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Copycat Olive Garden Pasta E Fagioli
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Looking for a comforting meal that mimics your favorite Italian eatery? This easy pasta e fagioli combines ground beef, beans, and fresh veggies into a bowl of delicious goodness that's great for any night of the week.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
117 reviews
13 comments
ingredients
3 teaspoons oil
2 pounds ground beef
12 ounces chopped onion, chopped
14 ounces slivered carrots
14 ounces diced celery
48 ounces canned diced tomatoes
2 cups rinsed and drained canned red kidney beans
2 cups rinsed and drained canned white kidney beans
88 ounces beef stock
3 teaspoons dried oregano
2 1/2 teaspoons black pepper
5 teaspoons chopped fresh parsley
1 1/2 teaspoon Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry shell pasta, or other pasta
directions
Heat a large, 10-quart stock pot over medium-high heat. Add the oil and ground beef. Cook, stirring frequently, until the beef starts to brown.
Add the onion, carrots, celery, and tomatoes. Bring to a simmer and let cook for 10 minutes.
Add the red and white kidney beans, beef stock, oregano, pepper, parsley, Tabasco, spaghetti sauce, and pasta.
Stir well then let simmer over low heat, uncovered, for 45 minutes or until the pasta and vegetables are tender.
Serve hot.
recipe tips
For a healthier option, use lean ground beef or ground turkey.
Add extra vegetables like bell peppers or zucchini for more variety.
Adjust the amount of Tabasco sauce to taste.
This recipe makes a big batch. Freeze leftovers for quick and easy meals later on.
Top each serving with a sprinkle of Parmesan cheese and a drizzle of olive oil for a classic Italian feel.
If the soup gets too thick, add more beef stock or water to thin it out.
common recipe questions
What kind of oil should I use for this recipe?
You can use any neutral oil with a high smoke point, such as vegetable or canola oil.
Can I use other meat instead of ground beef?
Yes, ground turkey or chicken can be used as a leaner alternative, or ground pork or sausage for something more flavorful. Or, you can use a combination of meats (we like a combo of ground beef and hot Italian sausage).
Can I use fresh tomatoes instead of canned?
You can use fresh tomatoes, but make sure to peel and dice them before adding them to the pot and you may need to add additional liquid since the canned tomatoes aren't drained.
Why are there two different types of kidney beans?
Using two types of beans adds variety in texture and color to the dish, but you can use just one type if preferred.
Is there a substitute for Tabasco sauce?
You can use any hot sauce you prefer, or omit it entirely if you don't want the dish to be spicy.
How can I make this recipe vegetarian?
You can substitute the ground beef with plant-based crumbles or extra beans, and use vegetable stock instead of beef stock.
Can I use fresh herbs instead of dried?
You can use fresh herbs in place of dried, but triple the amount since fresh herbs are less concentrated.
What other pasta shapes can I use?
You can use any small pasta shape like ditalini, macaroni, or even orzo in place of the shell pasta.
How do I store leftovers?
Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. If frozen, thaw overnight in the fridge. Reheat gently on the stovetop.
tools needed
Large Stock Pot: A 10-quart stock pot for cooking the pasta e fagioli, allowing space for browning the beef and simmering the mixture of ingredients.
Measuring Cups and Spoons: For measuring ingredients such as the oil, dried oregano, kidney beans, etc.
Wooden Spoon or Spatula: For stirring the ground beef and vegetables during cooking, as well as mixing in the beans and pasta thoroughly.
Cutting Board: For chopping the onion, carrots, celery, and fresh parsley.
Sharp Knife: For dicing and chopping the vegetables.
Can Opener: For opening any canned ingredients such as the diced tomatoes and beans.
Colander: Helpful for rinsing and draining the canned beans before adding them to the pot.
what goes with it?
Breadsticks: Serve these copycat breadsticks alongside the pasta e fagioli to soak up the delicious broth. The light, garlicky flavor will enhance the rich, savory notes of the soup.
Parmesan Cheese: A generous sprinkle of freshly grated Parmesan on top of the soup brings a salty, nutty kick that balances the acidity of the tomatoes and enhances the overall flavor.
Italian Salad: A crisp Italian salad with mixed greens, olives, and a tangy vinaigrette provides a refreshing contrast to the hearty pasta dish.
Spicy Sausage: For those who like a little heat, adding spicy Italian sausage to the mix can amp up the flavor. It plays well with the other savory ingredients for a heartier dish.
Chili Flakes: A dash of chili flakes can be added to personal servings for those who enjoy a spicy kick, enhancing the overall flavor without overpowering the dish.
beverage pairings
Wine Pairings
Chianti: A classic Italian red. Its bright acidity and cherry flavors can stand alongside the rich, meaty components without getting lost in the mix. Look for a bottle that has a hint of earthiness.
Merlot: If you prefer something a bit softer, a fruity Merlot can work its magic here. With smooth notes of plums and cherries, it'll add just the right amount of fruitiness that complements the beef without overshadowing those fresh veggies. Go for one that's not too tannic.
