Tips, variations, and storage
- For a meatless version, skip the beef and load up on extra beans and vegetables like spinach or kale, similar to vegetarian pasta‑and‑bean soups.
- For extra richness, add a leftover Parmesan rind while the soup simmers, or stir in a splash of cream or some blended beans for a creamier texture, as suggested in several Pasta e Fagioli variations.
- If you prefer more meat, you can increase the beef, but you may want to add extra stock to keep the soup brothy.
Storage:
- Refrigerate leftovers in an airtight container for 3–4 days; this is consistent with guidance for similar soups.
- For best texture, some sources recommend storing soup and pasta separately so the pasta doesn’t absorb all the broth; if you plan ahead, you can keep extra cooked pasta on the side and add it as you reheat.
- To freeze, it’s generally best to freeze the soup without pasta for up to 2–3 months, then cook fresh ditalini and add it when reheating, as noted in freezing tips for Pasta e Fagioli and other pasta soups.
FAQ: Olive Garden–style Pasta e Fagioli
Does this taste like the Olive Garden soup?
Copycat recipes built with ground beef, carrots, celery, onion, tomatoes, kidney and cannellini beans, ditalini, and Italian herbs are consistently reviewed as very close in flavor to Olive Garden’s Pasta e Fagioli.
Can I make this in a slow cooker?
Yes—many copycat versions brown the beef and sauté the veggies first, then transfer everything except the pasta to a slow cooker to simmer for several hours, adding cooked ditalini near the end.
Can I use a different pasta shape?
You can swap ditalini for other small shapes like elbow macaroni, small shells, or tubetti, which are commonly used in Pasta e Fagioli and minestrone‑style soups.
Conclusion and call to action
You can bring the flavors of Olive Garden’s Pasta e Fagioli home any night: you brown beef, sauté onions, carrots, and celery, simmer everything with beans, tomatoes, and Italian herbs, then stir in tender ditalini for a hearty, comforting soup that’s perfect with crusty bread or a simple salad. Share this recipe with your readers as your go‑to “Olive Garden Pasta e Fagioli copycat,” then invite them to rate the recipe, comment with their favorite tweaks (extra veggies, more beef, Parmesan rind), and save or pin it so they always have a crowd‑pleasing Italian soup in their dinner rotation.