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Olive Garden Pasta

Savory Olive Garden Pasta Made Easy for Cozy Nights

This cozy Olive Garden Pasta e Fagioli is a hearty meal packed with flavors and ready in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Beef Recipes
Cuisine Italian
Servings 4 bowls
Calories 350 kcal

Equipment

  • Large pot

Ingredients
  

For the Base

  • 1 lb Ground beef (or Italian sausage) adds a rich, savory flavor
  • 1 Medium Onion, chopped brings depth to the soup
  • 2 cloves Garlic, minced infuses a fragrant aroma
  • 2 Medium Carrots, diced adds vibrant color and sweetness
  • 2 stalks Celery, diced provides a crunchy texture

For the Soup

  • 1 can Cannellini beans, drained and rinsed delivers protein and creamy texture
  • 1 can Diced tomatoes, with juice adds acidity and bright flavor
  • 4 cups Beef broth (or vegetable broth) forms the base of the soup
  • 1 cup Small pasta (such as ditalini or small shells) makes the dish hearty

For the Finishing Touches

  • 2 cups Fresh spinach (optional) add for nutrition and color
  • 1 teaspoon Dried oregano lends an aromatic herbal note
  • 1 teaspoon Dried basil provides a sweet and slightly peppery flavor
  • Salt and pepper, to taste for perfect seasoning
  • 1 tablespoon Olive oil, for sautéing the secret to perfectly cooked veggies
  • Grated Parmesan cheese, for serving adds a nutty and salty flavor

Instructions
 

Step‑by‑Step Instructions for Olive Garden Pasta

  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onion, diced carrots, and diced celery, sauté for about 5-7 minutes until tender.
  • Introduce 1 pound of ground beef (or Italian sausage) to the pot and cook for approximately 5 minutes, breaking it apart with a spoon until fully cooked.
  • Stir in 2 cloves of minced garlic, along with 1 teaspoon each of dried oregano and basil. Cook for an additional 1 minute.
  • Pour in a can of diced tomatoes with juice and a can of drained and rinsed cannellini beans, stirring well to combine. Let simmer for about 2 minutes.
  • Pour 4 cups of beef broth (or vegetable broth) into the pot. Increase heat to bring to a boil, then reduce to low and let simmer for about 15 minutes.
  • Add 1 cup of small pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
  • If using spinach, add 2 cups of fresh spinach during the last couple of minutes of cooking and stir until just wilted.
  • Taste the soup and add salt and pepper as needed for seasoning.
  • Ladle the piping hot soup into bowls, finishing with a sprinkle of freshly grated Parmesan cheese on top.

Notes

Feel free to customize with different greens or pasta types.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg
Keyword Comfort Food, Hearty Soup, homemade soup, Olive Garden Pasta, Pasta e Fagioli, quick dinner
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