Sangiovese: Another Italian classic that loves a hearty dish like this. With its herbal notes and hints of red fruit, Sangiovese can bring out the flavors of the herbs in the dish while embracing the richness of the beans and beef. Look for one with a bit of spice for an extra kick.
Other Alcohol Pairings
Italian Lager: A crisp Italian lager can add a refreshing contrast to the hearty flavors of your dish. It's light and refreshing, which means it won't weigh you down. Look for something like Peroni or Moretti to keep it authentic.
Red Ale: For those who like a little maltiness in their beverages, a red ale with its caramel notes and gentle hop bitterness can mesh beautifully with the savory components of your pasta.
Bourbon: A smooth bourbon, with its warm vanilla and caramel notes, can be a perfect companion to this pasta dish. The sweetness from the bourbon will mingle nicely with the savory flavors.
Non-Alcoholic Pairings
Sparkling Water with Lemon: Keeping it simple and refreshing, sparkling water with a squeeze of lemon can cleanse your palate without competing with your hearty meal.
Herbal Iced Tea: Opt for a herbal iced tea, like chamomile or mint, to bring a little earthiness to your meal. Its subtle flavors complement the fresh veggies without getting in their way.
Tomato Juice: You read that right! A chilled tomato juice can pair surprisingly well with pasta e fagioli. Its savory tomato flavor will resonate with the dish, almost like a non-alcoholic version of a Bloody Mary minus the spice.
nutrition data
219 calories, 9 grams fat, 24 grams carbohydrates, 10 grams protein per cup.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
December 28, 2020
This is our favorite soup! So easy to make. I make a half recipe and still freeze half of that for other meals. Big hit in our house.
August 16, 2015
Our favorite Olive Garden soup will now be made at home! So yummy, thanks for sharing.
June 15, 2015
I have made this soup recipe about 20 times. Each time friends and family rave about it. If you stick to the recipe, you will make a darn nice pot of soup. Through experimentation I have started adding a cube or two of beef bullion to give it a little more beefy flavor. Also I chop fresh basil and add as well. I have stuck to the recipe several times, and each time it was excellent.
January 11, 2015
Made this soup today. My husband, who is Italian, and a picky eater ate 2 large bowls of this soup. Accompanied it with crusty Italian bread. I did use ground beef (1/2 the required amount) and sweet Italian sausage (for the other 1/2). Delicious!
November 19, 2014
This version is OK, but NOT as good as Olive Garden. Something seems different as far as the taste goes. Close but no cigar as they say1
October 25, 2014
I have been making this exact recipe for years. It is truly my favorite soup recipe--and that is coming from a professed soup snob! I make it as written, but cook pasta separately and add it as I serve. I never cut in half because I love knowing there is some in my freezer for those nights I don't want to cook. Add some parmesan, serve with garlic bread, and you have a satisfying meal. PS okay to sneak extra carrots and celery in. Ditto with some garlic!
What kind of spaghetti sauce?
You'll probably just want something very simple and basic, look for one labeled "traditional".
July 10, 2014
This delicious soup is great to make when you have a lot of people to cook for. Leftovers can be frozen and reheated later for fast easy suppers.
June 26, 2014
The Pasta E Fagioli soup from the Olive Garden is always one of our favorites. The classic ingredients give this soup a hearty, rich flavor. The beef in the pasta e fagioli is just the right amount to balanced the red and white kidney beans. This soup truly is a meal in itself.
January 28, 2014
Love this recipe. Make the full amount and freeze in serving sizes. Keeps very well. Wonderful for quick meals after work on cold day. Just add garlic bread and green salad. Yummm.
January 14, 2014
I LOVE this recipe and have shared it with so many people! Taste just like OG!! The first time I made it I didn't use Tabasco sauce but hot breakfast sausage so good! I usually make it with hot sausage and I only add noodles to individual bowls ( I learned that the hard way!) Try it!! You will love it, others with love it and love you :) Don't forget you can freeze it, I always do!
January 12, 2014
I love this recipe. I cut it I half and put it in the crock pot to self cook.
January 3, 2014
I just made this and thought it was really good ! its perfect for a cold night with some good crusty bread !
December 22, 2013
I've made this recipe several times, and have taken it to work for pitch-ins and the crowd seems to love it. It tastes almost identical to OG's which I love. As far as ingredients, I season to taste, add carrots till they look evenly distributed etc. I've even used hot Italian sausage instead of ground beef...mmmm ;-) It freezes well to enjoy later too.
November 18, 2013
This was good but why is the default amount 9 quarts?
November 7, 2013
This is so incredibly close to what Olive Garden serves! Scale it WAY down though because it still makes a lot even if you just cut it in half. I've varied it a few times when I've made it (diff beans, sausage, etc) but I still think it's best just as written.
July 30, 2013
I had to cut the serving size way down or I would have been eating this for a month. Although it was so delicious that maybe I wouldn't have minded! I like the suggestion made by someone else about adding italian sausage so I might try that next time.
