

Average rating:

Score: 4.82. Votes: 301
Rating of votes (301)
274 customers
11 customers
7 customers
6 customers
3 customers
Dec 16, 2018, 08:01

Olive Garden Pasta e Fagioli it is not, sorry Todd. I have been going to OG since the 90's when they offered freshly made pasta. I love your cc recipes but this one is a miss in terms of OG, its way too thick. Cooking canned beans for more than 10 mins allows them to break down and not be whole. Canned beans only need to be heated through. OG Pasta e Fagioli is very brothy this version is very stew-like, its way too thick for OG. I had to add some broth to dilute. The flavors, however, are very nice and enjoyable. But, OG Pasta e Fagioli, a big NO.

Shelley Kelley
Oct 4, 2018, 16:18

LOVE! LOVE! LOVE! Made this yesterday for lunch following the recipe to the letter. AMAZING!!! Have had it for lunch yesterday and today, also for dinner tonight. For this recipe I am so very glad we only have the two of us! Hubby was dubious about even trying it, however he ate a huge pasta bowl of it. It is a winner by any standards. Wil be making it frequently now that I have found your recipe. Thank you Todd Wilbur!

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