Olive Garden-Inspired Pasta Fagioli Soup
A hearty and flavorful pasta and bean soup, reminiscent of Olive Garden's classic, perfect for a cozy weeknight meal.
Equipment
- Large Stockpot or Dutch Oven
- Wooden Spoon
Ingredients
Main Ingredients
- 2 tablespoons Olive Oil
- 1 medium, chopped Onion
- 2 medium, chopped Carrots
- 2 stalks, chopped Celery
- 3 cloves, minced Garlic
- 28 ounces Diced Tomatoes (canned)
- 15 ounces Kidney Beans (canned) drained and rinsed
- 1 cup Small Pasta (ditalini or elbow)
- 6 cups Vegetable Broth
- 1 teaspoon Italian Seasoning
- to taste Salt and Pepper
- for serving Parmesan Cheese Grated
Instructions
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more, until fragrant.
- Stir in diced tomatoes, kidney beans, pasta, vegetable broth, Italian seasoning, salt, and pepper.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until pasta is cooked through.
- Taste and adjust seasoning as needed. Add more salt, pepper, or Italian seasoning to your preference.
- Ladle soup into bowls and serve with grated Parmesan cheese.
Notes
For a thicker soup, simmer uncovered for the last 10 minutes of cooking. You can also add other vegetables like spinach or zucchini during the last 5 minutes of cooking. Leftovers can be stored in the refrigerator for up to 3 days.