April 29, 2013
This recipe is spot on. However, I halved the recipe and started with a 10 quart pot and it nearly filled it by the time everything was added. I cooked the ditalini pasta (that's the kind used at Olive Garden) and added it to each individual bowl when served. Most cooks would know that you can't boil macaroni for 45 minutes and not have mush, but to a newbie they might not. Like others have said, it freezes wonderfully and just heat it up and add fresh macaroni and it's just like the day you made. Wonderful soup. Loved, loved, loved it.
March 24, 2013
Wow...this receipe is awesome! I follwed exactly but also added 1/2 lb of sweet italian sausage. I also did not add pasta until ready to serve. It makes A LOT! I was able to freeze leftovers in ziplock bags for another meal. I used the "cheap" Hunts pasta sauce and glad I did. TRY THIS! YOU WILL LOVE IT!
January 4, 2013
I tried this recipe and loved it. I was confused about the amount of onions, carrots and celery to add. It has the amount in ounces. Is that volume ounces or weight ounces?
I would like to make this recipe but not sure if the amount it specifies for the onions, carrots and celery is volume ounces or weight ounces. Can anyone help me with this?
December 27, 2012
As a second generation Italian I grew up with this wonderful dish as a substitute for meat on Fridays back in the 50's. My mother eliminated the meat, relying on the kidney beans to provide the protein flavoring. It was so good on those cold nights in upstate NY. However, now adding the hamburger or sausage to the soup enhances the flavor even more. I took the advise of one of the previous comments and did not add the macaroni to the soup, as we could not consume it all even at a half recipe. The macaroni will get overcooked, and become starchy if stored and served the next day or two. So just boil the macaroni until al dente (slightly firm), add a small amount of olive oil to the cooked mac to prevent sticking and then serve directly in a bowl. Ladle the soup mixture over the mac with plenty of juice, add top it off with some grated fresh parmesan (optional) and enjoy. Save or freeze the remain soup mixture for the next time and you can enjoy it over and over. Just boil a fresh batch of macaroni. Another suggestion is to slice the carrots and celery with a vegetable slicer at 1/8" which adds and cook as recommended. It adds to the crunch.
I used hot sausage crumbled sonno Buoni!
November 12, 2012
I have made this 3 different times for a church fundraising event. Everyone just loves it. The only thing different I've done is replace the ground beef with italian sausage. It tastes like the real restaurant's menu item.
October 17, 2012
Fantastic recipe! Made it and my family and friends raved about it. It makes A LOT so you'll definitely have enough to share and/or freeze. I think it tastes even better than the Olive Garden one, maybe it's because I know I made it ;-). For the spaghetti sauce it calls for, I used Hunts canned pasta sauce. I felt hesitant about it, but in the end it turned out perfect. The only thing I would recommend is to maybe add the pasta a little later (like say, 15 minutes before taking it off the stove). My pasta shells turned a bit mushy. Otherwise, a winning recipe!
September 29, 2012
OUTSTANDING!! I have been searching for a soup that was very close to Olive Garden's. This was MAGNIFICENT and no quirky ingredients! Only changed I made was to process tomatoes in a food processor because we don't care for chunks of tomatoes and I added about 1-1 1/2 tsp of crushed red pepper. I also cooked my pasta separately and added it about 15-20 min before serving so that it didn't turn to mush. It makes A LOT! What I will do next time is make the base leaving out beans and pasta. Freeze half and then add beans and pasta to half. The other half will be ready to have the beans/pasta added with a simple defrosting. EVERYONE raved about this. You won't be sorry!
September 22, 2012
Just made the soup today... Oh my it is wonderfully and somewhat healthy! It will save me the 45 min trip to our nearest OG. Thank you so much, I love it.
July 24, 2012
It's not only as good as Olive Garden's version, It's better! It is so close to the original version! I was very pleased with the taste. Kudos to whoever put this recipe together. I have a new favorate homemade soup. My family scarfed it down and I had to make another batch.
This recipe calls for "48 ounces spaghetti sauce." Since commercial spaghetti sauces vary dramatically in tastes/seasonings/consistency, would you please specify exactly what sauce(s) you recommend? Or at least a general type such as "plain" "garlic" "rustic" "cheese" "mushroom" "chunky" "meat"? I purhase some jarred ones that are chunky and very spicy; I've had a canned one that tastes about like tomato sauce. I want to duplicate Olive Garden's recipe as closely as possible and am concerned that if I choose just any style/flavor it will interfere with the taste of the rest of the recipe. MANY thanks!
