Print

Creamy Olive Garden Pasta e Fagioli Copycat Soup Recipe Easy and Delicious

Creamy Olive Garden Pasta e Fagioli Copycat Soup - featured image
Print Recipe

A comforting and creamy version of the classic Olive Garden Pasta e Fagioli soup, featuring tender beans, small pasta, and a rich broth with pancetta and fresh herbs. Perfect for cozy dinners and easy to make in under 45 minutes.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 4 ounces pancetta or bacon, diced (optional but recommended)
  • 1 yellow onion, finely chopped
  • 2 carrots, diced small
  • 2 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can diced tomatoes, preferably fire-roasted
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 3/4 cup small pasta (ditalini or small elbow macaroni)
  • 1/2 cup heavy cream
  • 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Freshly grated Parmesan cheese for serving
  • Chopped fresh parsley for garnish

Instructions

  1. Dice the pancetta into small cubes. Chop the onion, carrots, celery, and mince the garlic. Drain and rinse the cannellini beans. Set aside.
  2. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the pancetta and cook until crisp and golden, about 5-7 minutes. If skipping pancetta, just heat olive oil.
  3. Add the onions, carrots, and celery to the pot. Stir often and cook until softened and translucent, about 6-8 minutes.
  4. Stir in the minced garlic and 2 tablespoons tomato paste. Cook for another 2 minutes, allowing the tomato paste to caramelize slightly.
  5. Pour in 4 cups chicken broth and 2 cups water. Add diced tomatoes, rosemary sprig, oregano, and red pepper flakes if using. Bring to a gentle boil.
  6. Reduce heat to low and let the soup simmer uncovered for 20 minutes, allowing flavors to meld and broth to thicken. Add water if it becomes too thick.
  7. Stir in the rinsed cannellini beans and 3/4 cup small pasta. Cook according to pasta package instructions, usually 8-10 minutes, until pasta is al dente.
  8. Remove the rosemary sprig. Slowly stir in 1/2 cup heavy cream off the heat or on very low heat to avoid curdling. Season with salt and pepper to taste.
  9. Ladle soup into bowls and top with freshly grated Parmesan cheese and chopped parsley. Serve warm with crusty bread.

Notes

Do not rush sautéing pancetta and vegetables to build flavor. Let tomato paste brown slightly for depth. Add cream off heat or on very low heat to prevent curdling. Use good quality broth for best flavor. Avoid overcooking pasta to prevent mushiness. Soup thickens as it cools; add broth or water when reheating if needed. For vegetarian version, omit pancetta and use vegetable broth. Gluten-free pasta and dairy-free cream alternatives can be used to accommodate dietary needs.

Nutrition

Keywords: Pasta e Fagioli, Olive Garden copycat, creamy soup, pasta soup, cannellini beans, pancetta, comfort food, easy dinner, cozy soup

Find it online: https://rowanrecipes.com/creamy-olive-garden-pasta-e-fagioli-copycat-soup-recipe-easy-and-delicious/