Olive Garden Pasta Fagioli Recipe

I absolutely love this Olive Garden Pasta Fagioli Recipe because it brings that cozy, comforting feeling of a homemade Italian meal right to your kitchen. Whenever I need something that warms me up and satisfies without being too heavy, this soup is my go-to. It’s hearty but still light enough to enjoy any time, especially when you want a bowl that tastes like it’s been simmering all day, even though it comes together in under half an hour.

You’ll find that this recipe nails the balance of flavors you get at Olive Garden without the need to head out or wait in line. The blend of savory sausage, tender beans, and perfectly cooked pasta makes it a crowd-pleaser that my family goes crazy for. If you’re searching for an Olive Garden Pasta Fagioli Recipe that’s easy to follow but full of authentic taste, stick with me. I’ll share all my tips to help you nail it on your first try!

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Ingredients You’ll Need

Each ingredient in this Olive Garden Pasta Fagioli Recipe works together like a little flavor symphony. The mix of savory sausage, fresh veggies, and beans adds texture and heartiness, while simple dried herbs bring out that classic Italian comfort you crave.

• Onion: Diced onion gives a lovely base flavor, caramelizing nicely when sautéed in olive oil.
• Mild sausages: Removing the casing and crumbling them adds meaty richness without overpowering the soup.
• Broth: I use chicken broth, but beef broth or a combo works well for deeper flavor.
• Diced tomatoes: Adds acidity and fresh tomato goodness to balance the sausage.
• Tomato sauce: Thickens and deepens the soup base beautifully.
• Ketchup: This might sound odd, but it adds just the right sweet tang and depth, trust me on this little trick!
• Carrot: Julienned carrots bring subtle sweetness and a nice texture contrast.
• Ditalini pasta: Classic tiny pasta that holds up great in soup without getting mushy.
• Red kidney beans & White beans: I like mixing these for variety in texture and color, plus protein.
• Dried basil: A must for that Italian herb aroma.
• Celery seed: Adds a subtle crunch and celery flavor; you can swap fresh celery if you prefer.
• Garlic: Minced fresh garlic elevates every bite with pungent, savory notes.
• Sugar: Just a pinch to balance out acidity, especially from the tomatoes and ketchup.
• Salt and pepper: Season carefully to taste to bring all ingredients together.

Variations

I love tweaking my Olive Garden Pasta Fagioli Recipe depending on what’s in season or what my family is craving. Don’t be afraid to make it your own—adding a little extra spice or swapping pasta shapes can be a fun twist.

• Spicy variation: I once added red pepper flakes, and it gave the soup a delicious gentle kick that everyone enjoyed.
• Vegetarian option: Skip the sausage and use vegetable broth; add mushrooms for umami instead.
• Gluten-free twist: Swap ditalini pasta for gluten-free or small rice pasta, which works surprisingly well.
• Seasonal tweaks: Adding fresh spinach or kale near the end gives it a veggie boost without overpowering classic flavors.

How to Make Olive Garden Pasta Fagioli Recipe

Step 1: Sauté Your Aromatics and Sausage

Start by heating olive oil in your pot over medium heat. Add the diced onion and sauté until it’s translucent and fragrant—about 3 to 5 minutes. This step is where your soup base begins to develop its flavor. Then, crumble in the mild sausage (without the casing) and cook until it’s mostly done but not fully browned. I like to keep a little pink because it will finish cooking with the other ingredients, helping it stay tender and juicy.

Step 2: Add Liquids, Tomatoes, and Veggies

Pour in the broth, diced tomatoes, tomato sauce, and ketchup, then sprinkle in the sugar. Stir to combine and add your julienned carrots. Lower the heat and simmer gently for 10 to 15 minutes to let the flavors mingle. This waiting time lets those aromas come alive—you’ll start smelling hints of sweetness, tomato, and sausage mingling beautifully.

Step 3: Season, Add Pasta & Beans, and Simmer

Next, mix in the dried basil, celery seed, minced garlic, salt, and pepper. Stir well, then add the ditalini pasta and both kinds of beans. Continue simmering for another 5 to 8 minutes, or until the pasta is tender but still has a bite. I always watch closely during this step because pasta can go from perfect to mushy quickly—and nobody wants that. Once everything is melded perfectly, take the soup off the heat.

Step 4: Serve and Garnish

Serve the soup hot with a generous sprinkle of freshly grated Parmesan cheese on top. It adds a nutty, salty finish that completes the experience. If you want, add a few basil leaves for a pop of color and extra fragrance. This final touch makes your homemade Olive Garden Pasta Fagioli feel extra special right on your dinner table.

How to Serve Olive Garden Pasta Fagioli Recipe

Garnishes

My favorite all-time garnish is a generous sprinkle of freshly grated Parmesan cheese—it melts slightly in the hot soup and adds that perfect salty richness. Sometimes, I toss in a few torn fresh basil leaves or a tiny drizzle of good-quality extra virgin olive oil to make the presentation pop and add an aromatic touch.

Side Dishes

I often serve this soup with warm garlic bread or a crusty loaf because soaking up the broth is a must. A simple mixed green salad dressed lightly with lemon and olive oil also balances out the heartiness beautifully, making the meal feel fresh and well-rounded.

Creative Ways to Present

For holidays or when I want to impress guests, I ladle the soup into mini bread bowls—everyone loves the extra touch of edible bowls that soak up all that tasty broth. You can also serve it in rustic mason jars for a casual dinner party or picnic vibe. It’s cozy, charming, and always a conversation starter.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Olive Garden Pasta Fagioli Recipe store beautifully in airtight containers in the fridge for up to 4 days. I always let it cool to room temperature before sealing it to keep that fresh taste and avoid sogginess. It’s perfect to have on hand for quick lunches or light dinners during the week.

Freezing

If you want to freeze it, consider cooking the pasta separately and adding it right before serving after reheating, since pasta tends to get mushy in the freezer. I freeze the broth, beans, sausage, and vegetables in freezer-safe bags or containers for up to 3 months, and it reheats just as deliciously as fresh.

Reheating

When reheating, I simmer the soup gently on the stove over low heat to avoid breaking down the pasta or beans too much. If you froze the pasta separately, I add it in the last few minutes of warming. A splash of broth or water helps loosen it up if needed, and a final sprinkle of cheese makes it taste freshly made again.

FAQs

Final Thoughts

This Olive Garden Pasta Fagioli Recipe is more than just a soup in my house; it’s a hug in a bowl. It’s the kind of dish I reach for when I want to treat my family to something warm, delicious, and familiar without spending hours in the kitchen. I hope you try it and love it as much as we do because it’s truly a pantry-friendly lifesaver that tastes like it took all day to make. Trust me, once you master this recipe, it becomes your new comfort food staple.

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