July 14, 2012
OMG!!!! I did NOT believe this recipe was going to taste ANYTHING LIKE Olive Garden's version which I could DIE for, BUT IT DID! It tastes EXACTLY like Olive Garden's recipe!!! I could FAINT! I started making this and it was so watery I was like 'this is not going to work. My son will taste it and the whole batch will go right into the trash" but omg we are on our SECOND HUGE BOWL OF IT NOW!! If I had just had garlic sticks (and next time we will!) I can and WILL say to heck with ever going to Olive Garden again!! The only thing I did different was I cut up some pepperoni into it because I did not see how pretty much unseasoned beef would give it that same spicy kick as OG has in theirs and I was right! but it's the tabasco that really makes it! I used McIlhenny Co Green Pepper Sauce Brand (Milder Jalapeno) and I used STEWED ITALIAN SPICED tomatoes not just canned DICED tomatoes- I also forgot the carrots! So I used half a can of CANNED carrots and cut them up in strips. I could not find fresh parsley anyway OR parsley ANYTHING anywhere but a friend of mine had given me a bottle of gourmet Italian spices and it HAD the parsley flakes in it (AND Oregano & other Italian spices) plus I used the leaves of the fresh celery in it too. IT CAME OUT SO DELICIOUS! Never again will I doubt a copycat recipe! omg THIS IS THE BEST!
June 8, 2012
This is wonderful. I make this very often to share with family and coworkers. The only change I make is to add one more pound of ground beef.
February 26, 2012
We thought this was a wonderful recipe and very close to the restaurant version that my wife loves. We are going to add a bit of hot italian sausage to the ground beef and think it will resemble the restaurant version even more. Keep up the good work.
January 26, 2012
I love Olive Garden's pasta e fagioli soup, but it's a little out of my way to get there. I love this recipe! My only complaint is the way the ingredient measurements are displayed when you decrease the amount. I end up adding more than intended, I'm sure, as who measures stuff in ounces?? It would be easier if cup/tablespoon/teaspoon units were displayed. But it's still great soup!
January 2, 2012
I'm a 48 year old man who hasn't cooked much in the kitchen. Made this soup just as the recipe reads. Very easy and simple to make. It made a lot of soup. It was absolutely awesome! Gave about 75% of it to co-workers, all who said they loved it. I highly recommend this soup. Thank you CD Kitchen.
August 22, 2011
My girlfriend made this for us the other night and me and my boyfriend absolutely loved it. We asked her for the receipe and she gave us this link. Can't wait to make it outselves. Yummy!
May 17, 2011
This soup is awesome. I used Italian seasoned diced tomatoes and eliminated the oregano. I also added a little sugar, maybe 1 1/2 teaspoons. Yummmm!
May 8, 2011
It took awhile but it was fairly easy and extremely delicious!
March 13, 2011
Excellent recipe. I substituted low sodium chicken stock and ground turkey and it is delicious. I made half of the recipe and had plenty to freeze for later. Family loved it.
February 22, 2011
Made this soup last night, my son could not get enough- and he won't eat beans! He ate this soup right up, beans and all!!!! Great topped with Parmigiano Reggianno and toasted olive oil rosemary bread! Yum, yum, yum! Thank you for this recipe!
February 9, 2011
By far the best soup I have ever made..It does have a lot of ingredients, but you can make it simple by buying the onions celery ect already chopped, my family LOVES this recipe..and every time I see my 3 year old nephew he asks me to make soup!! So yummy and in my opinion better than Olive Garden!
February 8, 2011
has anyone figured out the calorie count for 2 cups of pasta fagioli?
February 5, 2011
This is the second time I have made the soup. I thought it would be too much soup but the way my kids and family ate it, I decided to make the full batch again. This is truly a great recipe. It is also great to share.
January 18, 2011
My husband and I are putting together a list of our favorite recipes that we would like at least every 6 weeks. This soup made the cut! I went by the recipe, but added a small can of tomato sauce and about 1/4 cup sugar ( I usually do when tomatoes are involved ). Thanks for the recipe!
December 20, 2010
This is very easy to make and perfect to feed a crowd--I halve the recipe and it still feeds over 10 people easily. I cook the pasta to al dente separately and then add to each bowl as I serve it. Otherwise it sits in the soup and overcooks. Enjoy!!
November 28, 2010
this is my favorite soup at OG.....this recipe is amazing!!! The only thing I did differently was to increase the oregano and increase the hot sauce....I am thrilled with the result, as is my husband. Thank you so much!! I will be including this for any family get-togethers!!!
November 13, 2010
I made this dish for my large family of 8 plus my daughter's boyfriend and they all raved about how good it was. I was told that we have a new favorite.I did it just like the recipe call for. I would reccommend this to anyone.
November 7, 2010
I have this simmering now and the taste test is superb! I added some V-8 juice, some crushed red pepper flakes, salt and 1 tsp of chili powder, plus the recipe as written. Kraft Tuscan House Italian dressing is very similar to OG dressing so it is soup, salad and bread stick night.
October 16, 2010
This recipe was dead on. My family loved it. We made garlic bread sticks to go with it.
September 22, 2010
Been making this soup for about three years now, based on this great recipe. After it's all done -- I love to throw in a splash of balsamic vinegar into each bowl, it gives it a nice bite!
September 12, 2010
Made this recipe for lunch for a bunch of men, and it turned out fantastic. They all raved about it and asked for the recipe to give to their wives. Will surely make this again. The only change I made was to cook the pasta separately and then add to the soup when ready to serve. I'm thinking of making up a batch (without the pasta) and freezing it for later use for my husband and I.
