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Olive Garden Pasta E Fagioli

recipe at a glance
Rating: 5/5 5 stars
108 reviews
12 comments

ready in: 30-60 minutes
serves/makes:   9 qts
  

recipe id: 1927
cook method: stovetop
Olive Garden Pasta E Fagioli Recipe
photo by: Sandi Westall
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ingredients

3 teaspoons oil
2 pounds ground beef
12 ounces onion, chopped
14 ounces carrots, slivered
14 ounces celery, diced
48 ounces tomatoes, canned, diced
2 cups cooked red kidney beans
2 cups cooked white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
5 teaspoons parsley, (fresh chopped)
1 1/2 teaspoon Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry shell pasta, or other pasta

directions

Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.

cook's notes

Just cut the recipe in 1/2 for smaller family needs!

added by

gennyblake

nutrition

219 calories, 9 grams fat, 24 grams carbohydrates, 10 grams protein per cup.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
10294%
number of 4 star votes on this recipe
44%
number of 3 star votes on this recipe
22%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe12



Registered Member at CDKitchen.com



Member since: October 13, 2013
REVIEW: recipe rating
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.



Registered Member at CDKitchen.com



Member since: December 26, 2013
REVIEW: recipe rating
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.



Guest at CDKitchen.com



REVIEW: recipe rating
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.



Guest at CDKitchen.com



REVIEW: recipe rating
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!



Guest at CDKitchen.com



REVIEW: recipe rating
I love this recipe. I cut it I half and put it in the crock pot to self cook.



Guest at CDKitchen.com



REVIEW: recipe rating
I just made this and thought it was really good ! its perfect for a cold night with some good crusty bread !



Guest at CDKitchen.com



REVIEW: recipe rating
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.



Guest at CDKitchen.com



REVIEW: recipe rating
This was good but why is the default amount 9 quarts?



Registered Member at CDKitchen.com



Member since: May 8, 2010
REVIEW: recipe rating
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.



Guest at CDKitchen.com



REVIEW: recipe rating
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.



Registered Member at CDKitchen.com



Member since: March 22, 2013
REVIEW: recipe rating
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.



Guest at CDKitchen.com



REVIEW: recipe rating
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!



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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.