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Comforting Olive Garden Loaded Pasta e Fagioli Soup

Olive Garden Loaded Pasta e Fagioli Soup - featured image
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A warm, hearty soup inspired by Olive Garden’s Pasta e Fagioli, combining tender pasta, creamy cannellini beans, and savory broth with herbs for a comforting meal perfect for chilly evenings.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 1/2 cups canned cannellini beans, drained and rinsed
  • 3/4 cup ditalini pasta (use gluten-free pasta if needed)
  • 5 cups low-sodium chicken broth or vegetable broth
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 Parmesan rind
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat until shimmering, about 2 minutes.
  2. Add chopped onion, diced carrots, and celery. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes, until onions are translucent and veggies tender.
  3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  4. Pour in 1 cup broth to deglaze the pot. Stir in dried oregano, dried thyme, and season lightly with salt and pepper.
  5. Add crushed tomatoes and drained cannellini beans. Stir to combine.
  6. Add the Parmesan rind to the pot to infuse the broth with flavor.
  7. Add remaining 4 cups broth, stir, and bring the soup to a gentle simmer over medium heat. Let cook for about 15 minutes to marry flavors.
  8. Add ditalini pasta directly to the simmering soup. Stir occasionally to prevent sticking and cook until pasta is tender but firm, about 8-10 minutes.
  9. Remove the Parmesan rind using tongs or a spoon and discard.
  10. Stir in fresh parsley and adjust salt and pepper to taste.
  11. Serve hot, ladled into bowls, sprinkled with grated Parmesan cheese and optionally drizzled with olive oil.

Notes

Do not burn the garlic; add pasta towards the end to avoid mushiness. Remove Parmesan rind before serving. Add broth or water if soup thickens after standing. For vegan version, use vegetable broth and omit Parmesan rind and cheese or use vegan alternatives. Soup reheats well; add fresh pasta when reheating leftovers to maintain texture.

Nutrition

Keywords: Pasta e Fagioli, Olive Garden, soup, comfort food, cannellini beans, ditalini pasta, easy soup recipe, homemade soup

Find it online: https://tastytuck.com/comforting-olive-garden-loaded-pasta-e-fagioli-soup-recipe-for-easy-homemade-comfort/