June 3, 2010
Came out delicious!!!! This is an amazing recipe! Very easy and fun to make. Most of the ingredients you can already find in the kitchen. I followed the complete directions and made enough to feed an army. So, if only for a family 2-4 use half portions.
Made this recipe today. It was easy and tastes exactly like Olive Garden's. I changed nothing and thought it was perfect.
March 6, 2010
I had just been to the restaurant and must have received the bottom of the kettle as a take out so I didn't get my usual "fix". I started searching the web and found this recipe. WOW!! I have made this several times and doubled the batch a couple of times. This is REALLY good and a great "jumping off" point. I freeze this is quart containers without pasta then when reheating I cook my noodles separately and add to the base when i am ready to serve
January 16, 2010
Easy, delicious, and inexpensive to make! I cut it in half to make for just my husband and myself and it was still a lot of soup!!
January 10, 2010
Honestly one of the best soups I've ever made. I used PAM instead of oil and I don't care for Tobasco so I substituted with cayenne pepper. I shared with my neighbor (who is an excellent cook) and he thought it was delicous, too. BTW, I cut the recipe in half and I think it does make a little less than it indicates but still a good size pot.
December 30, 2009
Awesome recipe!
December 29, 2009
My mom used to make this when we were kids and for some reason I had a craving for some. This recipe is very good, although I made it with italian sweet sausage insted of ground beef, like she used to.
December 28, 2009
I found this by doing a search..This soup is AWESOME!! I've had to email this to several of my friends and family that tried it...I freeze it because it makes a big batch...and it tastes just as good as fresh. One of my all time favorite soup recipes..thanks so much!!
November 14, 2009
This recipe tastes exactly like the Olive Garden version, and both my husband and I LOVE it! Following this recipe makes enough for a whole house full of guest, but I found out that it freezes beautiful.
October 31, 2009
This recipe was delicious and very easy to make. It made a HUGE crockpot full and everyone came back for second and third helpings until it was GONE! I will definitely use this recipe again and again!
October 25, 2009
This recipe is just as good as the restaurant. Fantastic
September 22, 2009
This soup is delicious! I have made it several times now and it never disappoints! The whole family asks for it all the time!
August 27, 2009
This recipe was awesome and very easy. A big hit with family and friends!
August 19, 2009
Even better than at Olive Garden!!!!! I am not really a "cook", however, everyone that tasted this wanted the recipe. Easy and excellent :D
August 12, 2009
Great recipe, and easy to make. I added fresh chopped garlic to the ground beef in the first step. Tasted just like my Dad used to make.
July 1, 2009
You can check out the Olive Garden web site to get the nutritional values, It's actually very low in calories, a great Diet food!!!
May 20, 2009
OG pasta e fagioli is my favourite soup, and when I tried this recipe I was a bit skeptical;however, it was dead on perfect for flavour,visualness & compliments! I make it often and now that I live in an area where OG is unheard of...I am happy that you had the recipe! Grazii (sp)and much thanks.
April 18, 2009
This recipe is very easy to prepare. Only took approx 1/2 hr. For spaghetti sauce I used Bertolli marinara with Burgundy wine. Worked very well with this recipe. I highly recommend this recioe & already passed it on to friend
March 30, 2009
A little too spicy, but that's personal taste. The most difficult part is just preparing all the veggies. I agree that adding the pasta shortly before serving tends to work better. If added too soon, the pasta just "melts." I've made this recipe 3 times, once for myself for practice, and the other two for friends. Great response all around.
March 19, 2009
I loved this recipe. It made so much! A family of four could easily eat off half this this recipe. Also, it is easy to customize to your own taste and really does taste like the real thing!
February 3, 2009
Loved it! I usually tend to go toward cream based soups, but was assigned to make a tomato based soup for a church meeting. I tried this because of the reviews and it truly is a keeper. I had to pass on this recipe to everyone at the event. Thanks to everyone for their reviews. I was able to go out on a limb and make a new soup for an event and it was a success!!! My kids even ate it, and I say this in amazement. My kids first words always are, "what vegetables are in it". I told them it was "spaghetti soup" and they ate it up.
February 2, 2009
I agree with others in putting the pasta in for the last 20 min. of cooking time. I also did half Italian sausage and ground beef. Then I added 1 tablespoon of sugar to the broth. Just a preference. Thanks for the recipe and all the other reviews.
January 28, 2009
Two things. This was okay, but bland. I made it exactly as listed, and it was just completely boring. I ended up doubling the amount of Italian seasonings, and pepper, and salt, and added 2 full tablespoons of tobasco instead of tsp, and then it had flavor, but no pop at all. Without the extra seasoning it just tasted like tomatoes. nd yes, the volume is correct - I sized it to 1.5 lbs of hamburger and it made a full 7qts of soup.
