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Olive Garden Pasta e Fagioli Copycat Recipe
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Olive Garden Pasta e Fagioli


Score: 4.82. Votes: 303
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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.

Reviews
Average rating:

Score: 4.82. Votes: 303
Rating of votes (303)
5
 
 
276 customers
4
 
 
11 customers
3
 
 
7 customers
2
 
 
6 customers
1
 
 
3 customers
 
Jalva24
Aug 15, 2019, 11:01

This soup is delicious. I think it’s more flavorful than the olive gardens which I used to love but now seems kind of bland. I have to double this to feed my family of 7 because they want leftovers. So good!

Merilee
Jul 23, 2019, 18:36

I have been making this recipe for years. I have tweaked it a little bit to suit our tastes (a little more V-8 juice and thyme) and it is one of our favorites. My daughter tells me that mine has more flavor that OG, and I do agree with her. Thanks for the recipe!

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