Pasta E Fagioli Olive Garden Copycat Recipes
PASTA E FAGIOLI (OLIVE GARDEN COPYCAT)
Try Pasta e Fagioli and you will be coming back for seconds. This Olive Garden copycat soup recipe is loaded with delicious veggies and protein, being a true comfort food.
Provided by Natalya Drozhzhin
Categories Soup
Time 50m
Number Of Ingredients 16
Steps:
- On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As its cooking, be sure to break it apart into small pieces.
- Remove cooked beef from the pot. Drain of excess fat and set aside.
- In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).
- Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
- Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.
- Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.
- Serve right away with a sprinkle of basil or parmesan cheese.
Nutrition Facts : Calories 204.7 kcal, Carbohydrate 26.01 g, Protein 17.33 g, Fat 4.1 g, SaturatedFat 1.27 g, Cholesterol 23.44 mg, Sodium 487.45 mg, Fiber 6.81 g, Sugar 3.6 g, ServingSize 1 serving
OLIVE GARDEN PASTA E FAGIOLI SOUP
Olive Garden Pasta e Fagioli Soup copycat recipe tastes just like the original. This hearty, Italian-seasoned soup is easily made in a slow cooker.
Provided by Elise Donovan
Categories Soup
Time 5h15m
Number Of Ingredients 15
Steps:
- Brown ground beef in large skillet. Drain fat.
- Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
- Before serving, cook pasta according to package directions. Drain and add to soup.
- Serve in bowls topped with parmesan cheese and parsley if desired. Also, we love to serve this soup with crusty bread, breadsticks, or cornbread.
Nutrition Facts : Calories 243 kcal, Carbohydrate 24 g, Protein 15 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 32 mg, Sodium 295 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
OLIVE GARDEN PASTA E FAGIOLI
Make and share this Olive Garden Pasta E Fagioli recipe from Food.com.
Provided by Nancy Van Ess
Categories European
Time 25m
Yield 9 quarts, 10 serving(s)
Number Of Ingredients 15
Steps:
- Sauté beef in oil in large 10 quart pot until beef starts to brown.
- Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
- Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
- Simmer until celery and carrots are tender, about 45 minute.
- NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.
OLIVE GARDEN PASTA E FAGIOLI SOUP IN A CROCK POT (COPYCAT)
Make and share this Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat) recipe from Food.com.
Provided by ravensmith
Categories Clear Soup
Time 7h15m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef in a skillet.
- Drain fat from beef and add to crock pot with everything except pasta.
- Cook on low 7-8 hours or high 4-5 hours.
- During last 30 min on high or 1 hour on low, add pasta.
OLIVE GARDEN PASTA E FAGIOLI
Make this amazing Olive Garden Pasta e Fagioli soup at home.
Provided by Stephanie Manley
Categories Soup
Time 1h5m
Number Of Ingredients 15
Steps:
- Cook the beef in the oil in a large stockpot, breaking it up until it starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes.
- Add the beans, beef broth, oregano, pepper, Tabasco, and marinara sauce. Simmer until celery and carrots are tender, about 45 minutes. Add the pasta and simmer until it's cooked.
- Stir in the parsley before serving.
Nutrition Facts : Calories 329 kcal, Carbohydrate 33 g, Protein 19 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 40 mg, Sodium 1261 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
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PASTA E FAGIOLI SOUP {BETTER THAN OLIVE GARDEN’S}
From cookingclassy.com
5/5 (240)Calories 540 per servingCategory Main Course
- Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
- Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
- Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
- Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
PASTA E FAGIOLI {OLIVE GARDEN COPYCAT} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 13Calories 312 per servingCategory Dinner, Main Course, Soup
- VEGGIES AND BEEF: To a large stockpot, add the 1 tablespoon olive oil. Heat over medium heat. Once hot, add in the 3/4 cup diced carrots, 3/4 cup diced celery, and 3/4 cup onion. Cook, stirring often, until veggies are beginning to soften, about 3-5 minutes. Add in the 2 teaspoons minced garlic and cook, stirring often, for another minute. Push veggies to the sides, increase the heat to high and add in the 1 pound of lean ground beef. Allow to cook without touching for about 30 seconds. Then crumble the beef and cook until no longer pink, about 6-8 minutes. Incorporate the veggies into the beef as you crumble and cook it.
- SEASONINGS AND TOMATOES: Add the seasonings to the beef: start with 1/2 teaspoon salt (or even less; add to preference), 3/4 teaspoon cracked pepper (or to preference), 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, and 1/2 teaspoon Italian seasoning. Stir for 30 seconds. Add in the 2 cans of undrained fire-roasted diced tomatoes, drained and rinsed can of kidney beans, drained and rinsed can of white beans, 2 tablespoons tomato paste, and 1 and 1/2 cup Rao's marinara sauce. Stir to combine. Add in the beef stock; start with 2 cups and add in the 3rd (or even 4th) cup if you'd like it slightly thinner (we usually stick to 2 cups for a thicker soup). Stir and then reduce the heat to low. Crumble in the beef bouillon cube and add in the bay leaf. Stir. Simmer over low heat, stirring occasionally for 30 minutes. After it's simmered for 30 minutes, stir in the 2 teaspoons red wine vinegar. Taste and adjust seasonings and salt to taste. Remove the bay leaf.
- PASTA: About 20 minutes before the soup is done, bring a pot of water to a boil. Once boiling, add some salt to the water and add in the 3/4 cup uncooked pasta. Cook until 1 minute short of package instructions for al dente. Drain the pasta and return it to the pot. Toss with the remaining 1 teaspoon red wine vinegar and set aside until soup is ready.
SLOW COOKER COPYCAT OLIVE GARDEN PASTA E FAGIOLI SOUP ...
From 365daysofcrockpot.com
5/5 (4)Category SoupServings 10Total Time 2 mins
- Brown ground beef in a skillet over medium-high heat until no longer pink, lightly seasoning with salt & pepper. Add in the onions and garlic. Saute the onions until they are translucent. Drain excess grease and then add the meat to a large slow cooker.
- Add in the carrots, celery, crushed tomatoes, tomato sauce, beef base, water, red beans, great northern beans, salt, pepper, oregano, basil, thyme and apple juice.
- Cover and cook on low for 6-8 hours. Cook the pasta*(see my note below) according to directions on the package. Ladle the soup into bowls and then add in a handful of the pasta. Garnish with Parmesan cheese and parsley. Enjoy!
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From foodieandwine.com
Cuisine American, ItalianTotal Time 40 minsCategory Main Course, SoupCalories 360 per serving
- Add 1 tablespoon of olive oil to a large soup pot or dutch oven and heat over medium high heat. Once heated, add the ground beef and cook until browned (about 6-7 minutes) breaking into crumbles as it cooks. Drain the excess fat, transfer to a medium size bowl and set aside.
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5/5 (25)Servings 6
- Select Sauté and adjust to the "high" setting. Add oil to the insert pot. Heat until "hot" appears on the display. Add the sausage and ground turkey. Cook, breaking up with a wood spoon, until no pink remains.
- Add onions, carrots, celery, and garlic. Cook for three minutes, stirring frequently. Add 1/2 cup chicken broth. Scrape bottom with a wooden spoon to remove any stuck on bits. This is important. Cooked on food can cause the "burn" message to appear.
- Add remaining chicken broth, tomato sauce, diced tomatoes, kidney beans, Great Northern beans, basil, pasta, basil, oregano, and red pepper flakes. Stir to combine.
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