We used to live near the Buffalo NY but then moved further across Canada which put us out of range of an Olive Garden (2000 miles. For months my husband would say,"boy if only we could have that fantastic soup at the Olive Garden. Thank you, thank you very much. I can' belive how fabulous it tasted. We made it together so it was more than a chore it was fun, and then the end result was fantastic. We invited friends to share, and with a hot loaf of bread and a bottle of red wine all we received were compliments. the only thing we found in the making was that even though we did add a little more stock at the initial start it was still very thick. We decided instead of cutting it anymore with more stock to leave it. It made a wonderful one pot meal. By the way made the whole recipe and froze the rest. For 2 people it gave us 20 meals. Mary from Canada
January 11, 2009
We have made this so often that the recipe was getting hard to read. Had to come online to print a fresh copy. We usually use a marinara sauce and add a little red wine. Love it on a cold day!
Well the soup is on simmer cooking. hope it turns out good!
What kind of Spaghetti Sauce did you all use? Or did you use Tomato Sauce? Thanks!
Totally spot on!! Tastes just like the resturant soup only we don't have to stand in line and wait for a table to enjoy it! I make this soup in a big batch every couple of months all year long and freeze the planned leftovers. Whole family love it! Serve with a salad--tossed or fruit--and a crusty bread. Yummy!!
Did this make the amounts that the recipe says? When I do the math, it looks like fewer cups/servings than indicated on the recipe.
November 6, 2008
This recipe is wonderful! I love Olive Garden, and it's great to be able to make something at home that tastes this wonderful. To be honest, I thought the recipe would taste awful; beef broth with spaghetti sauce sounded aweful to me, but I tried it and am very glad I did. I cut the recipe down to half and made a few minor changes. You will need a 6 qt. pot for my version and the pot will be full. I also froze this soup in inexpensive ziploc containers...leave a couple of inches at the top for expanding and allow the soup to cool before putting the lid on and freezing(I also put the ziploc containers into freezer bags which you can reuse) and it was just as good as when it was fresh: 1 lb. ground beef 6 oz. onion, chopped 7 oz. carrots, slivered 7 oz. celery, thin sliced 2-14.5 oz. cans Delmonte organic diced tomatoes 15.5 oz. can light red or red kidney beans 15.5 oz can white kidney beans 32 oz. College Inn organic beef broth 1.4 teas. dried oregano 1 teas. dried parsley 3/4 teas. Frank's red hot sauce 1/2 teas. black pepper 26 oz. Prego traditional spaghettis sauce 1 cup De Cecco Mezzi tubetti no. 63 pasta (tube shaped pasta like Olive Garden uses-found @ Heinen's grocery store Cook 1 cup of pasta in salted boiling water till done, drain and set aside. Brown beef and onion together till almost brown. Add celery and carrots, continue cooking until beef is browned, drain fat. Add tomatoes(with juice) and simmer for 10 min. Drain and rinse beans and add to the pot. Aslo add beef stock, oregano, pepper, red hot sauce, spaghetti sauce. Simmer on low heat for 35 min. Add cooked noodles and simmer an additional 10 min. Enjoy! If you use this recipe, let me know how you liked it. My e-mail address is [ADMIN: deleted, you shouldn't post your email address publicly] If you have any recipes you'd like to share, I'd enjoy receiving them. Thank you.
October 26, 2008
I love going to Olive Garden so when I found this recipe I was eager to try it. I was so happy when I was finished it was soooo good, I have to control myself from making it every week. I highly recommend it.
October 23, 2008
I'm not usually one to leave a review, but this was fantastic and so much like the real thing!! We absolutely crave Olive Gardens Fagioli, so I was thrilled to come along this recipe. The Ditalini pasta and white kidney beans were hard to find (I was beginning to wonder if there was such a thing as a white kidney bean) but I found both items at our Kroger grocery chain. Newmans Marinara worked wonderfully. I purchased a bottle of the authentic salad dressing at Olive Garden (I think it would be hard to duplicate something they like as much as the real thing, in this case) and baked up some breadsticks & rolls. As a personal preference next time I will increase the ground beef, pasta and celery. Awesome meal for a cold, wet day :)))
October 8, 2008
Excellent. Just like Olive Gardens.
July 23, 2008
I made this tonight and boy was my family surprised! It turned out incredible and tasted exactly like Olive Garden. I didn't read the reviews and do the pasta last which may be bad when its time to take it out of the freezer for another meal, but you live and learn. I'm adding this to my list of fave's! It did take much longer then 45 minutes to cook, closer to 1 hour 10 minutes or so, but next time I'll chop my veggies a little smaller and that should help.
July 11, 2008
Made this last night. It was very easy, and disappeared quickly. I made 1/2 the recipe, and still fed 8 (with leftovers for lunch). Everyone loved it! I did as others suggested and cooked the pasta seperate. That worked out wonderfully as the pasta did not fall apart.
July 10, 2008
Thank you for this recipe! It is just like Olive Garden. I loved it. I will make it often, especially in the winter. WOW!
