Here’s a comforting and hearty Copycat Pasta Fagioli Soup recipe, inspired by the famous Olive Garden version! It’s a delicious, filling Italian soup made with tender pasta, beans, vegetables, and a savory broth. You’ll love how easy it is to make at home.
Copycat Pasta Fagioli Soup
Ingredients:
- 1 lb ground beef (or Italian sausage for extra flavor)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 (15 oz) cans cannellini beans (or any white beans), drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 4 cups low-sodium chicken broth (or vegetable broth)
- 2 cups water
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini, elbow macaroni, or shells)
- 2 cups fresh spinach or kale (optional, for added greens)
- Freshly grated Parmesan cheese (for serving, optional)
Instructions:
1. Brown the Ground Beef:
- In a large soup pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- If you’re using Italian sausage, you can remove the casing and cook it in the same way.
2. Sauté the Vegetables:
- Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, until the vegetables are softened.
- Add the minced garlic and cook for another 1 minute, until fragrant.
3. Add the Tomatoes and Broth:
- Stir in the diced tomatoes (with their juices), tomato paste, chicken broth, water, oregano, basil, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld.
4. Add the Beans and Pasta:
- Stir in the cannellini beans, kidney beans, and pasta. Continue to simmer for another 10-12 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent the pasta from sticking to the bottom.
5. Add the Greens (Optional):
- If you’re using spinach or kale, add it to the pot in the last 5 minutes of cooking. Stir until the greens are wilted and incorporated into the soup.
6. Serve:
- Taste the soup and adjust the seasoning with more salt and pepper, if needed.
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, if desired.
- Serve with crusty bread or a side salad for a complete meal.
Tips:
- Make it vegetarian: Simply skip the meat and use vegetable broth. You can add extra beans or vegetables to make it heartier.
- Pasta choice: Ditalini pasta is the classic choice, but any small pasta will work well in this soup. Just be sure to cook the pasta al dente, as it will continue to soften in the soup after cooking.
- Storage: Leftover soup keeps well in the fridge for 3-4 days. You can also freeze it for up to 3 months, but the pasta may soften slightly when reheated.
This Pasta Fagioli Soup is cozy, flavorful, and packed with nutrition. It’s perfect for a cold day or a family-friendly dinner!
Would you like to customize it further, maybe with some additional vegetables or herbs?