Print

Olive Garden Pasta e Fagioli Soup

Olive Garden Pasta e Fagioli Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Olive Garden Pasta e Fagioli Soup is a comforting and nourishing dish that warms the soul with every spoonful. This hearty Italian-inspired soup features a delightful blend of ditalini pasta, cannellini beans, and vibrant vegetables simmered in a rich tomato broth. It’s not only quick to prepare—taking just 30 minutes—but also packed with flavor and nutrients, making it an ideal option for chilly evenings or casual gatherings with family and friends. Serve it alongside crusty bread or a fresh salad for a complete meal that everyone will love.

Ingredients

Scale
  • 6 ounces ditalini pasta
  • 1 cup diced white onion
  • 2 cloves finely chopped garlic
  • 4 cups vegetable broth
  • 15 ounces diced tomatoes (canned or fresh)
  • 8 ounces tomato sauce
  • 4 tablespoons tomato paste
  • 1.5 cups chopped carrots
  • 0.5 cup chopped celery
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon cumin
  • 15 ounces cannellini beans (canned and drained)
  • 15 ounces kidney beans (canned and drained)
  • Salt and black pepper to taste

Instructions

  1. In a large skillet, add about 3 tablespoons of water and sauté the diced onions over medium heat for about 10 minutes until translucent. Add the chopped garlic and cook for another minute.
  2. Stir in the vegetable broth along with the diced tomatoes, tomato sauce, and tomato paste. Add the chopped carrots, celery, oregano, basil, and cumin.
  3. Bring the mixture to a boil over high heat. Once boiling, add the uncooked ditalini pasta, cannellini beans, and kidney beans.
  4. Reduce the heat to medium-high and let it simmer for about 6 to 8 minutes until the pasta is al dente.
  5. Season with salt and black pepper to taste before serving hot.

Nutrition

Find it online: https://goldenrecipetime.com/olive-garden-pasta-e-fagioli-soup/