May 22, 2008
superb soup. as good as the real thing, but a heck of a lot cheaper :)
March 12, 2008
I have tried making this soup both ways you have it on the recipe. I find that it is tastier with the chunky pasta suace rather than the crushed tomatoes. I also like the 1/2 cup of bouillon granules better than the 1 Knorr cube. Very tasty recipe & most of all a very close copy cat! I enjoy many of your copy cat recipes.
March 5, 2008
The best!! I used 1 lb. ground chuck and browned mild Italian sausages (then sliced and added to the crock pot) I suggest cooking the pasta seperately so you can freeze left-overs. Great for a crowd or large family - and even better tasting 2nd day! Enjoy.
I MADE THIS TONITE BC I HAD THE SOUP @ OLIVE GARDEN ON VALENINTES DAY AND I FELL IN LOVE !!(WITH THE SOUP!) I LOOKED UP SIMILAR RECEIPES, RACHEL RAY EVAN HAS ONE, BUT NOT LIKE THIS !! THIS RECEIPE WAS EASY INEXPENSIVE AND YUMMY, (I PURCHASED EVERYTHING FOR LESS THAN 20$) I TOOK ANOTHER READERS ADVICE AND DID NOT PUT THE PASTA IN TILL THE LAST 15 MIN. IT WAS AWESOME, I EVAN SPRINKLED MOTZERELLA CHEESE ON TOP AND BOUGHT GARLIC BREADSTICKS..I TOTALLY RECOMEND THIS RECEIPE--I DID FORGET TO ADD THE PARCLEY, BUT NO BIG DEAL, IT WAS STILL GREAT.
February 28, 2008
I have been making this soup for a couple of years now and it is soooo delicious and so simple to make in no time at all. I find Emerils marinara sauce or Newmans own marinara works best for the spaghetti sauce it asks for. Yummy!
February 20, 2008
LOVE this recipe, but was wondering if anybody knows how many calories and the serving size. I'm diabetic, and have to count calories.
February 18, 2008
This was amazing!! Definitely agree with previous reviews - cook the pasta separately and add to soup when done cooking. Also, I chiopped my carrots because I don't like crunchy carrot in my soup and I seem to recall it being that way when I had this soup at Olive Garden.
February 12, 2008
Hesitant at first, I wasn't sure how close to the Olive Garden it would taste, but to my surprise it was fantastic! A definite recipe that I'll make again and again. I agree with a previous review in that, you shouldn't add the pasta until the last 20 minutes of cooking. If freezing, make as directed only don't add the pasta until reheating; it gets mushy.
February 2, 2008
This soup is SO good! My husband can't get enough of it, myself included. Do leave the noodles out as suggested by others. It really does make a difference. If you like things spicy be sure to add some red pepper. It really gave the dish a kick!
January 15, 2008
THIS IS EVERY BIT AS GOOD AS OLIVE GARDEN'S. PERFECT FOR A COLD, RAINY DAY. I HALVED THE RECIPE, AND STILL HAD ENOUGH TO SHARE WITH A FRIEND'S FAMILY.
January 12, 2008
Easy to make, add the pasta during the last 30 minutes of cooking, this way they won't overcook! YUMMY
January 1, 2008
delicious! had it last night at a new year's eve gathering... can't wait to make it this weekend!!
December 30, 2007
I make this regularly and it is fantastic! I get rave reviews from my family every single time. HUGE hit!
December 27, 2007
awesome! I added my left over ham hock from christmas dinner and it tasted even better! it's a great post christmas meal on it's own with some garlic bread on the side.
December 25, 2007
My kids love Olive Garden and they loved this soup.
December 15, 2007
I just made this tonight and it was excellent. It's rated 3 stars in difficulty, but I would have given it maybe 2 stars as it was pretty simple to prepare. I made the full recipe (which makes a lot) and I'm glad I did. This soup coupled with some crusty bread makes an wonderful and very satisfying meal. I'm looking forward to the leftovers:) Whoever created this recipe - thank you!!
November 29, 2007
Hi, Anyone happen to know the weight watchers points for this one? I didn't see any nutritional info- but the soup was excellent!
November 25, 2007
This is a keeper. It makes a lot, but you can freeze it. I recommend that you freeze it without the pasta in it. It's so easy to add cooked pasta to the soup at the last minute. This insures that the noodles won't be all mushy. I'm adding this to my recipe box. It's really tasty.
October 22, 2007
Perfect recipe for a wonderful soup. Although I substituted ground beef for ground turkey, it turned out even better than expected. Also, since the portion was pretty big for just 2 people, I was able to freeze it and serve it later, saving myself both time and effort of cooking a few days later.
October 9, 2007
This recipe is amazing - tastes just like the real thing. Took me a little over an hour after all the chopping, etc (Im a slow cook though). I made half what the recipe called for and it still made a lot !
