Ratings and Reviews of Olive Garden Pasta e Fagioli

I followed every ingredient but added one tbs of sugar and a 48oz box of chicken stock which helped make a lot more soup and the constancy was more like the Olive Garden recipe.

I add a 16 oz or more container of beef broth and about 3 Tbl of Worcestershire sauce.

Best soup, had to add water, was a little thick. Delicious

5 stars! I followed this recipe exactly and wouldn't change a thing. Absolutely delicious!! Thank you!

This recipe was SO CLOSE until I put the noodles in!! THERE ARE TOO MANY NOODLES!! Only put in about 1/4 or 1/8 of a lb of the noodles. And for those speculating that we cooked the noodles with the chili, no I did not. The noodles should be an afterthought as you eat it, not the main course. A 1/2 lb of them dominates, and makes it too bland. I learned my lesson, and hopefully can help someone else later.

I follow this except I use 3 5.5oz cans of V-8 Juice. It is sinfully good and freezes well in containers for a work lunch. Bigger types of pasta tend to fall apart when reheated.

Thank you for this wonderful recipe! My husband thought this was even better that Olive Garden's!!

I just had to toss in my 2-cents here - mostly because I get SUCH a kick out of reading all of the reviews, and how every cook adds, subtracts, and some will always find something to criticize.... But isn't tweaking a recipe the awesome part of cooking? That's what makes it your own! This is a wonderful soup, and yes, I'll tweak it to make it exactly the way I like it, but THANK YOU for the 'bones' of a good recipe starter! ;-)

I have made this soup a million times and I love it. Every year I make it at our annual pumpkin carving party as well and our guests always rave about it. Then, when I go to Olive Garden and order the real thing, I am slightly disappointed because mine is better!

I also add Johnsonville sweet Italian sausage (skin removed and browned with hamburger & drained)