September 15, 2007
This recipe is so forgiving! Since the nearest Olive Garden is an hour and a half away, I thought I would try and treat my family to this soup with our Sunday dinner. I was out of oregano, but italian seasoning didn't seem to ruin it at all. I also couldn't find white kidney beans, and it didn't really make a difference either. I am glad I did the math first and cut the recipe in half. It took my largest chili pot to make half! I love this soup and so does my family!!!! And it was so easy! P.S. Definitely add the pasta at the last or in individual bowls to keep the soup from being goopy.
August 14, 2007
This was fabulous !! I have made it a couple of times and my family loves it. Now I have a soup for the cold winter months.
July 22, 2007
I wanted a recipe that was as close to the Olive Garden recipe as possible- and this was perfect! It tastes fantastic. This is a recipe to treasure. Now I can't wait to make the minestrone. Thank you so much!
July 18, 2007
The soup was very good. One suggestion though- put the pasta in during the last 20 minutes of cooking. It was a little soggy being in the pot for 45 minutes.
June 27, 2007
I loved this recipeand the turn out!! Its was fabulous, me and my family loved it!!! It tastes just like the real thing!!
May 16, 2007
You simply have to make this soup! A small substitution can be maded here or there without compromising the incredibly delicious end result. Family and friends will give you rave reviews!
My daughters are the queens of picky eaters. Nothing that even looks like a veggie on their plates! However, this one is a request year after year for their birthday dinners. How can you go wrong with something this wonderful that children will eat. Rave reviews from our familiy!
February 16, 2007
Absolutely wonderful with a couple of minor adjustments! Used my own Marinara Sauce because nothing in a jar can beat it, and substituted 1/2 of the ground beef for Italian Sweet/Hot Sausage. Just peeled off the skin and skilleted like directions said. cook them separate. Sprinkled a little Locatelli on top- AMAZING!!
February 6, 2007
This is sooo good! I would definately make this soup again, Its almost identical to the restraunt. however like other notes before me dont add the noodles! cook them seperate and when ready to serve!, I followed the directions and they turned out soggy. excellent tip on the Emerils homemade marinara as the spaghetti sauce. you must make this just once its delish!!
ABSOLUTELY WONDERFUL!!!!!
December 23, 2006
This dish is the best!
November 27, 2006
I am so glad that I found this recipe... It has become a standby in my family... Making the whole amount and freezing half (or several smaller amounts) is a great way to go, only I don't add the pasta shells until I'm preparing it for immediate consumption (I'm afraid that they'll get mushy). In other words, I make the full amount of soup, but I put whatever amount I'm serving that night in a separate saucepan, and only add the pasta there. I'm a vegetarian, but everyone else in my family eats meat -- I leave out the hamburger, nobody misses it and it still tastes fabulous (better than the real thing, my mom says...) If anyone else out there is vegetarian, but wants the "meat effect," you can use Morningstar crumbles or Boca, but I noticed that the texture of the "meat" gets funky in the leftovers (I think it absorbs too much liquid), so when I do it, I cook the "meat" separately and add it only to the portions I'm serving immediately (no crumbles in the leftovers.) Again -- I'm so glad this recipe was posted! When I went vegetarian, I missed the Olive Garden version so much, but this recipe allowed me to modify it without losing anything!
November 13, 2006
I made this for my family and they loved it.
October 22, 2006
The best! Because it made so much-- I froze 1/2 of it. When we were ready to have it the 2nd time-- just popped it in the crockpot-- and made a fast and fabulous supper. My husband has event told others and made me send out the recipe to some of his friends (unheard of!) Try this and you won't regret it! (Neither will the diners! :))
September 15, 2006
Made this dish for a card party. It was a Aces with everyone, will make it again and again!
September 5, 2006
My husband said it tasted even better than the original! Quite a compliment. This recipe will be part of my repertoire - it's YUMMY!
August 13, 2006
This recipe is wonderful. Very simple to make...little prep time and tastes just like the real thing. Thanks Sydney for the suggestion re: Emerils marinara sauce. That worked out very well.
July 24, 2006
this was quite easy to make. it didn't take too long at all. i have a family of 6 and everyone loved it, including the kids. my sister happened to be over for dinner and she thought it was so good, she took some home for lunch the next day! i didn't follow the recipe precisely - i added all the ingredients to suit my taste and it still tasted exactly like olive garden. i will make this again.
February 18, 2006
This was so easy and wonderful. What a great way to feed a large group of people. I always get compliments and recipe requests!
February 11, 2006
Amazing! Just like the real thing!
July 13, 2005
This is the easiest dish/appetizer there is, and will Please even the toughest crowd. Make this dish a day in advance, and it is even tastier! If you are confused about what spaghetti sauce to use, a Really Great choice is Emerils Marinara. It works wonderfully.
March 18, 2005
Absolutely the best.Very delicious. I make the soup at least 2 times a month.
August 11, 2003
My family will attest that I'm FAR from being a gourmet cook, but this recipe was easy...even for me! It turned out fantastic!! YUMMM!!!
January 2, 2003
It took me almost an hour to get this made (I'm slow)...but it was more than worth it! It was a great soup for New Year's Day! I will make this again and again.